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Sweet Potato Gnocchi with Flora Plant Butter and Fried Sage

Light and fluffy, these sweet potato gnocchi are a huge crowd-pleaser. They are delicious with many types of vegan sauces, but they really shine when paired simply with melted Flora Plant Butter and fried sage. To make them gluten-free you can substitute your favorite gluten-free flour for all-purpose flour.
  •  Cooking time 
    55 min
  • Preparation time 
    45 min
  • Servings
    Portions 6
recipe image Sweet Potato Gnocchi with Flora Plant Butter and Fried Sage


  • 2 lbs sweet potatoes (about 3 large potatoes)
  • 2/3 cup Flora™ Plant Butter Unsalted
  • 1 bunch fresh sage leaves
  • 3 cups all-purpose flour, plus additional for dusting
  • 1 cup dried chickpeas flour
  • 1/2 tsp salt
Energy (kcal)627 kcal
Energy (kJ)2622 kJ
Protein (g)14.8 g
Carbohydrate incl. fibre (g)90.6 g
Carbohydrate excl. fibre (g)79.5 g
Sugar (g)8.3 g
Fibre (g)11.1 g
Fat (g)23.2 g
Saturated fat (g)4.2 g
Unsaturated fat (g)17.7 g
Monounsaturated fat (g)10.4 g
Polyunsaturated fat (g)7.3 g
Trans fat (g)3.8 g
Cholesterol (mg)0 mg
Sodium (mg)264 mg
Salt (g)0.66 g
Vitamin A (IU)16506 IU
Vitamin C (mg)8.0 mg
Calcium (mg)88 mg
Iron (mg)3.93 mg
Potassium (mg)746 mg


  1. Preheat oven to 425° F. Arrange sweet potatoes on baking sheet and bake 40 minutes or until very tender. Remove from oven and cool.
  2. Meanwhile, melt Flora Plant Butter in small saucepan over medium heat until it begins to bubble. Reduce heat to medium low and add sage leaves in batches. Do not overcrowd. Fry the leaves about 1 to 2 minute until color deepens and leaves are crispy, do not brown. Remove leaves to paper towel and repeat with remaining sage leaves. Reserve Flora Plant Butter to toss with gnocchi.
  3. Remove flesh from sweet potatoes. Pass the potatoes through a potato ricer or mash with a fork. You should have about three cups of potato. Make a mound of potatoes on the counter. Combine all-purpose flour, chickpea flour and salt.
  4. Sprinkle about 1 cup flour mixture over potatoes and using your knuckles, press it into the potatoes. Fold the dough over on itself and press down again. Sprinkle on more of the flour mixture, little by little, folding and pressing the dough until it just holds together; try not to knead it. Work any dough clinging to your fingers back into the dough. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope half-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. If the mixture is too dry, add a little water.
  5. Keeping your work surface and the dough lightly floured, cut the dough into 8 pieces. Roll each piece into a rope about a half-inch in diameter. Cut into half-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down.
  6. If using a gnocchi board, rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45-degree angle. Take each piece and roll it lightly with the side of your thumb against the board while pushing it away from you.
  7. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Let dry for ten minutes.
  8. When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a slotted spoon and drain well. Toss cooked gnocchi with reserved melted Flora and sage leaves.
Gnocchi can be made ahead of time and frozen. Arrange gnocchi in single layer on lightly floured, parchment-lined baking sheet. Freeze 4 hours or until firm. Store in an airtight container until ready to use.
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