Sides recipe


yields: 6 servings


  • Gnocchi
  • 2 large sweet potatoes, about 1 lb.
  • 1 egg (or 1/4 cup silken tofu)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 2 cups flour

  • Cream sauce
  • 2 Tbsp. olive oil
  • 1/4 cup minced shallots
  • 1 Tbsp. chopped fresh sage, or 1 tsp. dried sage
  • 3 Tbsp. flour
  • 2 cups Silk® Unsweet Cashewmilk or Unsweet Coconutmilk
  • 1/4 cup dry white wine, optional
  • salt and pepper, to taste
  • grated parmesan or non-dairy parmesan, if desired


  1. Prepare gnocchi:
    Preheat oven to 375°F.
  2. Bake potatoes until soft, about 25 minutes. Allow to cool.
  3. Scoop flesh from cooled potatoes and mash in a bowl.
  4. Add egg, garlic powder and salt, mixing well.
  5. Add flour, 1 cup at a time, until a workable dough forms.
  6. Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake.
  7. Cut into 1/2-inch pieces and press each gnocchi with the tines of a fork.
  8. Repeat with remaining dough.
  9. Prepare sauce:
    Heat olive oil in a saucepan over medium-low heat. Add shallots and sauté until soft but not browned, about 5-7 minutes.
  10. Add sage and flour and cook for another 3 minutes.
  11. Whisk in Silk®, wine, salt, and pepper, bringing to a simmer. Cook until thickened, stirring occasionally, for about 10 minutes.
  12. Meanwhile bring a large pot of salted water to a boil.
  13. Add gnocchi in two batches and simmer until they rise to the top.
  14. Remove with a slotted spoon and place in a strainer.
  15. To serve, add gnocchi to sauce and coat well.
  16. Spoon into bowls or onto plates and sprinkle with parmesan, if desired.