Sweet Potato Gnocchi with Mushrooms and Sage Garlic Sauce

Sweet Potato Gnocchi with Mushrooms and Sage Garlic Sauce

There are a lot of words in the recipe below. Don’t worry, it’s all in the prep, and all the cooking occurs simultaneously because the vegetables are roasting in the oven while the gnocchi is boiling on the stove. You’ll be enjoying this outrageously delicious Sweet Potato Gnocchi with Mushrooms and Sage Garlic Sauce in just over an hour, and it is WORTH. EVERY. STEP. Top with a sprinkle of homemade vegan parmesan. It will knock your socks right off.

Note: Every brand of cassava flour behaves a bit differently, depending on grinding and processing. We use Anthony’s Goods flours almost exclusively because we like the consistent quality (and we dig small businesses). You may need more or less cassava flour, depending on brand, so reserve some and keep it nearby, adding a tablespoon at a time if needed.

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Sweet Potato Gnocchi with Mushrooms and Sage Garlic Sauce

Sweet Potato Gnocchi with Mushrooms and Sage Garlic Sauce

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6 1x
  • Category: Entree, Main Course
  • Method: Oven Roasting and Stove Top
  • Cuisine: Plant-Based, Vegan


Sweet Potato Gnocchi with Mushrooms and Sage Garlic Sauce



For the Gnocchi 

  • 2 cups mashed roasted sweet potato
  • 1 cup Anthony’s Cassava Flour (packed and leveled) plus 1-2 tbsp for rolling
  • 2 tbsp plus 2 tsp extra-virgin olive oil, divided
  • 1 tsp salt, divided
  • 1/4 tsp dried rubbed sage
  • Large pot of water with 1/2 tsp salt

For the Vegetables

  1. 16 ounces baby bella mushrooms, cleaned, trimmed and sliced
  2. 1 small red onion, sliced into 1/4-inch thick half-moons (keep the slices intact)
  3. 4 large garlic cloves with skin (only peel off the papery outer layer)
  4. 1 tbsp extra-virgin olive oil, divided
  5. 810 large fresh sage leaves, chiffonade cut
  6. 3 tbsp Miyoko’s vegan butter
  7. Salt and ground black pepper, to taste
  8. Optional: Homemade vegan parmesan


Ahead of Time

  1. Wash and dry two medium-large sweet potatoes (but not the huge ones) and pierce each with a fork several times. Set oven rack to top position and preheat oven to 400 degrees F.
  2. Wrap the potatoes in foil, and place on a baking sheet. Roast for 45-60 minutes, or until very soft. Remove from oven, carefully open the foil, and slice the potatoes in half lengthwise. Let cool completely before mashing and measuring to use in the gnocchi. 

Doing the Prep

  1. Place oven racks at top two positions and preheat oven to 425 degrees F. 
  2. Line two large rimmed baking sheets with parchment paper or Silpat mats and set aside. Spritz a third large rimmed baking sheet with olive oil – just enough to avoid sticking. 
  3. Set up a colander on a large plate near the stove to drain each batch of boiled gnocchi and place the greased baking sheet nearby. 

Starting the Vegetables

  1. Prep all vegetables and fresh sage, then place the onion slices (intact) in a single layer on one of the prepared baking sheets. Place the garlic cloves next to the onions, then drizzle a teaspoon of oil over the garlic and coat all sides thoroughly. Brush any excess oil from the garlic on to the onion slices. Roast on top rack for 20 minutes (set a timer).
  2. While onions are roasting, add the mushroom slices to a large bowl, drizzle with remaining 2 teaspoons of oil, and gently toss to coat. Sprinkle with pinches of salt and ground black pepper and toss again.  
  3. When the timer goes off, remove the sheet from the oven and carefully flip the onion slices. Remove the garlic and set aside (it should be soft now). Divide the mushroom slices between the second prepared baking sheet and the pan with the onions – keep them in a single layer – and place both pans in the oven. Roast for another 15-20 minutes, until mushrooms are tender, and onions are soft and caramelized, remove and set aside until ready to assemble dish. 

For the Gnocchi

  1. While the vegetables are roasting, bring a large pot of water to a boil and add 1/2 teaspoon of salt. While the water is boiling, make the dough. Combine the flour, remaining 1/2 tsp salt, and dried sage in a large bowl and add the mashed sweet potato and 2 tablespoons of the oil. Use a fork to cut the potato into the flour (like butter when making a pie crust) or a rubber spatula to fold it together. Once a dough ball starts to form, use your hands to finish combining, making sure to work out any lumps. 
  2. Roll the dough into a large ball and lightly sprinkle a clean working surface with cassava flour to begin rolling.
  3. Tear off a small handful of dough at a time and form into a log shape. Gently roll the log to about 3/4″ in diameter (cassava flour can be delicate to work with), then slice the log into 1-inch thick rounds, and shape. We used a fork to make a design on each side. The result was somewhat rectangular. We hope you are more artistically inclined. 
  4. Each of the logs should yield 8-10 slices and that will be a batch. Carefully place one batch of gnocchi into the boiling water. They will float when ready in just a few minutes. Remove as soon as they’re floating and transfer to a colander to drain.
  5. While one batch is boiling, roll, slice, and shape another batch of gnocchi. The ones in the pot should be done just as you are finishing. Transfer the boiled gnocchi to the colander, add the next batch to the water, and prepare the next batch of gnocchi. This time transfer the drained gnocchi from the colander to the oiled baking sheet, then repeat this batch cycle until all gnocchi are cooked, drained, and on the sheet (we got about 100 of these little guys).

Putting it Together

  1. At this point, the vegetables and gnocchi should be fully cooked. Leave the mushrooms and onions on the pans. 
  2. Remove the garlic skins and trim the ends, if needed. Mash the peeled roasted garlic cloves with a fork and add to a large sauté pan along with the vegan butter and sage. 
  3. Drizzle the boiled gnocchi with remaining 2 teaspoons of olive oil and turn on the sheet to coat. Heat a second large sauté pan over medium heat and add half of the gnocchi from the sheet. Cook just until golden on one side, then flip and repeat (a couple minutes on each side).
  4. Transfer the browned gnocchi to the pan with the garlic butter mixture and brown the remaining gnocchi. Once all of the browned gnocchi are in the garlic butter pan, heat over medium-low and toss. Add onions and mushrooms and toss to coat, cook another 1-2 minutes to heat everything evenly. Plate and serve immediately. A sprinkle of homemade vegan parmesan is amazing on this.


Refrigerate leftovers up to 4 days. 

Best reheated gently on the stove (gnocchi become rubbery in the microwave).  

Cooking for a smaller crowd? Simply cut the recipe in half.



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