SWEET POTATO GNOCCHI | gluten-free + paleo

Cook 2 medium sweet potatoes in the oven or microwave for 8 to 10 minutes, flipping halfway through if microwaving.

Snip off 10 to 12 sage leaves for garnish.

Heat 1/2 cup of olive oil in a pan on medium heat and add sage leaves, cooking for 30 to 40 seconds until crispy. Remove to a paper towel and set the oil aside to cool.

Toast 1/2 cup of walnuts in a small pan for 5 minutes, stirring frequently until fragrant. Transfer to a bowl to cool.

For the sage walnut pesto, chop 1/4 cup of sage leaves and 1/2 cup of fresh parsley. Peel 1 garlic clove.

In a food processor, combine walnuts, chopped sage, chopped parsley, garlic, 1 teaspoon of salt, a pinch of pepper, and the cooled olive oil. Process for 1 minute until thick, then add about 1/3 cup more olive oil to loosen the pesto. Transfer to a bowl and set aside.

Cut the cooked sweet potatoes in half and scoop out the insides into a bowl.

In a separate bowl, mix 2 cups of almond flour, 1 cup of arrowroot flour, and 1 teaspoon of salt. Adjust flour if potatoes are larger.

On a floured surface, rice the sweet potatoes until smooth. Mix in 80% of the flour mixture and create a well in the center. Crack 1 egg into the well and stir to incorporate.

Gently mix with fingers and roll into a log shape. If sticky, add more flour.

Use a knife to divide the log into sections and roll each section into ropes about 1 inch thick. Cut into 1-inch pieces for gnocchi.

Transfer the gnocchi to a floured baking tray or plate. Clean the work surface if needed.

Bring a large pot of salted water to a boil. Use a gnocchi paddle or fork to create indentations on the gnocchi.

Add gnocchi in batches to the boiling water and cook for 2 to 3 minutes until they rise to the top. Use a skimmer or slotted spoon to remove them to a mixing bowl.

Add the sage walnut pesto to the cooked gnocchi and gently stir to combine. Plate and garnish with crispy sage leaves.

Equipment Needed

Spice Level:

Dietary