Sweet Potato Gnocchi with Cashew Cream Sauce

Photography, Foodivine studio

  • Prep time 45 minutes
  • Total time 3 hours & 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine


Cashew Cream:
Sweet Potato Gnocchi:
Cashew Cream Sauce:


Cashew Cream

Place cashews in small bowl and cover with warm water. Let stand for 2 hours. Rinse and drain cashews. In food processor, purée cash­ews, broth and garlic until smooth. Set aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days. Stir before continuing with recipe.)

Sweet Potato Gnocchi

Meanwhile, preheat oven to 400°F. Place sweet pota­toes on baking sheet and bake in centre of oven until very tender, 25 to 30 minutes. Transfer to work surface and let stand until cool enough to handle.

Peel potatoes. Transfer flesh to large bowl; mash with fork. Add flour, Parmesan and nutmeg; mix just until combined. On lightly floured work surface, knead mixture until smooth and flexible dough forms (if dough is too sticky, add a small amount of flour. Do not overwork the dough as this may make it elastic). Divide dough into six portions. Wrap each portion in plastic wrap and refrigerate for 20 minutes.

On floured work surface, shape one portion of dough into 1-inch diameter roll. Using sharp knife, cut roll into 1-inch thick pieces. (If desired, roll gnocchi over back of fork to mark them.) Repeat with remaining gnocchi dough. Set aside. (Make-ahead: Can be stored in airtight container and frozen for up to 2 months.) 


In large skillet, heat oil over medium-low heat. Add garlic and sage; cook, stirring constantly, for 1 minute. Add reserved Cashew Cream and broth; cook, stirring often, for 5 minutes. Stir in gouda; season with salt and pepper. Set aside (leave sauce in skillet). 

In saucepan of boiling salted water, in two batches, cook gnocchi until they rise to the surface. Using slotted spoon, remove gnocchi from saucepan and transfer to plate. Reserve 1/2 cup cooking water.

Place gnocchi in Cashew Cream Sauce in skillet. Add enough of the reserved cooking water for a creamy sauce and stir gently to coat gnocchi well. Sprinkle with pepper and chopped sage leaves, if desired. Serve immediately.

Nutritional facts PER EACH OF 6 SERVINGS

  • Calories 530
  • Total fat 26 g
  • Saturated fat 8 g
  • Cholesterol 30 mg
  • Sodium 495 mg
  • Total carbohydrate 58 g
  • Fibre 4 g
  • Sugars 7 g
  • Protein 16 g
  • Iron 4.1 mg
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Sweet Potato Gnocchi with Cashew Cream Sauce