This light, satisfying Sweet Potato Gnocchi in Garlic Olive Oil skips the heavy cream and butter in favor of golden olive oil and garlic. It’s comfort food with clean edges: protein from ricotta or Greek yogurt, complex carbs from sweet potatoes, and extra-virgin olive oil to top it all off with healthy fats. Whether you’re gluten-sensitive or simply looking for a homemade, whole-food, and vegetarian dinner, this dish delivers on both flavor and function.
Key Ingredients & Their Health Benefits
- Sweet Potato: Rich in vitamin A (beta‑carotene), high in fiber and potassium to support vision, skin, and immune health
Olive Oil: High in heart-healthy monounsaturated fats and rich in antioxidants for anti-inflammatory benefits - Greek Yogurt or Ricotta: Adds protein and calcium; improves dough’s texture while reducing need for added flour
- Garlic: Natural immune booster; anti-inflammatory and antimicrobial compounds; adds bold, savory flavor
Recipe for Sweet Potato Gnocchi in Garlic Olive Oil
Yields: 4 servings
Recommended serving: 1
Approximate Nutritional Information Per Serving
Calories: ~305 kcal
Protein: ~8 g
Carbohydrates: ~54 g
Healthy Fats: ~6 g
Fiber: ~5 g
Ingredients
Gnocchi Dough:
- 20 oz. sweet potatoes (about three 6–7 oz. medium sweet potatoes)
- 3 tbsp. ricotta or plain Greek yogurt
- 3 tbsp. freshly grated parmesan (or Pecorino Romano)
- 1 cup all-purpose flour (or gluten-free all-purpose flour)
- ½ tsp. salt
Garlic Olive Oil Sauce:
- 2–3 tbsp. extra virgin olive oil
- 2–3 large garlic cloves, minced
- 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
- Freshly ground black pepper, to taste
Instructions
* See Recipe Tips below *
- Cook the Sweet Potatoes: Prick sweet potatoes with a fork. Microwave for 7–10 minutes until soft, or roast at 375 °F for 35–45 minutes. Let cool, then scoop out the flesh.
- Mash & Mix: In a large bowl, mash sweet potato until smooth. Stir in ricotta and parmesan.
- Form the Dough: Add flour and salt. Mix and knead just until the dough comes together. Dough should be soft—use minimal flour to avoid dense gnocchi.
- Shape Gnocchi: Divide dough into four pieces. On a lightly floured surface, roll each into a rope about ¾‑inch thick. Cut into ½‑inch gnocchi. Optionally, roll each on the back of a fork for ridges. Let rest for 10 minutes.
- Boil Gnocchi: Bring salted water to a boil. Drop gnocchi in; cook for 3–4 minutes or until they float. Remove with a slotted spoon.
- Make the Garlic Olive Oil Sauce: In a large sauté pan, warm olive oil over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
- Finish & Serve: Add drained gnocchi to the pan and toss to coat. Sauté for 1–2 minutes to lightly crisp edges if desired. Sprinkle thyme and black pepper. Serve warm.
Storage & Shelf Life
- Store in an airtight container in the refrigerator for up to 4 days
- Reheat in a skillet for crispiness or microwave for 60–90 seconds
- Freeze uncooked gnocchi by laying on a tray until solid, then store in a bag for up to 2 months; cook from frozen
Recipe Tips
- For a crispier finish, let gnocchi brown slightly in the olive oil after boiling
- Taste your cooked sweet potatoes—overly wet ones may need slightly more flour
- Try topping with chili flakes or a sprinkle of lemon zest for brightness
- This recipe pairs beautifully with a side of sautéed kale or a light arugula salad
