Lemon Rosemary Sweet Potato Gnocchi
Oh my goodness. This gluten free Lemon Rosemary Sweet Potato Gnocchi is unbelievable. Garlic, rosemary and sage, lemony goodness—I will forever be making this recipe.
Servings: 4 Servings
Calories: 487kcal
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!
