Purple Sweet Potato Gnocchi w/ Brown Butter & Sage
Ilean Almaguer


  • 2-3 medium-cooked purple sweet potatoes
  • 1/4 – 1/2 cups of flour
  • 1 tsp salt


  • 1 stick of vegan butter
  • 10 fresh sage leaves, or to taste
  • Freshly cracked black pepper, to taste
  1. Baked sweet potatoes until soft.
  2. In a large mixing bowl, use a fork to mash the purple sweet potato until smooth and creamy.
  3. Mix with flour and a pinch of salt to form a dough.
  4. Divide the dough, roll into ropes, and cut into bite-sized pieces, 1 inch.
  5. Boil the gnocchi until they float to the surface.
  6. Heat a nonstick skillet over medium-low heat and add the butter.
  7. As soon as the butter starts to foam up, add the sage leaves and cook them together for 3 to 5 minutes.
  8. Add the gnocchi to the butter sage sauce and gently toss to coat; fry until crispy on one side. Flip the gnocchi and repeat for the other side.
  9. Enjoy!