Sweet Potato Gnocchi With Rosemary Garlic Butter
This vegan Sweet Potato Gnocchi is soft, pillowy, and delicious, especially when it’s finished with a fabulous rosemary-infused garlic butter sauce! This is a restaurant-quality dinner that’s easier than you think.
It took me a long time to come around to making my own gnocchi because I thought it was going to be fussy and difficult. But making Cauliflower Gnocchi showed me just how wrong I was! So this homemade sweet potato gnocchi was next on my list and I don’t think my family will ever let me buy it from the store again. The dough comes together with just a handful of ingredients, letting the natural sweetness of the potatoes shine. The gnocchi is lightly crisped in rosemary garlic butter, studded with toasted walnuts, and finished with a sprinkle of vegan Parmesan for one of those meals that you eat sloooowly because you just don’t want it to end!
- 2 medium sweet potatoes, about 1 pound – 450g
- 1 ¾ cups all-purpose flour, plus more for dusting – 210g
- 1 teaspoon sea salt, 6g
- 2 tablespoons olive oil, 30mL
- 3 tablespoons vegan butter, 42g
- 1 tablespoon olive oil, 15mL
- 2 teaspoons fresh rosemary, finely chopped – 2g
- 1 clove garlic, minced – 3g
- ¼ cup chopped walnuts, 30g
- Salt and freshly ground black pepper, to taste
- Optional: vegan parmesan, for serving