It’s raining sweet potatoes over here. Ok, not literally… but ever since I made a huge batch of my gluten free sweet potato gnocchi and froze most of it, I feel like it’s become my quick go-to meal when I don’t want to cook. I just pop them frozen into a pot of boiling water, and they’re done in just a few minutes!
Gnocchi is such a nice change from pasta sometimes, and sweet potato adds a great variety to spice things up a bit. It doesn’t have to be Autumn to add sweet potato to your dishes, I promise it’s great year-round.
Anyway, back to the gnocchi I made. It’s wonderfully delicious. It is delicate, slightly sweet, and not at all chewy. It does take some time to make if you haven’t done it before – I used to spend a while making my gnocchi dough and I’d realize I just don’t want to spend any more time actually making a dish with them. So, here are my solutions:
- Make ahead of time and freeze in batches to use when ready
- Make a quick dish that only takes 30 minutes or less
Good news is, this recipe works with both! If you don’t want to make gnocchi from scratch, you can always use store bought gnocchi. Sweet potato gnocchi goes pretty well with a variety of sauces and ingredients, but I find that a simple butter or cream sauce is the best. You can also try it with pesto, I’m sure any way tastes great.
I love that this recipe only takes 30 minutes. You basically just throw everything all in one pan and viola! You’ve got yourself a perfect, simple, and flavorful sweet potato gnocchi dinner. Not to mention, it also serves 2 people. The perfect date-night dinner, I may say.
Here’s how you make it: Put a pot of water over the stove and turn up the heat to bring to a boil. While your waiting for your water to boil, melt 2 Tbsp of butter and 1 Tbsp of olive oil in a large pan over medium-low heat. Once melted, add in a chopped clove of garlic, 1 tsp of nutmeg, 1 tsp of salt, and a tad of pepper if you choose. Continue to stir until the butter starts to brown slightly and the garlic has cooked slightly, it only takes a few minutes. Next, add the spinach to the butter and garlic mixture and stir until wilted. Turn your pan down to low heat, and let it sit while you get your gnocchi ready.
Once the water is boiling, cook your gnocchi according to the package directions or recipe used. Strain them out once they float to the surface, then place them into the pan with the spinach and butter. Let them brown slightly for a few minutes and soak up all of those pan flavors! Serve with a fresh grating of parmesan cheese on top, and you’ve got yourself a delicious 30 minute meal.