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(gluten-free, paleo) Sweet potato gnocchi topped with a delicious sage walnut pesto. It's the perfect hearty and savory meal for fall and winter.
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5 from 5 votes

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: 20 mins
Total Time: 1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: Gluten-free Gnocchi, Paleo Gnocchi, Sage Walnut Pesto, Sweet Potato Gnocchi
Servings: 4 servings
Calories: 961kcal
Author: Lisa Bryan

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

  • 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.
  • 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.
  • Add the walnuts to a dry pan and lightly toast for 5 minutes, stirring frequently. Remove to a plate to cool.
  • 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.
  • 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.
  • 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.
  • 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.
  • Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.
  • 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.
  • Add the sage walnut pesto to the cooked gnocchi and stir gently.
  • 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.

Nutrition

Calories: 961kcal | Carbohydrates: 56g | Protein: 16g | Fat: 78g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 1220mg | Potassium: 340mg | Fiber: 10g | Sugar: 5g | Vitamin A: 9915IU | Vitamin C: 11.8mg | Calcium: 186mg | Iron: 4mg