Sweet Potato Gnocchi with Sage Walnut Pesto - Gluten-Free
Pillowy sweet potato gnocchi made with almond flour and arrowroot create a naturally gluten-free alternative to traditional pasta. The earthy sweetness of roasted sweet potatoes pairs beautifully with an aromatic sage walnut pesto, where crispy sage leaves and toasted walnuts are blended with fresh herbs and olive oil. This elegant dish makes an impressive vegetarian main course for dinner parties or a cozy autumn meal. The homemade gnocchi has a tender texture that holds the herbaceous pesto perfectly, while crispy sage leaves add a delightful contrast.
Ingredients
- 2 medium sweet potatoes, approx 1.5 lbs
- 2 cups almond flour, plus more as needed
- 1 cup arrowroot powder, plus more as neededtapioca starch1:1gluten-freevegetarian
same binding properties
- 1 tsp salt
- 1 large egg
- ¾ cup olive oil, divided
- 12 whole sage leaves
- ¼ cup sage leaves, roughly chopped
- ½ cup fresh parsley, roughly chopped
- ½ cup walnuts
- 1 garlic clove
- 1 pinch pepper
Instructions
- 1
Pierce sweet potatoes with fork several times and microwave for 8-10 minutes until soft, or roast for 50-60 minutes
- 2
Heat half the olive oil in pan over medium heat, add whole sage leaves and cook for 30-40 seconds until crispy, remove to paper towel and let oil cool
- 3
Toast walnuts in dry pan for 5 minutes, stirring frequently, then remove to cool
- 4
Process chopped sage, parsley, garlic, salt, pepper, cooled walnuts and sage oil in food processor until thick pesto forms, add more oil as needed for loose consistency
- 5
Combine almond flour, arrowroot powder and salt in bowl, rice or mash sweet potato flesh well and let cool for 10 minutes
- 6
Create well with three-quarters of flour mixture and sweet potato, add beaten egg and combine into thick paste, knead with hands adding more flour if sticky until dough forms log
- 7
Slice dough into equal sections, roll each into 1-inch rope and cut into 1-inch pieces
- 8
Create indentations in gnocchi using gnocchi paddle or fork
- 9
Boil gnocchi in batches in salted water for 2-3 minutes until they float, transfer with slotted spoon
- 10
Toss cooked gnocchi gently with sage walnut pesto
- 11
Serve in bowls garnished with crispy sage leaves
Tips
Make sure sweet potato is completely cool before mixing with flour to prevent gummy texture and ensure proper dough consistency.
Test cook one gnocchi first to check texture - if it falls apart, work more flour into remaining dough before shaping.
Freeze shaped gnocchi on parchment-lined baking sheet before transferring to bags for longer storage.
Good to Know
Refrigerate cooked gnocchi for up to 3 days. Store uncooked shaped gnocchi in freezer for up to 3 months.
Shape gnocchi up to 1 day ahead and refrigerate on parchment-lined baking sheet covered with damp towel.
Serve immediately while gnocchi are warm and pesto is fresh. Garnish with extra crispy sage leaves and cracked pepper.
Common Mistakes
Don't skip cooling the sweet potato or dough will be too sticky and difficult to work with.
Avoid overworking the dough to prevent tough, dense gnocchi texture.
Substitutions
FAQ
Can I make this without a food processor for the pesto?
Yes, finely mince all ingredients by hand and mix with olive oil, or use a mortar and pestle for better texture than chopping alone.
What if my gnocchi dough is too sticky to shape?
Add more almond flour or arrowroot powder gradually until dough is workable but still soft. Too much flour will make gnocchi tough.
How long will leftover pesto keep in the refrigerator?
Store covered pesto for up to 1 week in refrigerator. Pour thin layer of olive oil on top to prevent oxidation and browning.