Sweet Potato Gnocchi with Pumpkin Sauce

Sweet Potato Gnocchi with Pumpkin Sauce


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A delicious side dish or vegan main course recipe ideal for fall.

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Time needed

60 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 lb. red potatoes
  • 1 lb. yams
  • 2 Tbs. water
  • 1 tsp. salt
  • 1 C. almond meal
  • 2 Tbs. extra-virgin olive oil
  • 2/3 C. vidalia onion
  • 2 C. garlic
  • 16 oz. canned pumpkin
  • 16 oz. light coconut milk
  • 1 tsp. nutmeg, ground
  • 1 tsp. ground cinnamon
  • 1 tsp. ginger, ground
  • 16 oz. cannellini beans, canned
  • 1 tsp. sage, ground

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Arrange potatoes and yams in a glass pie pan. Add water and cover pan. Microwave on high for about 13 minutes or until vegetables are soft enough to mash with a fork. Carefully - with oven mitts - remove pie pan from microwave. Remove lid slowly so that steam releases away from you. Drain any excess water from cooked potatoes and yams.

Transfer potatoes and yams to a blender. Set to grate and blend contents until uniformly fluffy. Spoon mashed potatoes and yams into a large mixing bowl. Using a spatula, fold in flour, salt and a 1/4 cup of the almond meal. Keep stirring until the mixture achieves a doughy consistency.

Dust clean hands with additional flour and begin kneading the potato-yam dough. Add more flour as necessary to absorb moisture but maintain elasticity. Knead for about two to three minutes.

Flour-dust a wooden cutting board or other clean, flat surface. Press dough - with rolling pin or palms - into a large quarter-inch-thick rectangle. Slice the rectangle of potato-yam dough into quarter-inch-wide ribbon-like strips. Begin rolling each into a long cylindrical rope shape.

Cut each rope of potato-yam dough into quarter-inch-long cylinders. Squeeze each piece between the thumb and forefinger and roll the top of a fork across to produce a groove pattern. Arrange shaped dumplings on a flour-dusted cookie tray. Let sit for about five minutes.

Add to a saucepan olive oil, onions and garlic. Stir and cook over medium heat until onions are translucent and soft. Add pumpkin and coconut milk. Stir in spices and remaining almond meal. Cook for two minutes or until boiling. Reduce heat and add cannellini beans. Cover and set aside on lowest setting.

Return to the dumplings. Set a large pot with water on the stove and allow to boil. Slowly and carefully plop each dumpling in, one-by-one into the boiling water. In less than a minute, dumplings will begin to surface. Lower heat once the entire potful have risen to the top.

Using a slotted spoon, scoop out gnocchi and place on a clean serving dish. Spoon pumpkin-spice sauce on top. Garnish with leftover almond meal and sage.

Nutritional Information: 490 Calories, 26g Fat, 14g Protein

This recipe and photo were provided by and published with permission from LIVESTRONG.COM

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