Vegan Sage Butter Gnocchi
A simple but tasty vegan sage butter gnocchi with roasted mushrooms. Gnocchi pasta is pan-fried with sage, butter and garlic until crispy and golden on the outside but soft inside.
Large pasta pot
For vegan gnocchi
- 2 large russet potatoes (approx 1.5 pounds, baked, then peeled and grated or put through a potato ricer)
- 2 cups all purpose flour (approx)
- ¼ cup vegan yogurt (or aquafaba)
- 1 tsp salt
For sage butter sauce
- 2 tbsp vegan butter (or extra virgin olive oil)
- 3 cloves garlic (minced)
- 2 tbsp sage (finely chopped, divided)
- 8 oz crimini mushrooms (sliced, optional)
- Salt and ground black pepper to taste
Peel the cooked russets and grate them. Spread the potatoes out on a baking sheet for a few minutes for any moisture to evaporate.
Place a large pot of salted water to boil for cooking the gnocchi.
Place the russets in a bowl and add the yogurt or aquafaba and salt. Mix until everything's evenly dispersed, then begin kneading in the flour. First add a cup and knead, then add a bit more as needed until you have a smooth dough.
Pinch off a portion of the dough and use your palms to roll it into a ½ inch thick cylinder.
Use a knife or bench scraper to cut off ½-inch lengths of the cylinder.
Press each piece of the dough, cut side down, on the tines of a fork, while pressing with your thumb on the other side of the dough to make an indentation. Roll it off gently and place in a baking sheet. Repeat with the remaining dough.
To cook the gnocchi, let the water come to a rolling boil. Add the gnocchi, a few at a time, and stir gently. The gnocchi will let you know they are done by floating to the top. Scoop them out with a slotted spoon and set aside.
Make the sage butter sauce
In a saucepan, heat the butter with the garlic and 1 tbsp sage.
When the butter melts, add the mushrooms, if using, and season with salt and ground black pepper. Saute the mushrooms until they begin releasing their juices, a couple of minutes. If not using mushrooms proceed directly to next step.
Add the gnocchi to the pot and cook, stirring frequently, until they begin to turn golden-brown. You can let them brown as much or as little as you like.
Season with salt and ground black pepper as needed.
Serve hot or warm with vegan parmesan for sprinkling.
Calories: 332kcal | Carbohydrates: 58g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 427mg | Potassium: 760mg | Fiber: 3g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 4mg