The Tranquil Vintessa

One of the biggest things I’m challenging myself to do this year is to add cooking to my routine. It’s hard because, after work, all I want to do is grab some curry and curl up with my pup. But in the name of self-love, that’s not always the best way to take care of myself. Sometimes, self-love means pushing yourself to do something you don’t really want to—like cooking—even though it’s always worth it in the end.

I like to keep my meals simple. If I have to wait around for an hour, I’d rather just go out and grab something. That’s why this sweet potato gnocchi in sage butter is the perfect meal. Not only does it come together quickly, but you’re also engaged throughout the process, so you’re not just sitting there waiting for food to be ready.

Now, as I’ve said before, I’m no cook. I’ve burned water before. My go-to meals are usually one-ingredient dishes or just snacks. But I wanted something slightly challenging, something that felt romantic and made me feel like a real cook. Making the sweet potato gnocchi from scratch was perfect—there’s something about working with dough that’s therapeutic and keeps me engaged. Since I wanted this to be a romantic evening with myself, I lit some candles, created a soft (but bright enough to cook in) lighting setup, turned on my record player, and got to work.

What You’ll Need

• 1 large sweet potato
• 1.5 cups of all-purpose flour
• Salt & pepper
• 1 tbsp olive oil or vegan butter
• 3 cloves of garlic
• Fresh sage
• Parmesan cheese or nutritional yeast
• Crushed red pepper
• Balsamic Vinaigrette (optional)
• Mushrooms (I added them to mine for extra depth of flavor, but they aren’t mandatory!)

How to Make Sweet Potato Gnocchi with Sage Butter

1. Roast the sweet potato – Bake at 400°F for 40 minutes until soft. Peel and mash.

2. Make the dough – Mix the mashed sweet potato, flour, salt, and a drizzle of olive oil until a soft dough forms.

3. Shape the gnocchi – Roll the dough into logs, cut into small pieces, and press lightly with a fork.

4. Cook – Boil in salted water until they float (about 2 minutes), then transfer to an ice bath.

5. Sear in garlic sage butter – Melt butter in a pan with minced garlic and sage. If using mushrooms, sauté them first until golden, then add the gnocchi and cook until crispy.

6. Finish – Sprinkle with Parmesan or nutritional yeast, red pepper flakes, and a drizzle of Balsamic vinaigrette and serve.

I absolutely loved this recipe. It was warm, golden, and cozy—like a beautiful autumn day, but anytime. It felt luxurious without the luxury price tag or unnecessary complication. Afterward, my home had that lingering scent of garlic and sage butter, making it feel extra inviting. I sipped on a nice Pinot Noir, tucked into my meal, and enjoyed every bite.

If you try this recipe, let me know what you think! What’s your go-to cozy meal?