Pasta/ Recipes/ Vegan/ Vegetarian

Sweet Potato Gnocchi with Caramelized Cabbage

Sweet potato gnocchi with caramelized cabbage. To anyone who claims to dislike cabbage, I encourage you to try them caramelized. When given time to cook down, brown, and develop an intense sweetness, the humble cabbage can bring such depth of flavor as a side or condiment to any dish. I paired it with handmade gnocchi, which was formed using a sushi mat! I don’t have a rigagnocchi, and have tried a stainless steel fork in the past, but raw wood surfaces are really ideal for catching the dough and capturing the grooved texture. It can be as simple as that, but I added raw cabbage and garlic chips for freshness and crunch. #vegan #veganrecipes #plantbased #veganpasta #cabbage #caramelizedcabbage #gnocchi #sweetpotato #sweetpotatognocchi #eeeats

Sweet Potato Gnocchi with Caramelized Cabbage

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By Carol Nguyen Serves: 2
Prep Time: 45 Cooking Time: 45


  • 1 medium sweet potato
  • 1.5 cups of all purpose flour
  • 1/2 head of cabbage, shredded
  • 1/2 onion, sliced thin
  • 1/4 cup of oil
  • 1/4 cup of veggie stock
  • Add 1/2 tsp salt



1) Roast sweet potato at 425˚ for 40 minutes,


2) Worked in flour 1/4 cup at a time until the dough is no longer sticky, (depending on the size of your potato, you may need a little more, or a little less)


3) Work the ingredients together until combined, then wrap in plastic wrap and rest for 20-30 minutes for the flour to fully hydrate and the gluten to relax,


4) While you're waiting for the dough to relax, heat oil in a large pan over medium high, cook onions and cabbage until they develop some color (about 5 minutes), then turn heat to medium low, and cook stirring every 15 minutes. If the veggies stick too much, add more oil (you can always drain it out later), if they seem too dry add some water or veggie stock. Mine took 45 minutes to develop the color I preferred, and I added 1/4 cup of veggie stock after 30 minutes,


5) Add 1/2 tsp salt, and adjust as needed,


6) Roll out 1/4 of the dough at a time into a 1/2" thick log, then cut into 1/5" portions, then drag each portion across gnocchi board, fork, or sushi mat to create grooves,


5) Add to gently boiling salted water in 2-3 batches, removing them with a slotted spoon as they float, and place in a bowl with some olive oil to prevent sticking,


6) When ready to serve, toss with about 1 cup of the caramelized cabbage, adding more or less, depending on your preference for strength of flavor

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