Sweet Potato Gnocchi with Almond Butter Sauce

I found it fitting to make this dish around my two year vegetarian anniversary. A non-vegan sweet potato gnocchi was one of our very first recipes, and I was extremely proud of it. It isn’t super simple to make these yummy little potato pillows. But they’re SO delicious that the results outweigh the effort.

I’ve been craving sweet potatoes alot recently, so it made sense to come full circle on my anniversary and recreate some vegan gnocchi…and it did not disappoint!

3 large sweet potatoes

2 1/2 cups whole wheat flour, plus more for rolling

1 tbsp egg replacer

1 tbsp olive oil, plus more for frying

2 tsp pure maple syrup

2 cloves garlic, minced

1 tsp sea salt

1/2 tsp nutmeg

1 cup soy-free Earth Balance butter

1 tbsp coconut milk

1/2 cup chopped raw almonds

• Boil sweet potatoes in a pot of water until tender
• Drain water, add egg replacer, maple syrup, garlic, salt and nutmeg and mash sweet potatoes until creamy
• Stir in flour 1/2 cup at a time until a dough is formed
• Roll out dough onto a floured surface into thin strips
• Cut strips into 1-2 inch pieces
• Bring another pot of water to a boil and add olive oil
• Drop in gnocchi pieces and let boil until they float to the top-once they float for 20 seconds, remove from pot and drain
• In a frying pan over medium/high heat pour in some olive oil
• Once sizzling, add gnocchi and pan fry for a few minutes on each side until they start to brown
• For the sauce, melt butter and coconut milk in a saucepan over medium heat until completely melted
• Pour into blender with almonds and blend until creamy
• Serve with spinach or chard