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Sweet Potato Gnocchi with Sage Cashew Sauce

2 spoon difficulty rating

Serves:

Sweet Potato Gnocchi with Sage Cashew Sauce

A beautiful combination of flavours, colours and textures. This dish is so pleasing to the eye not to mention the taste buds. A winning treat for any dinner party or romantic meal ♥

Ingredients: 

  Gnocchi

  • 500g sweet potatoes
  • 130g grade 00 flour or plain flour
  • 2 tsp chives (finely chopped - use scissors)
  • 2 tsp dill (finely chopped - use scissors)
  • ¼ tsp nutmeg (grated fresh)
  • Pinch of black pepper
  • Salt

Cashew Cream Sauce

  • 130g/1 cup raw cashews (unsalted and unroasted and preferably whole, not pieces) - soaked in a bowl of cold water and covered - for at least 2 hours but up to 8. Doing it overnight is the easiest way!
  • 120-180ml/½-¾ cup water
  • Fine salt to taste - just a pinch. Add gradually, mix in thoroughly after each addition and remember that sea salt is stronger than regular
  • 2 tbsp white wine
  • 10 fresh sage leaves
  • 1 tsp stock powder 
  • 1 tbsp nutritional yeast

Salad/Garnish

  • Handful of cherry tomatoes (halved)
  • Handful of samphire 
  • Vegan parmesan e.g. Violife Prosociano or VBitey hard style Italian
  • Watercress to dress
  • Edible flowers (optional)

 

Method: 

Gnocchi

  1. Bake the sweet potatoes in their skins until tender (approx 1 hour). 
  2. Once cooked, remove the skins with a knife and then crush them to ensure there are no lumps (or use a potato ricer). 
  3. Add the flour and mix thoroughly with your hands. 
  4. Add the remaining ingredients (Make sure there is enough salt or it can taste too bland. Taste the mixture as you go) and then form into a dough that can be easily shaped. If it is too sticky then add more flour bit by bit.  
  5. On a floured surface, roll the dough into long sausages. 
  6. Cut each gnocchi with a sharp knife into thumb nail long lengths. 
  7. You can shape each individual gnocchi using a gnocchi board or by using a fork
  8. Bring a large pan of salted water to the boil and lower the gnocchi into the water. When the gnocchi is ready, it will float to the surface. With a slotted spoon, scoop them out one by one as they float to the surface of the water. 
  9. Toss the gnocchi in a little olive oil and salt. 

Cashew Cream

  1. Soak the cashews (for a minimum of 2 hours or overnight).
  2. Put all ingredients into a blender and blend until really smooth, adding water a little at a time. The more you add the thinner the cream will be - although the cream will thicken when left to stand in its container. Keep blending and scraping down the sides until the mixture is very smooth and creamy and has lost its grainy texture. 
  3. Transfer the mixture to a medium sized pan and bring to the boil and then simmer until heated through (approx 5-10 minutes). Add more stock/fluid if necessary/to taste. 

Salad/Garnish

  1. Halve the cherry tomatoes and fry in a little oil for 3-4 minutes. 
  2. Steam the samphire for 3-4 minutes. 

Presentation

  1. Find a large plate and then using a teaspoon, place several blobs of hot cashew cream sauce randomly spaced (around ten blobs). 
  2. Place one piece of gnocchi on each blob of sauce. 
  3. Decorate with watercress, tomatoes, samphire and top with vegan parmesan shavings and edible flowers. Try not to cover the gnocchi with the garnish. 
  4. Drizzle a little olive oil over the salad to finish then serve. 

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