Purple Sweet Potato Gnocchi with Sage Miso Cream Sauce

hana | gutfloral
hana | gutfloral
July 11, 2020
A delicious and fun-colored vegan twist on traditional gnocchi. It’s made using purple sweet potatoes, tossed in a creamy, flavorful, sage and white miso sauce. The steam from the Anova Precision Oven cooks your purple sweet potatoes till they’re perfectly tender. The steam also gives your gnocchi a delicate and soft pillowy texture.
Serves
2
Prep Time
00:45
Cook Time
00:20
Purple Sweet Potato Gnocchi with Sage Miso Cream Sauce
0
11
Ingredients
2
large purple sweet potatoes
2 Tbsp
cashew butter (almond butter works too!)
½ tsp
salt
½ tsp
olive oil
60 g
flour + extra for workspace
¼ cup
cashews, soaked in water for 3+ hours
1 Tbsp
olive oil
¼
medium-sized yellow onion, chopped
1 Tbsp
white miso
2 Tbsp
lemon juice
3 Tbsp
plain cashew yogurt (any plain non-dairy yogurt works)
½ tsp
red pepper flakes
2 Tbsp
nutritional yeast
¼ tsp
salt
¼ tsp
black pepper + more for garnishing
5
sage leaves + more for garnishing
½ cup
cashew milk (almond milk works)
Steps

1. Preheat Oven.

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

2. Prepare purple sweet potatoes.

Line the perforated sheet pan with parchment paper. Rinse two medium sized purple sweet potatoes and then cut them into 2 inch pieces. Place the pieces on the lined pan.
Prepare purple sweet potatoes.

3. With your potatoes in the Oven, set your timer for 30 mind and steam until perfectly tender.

Rack
With your potatoes in the Oven, set your timer for 30 mind and steam until perfectly tender.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:30 Timer

4. Prepare workspace.

While the purple sweet potatoes are steaming, prepare your workspace by dusting it with a generous amount of flour.
Prepare workspace.

5. Process potatoes.

When the purple sweet potatoes are done steaming, scoop approximately 285g of purple sweet potato into a food processor. Pulse for about 30 seconds.
Process potatoes.

6. Add cashew butter, olive oil, salt, and flour.

Add cashew butter, olive oil, and salt. Pulse until combined. Add flour a little bit at a time while pulsing until it forms into a sticky ball of dough.
Add cashew butter, olive oil, salt, and flour.

7. Knead, divide, roll, and cut.

Turn out the dough onto your prepared workspace and knead the dough, adding more flour as necessary until the dough is smooth and no longer sticky. Divide your dough into 4 equal pieces and then roll them into 1/2-inch thick ropes. Then cut into 1/2-inch pieces.
Knead, divide, roll, and cut.

8. Shape gnocchi.

Using your thumb, press and roll the gnocchi against the back of a fork in one swift motion. The gnocchi should form a “C” shape with ridges.
Shape gnocchi.

9. Prepare gnocchi for steaming.

Line the perforated sheet pan with new parchment paper. Evenly space your gnocchi on the pan.
Prepare gnocchi for steaming.

10. Steam gnocchi.

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:11 Timer

11. Sauté onions.

While the gnocchi cooks, sauté the onions in a frying pan with the tablespoon of olive oil until tender and translucent. Set aside with the leftover cooking liquid.
Sauté onions.

12. Make cream sauce.

In a high-speed blender, puree soaked cashews, sautéed onions, cooking liquid, white miso, lemon juice, nutritional yeast, sage leaves, red pepper flakes, salt, pepper, and cashew yogurt together.
Make cream sauce.

13. Add cashew milk.

Slowly add cashew milk a tablespoon at a time and blend until it reaches desired creaminess.
Add cashew milk.

14. Toss, garnish, and enjoy.

Toss the gnocchi with the sauce in a frying pan. Garnish with black pepper and fresh sage. Enjoy warm or store in the fridge for up to 2 days.
Toss, garnish, and enjoy.
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