Ingredients
For the gnocchi:
- 1 large roasted sweet potato (about 1 cup mashed)
- 1/2 cup all-purpose flour (plus extra for dusting)
- 1/4 cup grated Parmesan (optional for non-vegan)
- Salt to taste
For the sauce:
- 3 tbsp unsalted butter (or vegan butter)
- 1 tbsp white miso paste
- 6-8 fresh sage leaves
- 1 tsp lemon juice
🥣 Instructions
- Make the gnocchi dough:
- Scoop out roasted sweet potato flesh and mash.
- Mix with flour, Parmesan (if using), and salt until a soft dough forms.
- Roll into ropes and cut into gnocchi-sized pieces. Optional: press with fork tines for texture.
- Cook gnocchi:
- Boil salted water, drop in gnocchi. Once they float, cook 30 seconds longer. Remove and drain.
- Make the sauce:
- In a pan, melt butter until it foams. Add sage and crisp slightly.
- Stir in miso and lemon juice. Toss in gnocchi to coat.
✅ Pros
- Deliciously Different: The umami of miso + the nuttiness of brown butter = wild flavor combo.
- Minimal Ingredients: Just a handful of staples with a twist.
- Customizable: Add mushrooms, peas, or crispy tofu for extra texture.
❌ Cons
- Delicate Dough: Can be sticky or too soft if your sweet potato is very moist.
- Time-Intensive: Rolling and cutting gnocchi takes a bit of patience.
- Sage Overpowering: If you’re not a sage fan, use less or sub with thyme.