Creamy (Non-Dairy) Sweet Potato Gnocchi


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  • 1 cup mashed sweet potato cooked-boiled until soft
  • ½ cup flour
  • 2 teaspoons olive oil
  • pinch of salt


  • 1 tablespoon olive oil
  • 1 small red onion, minced
  • 2-3 large garlic cloves, minced
  • 1 can unsweetened coconut milk
  • 1 tablespoon fresh sage chopped
  • 1 cup fresh spinach



  1. In a bowl stir together the cooked mashed sweet potato and flour for the gnocchi until completely smooth.
  2. Separate dough into four equal parts and roll out into 3/4″ diameter tubes on a surface dusted lightly with flour. Cut the tubes of dough into 1″ pieces.
  3. Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
  4. Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.


  1. In a skillet sauté the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
  2. Add rest of ingredients for the sauce (except for the spinach). Bring sauce to a low boil a for 1-2 minutes, stirring continuously until sauce thickens. Then stir in spinach.


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