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.
Nutrition Facts
Ingredients
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.
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Lisa's Tips
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.
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Reviews from the Original Source
So confession- I didn’t make my own gnocchi. I’m gluten free and found some great GF Cauliflower and sweet potatoes gnocchi. I did make a version of the pesto and it was fabulous! I used fresh herbs from my garden. We were out of walnuts so being a good Georgia girl I’ve also got pecans on hand. We used those instead and it was marvelous!! My family was fighting over the last bits of pesto.
My favourite recipe from Downshiftology so far. So flavourful, so tasty, so fun to make. Great food makes you wake up thinking about it, and this recipe does just that. The gnocchi also don't leave you with that post-meal in-stomach heaviness feeling typical to most pasta dishes because this recipe doesn't include either gluten or dairy. Love, love, love it!!
Just a note for first-time makers that you do need to keep adding lots of flour at every stage of making the log, making the individual sections, making the 1-inch rope, and making the individual pieces. The 3 cups almond flour+arrowroot powder mixture is enough for this though.
Can't wait to make this again soon!
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