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 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 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.