Sweet Potato Gnocchi with Sage Walnut Pesto
User Reviews
5
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Prep Time
50 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
961 kcal
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Course
Main Course
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Cuisine
Italian
Sweet Potato Gnocchi with Sage Walnut Pesto
Description
This recipe starts by cooking sweet potatoes until soft, then combining their flesh with almond flour, arrowroot powder, egg, and salt to form a dough for gnocchi. The dough can be shaped into small pillows with or without traditional indentations. Meanwhile, the sage walnut pesto is prepared by lightly frying whole sage leaves in olive oil for crispness, toasting walnuts, and blending these with fresh parsley, garlic, salt, pepper, and olive oil until smooth yet textured.
When cooked, the gnocchi has a soft texture and gentle sweetness from the sweet potatoes, while the pesto provides bright herbal notes and richness from walnuts and olive oil. The crispy sage leaves add contrasting texture when served. This dish showcases a blend of nutty and savory flavors in a comforting pasta-like preparation.
Making gnocchi from scratch takes time but produces a delicate texture hard to replicate with store-bought versions. The gnocchi can be frozen after preparation and reheated when needed. To save time, shaping without ridges is acceptable, as the pesto dressing complements each piece.
Ingredients
Sweet Potato Gnocchi
- 2 sweet potato approx 1.5 lbs, medium
- 2 cups almond flour plus more as needed
- 1 cup arrowroot powder plus more as needed
- 1 tsp salt
- 1 egg large
Sage Walnut Pesto
- 3/4 cup olive oil divided
- 12 sage whole leaves
- 1/4 cup sage roughly chopped, leaves
- 1/2 cup parsley roughly chopped, fresh
- 1/2 cup walnuts
- 1 garlic clove
- 1 tsp salt
- pinch black pepper
Instructions
- Pierce the sweet potato with a fork several times. Microwave the sweet potato for 8-10 minutes, or until the inside is soft. Alternatively, you could roast the sweet potato for 50-60 minutes.
- While the sweet potato is cooking, heat 1/2 cup of the olive oil in a pan on medium heat. Add the whole sage leaves and cook for 30-40 seconds or until crispy. Use tongs to remove them to a paper towel and set aside. Let the oil cool slightly before using in the pesto.
- Add the walnuts to a dry pan and lightly toast for 5 minutes, stirring frequently. Remove to a plate to cool.
- Add the chopped sage leaves, parsley, garlic, salt, pepper and slightly cooled walnuts and oil to a food processor. Pulse until the ingredients form a thick pesto. Add an additional 1/4 cup or more olive oil until you have a loose pesto.
- To make the gnocchi, combine the almond flour, arrowroot flour and salt in a medium bowl and mix together. Remove the flesh of the sweet potato and process through a potato ricer. Alternatively, you could mash the sweet potato, but make sure it's mashed well to prevent lumps. Once riced or mashed, let cool for 10 minutes.
- In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle. Add the egg and lightly beat it, bring in the flour and potato until a thick paste forms. Then, use your hands to continue combining. If the sweet potato is too sticky, add more flour as needed until you can form a log with the dough.
- Slice the dough into equal sections. Roll each of those sections into a 1-inch rope. Cut each rope into 1-inch pieces and set aside.
- Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches to the pot and cook for 2-3 minutes, letting the gnocchi float to the surface. Use a skimmer or slotted spoon to transfer the gnocchi to a large bowl.
- Add the sage walnut pesto to the cooked gnocchi and stir gently.
- To serve, divide the gnocchi between bowls and add a few crispy sage leaves for garnish.
Notes
- Shaping the gnocchi with ridges is optional; leaving them as pillows speeds preparation.
- This gnocchi recipe freezes well and can be reheated later without loss of quality.
- Microwaving sweet potatoes shortens cooking time compared to roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 961 kcal
% Daily Value*
| Calories | 961kcal | 48% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 78g | 120% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 1220mg | 51% |
| Potassium | 340mg | 7% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 9915IU | 198% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 186mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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