Before Travis joined me in the kitchen, I prepared a batch of vegan ricotta. You can also purchase non-dairy ricotta at the store, but it can be hard to find. In a blender: combine 1 (14-ounce) package firm tofu, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon dried basil; process until smooth and refrigerate until ready to use.
To prepare the gnocchi, place 1 large sweet potato in a pot and cover with water. Bring to a boil, then continue to cook for 30 minutes, until very tender.
Immediately transfer to bowl of ice water until cool. The peel will now slip right off. This was a neat way to show Travis how quickly different temperatures can transform an ingredient!
Travis loved the next step: grating the sweet potato. Save 1 cup for this recipe and reserve any remaining potato for another use.
In a bowl, combine the 1 cup sweet potato, 1 and 1/4 cups flour, 1/4 cup vegan ricotta, 1/3 cup vegan Parmesan shreds, 1/4 teaspoon nutmeg, and 1 teaspoon salt.
We were skeptical this would form into a dough, but it comes together almost like magic once you begin to knead it.
Divide the dough into 4 portions. Roll each into a rope that is about 18 inches long (practically like playing with playdough!) and cut into about 18 pieces.
Bring a pot of water to a boil and add half of the gnocchi pieces. Cook for 3 minutes, until they float to the top.
Meanwhile, melt 4 tablespoons Earth Balance butter in a large skillet over medium heat. Add 3 sage leaves; cook for 1 minute and then discard the sage.
Add the cooked gnocchi to the sage butter with a slotted spoon. Repeat with the remaining gnocchi, then serve!
The verdict was unanimous: Travis and little sister Veronika both loved them. Although the buttery sauce is plenty on its own, the kids also liked dipping the gnocchi in a little marinara sauce.