“Gnocchi, a beloved Italian dish, is typically made with potatoes, flour, and sometimes eggs. While delicious, traditional gnocchi can be heavy and calorie-dense. This healthier version swaps out regular potatoes for nutrient-rich sweet potatoes, which are high in fiber, vitamins, and antioxidants. Paired with fresh spinach, juicy cherry tomatoes, and a flavorful pesto, this sweet potato gnocchi recipe offers a lighter, more nutritious twist on a classic comfort food, without sacrificing taste or satisfaction.”
Ingredients:
For the Gnocchi:
- 2 large sweet potatoes
- 1 cup whole wheat flour (plus extra for dusting)
- 1 egg (optional, for binding)
- Salt to taste
For the Spinach and Pesto:
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan or nutritional yeast (optional)
Instructions:
1. Prepare the Sweet Potato Gnocchi:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them for about 45 minutes, or until soft. Let them cool slightly.
- Scoop out the sweet potato flesh and mash it until smooth.
- Add the flour and egg (if using) to the mashed sweet potatoes. Mix until a dough forms. Add more flour if the dough is too sticky.
- On a floured surface, divide the dough into smaller portions and roll them into long ropes.
- Cut the ropes into 1-inch pieces to form the gnocchi. You can press each piece with a fork to create the classic ridges, but this is optional.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
2. Prepare the Spinach and Pesto:
- Heat olive oil in a large pan over medium heat.
- Add the spinach and cook until wilted.
- Add the cherry tomatoes and cook for another 2 minutes.
- Stir in the cooked gnocchi and pesto until everything is well combined. Cook for an additional 2 minutes to heat through.
- Season with salt and pepper to taste.
3. Serve:
- Plate the gnocchi and top with grated Parmesan or nutritional yeast if desired.
