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Sweet Potato Gnocchi with Sage Walnut Pesto

A gluten-free, paleo sweet potato gnocchi recipe that's topped with a delicious sage walnut pesto. It's a delicious, hearty and savory meal for the cold weather months.

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 961 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Sweet Potato Gnocchi
  • 2 medium sweet potatoes approx 1.5 lbs
  • 2 cups almond flour plus more as needed
  • 1 cup arrowroot powder plus more as needed
  • 1 tsp salt
  • 1 large egg
Sage Walnut Pesto
  • 3/4 cup olive oil divided
  • 12 whole sage leaves
  • 1/4 cup sage leaves roughly chopped
  • 1/2 cup fresh parsley roughly chopped
  • 1/2 cup walnuts
  • 1 garlic clove
  • 1 tsp salt
  • pinch of pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the walnuts to a dry pan and lightly toast for 5 minutes, stirring frequently. Remove to a plate to cool.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.
  9. 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.
  10. Add the sage walnut pesto to the cooked gnocchi and stir gently.
  11. To serve, divide the gnocchi between bowls and add a few crispy sage leaves for garnish.

Notes

  • Homemade gnocchi is not the fastest meal to make, but it sure is worth the effort. If you're looking to save time, omit making the indentations on the gnocchi and leave as little pillow shapes.
  • Once made, this recipe can be frozen and reheated as well.
  • Homemade gnocchi is not the fastest meal to make, but it sure is worth the effort. If you're looking to save time, omit making the indentations on the gnocchi and leave as little pillow shapes.
  • Once made, this recipe can be frozen and reheated as well.

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 (10%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 9915IU (198%) Vitamin C 11.8mg (13%) Calcium 186mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

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.