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Sweet Potato Gnocchi with Sage Walnut Pesto Recipe

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4.3 from 65 reviews

  • Author: Sophia
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Sweet Potato Gnocchi with Sage Walnut Pesto is a delightful homemade dish combining soft, pillowy sweet potato gnocchi made from almond flour and arrowroot powder with a fragrant, nutty pesto made from crispy sage leaves, toasted walnuts, parsley, and garlic. Ideal for a comforting yet refined meal, this recipe brings a gluten-free twist to traditional gnocchi, bursting with rich flavors and perfect for serving four.

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

  1. Cook Sweet Potatoes: Pierce the sweet potato several times with a fork and microwave for 8-10 minutes until soft inside, or alternatively roast for 50-60 minutes until tender.
  2. Crisp Sage Leaves: Heat 1/2 cup olive oil in a pan over medium heat. Add whole sage leaves and fry for 30-40 seconds until crispy. Remove the sage leaves with tongs and place on paper towel to drain. Cool the oil slightly for pesto use.
  3. Toast Walnuts: In a dry pan, toast walnuts over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate to cool.
  4. Prepare Sage Walnut Pesto: Combine chopped sage leaves, parsley, garlic, salt, pepper, toasted walnuts, and cooled sage-infused olive oil in a food processor. Pulse until thick and combined. Gradually add the remaining olive oil (about 1/4 cup or more) until the pesto reaches a loose, spreadable consistency.
  5. Make Gnocchi Dough: Mix almond flour, arrowroot powder, and salt in a medium bowl. Remove flesh from cooked sweet potatoes and rice using a potato ricer or mash well. Let cool for 10 minutes. On a floured surface or in a large bowl, add three-quarters of the flour mixture to the sweet potato and make a well in the center. Add the beaten egg and combine with flour and sweet potato into a thick paste. Knead gently, adding more flour as needed, until you can form a dough log that is not too sticky.
  6. Form Gnocchi: Cut the dough log into equal sections and roll each into a 1-inch thick rope. Slice each rope into 1-inch pieces and set aside.
  7. Shape Gnocchi: Use a gnocchi paddle or the back of a fork to create indentations on each gnocchi piece for texture and sauce adherence.
  8. Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon to a large bowl.
  9. Toss with Pesto: Gently fold the cooked gnocchi with the sage walnut pesto until evenly coated.
  10. Serve: Portion the gnocchi into bowls and garnish with a few crispy sage leaves. Serve immediately.

Notes

  • Omitting the gnocchi indentations saves preparation time; leaving them as small pillow shapes works well.
  • This gnocchi dough can be frozen after shaping and cooked later without losing texture.
  • For roasting sweet potatoes, preheat the oven to 400°F (200°C) and wrap the potatoes in foil before baking.
  • Ensure sweet potato is mashed thoroughly to avoid lumps that affect dough texture.
  • If dough feels too sticky, gradually add more almond flour or arrowroot powder until manageable.
  • Prep Time: 50 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sophiasdishes.com/sweet-potato-gnocchi-with-sage-walnut-pesto-recipe/