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spiced curiosity | sweet potato sage gnocchi
Sweet Potato Sage Gnocchi – Spiced Curiosity #vegetarian #meatlessmonday

Wednesday, November 20, 2013

sweet potato sage gnocchi

Though my Italian ancestors are choking on Prosecco at the thought, let me tell you that this combo of pillowy pasta and sweet roots is downright amazing. I was wary of messing with a traditional gnocchi recipe, but I wanted to finish the sweet potato recipe roundup with a bang. Thankfully the experiment turned out delicious, and even pretty nutritious.

In case you missed the previous posts, sweet potato is rich in Vitamin A carotenoids (note the rich orange flesh), Vitamin C, and manganese. Along with these benefits, the roots also have a lower glycemic index than regular potatoes (with which you traditionally make gnocchi). Russet potatoes taste great, but why not experiment with these nutrient-dense, toothsome beauties?

Sweet Potato Sage Gnocchi – Spiced Curiosity #vegetarian #meatlessmonday

Despite cooking with this blasphemous ingredient, I researched and tried to keep the dish as accurate as possible. I found out this crucial fact: gnocchi needs to be pillowy. Soft. Light. The opposite of its signature ingredient, potato. So to successfully transform dense roots into great pasta, here are a few tips to keep in mind.

First, use the least amount of flour as possible. The flour’s gluten holds the pasta together, but too much will make your pasta dense and chewy. Another way to avoid overdeveloping the gluten is to minimally mix the ingredients together. Kneading and mixing for too long won’t lead you down the golden road to light dough.

Another trick to this dish is using a piping bag. Traditionally gnocchi is rolled into long ropes of dough, which you then slice into little dumplings. The sticky, cooked sweet potato prevents you from creating awesome lines of pasta, but no worries! An easy cheat is to put the dough in a Ziplock bag with one corner snipped off. This impromptu “piping bag” will create equally good nuggets of gnocchi.

Sweet Potato Sage Gnocchi – Spiced Curiosity #vegetarian #meatlessmonday

This particular variation of gnocchi is a nice balance of flavors, too. The sage and garlic spice up the earthy roots, and the honeyed, baked potato keeps the dish from being too savory. (I love meddling with savory dishes by adding a touch of sweetness, and this dish is a great example.) Pair it with some fresh, crisp greens, and please invite me over for dinner.

Sweet Potato Sage Gnocchi – Spiced Curiosity #vegetarian #meatlessmonday

Sweet Potato Sage Gnocchi

Serving Size: Serves 4


  • 2 lbs. sweet potatoes
  • 1 1/2 c. whole wheat pastry flour*
  • 1 large egg
  • 1 large garlic clove – minced
  • 6 sage leaves – minced
  • 1/2 tsp. kosher salt
  • 1 Tbsp. coconut oil (or high-heat oil)


  1. Preheat oven to 450° F. Place sweet potatoes on a lightly-greased baking sheet, and pierce the roots deeply with a fork in several places on top. Bake for 45-55 minutes or until easily mashed with a fork.
  2. When cool enough to handle, scrape the orange flesh into a food processor. Scoop into a bowl, and combine with the flour. Form into a sphere, and make a well in the middle. Crack the egg inside, and use a fork to mix it into the dough. Add in the salt, garlic, and three of the sage leaves.
  3. Bring a quart of salted water to boil in a small pot. While the water is heating up, scoop the potato mass into a piping bag. A regular Ziplock works great too; just snip off a corner, making a 1/4-inch diameter hole.
  4. When the water is a-boilin', squeeze out 3/4-inch long piece of dough over the pot. Use a sharp knife to slice off the piece from the bag, letting the gnocchi fall into the water. Repeat six more times, making sure not to crowd the pieces. Let the dough cook for about a minute or until each piece rises to the top (a sure sign it's done). Then using a slotted spoon, transfer the gnocchi to an ice bath.
  5. Repeat step #4 until the bag is empty. In a large skillet over medium heat, warm up the oil. Toss in the remaining sage, and cook for two minutes. Add in the fresh gnocchi, and lightly cook for three minutes on each side. Salt to taste, and enjoy!


*For gluten-free friends, substitute the whole wheat pastry flour for 1 cup white rice flour mixed with 1/2 cup sweet rice flour.

(Thanks, Serious Eats: seriouseats.com/recipes/2012/06/gluten-free-potato-gnocchi-recipe.html)


I shared this with y’all, Waste Not Want Not Wednesday, and Wellness Weekend.

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