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Sweet Potato Gnocchi with Italian Sausage Alfredo

Sweet Potato Gnocchi with Italian sausage alfredo is a delicious and hearty dinner your family will love! Makes great leftovers too!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 4 large entrees
Calories: 1017 kcal
Course: Dinner
Cuisine: Italian

Ingredients

For the Sweet Potato Gnocchi-
  • 1 cup cooked pureed sweet potato or yams
  • 1 egg
  • 1/2 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 2 tablespoons butter
For the Italian Sausage Alfredo-
  • 1 lb Italian sausage
  • 1 cup diced onion
  • 1 large clove garlic minced
  • 2 cups chopped mushrooms
  • 2 cups lightly packed spinach chopped
  • 15 oz Alfredo sauce (1 jar) or four cheese rosa sauce
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • salt & pepper to taste
  • fresh diced tomatoes
  • Parmesan Cheese
  • fresh basil

Instructions

    Cup of Yum
  1. For the sweet potato gnocchi- In a large bowl, stir pureed sweet potato, egg and salt together until combined. Slowly incorporate flour by hand (do not use a stand mixer) until just combined.
  2. Divide dough into 8 equal pieces. Flour each piece liberally as well as a clean work surface. Roll each piece into a long rope about 12 inches for fatter gnocchi or 16 inches for thinner gnocchi. Cut rope of dough into gnocchi pieces about 1/2 inch per piece.
  3. Line a baking sheet with wax paper and place gnocchi onto prepared pan. Dust with more flour to prevent sticking. Repeat with remaining dough. *If you'd like to roll gnocchi down the back side of a fork to give them grooves for a more traditional look, then feel free!
  4. If making this gnocchi in advance, place baking sheet into freezer for 2-3 hours or until frozen solid. Remove gnocchi from pan into a plastic freezer bag. Store until ready to cook.
  5. To cook, bring large pot of very salty water to rolling boil. Drop gnocchi into hot water working in small batches. Stir pasta around to prevent sticking to the bottom of the pot or each other. Cook about 3 minutes or until gnocchi floats to the top. Remove with a slotted spoon into a large bowl and stir in 1/2 tablespoon butter to coat hot gnocchi. Repeat until all is cooked. Set aside.
  6. To make the Italian Sausage Alfredo, heat a large heavy bottom skillet over medium high heat. Break italian sausage into hot pan and stir continuously to break apart and cook thoroughly.
  7. Remove sausage from pan into a paper towel lined bowl. Set aside. Pan should still have some sausage drippings left in the bottom. Saute onion in pan until slightly softened, about 3 minutes. Stir in garlic, mushrooms and spinach. Cook another 3 minutes to wilt spinach and allow garlic to get fragrant.
  8. Reduce heat to medium low and stir in jar of pasta sauce. Pour heavy cream into empty jar of pasta sauce, replace lid and shake to 'clean it out'. Pour cream into pan. Stir in remaining seasonings and cooked sausage. Cook 10 minutes. Serve sauce hot over top sweet potato gnocchi or plain pasta and top with fresh tomatoes, fresh basil and parmesan cheese.

Nutrition Information

Calories 1017kcal (51%) Carbohydrates 62g (21%) Protein 31g (62%) Fat 72g (111%) Saturated Fat 32g (160%) Cholesterol 253mg (84%) Sodium 1961mg (82%) Potassium 1184mg (34%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 15531IU (311%) Vitamin C 23mg (26%) Calcium 105mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4large entrees

Amount Per Serving

Calories 1017

% Daily Value*

Calories 1017kcal 51%
Carbohydrates 62g 21%
Protein 31g 62%
Fat 72g 111%
Saturated Fat 32g 160%
Cholesterol 253mg 84%
Sodium 1961mg 82%
Potassium 1184mg 25%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 15531IU 311%
Vitamin C 23mg 26%
Calcium 105mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.