Sweet Potato Gnocchi with Sage Walnut Pesto

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5 from 21 votes

Sweet Potato Gnocchi with Sage Walnut Pesto offers tender pillows of gnocchi made from sweet potatoes, almond flour, and arrowroot powder, paired with a fragrant pesto of sage leaves, walnuts, parsley, garlic, and olive oil. The gnocchi has a soft texture with subtle sweetness, complemented by the herbaceous and nutty pesto that adds depth and richness.

Prep Time

50 mins

Cook Time

20 mins

Total Time

1 hr 10 mins

Servings: 4 servings

Calories: 961 kcal

Course: Main Course

Cuisine: Italian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 961

% 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.