Roasted Sweet Potato and Lentil Gnocchi with Brown Butter Sage Sauce

A creative twist on traditional gnocchi, this American vegan recipe combines the earthiness of roasted sweet potatoes and lentils with the richness of brown butter and sage sauce. Perfect for a cozy winter evening.

🛒 Ingredients

• 2 med sweet potatoes
• 1 cup dry lentils
• 1 cup sifted all-purpose flour
• 2 tbsp potato starch
• 1 tsp nutritional yeast
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1/4 cup brown butter
• 4 fresh sage leaves
• 2 cloves garlic

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork a few times and roast for 45-50 minutes, or until tender.

2. 2

   Step 2: Cook the lentils according to package instructions. Drain and set aside.

3. 3

   Step 3: In a large mixing bowl, combine the roasted sweet potatoes, cooked lentils, all-purpose flour, potato starch, nutritional yeast, salt, and black pepper.

4. 4

   Step 4: Knead the mixture until it comes together and forms a dough.

5. 5

   Step 5: Roll out the dough to about 1/2 inch thickness.

6. 6

   Step 6: Cut the dough into 1-inch squares to form the gnocchi.

7. 7

   Step 7: Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes, or until they float to the surface.

8. 8

   Step 8: While the gnocchi cook, melt the brown butter in a large skillet over medium heat.

9. 9

   Step 9: Add the sage leaves to the skillet and cook for 1-2 minutes, or until fragrant.

10. 10

    Step 10: Remove the gnocchi from the water with a slotted spoon and add them to the skillet with the brown butter sauce.

💡 Pro Tips

To prevent the gnocchi from sticking together, make sure to knead the dough well and handle the dough gently when forming the gnocchi. Also, be careful not to overcook the gnocchi, as they can become mushy.

📊 Nutrition per Serving