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SWEET POTATO GNOCCHI WITH SAGE CREAM SAUCE
SWEET POTATO GNOCCHI WITH SAGE CREAM SAUCE
SWEET POTATO GNOCCHI WITH SAGE CREAM SAUCE
yields: 6 servings
Print out SWEET POTATO GNOCCHI WITH SAGE CREAM SAUCE Details
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INGREDIENTS:
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
DIRECTIONS:
Prepare gnocchi:
Preheat oven to 375°F.
Bake potatoes until soft, about 25 minutes. Allow to cool.
Scoop flesh from cooled potatoes and mash in a bowl.
Add egg, garlic powder and salt, mixing well.
Add flour, 1 cup at a time, until a workable dough forms.
Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake.
Cut into 1/2-inch pieces and press each gnocchi with the tines of a fork.
Repeat with remaining dough.
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.
Add sage and flour and cook for another 3 minutes.
Whisk in Silk®, wine, salt, and pepper, bringing to a simmer. Cook until thickened, stirring occasionally, for about 10 minutes.
Meanwhile bring a large pot of salted water to a boil.
Add gnocchi in two batches and simmer until they rise to the top.
Remove with a slotted spoon and place in a strainer.
To serve, add gnocchi to sauce and coat well.
Spoon into bowls or onto plates and sprinkle with parmesan, if desired.
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