Crispy on the outside with a soft, pillow like inside these sweet potato and spinach gnocchi are nutritious, healthy and utterly delicious. Topped with a fresh garlic and tomato sauce they are perfect for weekends and sure to be loved by the whole family!
So my husband is a gnocchi addict…he probably needs an intervention instead of me feeding his obsession, but when I first tried the Sweet Potato Gnocchi from Cara at Fork and Beans I knew I couldn’t keep them to myself.
Let me start by saying I’m not usually a gnocchi lover like my husband, I like it but I don’t love it. But it all changed with this recipe. Cara’s recipe was so easy to make, and so tasty.
The texture was great and the flavor was perfect. When I made them for my husband, he almost died with pleasure. He immediately requested that I create more flavors and make this a weekly meal…
So off I went and started playing with ideas. I really liked the sweet potato base, so I decided to stick with that. Sweet potatoes not only give a great texture, but they also have that added level of nutrition.
After playing around with a few ingredients I settled on spinach as the perfect addition to this recipe. It added an extra pinch of health and the flavor was still nice and mild.
Try Baking Your Gnocchi!
As we were cooking them, I decided to experiment a bit. Because we both love that combination of crispy and soft, baking them really hit the spot! If you bake them just right, take them out as soon as they begin to brown, you get that amazing crispy exterior and the soft pillow-like interior.
Boiling the traditional way is still amazing, but the baking gives you that added level of texture that makes these gnocchi really stand out. I’ve included both in my instructions so definitely play around and see what you prefer!
These Sweet Potato & Spinach Gnocchi Are Topped With A Fresh And Simple Sauce!
Since my hubby loves sauce, I paired this with a really simple fresh garlic and tomato sauce. So easy to make and super flavorful! It’s cooked just enough so that the tomatoes aren’t raw, but still have that fresh taste.
The garlic stands out and gives the fresh tomatoes a great flavor. My husband loved it and that was my main goal. I now make these once a week, doubling the recipe so we can have it for two nights. They keep great in the fridge dusted with a bit of flour. I also tried freezing them and they defrosted pretty well, so I definitely see these as a freezer staple in our future!
As always, I love comments on the blog if you try these, so make sure to let me know! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! Hope you enjoy them as much as we did!
And take a look at some of my awesome custom made forks and spoons by the uber talented Aly at For Such a Time Design!
Other Healthy Dinner Recipes You Might Like;
- Quick and Easy Veggie Pasta Salad
- Italian Orzo Salad
- Hemp Cauliflower Burger
- Fast High Protein Mexican Pasta Salad
Crispy Sweet Potato & Spinach Gnocchi with Fresh Garlic Tomato Sauce
Fresh tomato sauce:
- 4 fresh tomatoes
- 3 cloves fresh garlic
- ½ cup white cooking wine (make sure it is vegan to make this dish fully vegan)
- ½ cup fresh basil
- Clean and boil the sweet potato until just soft, a fork should go in but you don’t want it mushy.
- Wash and chop the spinach in a food processor.
- Once the potato is done, take it out of the water and set aside to cool. You can also cool faster in the refrigerator or freezer. When cooled, peel the skin off the potato.
- Using a grater or ricer, grate the potato into a bowl. Mix in the spinach.
- In a separate bowl, whisk together the almond meal, arrowroot, garlic powder and salt. You can make the extra flour for dusting in a separate bowl or you can make it all in one bowl.
- Sprinkle some flour mixture on a flat surface then put the potato/spinach mixture on top.
- Add the rest of the mixture ½ cup at a time and mix with your hands until you get a dough that does not stick to your fingers.
- You want it just pliable but not sticky. Be careful not to add too much flour or it will get too doughy and gum like when cooked. Depending on how wet and cooked your potato got, you may need less or more flour mixture.
- Once the dough is ready, separate it into 8 equal parts. Roll each part out into long snake like rolls. If they get sticky at all, sprinkle a little more flour on them. Cut each into 1 inch pieces, but depending on how big you want your gnocchi you can cut bigger or smaller.
- For crisp on the outside, soft on the inside gnocchi, preheat oven to 325. Bake for 8-10 minutes, until just beginning to brown on top.
- You can also boil your gnocchi the traditional way if you prefer them all soft. Bring a pot of water to a boil. Carefully drop gnocchi in and watch for them to float to the top. Once they float remove from the water with a slotted spoon.
- Wash and chop tomatoes and garlic. Slice the fresh basil into small shreds.
- Cook garlic in a sauté pan with the white wine for about 2-3 minutes, or until about half the wine evaporates. Add the fresh tomatoes and cook until they just begin to soften. Turn off stove.
- Serve over gnocchi with a small handful of fresh basil on top.
- If you want to make this nut free, I tried it using sorghum flour and got a pretty good result. The taste was a little different as was the texture, but it was pretty similar to my original.
- You can sub kale for the spinach, or another leafy green.
Tips to prep ahead:
- You can make both the gnocchi and the sauce ahead of time. These keep well raw in the refrigerator overnight lightly dusted with a bit of flour to keep them from sticking.
- You can also freeze them in this same way and cook at a later date. If you freeze remove them and place them on the counter the morning you want to make them to allow them to defrost slowly.
- The sauce is easily kept in the refrigerator or frozen.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.