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Sweet Potato Gnocchi with Garlic Cavolo Nero

Sweet Potato Gnocchi with Garlic Cavolo Nero


It seems you can’t run a food blog any more without making sweet potato gnocchi, which is a relief, because I ADORE sweet potato gnocchi.

It’s raining today and I REALLY wanted to ride my bike but the thought of wrapping myself in a blanket and watching fail videos on YouTube while eating my weight in sweet potato gnocchi was a p great alternative. SO I DID IT!

While cackling at clips of people injuring themselves, I considered what it is about gnocchi that everyone (including me) loves so much. Here’s the answer: it’s soft and slightly chewy. It holds sauce like a BOSS. And it’s actually super easy to make. It’s basically the perfect carb.

Makes lots of gnocchi (about 5 big portions) and about two portions of sauce.


For the Gnocchi


450g peeled sweet potato (chopped into cm wide discs)

120g oatly crème fraiche

2 tbsp nutritional yeast

1 1/2 tsp maldon salt

Pinch black pepper

225g flour

For the Sauce

2 tbsp olive oil

Bunch of cavolo nero (about 10 leaves, chopped into 3mm strips)

2 cloves garlic (crushed)

1/4 cup soya cream or cashew cream

1/4 tsp dried or fresh chopped sage

1/4 tsp maldon salt

1/4 cup vegan Parmesan (I use “follow your heart”)


For the Gnocchi

Half fill a medium saucepan with water. Bring to the boil. Add the chopped sweet potato to the boiling water and boil for 8 minutes.

Drain the sweet potatoes in a colander and allow to steam for five minutes. Add the sweet potatoes to a large bowl and mash with a potato masher or ricer. Get it nice and smooth.

Add the creme fraiche, nutritional yeast, salt and pepper and mix well. Add the flour half a cup at a time, mixing lightly between each addition. Don’t overmix or the Gnocchi will become tough.

Once all the flour is added, if the dough is still very sticky sprinkle with flour and cover the bowl with a tea towel - leave for a few minutes. The dough should be easy to handle and only slightly sticky.

Quarter the dough. Take one quarter and roll into a long even snake on a floured surface. Chop the snake every half inch so you’re left with around 15-20 little Gnocchi. Repeat with the other quarters of dough. You can set your gnocchi aside in a floured baking tray or you can roll each gnocchi down a floured fork to give it nice ridges. Either way, your gnocchi is now ready to boil.

Half fill the same pan that you boiled your potatoes in with salted water and bring to the boil. In batches of around 10, add the gnocchi to the boiling water using a slotted spoon. Once they’re cooked, they’ll bob to the surface of the water.

Remove the gnocchi from the water with a slotted spoon and repeat until all your gnocchi is cooked.

At this stage you can make the sauce and serve immediately, or you can cook the gnocchi and refrigerate or freeze for a later date.

For the Sauce

Boil the chopped cavolo nero in a small saucepan for around 5 minutes. Remove from the heat and add the cavolo nero to a bowl of cold water to stop it from cooking any further.

Meanwhile, take a large frying pan or skillet and place on medium high heat. Add the olive oil. Once hot, add a hand full of your fresh gnocchi and sauté until lightly browned (around 6 minutes).

Add the cavolo nero and the minced garlic to the gnocchi. Sauté for another two minutes making sure to toss or stir regularly to avoid sticking.

Add the remaining ingredients and turn off the heat. Stir to coat the gnocchi in the sauce. The cream should thicken and become an almost invisible, sticky, creamy coating on each gnocchi. Serve topped with more parmesan

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