Ingredients:

  • ¼ cup minced red onion
  • 8 oz whole mushrooms quartered
  • 2 cups cubed cooked sweet potato
  • 1 - 16oz package gnocchi (can use gluten free)
  • ½ tsp crushed rosemary leaves or to taste
  • Pepper to taste
  • Garlic salt to taste
  • *Canned jellied cranberry sauce.

Instructions:

Boil the gnocchi in water for 3 minutes then strain and set aside.  

In a pan over medium high heat, saute the onion and mushrooms with a little water until they begin to brown, about 8 minutes.  Then add the sweet potato and allow it to brown, mixing every minute or two for about 5 minutes (You may add a light spray of cooking oil to help the sweet potato not stick to your pan). Then add the gnocchi and you may need to add a light spray of oil to keep the gnocchi from sticking to the pan. Allow it to brown, about 3 minutes.  

Finally, season with garlic salt, pepper, and rosemary, adjust any seasonings to taste. Serve with cranberry jelly sauce and enjoy!

Servings:

Makes 4 Servings.

For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book

Check out this recipe on my Youtube Channel: Easy Thanksgiving Mains

2 Comments

  1. susan roberts on November 22, 2020 at 5:51 pm

    This was a bit of an internet fail. The sweet potatoes just went all mush like and covered the gnocchi. It didn’t look pretty but it tasted good. Use fresh Rosemary.

  2. Lauren on November 26, 2020 at 6:41 pm

    This was DELICIOUS! My sweet potatoes were over cooked, so it didn’t look nearly as pretty. I added some chopped kale before serving. Will definitely make this again, and I won’t wait until next Thanksgiving!

Leave a Comment