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Vegan Sweet Potato Gnocchi with Broccolini Aglio e olio

Yields: 6 | Prep Time: 2 hours


4 Large Sweet Potatoes

Kosher Salt

Olive Oil

4 Cups All Purpose Flour

4 Tbsp Earth Balance Butter

1 Pound Broccolini or Rabe

3 Garlic cloves minced

2 Small Shallot

1 Tsp Crushed Red Pepper Flakes

1/2 Cup Dry Sherry

1 Cup Vegetable Stock

2 Tbs Nutritional Yeast

1/4 Cup Chopped Parsley


Preheat Oven 400°F. Pierce sweet potatoes with a fork to allow steam to escape while baking. Place on baking tray, and roast 45 min to 1 hour till easy to pierce with a fork.

Remove the sweet potatoes from oven, and carefully halve them lengthwise. Scoop out flesh and transfer to a potato ricer or sieve. Press the flesh through over a large bowl, this helps to break up the pulp. Add 1 tbsp olive oil and 2 tsp salt. Sprinkle in flour in small portions at a time while mixing with hands until a rough dough forms. Do not over work dough, as it will become tough. Lightly flour surface to work the dough, and knead for 1 to 2 min. Until smooth.

Break off small piece of dough and roll into a long rope about the width of a finger. Cut the rope into 1 inch pieces. Option to roll cut pieces down the back of a fork to give texture. Repeat and place gnocchi on a flour dusted baking sheet. Cover with plastic wrap. Freeze the sheet of gnocchi for at least 30 min.

In a large deep pot bring heavily salted water to a boil, and for 2 min blanche the broccolini or rabe. Using tongs remove broccolini and place in ice bath for 1 min, then remove from bath with tongs and place in a bowl to the side. This method of blanching helps to bring the chlorophyll out of the plant and any bitterness. Keep the boiling water you will need it for pasta.

In a large sauté pan, heat 4 tbsp olive oil and the butter substitute over medium high heat. When the butter substitute has melted add the broccolini/rabe, garlic, and shallots. Cook stirring until fragrant and soft for 2 min. Season with red pepper flakes and black pepper to taste. Add any salt if needed. Carefully add the sherry wine and cook until nearly all the liquid has evaporated. Stir in the stock. Simmer for 3 to 5 min then reduce heat to medium-low. Sprinkle in the nutritional yeast and parsley and cook until the sauce thickens slightly, about 5 min. Taste and adjust seasoning if needed.

In your large pot of salted water slowly add the gnocchi in batches and cook until they float to surface, about 4 mins. Use a slotted spoon to lift and drain well. Place the gnocchi in the pan to gently toss coat in sauce. Transfer to a plate, and serve immediately.

Bon Appétit!

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