Sam’s Award Winning Almost Vegan Sweet Potato Gnocchi!!

Hi, guys! Hold on to your bum, because today in the Wellness Kitchen we are featuring a recipe from an AWARD WINNING chef, Samantha Meyer (no relation to the vampire writer)! She is the uber-prestigious ONE Campaign’s 2012 Sweet Potato Cook-Off Champion and agreed to allow me into her kitchen to try to learn her kitchen secrets. This is her:

She’s a champion and she’s got the apron to prove it.

Sam’s Award Winning Almost Vegan Sweet Potato Gnocchi

Wine: Optional, but highly suggested

Things You’ll Need:
2 large-ish sweet potatoes
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon black pepper
2 ½ to 3 ½ cups all-purpose flour, plus extra for rolling
½ cup butter (here’s where things get un-vegan)
½ teaspoon ground sage

A large bowl
An oven
A skillet
A medium-sized pot

Makes enough for a solid side dish for like 4 people. Very filling.


Pre-heat your oven to 425 and open your bottle of wine.

Set your sweet potatoes (Shh! We used yams…) into your oven and let them cook for about an hour, or until they are squishy and soft all the way to the center (do NOT under-cook! If you cut it open and find that it’s still firm in the center, throw those bad boys back in that oven and have another glass of wine).

Soft and squishy yams

Cut them open and scoop the flesh into a bowl, mush them until creamy and put in the fridge to cool off

Mush until creamy

Toss in your salt, pepper and nutmeg and mix thoroughly. Then admire your work for a second.


Start adding flour slowly to the mixture and incorporate fully into the sweet potato. The amount of flour you add varies by the size of your sweet potatoes, so continue adding flour until it is a consistent color and is no longer sticky. This is not an exact science, and a little too much or too little flour isn’t going to hurt anything, so don’t freak out.

Don’t be afraid to use your hands! And don’t freak out when you get flour all over you black shirt like I did.

This is what your dough should look like. Beautiful!

Now, put a pot of heavily salted water on to boil. Take a handfuls of the dough and roll them into tubes about the size of your finger. Cut them into one inch long pieces off like so:

Roll and cut into 1-inch pieces


We can achieve it! We can achieeeeeeve it!!!

Ok, we’re back. Here’s the slightly tricky part. Put 10-15 of your gnocchis at a time into the pot of boiling water and make sure they don’t stick to the bottom and don’t over-crowd them.

See that little one floating on the left?

Melt your stick of butter in the saucepan with the sage and keep it hot, but not burning. When the gnocchis float to the top of the water (about 4 minutes), let them boil for another 30 seconds, then fish them out and put them immediately into the buttered saucepan and sauté them for a minute or so, or until they are golden brown.

Saute until golden brown

Plate the sautéed gnocci and repeat until all of your gnocci is boiled and sautéed. You may need to add more butter/sage to your pan as you go. Try not to eat all of them as they come out of the pan so that other people can enjoy them as well.



The gnocchi that survived our snacking

This recipe makes way more than this amount, but we couldn’t stop snacking on them while we sautéed. Serve with kale, chicken and if you’re feeling sweet, pour a little maple syrup on them!

Thank you to the delicious Sam Meyer for giving us the recipe and for allowing us to get flour all over her kitchen. What do YOU want to learn how to cook? Let us know in the comments and we will teach you how!

-Anna Schroen


7 responses to “Sam’s Award Winning Almost Vegan Sweet Potato Gnocchi!!

  1. Pingback: Cauliflower and Sweet Potatoes « Andrea's Garden Cooking·

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  3. This recipe is brilliant! My husband and I thought the gnocchi were absolutely delicious! I used a mixture of sweet potato and pureed pumpkin (because I made this spur-of-the-moment and only had one sweet potato). I experimented and sauteed half the gnocchi in coconut oil (vegan) and half in butter. Both tasted great. The butter kind of browned and took on a nuttier taste than the coconut oil, but the sauces tasted about the same when on the gnocchi. I used LOTS of dried sage in the sauces, which tasted great; not too strong. I plan to try fresh sage next time. Thank you Sam and Anna for this recipe!!! It is a keeper, for sure!!!

    • We are so excited to hear that!! This weekend it’ll be how to make easy amazing artisanal bread for pennies!

      • Homemade bread is the best! I am looking forward to your post. A type of bread that is so quick, easy and inexpensive to make is Indian chapati. I like to press toasted sesame seeds into the little flat breads before cooking. They are best when eaten right away.

        I wanted to mention that when I made the gnocchi, I added a bit of agave to the pumpkin puree, so that it was the same level of sweetness as the sweet potato. That worked out well.

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