Sautéed Sweet Potato and Spinach Gnocchi with Garlic Sage Oil (Grain-Free)

Sweet Potato and Spinach Gnudi with Garlic Sage Oil

Have you ever tried to make gnocchi, but were discouraged by having to learn how to flick those suckers with a fork, or wild guessing just how much flour should go into the recipe? Free yourself from the tyranny! Just do away with the difficulty, and make gnocchi with simple mixing, easy shaping, little fuss, yet just as much satisfaction as the original. It’s OK, really. 

Page 1 (1) I know, purists will say that the fork flicks help the gnocchi absorb more sauce. I say, just add more sauce and call it even. They will also say that making gnocchi is an art, hence the beauty of the flour guessing. It changes every time, they argue! I have no doubt that this is true. But, most days, I want simple, precise, yet decadently delicious, recipes that won’t leave me frazzled and frustrated, or take up too much of my time. In this version, the ingredients are all mixed together, then shaped into oval dumplings, sautéed in a little ghee or coconut oil for a crunchy, golden crust, and drizzled with a simple garlic sage oil that really brings out the flavor. Easy, peasy!

But how does this simplified version taste? Ask my notoriously picky son. He gobbled up these puppies pretty much all by himself, which made this healthy mama very, very happy. One more dish that I can add to my arsenal of homemade healthy meals that he will actually eat. I trust you will enjoy them as well. 

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Love and health!





Sautéed Sweet Potato and Spinach Gnocchi with Garlic Sage Oil
Serves 6
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  1. 2 large sweet potatoes (about 2 3/4 lbs)
  2. 3 cups tightly packed baby spinach
  3. 1 large egg
  4. 2 large egg yolks
  5. 1/4 teaspoon ground nutmeg
  6. 1 tablespoon nutritional yeast
  7. 1 teaspoon sea salt
  8. black pepper
  9. 3 cups almond flour
  10. 1/4 cup toasted pine nuts, for garnish
  11. ghee (or coconut oil), for the pan
  1. 1/2 cup olive oil
  2. 5 fresh sage leaves, plus more for garnish
  3. 1 garlic clove
  4. 1/2 teaspoon sea salt
  5. 1 tablespoon nutritional yeast
  6. black pepper
Make the sauce
  1. Add the olive oil, sage, garlic, sea salt, nutritional yeast, and black pepper, to taste, to a high speed blender. Blend on high until smooth, about 1 minute.
  2. Set aside.
Make the gnocchi
  1. Preheat the oven to 375°F. Line a baking sheet with unbleached parchment paper. Add the sweet potatoes and bake until soft, about 1 hour.
  2. Set aside to cool.
While the sweet potatoes are cooking, prepare the spinach
  1. Fill a medium pot with water. Bring to a boil. Add sea salt until it tastes like the ocean. Add the spinach until wilted, but still bright green, about 1 minute. Drain in a fine mesh sieve, pressing out as much of the water as possible with the back of a spoon. Finely chop the spinach and set aside.
  2. When the potatoes are cool enough to handle, slice them in half and scoop out the flesh into a large bowl. Discard the skins. Mash with a potato masher. Allow to cool completely.
  3. Add the spinach, egg, egg yolks, nutmeg, nutritional yeast, sea salt, and black pepper, to taste. Mix well. Mix in the almond flour, a little bit at a time, until the mixture feels less sticky.
  4. Using about 1 tablespoon of batter at a time, make oval shapes with your hands. Set aside on a large plate lined with parchment paper, separating the layers with more parchment paper.
  5. Preheat a large sauté pan on medium heat. Melt about 2 tablespoons ghee. Add the gnocchi, in batches, and sauté until golden brown on each side, about 1 minute per side.
  6. When all the gnocchi is done and added to a serving platter, drizzle on the sauce.
  7. Top with extra sage leaves, and serve immediately.
  1. The gnocchi can be made in advance and frozen until ready to use. Just make sure you separate out the layers with parchment paper so they don’t stick together and allow them to come to room temperature before sautéing.
Vanille Verte

4 Responses to Sautéed Sweet Potato and Spinach Gnocchi with Garlic Sage Oil (Grain-Free)

  1. I love this recipe of yours to begin with, and even more so when it has been “approved” by your son 🙂

    Definitely, this will be my dinner very soon. Taste good & healthy, I am in!!!!!


  2. Your photography is absolutely magnificent.

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