Sweet Potato Pumpkin Gnocchi

October 18, 2015

168

Tender sweet potato pumpkin gnocchi with crispy sage and a goat cheese cream sauce

2 cups sweet potato puree (3 potatoes)
1 cup (175 g) pumpkin puree
1 egg
1 tsp salt
Pinch of pepper
1 ½ - 3 cups (180-240 g) all-purpose flour (+ more as needed)
¼ cup (28 g) goat cheese
¼ cup (28 g) plain Greek yogurt
½ clove garlic, minced
1 Tbsp (15 g) butter
1 Tbsp (15 g) feta cheese
+ dash of honey, pinch of salt and pepper
2 Tbsp (30 mL) olive oil
6 or so sage leaves
½ clove garlic, minced

If you’re going to make the cream sauce, get this together first. Basically just mix all the “sauce” ingredients and we’ll get around to heating it later. To puree sweet potatoes, peel and bake at 350...
See the full directions on my site

Nutritions

Calories
4363

Sodium
7365mg
306% DV

Fat
291g
448% DV

Protein
236g
473% DV

Carbs
167g
56% DV

Fiber
24g
98% DV