Classic Sage Butter Sweet Potato Gnocchi
Sweet Potato Gnocchi is a delightful, pillowy pasta alternative made from sweet potatoes. This dish combines the earthy sweetness of roasted sweet potatoes with the comforting texture of gnocchi, complemented by a fragrant sage butter sauce. It makes for a perfect side dish or a satisfying main course, especially when topped with parmesan cheese.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| All-purpose flour | 1 to 1½ cups |
| Egg | 1 large |
| Salt | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Butter | 4 tablespoons |
| Fresh sage leaves | 10-12 leaves |
| Grated Parmesan cheese | For serving |
Cooking Steps:
- Roast the sweet potatoes until tender, then let them cool before peeling them.
- In a bowl, mash the sweet potatoes and mix in the egg, salt, and nutmeg.
- Gradually add flour, mixing until a soft dough forms.
- Divide the dough into strips, rolling them into logs, then cut into bite-sized pieces.
- Boil the gnocchi in salted water until they float, then remove and drain.
- In a pan, melt the butter and sauté the sage leaves until crisp.
- Toss the cooked gnocchi in the sage butter and serve with grated Parmesan on top. Enjoy!
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Creamy Mushroom and Spinach Gnocchi
Creamy Mushroom and Spinach Gnocchi is a comforting and delicious dish that combines the soft texture of sweet potato gnocchi with the earthy flavors of mushrooms and the vibrant freshness of spinach. This creamy sauce envelops the gnocchi, creating a rich and satisfying meal that is perfect for any occasion, whether as a cozy weeknight dinner or an impressive gathering entrée.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Olive oil | 2 tablespoons |
| Mushrooms (sliced) | 8 ounces |
| Fresh spinach | 4 cups |
| Garlic (minced) | 2 cloves |
| Heavy cream | ½ cup |
| Parmesan cheese (grated) | ½ cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook the sweet potato gnocchi according to package instructions until they float, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the sliced mushrooms until browned.
- Add the minced garlic and fresh spinach, cooking until the spinach is wilted.
- Stir in the heavy cream and grated Parmesan cheese, mixing well until the sauce is creamy.
- Add the cooked gnocchi to the skillet, tossing to combine and warming through.
- Season with salt and black pepper to taste before serving. Enjoy!
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Sweet Potato Gnocchi With Maple Brown Butter
Sweet Potato Gnocchi With Maple Brown Butter is a delightful dish that features the natural sweetness of sweet potato gnocchi, perfectly complemented by a rich and nutty brown butter sauce infused with maple syrup. This dish is both comforting and slightly indulgent, making it perfect for a cozy fall evening or any special occasion.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Unsalted butter | ½ cup |
| Maple syrup | ¼ cup |
| Fresh sage (chopped) | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | For serving (optional) |
Cooking Steps:
- Cook the sweet potato gnocchi according to package instructions until they float, then drain and set aside.
- In a large skillet, melt the butter over medium heat, allowing it to brown slightly, about 4–5 minutes, stirring frequently.
- Stir in the maple syrup and chopped sage, cooking for an additional 2 minutes.
- Add the cooked gnocchi to the skillet, tossing gently to coat in the brown butter sauce.
- Season with salt and black pepper to taste, and serve warm with grated Parmesan cheese if desired. Enjoy!
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Gnocchi With Roasted Brussels Sprouts and Bacon
Gnocchi With Roasted Brussels Sprouts and Bacon is a savory and satisfying dish that combines the tender sweetness of sweet potato gnocchi with the crispy, smoky flavor of bacon and caramelized Brussels sprouts. This recipe is perfect for a hearty weeknight dinner or an impressive meal for guests, showcasing a delightful balance of textures and flavors.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Brussels sprouts (halved) | 1 pound |
| Bacon (chopped) | 6 slices |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | For serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet and roast for 20 minutes, turning halfway.
- While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- Cook the sweet potato gnocchi according to package instructions.
- In the skillet with the bacon fat, add minced garlic, cooking for about 1 minute until fragrant, then add the cooked gnocchi, roasted Brussels sprouts, and cooked bacon, tossing gently to combine.
- Season with additional salt and pepper if needed, and serve warm, topped with grated Parmesan cheese. Enjoy!
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Spicy Pumpkin Alfredo Sweet Potato Gnocchi
Spicy Pumpkin Alfredo Sweet Potato Gnocchi is a creamy, comforting dish that marries the earthy flavors of sweet potato gnocchi with a rich and slightly spicy pumpkin Alfredo sauce. This recipe is perfect for fall evenings or any time you crave a warm, satisfying meal with a gourmet twist. The blend of spices and creaminess creates a delightful harmony that will make your taste buds sing.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 1 tablespoon |
| Red pepper flakes | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Cook the sweet potato gnocchi according to package instructions, then drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic for 1 minute until fragrant.
- Stir in pumpkin puree, heavy cream, Parmesan cheese, red pepper flakes, salt, and black pepper; simmer for 5-7 minutes until heated through and slightly thickened.
- Add cooked gnocchi to the sauce, tossing gently to coat evenly.
- Serve warm, garnished with fresh parsley. Enjoy!
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Sweet Potato Gnocchi in Tomato Basil Sauce
Sweet Potato Gnocchi in Tomato Basil Sauce is a vibrant and flavorful dish that brings together the tender, pillowy gnocchi with a rich tomato sauce infused with the freshness of basil. This recipe is perfect for a quick weeknight dinner or a casual gathering, offering both comfort and sunshine on your plate.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Canned crushed tomatoes | 1 can (28 oz) |
| Fresh basil leaves (chopped) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Onion (chopped) | 1 small |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | For serving |
Cooking Steps:
- Cook the sweet potato gnocchi according to package instructions, drain, and set aside.
- In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until fragrant and translucent.
- Add canned crushed tomatoes, salt, and black pepper to the skillet; let simmer for 10 minutes, stirring occasionally.
- Stir in chopped basil, then add cooked gnocchi to the sauce, tossing gently to combine.
- Serve warm, topped with grated Parmesan cheese if desired. Enjoy!
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Cheesy Butternut Squash and Gnocchi Bake
Cheesy Butternut Squash and Gnocchi Bake is a comforting and hearty dish that combines the creamy sweetness of roasted butternut squash with tender sweet potato gnocchi, all topped with a golden, cheesy crust. This bake is perfect for a cozy dinner or a gathering, bringing warmth and richness to your table.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Heavy cream | 1 cup |
| Grated mozzarella cheese | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh sage leaves (chopped) | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Toss butternut squash cubes in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender.
- Cook gnocchi according to package instructions, drain, and set aside.
- In a skillet, sauté minced garlic in a little olive oil, then add roasted butternut squash and heavy cream. Mix well and cook for a few minutes.
- Stir in cooked gnocchi, mozzarella cheese, and chopped sage, mixing until everything is combined.
- Transfer the mixture to a baking dish, top with Parmesan cheese, and bake for 20-25 minutes until bubbly and golden.
- Let cool slightly before serving. Enjoy!
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Pesto Sweet Potato Gnocchi With Toasted Pine Nuts
Pesto Sweet Potato Gnocchi With Toasted Pine Nuts is a vibrant and flavorful dish that showcases the delightful combination of tender sweet potato gnocchi and fresh basil pesto, enhanced with the rich, nutty flavor of toasted pine nuts. This meal is quick to prepare and makes for a delicious weeknight dinner or a special occasion entrée, embodying the delightful taste of home-cooked Italian cuisine.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Fresh basil pesto | 1 cup |
| Olive oil | 2 tablespoons |
| Pine nuts | 1/4 cup |
| Cherry tomatoes (halved) | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil leaves (for garnish) | A few leaves |
Cooking Steps:
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, then set aside.
- Cook sweet potato gnocchi according to package instructions; drain and toss with a little olive oil.
- In a large bowl, combine the cooked gnocchi with basil pesto, cherry tomatoes, salt, and black pepper, stirring gently to coat.
- Serve the gnocchi warm, topped with toasted pine nuts and grated Parmesan cheese. Garnish with fresh basil leaves. Enjoy!
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Gnocchi Primavera With Fall Vegetables
Gnocchi Primavera with Fall Vegetables is a colorful and hearty dish that celebrates the bounty of autumn with a medley of seasonal vegetables. This dish combines tender sweet potato gnocchi with an array of roasted fall vegetables, creating a comforting yet vibrant meal that is both satisfying and nutritious. It’s perfect for a cozy dinner and highlights the seasonal flavors of the harvest.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Olive oil | 3 tablespoons |
| Carrots (sliced) | 1 cup |
| Brussels sprouts (halved) | 1 cup |
| Butternut squash (diced) | 1 cup |
| Red onion (sliced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh thyme (chopped) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | 1/2 cup |
| Balsamic vinegar | 2 tablespoons |
| Fresh parsley (for garnish) | A few sprigs |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and toss the carrots, Brussels sprouts, butternut squash, red onion, and garlic with olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Cook the sweet potato gnocchi according to package instructions and drain.
- In a large bowl, combine the roasted vegetables with the cooked gnocchi, fresh thyme, and balsamic vinegar, tossing gently to mix.
- Serve the gnocchi primavera warm, topped with grated Parmesan cheese and garnished with fresh parsley. Enjoy!
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Sweet Potato Gnocchi Salad With Pear and Walnuts
Sweet Potato Gnocchi Salad with Pear and Walnuts is a delightful and invigorating dish that perfectly balances the sweetness of roasted sweet potato gnocchi, the crispness of fresh pears, and the crunch of toasted walnuts. This salad combines textures and flavors, making it a nutritious option for lunch or a light dinner, especially during the fall season. It’s topped with a tangy dressing that brings all the elements together, creating a satisfying meal that’s both healthy and delicious.
| Ingredients | Quantity |
|---|---|
| Sweet potato gnocchi | 1 pound |
| Pear (diced) | 1 large |
| Walnuts (chopped and toasted) | 1/2 cup |
| Arugula or spinach | 4 cups |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Crumbled feta cheese | 1/2 cup |
Cooking Steps:
- Cook the sweet potato gnocchi according to package instructions and set aside to cool.
- In a large bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper to create the dressing.
- Add the cooled gnocchi, diced pear, toasted walnuts, and arugula or spinach to the bowl, tossing gently to combine.
- Serve the salad topped with crumbled feta cheese, and enjoy this vibrant and nutritious dish!
