Sweet Potato Gnocchi with Fresh Rosemary & Walnut Butter Sauce

You know you have reached your 30s when you get more excited about getting kitchen tools at Christmas than you do about anything else. This year I got a potato ricer and you would have thought I won the lottery. With that said, I could not tell if my mother in law was more excited about giving it to me or if I was more excited about GNOCCHI!

Every gnocchi I have ever had either has some sort of cheese or egg in it. For this recipe, I wanted to make sure I stayed on the vegan side but trust me you meat lovers, this goes great with anything on the side! For example, remember that husband of mine that I told you about who throws a fit about meatless Mondays…. ya him. Well, he had delicious baked cod with this and absolutely loved it!

Ingredients

• 3 C mashed sweet potato
• 1 1/2 C Cassava Flour or All Purpose Flour, plus more as needed
• 1 Tbsp Coconut Sugar (or brown sugar)
• 1 tsp salt
• 1/2 tsp pepper

Rosemary Butter Sauce:

• 1/3 C Vegan Butter
• 2 Garlic Cloves, minced
• 2 Tbsp fresh Rosemary, minced
• 1/4 C walnuts, chopped

DIRECTIONS

1. OVEN OPTION: Preheat the oven to 400. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You will know they are done when a fork can be pressed into the center rather easily. Set aside to cool.
2. MICROWAVE OPTION: Pierce sweet potatoes all over with a fork, then wrap in damp paper towels. Microwave on high for 8 to 10 minutes, until tender. Set aside to cool.
3. Combine the salt, pepper, sugar and flour. Pour your flour mixture onto a work surface. Make a well in the middle of the flour.
4. Using a potato ricer, rice your sweet potatoes right into the center of your flour mixture. You can also do this by simply mashing the sweet potato in a large bowl and then adding it to the flour.
5. Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour mixture. Continue to work the mixture until it’s fully combined. DO NOT overdo as it can lead to sticky gnocchi. Keep adding flour until you get a nice dry dough and form into a ball.
6. Divide the dough into 4 equals parts. Take one part and set the other three aside. Roll the dough into a long rope. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough.
7. This is optional: Using a fork, press grooves into each piece of gnocchi.
8. Heat a pot of salted water to a boil. Add in the gnocchi. Your gnocchi is done once it floats to the top, roughly 4 minutes. Once done, remove from water using a slotted spoon and set on a paper towel.
9. Melt your butter on a large skillet over medium heat, stirring frequently, until it begins to bubble. Add in your garlic, stir, and cook for an additional minute.
10. Add in your rosemary, chopped walnuts, salt and pepper. Cook for 2 additional minutes, stirring frequently.
11. Add the cooked gnocchi and let each side cook about 2-3 minutes until slightly toasted. Serve and ENJOY!

Notes:

You can always make your gnocchi ahead of time!

FREEZE OPTION: Arrange the gnocchi on a baking sheet with excess flour. This is important to keep from sticking. Place baking sheet in the freezer. When ready to cook, remove them from the baking sheet and place in boiling water to cook. Do not thaw gnocchi before cooking. Gnocchi can be frozen for up to 2 months.

COOK & REFRIGERATE: Follow full cooking instructions above EXCEPT final butter sauce . Once cooked, gently remove gnocchi with a slotted spoon and place in an ice-bath to cool down. Drain well and toss lightly with a touch of olive oil to prevent sticking. Store in a covered container and refrigerate for up to 2 days. When you are ready to serve, simply toss gnocchi with your rosemary butter sauce in a pan.