There is something truly magical about the Sweet Potato Gnocchi with Sage Walnut Pesto Recipe, a dish that brings together the cozy sweetness of tender sweet potatoes with the earthy, aromatic punch of sage walnut pesto. This recipe turns humble ingredients into a comforting culinary experience that feels like a warm hug on a plate. The gnocchi are pillowy soft with a subtle sweetness, while the pesto adds vibrant green color and a nutty depth that perfectly balances every bite. If you love indulging in dishes that offer both texture and flavor in equal measure, this recipe is going to be your new favorite go-to.

Ingredients You’ll Need

The left side shows a small white bowl filled with green pesto sauce with a thick, slightly grainy texture, placed near the top left corner on a white marbled surface, next to a grey cloth; below the bowl is a small white plate holding several dark green sage leaves, arranged naturally. The right side shows a baking tray filled with small golden yellow gnocchi pieces coated lightly in flour, sitting at the top right corner on a white marbled surface; in front of the tray, there is a long strip of dough and scattered flour with a metal dough scraper resting nearby, all on the white marbled surface, capturing a casual, work-in-progress cooking scene photo taken with an iphone --ar 4:5 --v 7

Every great dish starts with simple, fresh ingredients that play beautifully together. For this Sweet Potato Gnocchi with Sage Walnut Pesto Recipe, each component is chosen not just for flavor but also for the texture and color it adds to the final dish.

Sweet potatoes: The star of the gnocchi, providing a creamy texture and natural sweetness that makes this dish uniquely comforting.
Almond flour: Adds structure and a subtle nutty flavor, essential for light and tender gnocchi.
Arrowroot powder: Helps create a delicate, smooth dough with just the right amount of chewiness.
Salt: The magic touch that enhances all the natural flavors in the gnocchi and pesto.
Egg: Acts as a binder to hold the gnocchi together without weighing them down.
Olive oil: Used both in cooking and the pesto, contributing richness and a silky mouthfeel.
Sage leaves: Fresh sage gives that unmistakable earthy aroma and crispy texture when fried.
Fresh parsley: Brightens the pesto with a fresh green note and vibrant color.
Walnuts: Toasted to bring out their nuttiness, adding a lovely crunch and depth to the pesto.
Garlic: A small amount, enough to lend aromatic warmth without overpowering the sauce.
Black pepper: A subtle hint of spice in the pesto to balance the flavors.

How to Make Sweet Potato Gnocchi with Sage Walnut Pesto Recipe

Step 1: Cook the Sweet Potato

Start with your sweet potatoes by poking several holes with a fork so steam can escape. Microwave for 8 to 10 minutes until the inside is beautifully soft, or if you prefer a deeper roasted flavor, bake them for 50 to 60 minutes. This cooking step softens the sweet potatoes perfectly for creating that light, fluffy gnocchi dough.

Step 2: Prepare the Crispy Sage and Toast the Walnuts

While your sweet potatoes cook, heat half of the olive oil in a pan over medium heat. Add whole sage leaves and cook for about 30 to 40 seconds until they become crispy and fragrant. Remove them with tongs and let them dry on paper towels. In a separate dry pan, toast the walnuts for about 5 minutes, stirring to ensure they don’t burn. This elevates their flavor and texture, readying them for the pesto.

Step 3: Make the Sage Walnut Pesto

Into your food processor, add the roughly chopped sage and parsley, garlic, toasted walnuts, salt, pepper, and the cooled sage-infused olive oil. Pulse everything until it forms a thick, vibrant pesto. Gradually add more olive oil until your pesto reaches a loosened but rich consistency—perfect for coating the gnocchi with a burst of flavor.

Step 4: Prepare the Gnocchi Dough

Combine the almond flour, arrowroot powder, and salt in a bowl. Peel the sweet potato flesh and pass it through a ricer or mash thoroughly to prevent lumps. Allow it to cool for about 10 minutes before mixing it with three-quarters of the flour mixture. Crack in the egg and gently beat it into the center before folding in flour and sweet potato to make a thick, pliable dough. If it’s sticky, sprinkle a bit more flour until it’s manageable enough to roll.

Step 5: Shape the Gnocchi

Divide your dough into sections, roll each piece into a 1-inch thick log, then slice into 1-inch squares. Use a fork or gnocchi paddle to create indentations that help capture the pesto later. This step may take a bit of time, but it’s what gives your gnocchi that delightful texture and appearance.

Step 6: Cook the Gnocchi

Bring a large pot of salted water to a boil, and drop your gnocchi pieces in batches. They will float to the surface after 2 to 3 minutes, signaling they are perfectly cooked. Scoop them out gently with a slotted spoon and transfer to a bowl.

Step 7: Combine and Serve

Toss the cooked gnocchi with your sage walnut pesto while still warm, making every piece glossy and coated. Serve immediately, topped with a few crispy sage leaves for an aromatic crunch that elevates this dish beautifully.

How to Serve Sweet Potato Gnocchi with Sage Walnut Pesto Recipe

The image shows a white bowl filled with small, ridged pieces of gnocchi coated in a green herb sauce, with visible bits of parsley or similar herbs. Several whole crispy sage leaves rest on top of the gnocchi, adding texture and color. The gnocchi are golden yellow with specks of green seasoning throughout. A metal fork holds a few pieces of gnocchi slightly lifted from the bowl. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding crispy sage leaves on top not only amps up the flavor and aroma but also adds a delightful textural contrast against the softness of the gnocchi. For extra indulgence, you can sprinkle some toasted walnuts or a bit of freshly grated Parmesan to bring a cheesy, nutty finish.

Side Dishes

This sweet potato gnocchi pairs wonderfully with simple greens dressed in lemon vinaigrette to balance the richness, or a fresh, crunchy salad to add some brightness. Roasted vegetables such as Brussels sprouts or asparagus also complement this dish perfectly by adding earthiness and depth.

Creative Ways to Present

For a stunning presentation, plate the gnocchi in a shallow bowl and drizzle extra pesto just before serving. You could also create individual gnocchi nests on a baking sheet, top with pesto and a sage leaf, then broil quickly for a slight crisp on top. This makes an excellent appetizer or elegant starter for dinner parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover gnocchi and pesto in airtight containers and keep them refrigerated for up to 3 days. The gnocchi may absorb some moisture, but reheating gently can bring them back to life.

Freezing

You can freeze raw gnocchi by laying them flat on a parchment-lined tray and freezing until hard, then transferring into ziplock bags for up to 1 month. To freeze cooked gnocchi, toss them with a little olive oil first to prevent sticking before freezing.

Reheating

To reheat, gently warm the gnocchi in a sauté pan with a touch of olive oil or butter until heated through. Avoid microwaving as it can make the gnocchi gummy. Toss with leftover pesto and garnish fresh for the best experience.

FAQs

Can I substitute regular flour for almond flour?

Yes, but keep in mind that the texture and flavor will be different. Almond flour adds a nice nuttiness and tender texture that regular flour won’t replicate exactly, so proceed with caution if you want to maintain the original feel of this recipe.

Is it necessary to make indentations on the gnocchi?

While indentations help the pesto cling to the gnocchi better, they are not mandatory. If you’re short on time, you can leave the gnocchi as pillow shapes and still enjoy great taste and texture.

Can I use other nuts instead of walnuts for the pesto?

Definitely! Pecans, almonds, or pine nuts work well, but walnuts impart a unique earthiness that pairs perfectly with sage and sweet potato.

Can I prepare this recipe vegan?

To make it vegan, replace the egg in the gnocchi with a flax or chia egg, and skip the Parmesan or use a plant-based alternative in the pesto. The flavors will still be incredible!

How do I know when the gnocchi are cooked?

Gnocchi are done as soon as they float to the water’s surface, which usually takes 2 to 3 minutes. They should feel soft but not mushy when tasted.

Final Thoughts

I truly hope you give this Sweet Potato Gnocchi with Sage Walnut Pesto Recipe a try because it is one of those dishes that feels like a special occasion every time you make it. The blend of flavors and textures is so comforting and satisfying, and you’ll love how fresh, wholesome ingredients come together in such an elegant way. Get ready to impress your friends and family with this delicious homemade treat that’s bursting with seasonal goodness in every bite.