Sweet Potato Gnocchi with Sage Cream Sauce

From the Silk test kitchen

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Total Time
1 hr 30 min

Sweet Potato Gnocchi with Sage Cream Sauce


  • 2 large sweet potatoes, about 1 pound
  • 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 Unsweetened Cashew Beverage
  • 1/4 cup dry white wine, optional
  • Salt and pepper, to taste
  • Grated Parmesan or non-dairy Parmesan, if desired 

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  • 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.