Decadence and pure delight are what you will experience while making and eating this recipe. One of our favorite times of year brings the delicacy of root vegetables, and especially sweet potato – and with a little bit of flour, eggs, and olive oil, we get plush cushions of gnocchi. You may want to make this recipe when you’re home alone so that you don’t have to share! 

Total Time: 30 min / Prep Time: 20 minutes / Cook Time: 10 minutes
Yield: 4 servings / Gluten-Free, Vegetarian, Vegan 

Ingredients

GNOCCHI:

•1 cup canned or baked sweet potato works as well (*see note below)
•2 tablespoons olive oil
•1 ½ – 1 ¾ cups GF all-purpose flour (Bob’s Red Mill or King Arthur 1:1 GF flour works well)
•1 egg yolk
•¾ teaspoon each sea salt and freshly ground black pepper
•1/4 teaspoon nutmeg

SAUCE:

•1/4 cup olive oil, plus 1 tablespoon
•½ cup California walnuts, roughly chopped (optional)
•2 tablespoons sage, chopped, fresh
•1/4 teaspoon each sea salt and pepper
•1/2 cup Parmesan cheese, shaved
•3 cups fresh spinach
•1 lemon

Instructions:

1. In a large bowl, combine sweet potato and olive oil; add flour, yolk, salt, pepper and nutmeg. Knead into a soft dough (if still very sticky, add more flour 1 tablespoon at a time as needed); divide into 4 sections. On a floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with the remaining dough.

2. In a large pot, bring 6 cups salted water to a boil. Cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with a slotted spoon to a warmed bowl. Reserve 1 cup water on the side to use for sauce. After gnocchi is removed from the pot and you’ve reserved 1 cup water, add spinach. Blanch for about 45-60 seconds, just until softened. Remove with slotted spoon and Add a pinch of salt on top of spinach. Reserve 

3. Meanwhile, preheat a skillet on medium-high heat until just hot enough that water sizzles. Drizzle in olive oil. Add sage in large leaves and cook, stirring often, to fry them. As soon as they start to harden, quickly remove them from the oil and place on a paper towel on the side to cool. Add walnuts to oil along with some salt and pepper, juice of 1 lemon and 1/2 cup reserved gnocchi water. Cook until flavors have come together, about 1 minute, and sauce is semi-runny. 

4. Plate gnocchi on top of spinach and drizzle walnut oil over gnocchi. Top with fried sage and fresh parmesan cheese. Serve hot and enjoy!