Vegan recipes

Recipe: Gnocchi in a creamy sage sauce

One of my favourite Italian dishes of all time is gnocchi with butter and sage. It’s so delicious – I love sage, the smell alone is heaven. Combining the sage with a silken tofu sauce is really, really yummy.

Unfortunately, the dish has very little nutritional value and a lot of fat. There is no good replacement for butter; oil is no better1. Any oil you use is 100% fat and doesn’t contain many nutrients. For a while I used soy butter but that’s a highly processed product which I try to avoid. I haven’t sworn olive oil off completely, but I do try to limit my consumption. For this recipe you’ll only need 1 tablespoon, that’s it.

I love silken tofu because of its creamy texture and its neutral taste. You can add cacao powder and make pudding, or nutritional yeast and create a cheesy sauce. Combining it with sage is heavenly, it makes me forget all about the original buttery recipe. Of course it’s much healthier too – tofu is a minimally processed soy food and has many health benefits2, 3. Another vegan substitute for a classic Italian dish which works – and tastes great! This vegan gnocchi sauce is easy, healthy and delicious.

sage leaves

fried sage leaves

vegan gnocchi sauce

baked potato gnocchi

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Recipe: Gnocchi in a creamy sage sauce
Baked potato gnocchi with sage
Course Main Dish
Cuisine Italian, Vegan
Cook Time 30 mins
Servings
serving
Course Main Dish
Cuisine Italian, Vegan
Cook Time 30 mins
Servings
serving
Instructions
  1. Cook the gnocchi in a pot of boiling water. I often get asked how long to cook gnocchi and it's very simple: they’re done once they float to the surface. I use store-bought gluten-free gnocchi made with rice flour, since they're smaller and taste better.
  2. In a wok or frying pan, heat ½ tablespoon of olive oil (medium-high heat) and add the sage leaves. Fry the leaves on both sides for a few minutes until they’re brown and crisp. Remove them from the pan and put them on a paper towel. Don’t worry if they fall apart, that just adds to the flavour!
  3. Put the pan back on the stove with ½ tablespoon of olive oil and add the (cooked) gnocchi (you can easily take them out of the pan with a skimmer). They might stick to the pan at first – don’t worry, just leave them. They’ll let go after a few minutes. Fry the gnocchi until they’re golden brown one each side.
  4. Put the silken tofu in a food processor with salt, some garlic powder and onion powder and blend until it’s a smooth, creamy mixture.
  5. Add the silken tofu cream to the pan with the gnocchi. Let it cook for a few minutes or until the sauce is warm and a little thicker.
  6. Add the sage leaves and stir them through the sauce.
  7. Sprinkle some nutritional yeast on the gnocchi before serving them. Who needs butter and cheese?! Enjoy!
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