Purple Sweet Potato Gnocchi with Sage Miso Cream Sauce
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.
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.
3. With your potatoes in the Oven, set your timer for 30 mind and steam until perfectly tender.
Rack
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.
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.
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.
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.
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.
9. Prepare gnocchi for steaming.
Line the perforated sheet pan with new parchment paper. Evenly space your gnocchi on the pan.
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.
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.
13. Add cashew milk.
Slowly add cashew milk a tablespoon at a time and blend until it reaches desired creaminess.
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.