Sweet Potato Gnocchi with roasted broccoli, onions, tomatoes, and mushrooms, and topped with a vegan alfredo sauce. This recipe is pretty easy to make, with enough preparation time for the gnocchi, and you can freeze any leftovers you don’t cook. This recipe is fully plant-based!

Ingredients

Sweet Potato Gnocchi

• 2 large sweet potatoes (about 3 lbs)
• 2 3/4 cups flour (plus extra for kneading)
• 1 tsp salt
• Oil (for sautéeing)

Roasted Vegetables

• 2 cups broccoli florets
• 1/2 yellow onion, diced
• 8 oz. cherry tomatoes
• 1 cup mushrooms, sliced
• 1 Tbs olive oil
• 1/2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Vegan Alfredo

• 2 cups non-dairy, unsweetened milk
• 1 tsp garlic powder
• Salt and black pepper to taste
• 1 tsp dried oregano
• 1 tsp lemon juice
• 2 Tbs olive oil
• 2 Tbs flour

Directions

1. Preheat the oven to 375ºF. Wash the sweet potatoes and prick them with a fork all the way around.
2. Place the potatoes on a small baking tray and bake for about 1 hour or until completely soft. Once done, remove the potatoes. Once cool enough to handle, peel off the skin, cut them into chunks, place them in a bowl, and continue allowing them to cool completely; you may place them in the refrigerator until completely cool.
3. When the potatoes are no longer warm at all, use a ricer or food processor with a grater attachment to rice/grate the sweet potato. You may also use a potato masher. Just ensure they are completely free of large lumps/chunks.
4. In a large mixing bowl, combine the mashed sweet potato with the salt, mix together, then gradually add the flour and mix by hand until a non-sticky dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 7-12 minutes, adding more flour as needed until the dough is not sticky (this should be easier, assuming the sweet potato was cool before handling).
6. After the dough is kneaded, divide it into four equal pieces. Roll each piece out into a long rope about the diameter of your thumb. Cut the dough into 1-inch dumpling pieces. You may shape and indent them with a fork if desired. Set them onto a tray, repeat for all the dough, and set aside until you’re ready to boil.
7. Bring a large pot of water to a boil.
8. In batches, boil the gnocchi for about 2-3 minutes or until they float to the top. Remove with a slotted spoon and transfer to a colander. Repeat using the same boiling water until all the gnocchi is boiled.
9. Reserve half (about 1 quart) and freeze (if desired), and save the rest for cooking.
10. Roast the marinated and seasoned vegetables in the oven at 400ºF for about 25 minutes.
11. In a small pan, add the oil on medium heat. When hot, add the flour and whisk continuously, gradually adding the non-dairy milk until the flour mix is lightly browned. Add the remainder of the milk, nutritional yeast, salt, pepper, and lemon juice. Reduce to a simmer and whisk continuously for about 15 minutes or until the sauce thickens lightly.
12. In a medium skillet, set heat to medium-high. Once hot, add oil to coat the pan. Add the gnocchi and sauté until lightly browned on each side, about 7-12 minutes, depending on how much is in the pan at once. Season with a dash of salt, pepper, and italian seasoning.
13. Toss the roasted vegetables and alfredo sauce in the skillet with the gnocchi and stir until combined. Top with garnish, serve, and enjoy!

Nutrition Information

Nutrition Disclaimer

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