This soft, gluten free Lemon Rosemary Sweet Potato Gnocchi is the perfect blend of flavors (and smells)-rosemary, sage, garlic, lemon. It's gluten free, dairy free, & making it reminds me of all the coziness of the cold seasons.
My inspiration for this recipe comes from Trader Joe's sweet potato gnocchi. They make a delicious sweet potato gnocchi, but it's not gluten free or refined sugar free. With that being said, I thought I'd try making my own, easy and healthier version-Lemon Rosemary Sweet Potato Gnocchi!
Gnocchi has become a new family favorite-especially sweet potato gnocchi! It's such a versatile and delicious food packed with nutrition. It looks difficult but you won't believe how simple it is to make!
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Trader Joe's also has an absolutely delicious Cauliflower Gnocchi as well that IS gluten & refined sugar free! Here's another Cauliflower Gnocchi I love!
Ingredient Details
This recipe is pretty simple when it comes to ingredients! You will need:
- 4-8 Chicken Sausage (links)
I like to use chicken sausage links in this recipe, but any ground chicken sausage will work as well. If you decide to use sausage links-this recipe calls for 4-8 links. If you decide to use ground chicken sausage-it calls for 1 lb. of meat.
This next list of ingredients is everything you'll need to make the gnocchi dough. I mention this more below, but you may need a little extra almond flour.
- 2 Sweet Potatoes
- 1 Egg
- 2 Cups Almond Flour
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Salt
This last list is every ingredient for the lemon & herb sauce:
- ⅓ Cup Rosemary
- ⅓ Cup Sage
- ⅓ Cup Parsley
- 1 Cup Cherry Tomatoes
- 1 Lemon
- 1 Tablespoon Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Let's Start with the Gnocchi Dough-It's Really Easy!
Bake the sweet potatoes in the oven at 400 degrees until they're soft. I typically leave them in the oven for about 45 minutes. Peel the skins off (without burning yourself). To do this, I like to put the sweet potatoes in the fridge for about 10 minutes. I then use my fingers to peel off the skin. It should be really simple to remove. If not, you may need to bake the potatoes a few minutes longer.
Once they're peeled, quarter the sweet potatoes to make them easier to blend. Do this by cutting the sweet potato in half the long way, then in half again. If you have a larger sweet potato, feel free to cut it into smaller chunks!
Get out a food processor or blender. You will need to let the potatoes cool before adding them to the food processor. If the potatoes are too hot they'll cook the eggs.
Once the sweet potatoes have cooled, add them to the blender with an egg, 2 cups of almond flour, 2 teaspoons of garlic powder, and a teaspoon of salt-thoroughly blend the dough ingredients. The dough should begin to ball up and become slightly sticky to the touch, but easy to form & shape. If it's too sticky, add 1 tablespoon of almond flour at a time until it is easier to shape.
Once the dough is mixed well, roll the dough into a ball and cut it into 4 equal parts.
Prepare an open space on your counter top, & add a bit of oil to your hands. This will make it easier to handle the dough without it sticking to your fingers. Roll each of the 4 equal parts into long strips that are about an inch in diameter.
Check out the recipe video on Instagram!
Cutting the Gnocchi
Next cut the gnocchi-this is my favorite part!
To do this, you will take the long strips and cut them into 1-inch pieces. Once you've cut all the pieces, use a fork to imprint the gnocchi shape into each piece (they should look similar to the photo below).
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Next Steps!
If you're using chicken sausage links, cut them into rounds. If you're using ground chicken sausage, add it to the pan as is. To brown the sausage, get out a large pan and turn the stove to medium-high heat. Let the pan heat up for about an minute. Add olive oil and your chicken sausage of choice to the pan. Turn and stir the sausage frequently to get a nice evenly browned outside. This process usually takes about 7-8 minutes.
While the chicken sausage browns, mince the herbs & cut the cherry tomatoes. Now add the herbs, cherry tomatoes, lemon juice, garlic, salt and pepper to the chicken sausage in the pan. Let it simmer on low heat for 10-15 minutes.
While the sauce simmers-brown the gnocchi in a pan. I prefer the gnocchi to be cooked this way because it gives it a nice crispy outer shell.
Add about a tablespoon of olive oil to a medium sized pan and turn the heat to low-medium. Add each gnocchi piece to the pan and brown it on both sides. Each side should take about 5-7 minutes. You will know it's finished when the outside is a nice golden brown color
Finally, add the browned gnocchi to the chicken sausage mix and serve the Lemon Rosemary Sweet Potato Gnocchi. It's delicious.
[mailerlite_form form_id=8]Flavors Passed Down!
The Lemon Rosemary combination of flavors is inspiration from my mom! She makes a signature, angel hair pasta with the same blend of herbs, lemon, and garlic. It will forever be a timeless combo to me!
If you love pasta, try my Sun-Dried Chicken Sausage Pasta-it's somewhat similar to this recipe!
Frequently Asked Questions
What is sweet potato gnocchi made of?
Sweet potato gnocchi is really simple to make. It's made using sweet potatoes, eggs, almond flour, garlic powder & salt!
Is Trader Joe's sweet potato gnocchi gluten free?
No, Trader Joe's sweet potato gnocchi is not gluten free. It contains wheat flour.
What flours can I use in this recipe?
I decided to use almond flour for this recipe. If you would like to use another flour-1 to 1 gluten free baking flour, oat flour, or chickpea flour would be my recommendations!
Why I Love This Gnocchi
There are may reasons to love this Lemon Rosemary Sweet Potato Gnocchi!
First-I love how easy this recipe is to make. Most of the work is in rolling the gnocchi, but that's super simple, really fun and straightforward! I love a straightforward, easy to follow process!
Second-it's really healthy. Many processed gnocchi's have hidden added ingredients you don't expect to find-not this recipe!
Third-it's gluten, dairy, and refined sugar free. A combo that's rather hard to find. I love being able to make food catering to all different dietary needs!
Lastly, it's just so good. Truly, the flavor is vibrant, full, and one of my favorite comfort foods.
I hope you enjoy this recipe❤️
📖 Recipe
Lemon Rosemary Sweet Potato Gnocchi
Ingredients
Gnocchi Dough
- 2 Sweet Potatoes baked and peeled
- 1 Egg
- 2 Cups Almond Flour
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Salt
Lemon Rosemary Sauce
- ⅓ Cup Rosemary chopped
- ⅓ Cup Sage chopped
- ⅓ Cup Parsley
- 1 Cup Cherry Tomatoes
- 1 lemon juiced
- 1 Tablespoon Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Protein of Choice
- Pound Chicken Sausage
Instructions
- Bake the sweet potatoes in the oven at 400 degrees until they're soft. I typically leave them in the oven for about 45 minutes. Let the sweet potatoes cool, peel the skins off, and cut each sweet potato into 4 pieces (so they're easier to blend).
- In a food processor or blender-mix the cooled sweet potato, egg, almond flour, garlic powder, and salt until smooth.
- Divide the dough into 4 sections. Roll each section into a long strip with a diameter of about an inch, then cut into 1-inch pieces.
- Use a fork to press a design into each gnocchi piece.
- Pour a thin layer of olive oil into the bottom of a pan and brown the gnocchi on both sides.
- Chop the sausage, rosemary, sage, parsley and cherry tomatoes.
- In a large saucepan, brown the chicken sausage. Add olive oil, lemon juice, rosemary, sage, garlic, cherry tomatoes, salt and pepper.
- Mix in the browned gnocchi and serve!
Nutrition
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Megan says
So so good! LOVE the herb combo & chicken sausage idea!