Sweet Potato Gnocchi
This homemade Sweet Potato Gnocchi is pillowy soft and easy to make with less than 10 ingredients. It’s served with a comforting herb-infused cream sauce to give you a wholesome gluten-free dinner for fall.
Servings: 8
Ingredients
for the gnocchi:
- 3 medium sweet potatoes
- 3/4 cup ricotta cheese
- 1/4 cup parmesan cheese grated
- 1 garlic clove minced
- 1 tsp salt
- 2 cups almond flour
- 1 cup arrowroot
for the sauce:
- 1/3 cup butter
- 1/3 cup heavy cream
- 2 garlic clove minced
- 1 tbsp fresh sage chopped
- 1 tsp dried rosemary
- 1 tsp onion powder
- 1/2 tsp salt
- 1 cup spinach
- 1/4 cup parmesan cheese grated
Instructions
- Cook sweet potatoes in the microwave (follow this method). Once cooked, set aside to cool.
- Once cool enough to handle, scoop out the sweet potato into a medium bowl and use a potato masher to lightly mash. To that same bowl, add the ricotta, parmesan, garlic, salt, almond flour, and arrowroot and stir until just combined.
- At this point, bring a large pot of water to a boil.
- While the water is coming to a boil, make the gnocchi. Transfer the sweet potato mixture to a floured surface (NOTE: you'll have to flour the surface multiple times) and knead into a loaf-size dough, approximately 9x5". Slice into 8 slices (like slicing a pound cake) then roll each slice into a skinny log about 1" wide. Then slice into 1" gnocchi pieces and place onto a flour-coated baking sheet.
- Add the gnocchi to the pot of boiling water and boil until the gnocchi rises to the top, about 2-4 minutes. Continue doing this until all the gnocchi is boiled. Use a slotted spoon to remove the gnocchi onto an oil-lined plate or baking sheet so the gnocchi don't stick together.
- In a large skillet, heat 1 tablespoon of butter over medium heat and pan fry HALF of the gnocchi for 2-3 minutes per side or until slightly browned. Repeat this with the remaining tablespoon of butter and remaining gnocchi, then remove the gnocchi from the skillet and set aside.
- To that same skillet, add the remaining butter, along with the heavy cream, garlic, sage, rosemary, onion powder, salt, and spinach. Once the spinach is wilted, stir in the parmesan. Stir together over medium-low heat until a sauce is formed. Spoon the sauce over the gnocchi and enjoy!
Video
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 459kcal | Carbohydrates: 39g | Protein: 13g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 669mg | Potassium: 361mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12910IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 2mg
