Sweet Potato Gnocchi in Butter-Garlic Sauce with Spinach, topped with fresh tomatoes

Looking for some really hearty comfort food? This is the perfect meal for those rainy fall days that are starting soon. Here in Montreal we already have some somewhat cold, rainy and gray days. So why not bring in some colour and nutrition? These plant-based gnocchis will give you a good dose of vitamin B12 and the spinach and tomatoes take care of the rest!

If you have some summer vacation left, take some time and pre-cook some gnocchi, they are easy to freeze and then super fast to use.



For the Gnocchi 

  • 2-3 medium sized sweet potatoes
  • 2-3 cups of flour
  • 1/4 of a cup of nutritional yeast
  • 1 tsp of salt + 1 tsp of salt for the cooking water

For the sauce 

  • 2 tablespoons of vegan butter
  • 3 garlic cloves
  • a bunch of spinach
  • fresh cherry tomatoes for topping (optional)




First of all, peel the sweet potatoes and boil them in water for about 15 minutes or until tender (pro-tip: cut them in smaller cubes so they get soft faster). Then take a big bowl and put some flour in there. When the potatoes are ready and cooled down a bit (don’t make the same mistake like me and burn your hands ;-)) put them in a press and mash them, add them to the flour. Then add the nutritional yeast and knead the dough until everything becomes an even mass. Here you will have to take care to not add bigger parts of the potatoes, as this makes the gnocchi fall apart later.

When everything is mixed and kneaded, you start rolling out the dough to long rolls, about the diameter of a finger. Then take the roll and start cutting it into smaller pieces. They will get a bit of a different shape, but that’s totally fine. If you want to be really fancy, take a fork and press the typical gnocchi pattern into the noodles.

Now you can heat up some water with 1tsp of salt. When the water boils, add the gnocchi and let them boil until they start swimming on the surface. Take them out with a spoon with holes or a strainer and put them in another strainer to really get rid off all that water.

If you want to freeze some, this is the point where you freeze them. Otherwise just heat up the butter in a pan. When the butter is hot, press the garlic cloves in the butter and let fry until it gets a little brown. Then add in the gnocchi and fry them until they get a golden-brown colour. Now add the spinach and fry for 2-3 minutes longer, add some more butter if needed. Top with some fresh cherry tomatoes and enjoy!



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