Sweet Potato Gnocchi with Sage Cream Sauce – GFCFSF

February 09, 2013

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Sweet Potato Gnocchi with Sage Cream Sauce - GFCFSF

Gnocchi expands when cooking and is FILLING, so 2 cups is a MASSIVE serving. 6 cups will serve 4 adults, easily.

6 cups of Sweet Potato Gnocchi*
3 cloves garlic, minced
2 shallots, minced
2 tablespoon olive oil
1 cup white wine
1 cup chicken stock
salt and pepper
1 tablespoon chopped fresh sage
3/4 cup MimicCreme or Cashew Cream
1 teaspoon tapioca starch (leftover from making the gnocchi, I grab what's left on the rolling board)

Start pan of water with 1 tablespoon salt to boil for gnocchi.

Heat oil in another pan, add garlic and shallots. Cook 5 minutes, until translucent. Add wine, stock, salt, pepper and sage. Bring to a boil and cook until reduced by half.

In first pot, cook gnocchi, drain and remove to bowl.

Add Mimic Creme and starch to sauce pan. Cook 7-8 minutes, whisking, until sauce is thickened. Pour over gnocchi and serve.

*A note about the gnocchi recipe - It is not our recipe but it's awesome. It makes about 12 cups gnocchi, which freezes very well. For more great allergy-friendly recipes, check out www.realsustenance.com

Sage Cream Sauce - GFCFSF
Sage Cream Sauce - GFCFSF
Sweet Potato Gnocchi with Sage Cream Sauce - GFCFSF
Sweet Potato Gnocchi with Sage Cream Sauce - GFCFSF
Making the gnocchi
Making the gnocchi