Meatless Monday Recipes: Sweet Potato Gnocchi with Walnut Sage Sauce courtesy of inSHAPE

When you see the ingredients in this recipe, you will know that we are not exactly following the rules of healthy cooking. This is the richest dish we’ve created so far, but I just couldn’t help myself! The sweet potatoes looked so great at the market this week, and I have been wanting to give gnocchi a try. Likewise, sage makes me smile when the cooler weather arrives. So, my advice is to get a great workout in with me or my team, and brace your body for some decadence. Serve with a big green salad, and a glass of light red wine.

Sweet Potato Gnocchi with Walnut Sage Sauce


  • 2 large sweet potatoes, baked and cooled (takes about 45 min in oven)
  • 2/3 cup whole milk ricotta cheese
  • 1 tsp. nutmeg
  • 2 cups all purpose flour
  • 1/2 stick butter
  • 4 cups whole milk
  • 3 big sprigs of fresh sage
  • 1 cup chopped walnuts
  • salt and pepper of course


  • Bake the potatoes the night before. This will at least break up prep time of this flavorful dish. With the potato baked, mash them in a large mixing bowl (make sure that you have 2 cups of mashed potato), then adding the ricotta, nutmeg, and salt/pepper to taste. If you have a countertop mixer, turn it on then start the sauce.
  • Melt the butter over low heat, then whisk in 1/3 cup flour. Slowly add milk, sage, and stir continuously. Add salt and pepper to taste along the way.
  • As the sauce thickens, return to the business of making the gnocchi. Fill a large stock pot with water and a bit of salt, then turn on high heat so that it will be boiling when the gnocchi is ready. With the potato, ricotta, and spices well blended, slowly adding the 1 1/3 cups flour in 1/3 cup increments. You’ll use the remaining flour when it comes time to handle and prep the gnocchi.
  • Once the mix is doughy, remove it from the bowl and place on floured counter. Spilt into 4 sections and roll out into one-inch ropes. Cut one-inch segments, then use a fork to tine the cut sides of each piece and place on a baking sheet lined with wax paper or parchment. Gently drop 8-10 pieces at a time into boiling water, and cook for 2-3 minutes or until they float to the top of the water. Drain in a collander.
  • Stir the walnuts in to sage sauce, then mix thoroghly with gnocchi. Top with a bit of parmesan cheese and definitely be sure to have a salad before or with this dish. It’s very rich, but very yummy!

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