Sweet Potato Gnocchi with Goats Cheese and Wilted Salad
Delight your taste buds with Sweet Potato Gnocchi with Goat’s Cheese and Wilted Salad—a harmonious blend of flavors and textures that’s as impressive as it is comforting. This recipe features homemade gnocchi made with sweet potatoes, infused with a hint of nutmeg, and pan-fried to golden perfection. Topped with creamy crumbled goat’s cheese and served alongside a vibrant wilted salad of baby spinach, peppery arugula, and fragrant garlic, this dish strikes the perfect balance between rich flavors and fresh, zesty notes. The finishing touch of fresh basil makes every bite irresistible. Ideal for a cozy dinner or an elegant occasion, this dish is a wholesome, restaurant-worthy meal that’s surprisingly easy to prepare at home. Perfect for fans of Italian-inspired cuisine, it’s a must-try for anyone seeking a unique twist on classic gnocchi.
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 1.5 cups All-purpose flour
- 0.25 cups Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 1 large Egg yolk
- 0.5 cups Goat's cheese (crumbled)
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 4 cups Baby spinach
- 2 cups Arugula
- 2 cloves Garlic (minced)
- 2 teaspoons Lemon juice
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil (chopped)
Instructions
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them on a baking sheet for about 45 minutes, or until they are soft and fully cooked. Allow them to cool slightly before handling.
Peel the sweet potatoes and mash them in a large bowl until smooth. Add the flour, Parmesan cheese, salt, nutmeg, and egg yolk. Mix until a soft dough forms. If the dough is too sticky, gradually add a little more flour, but be careful not to overdo it.
Lightly flour your work surface and divide the dough into 4 equal portions. Roll each portion into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces.
Optional: To create the traditional gnocchi texture, press each piece lightly with a fork to create ridges.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the cooked gnocchi and sauté until golden and slightly crispy, about 2-3 minutes. Remove from the skillet and keep warm.
In the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Sauté the garlic for 1-2 minutes until fragrant. Add the baby spinach and arugula, stirring until just wilted. Drizzle with lemon juice and sprinkle with black pepper.
To serve, divide the gnocchi among plates. Top with crumbled goat's cheese, the wilted salad, and fresh basil for garnish. Enjoy immediately.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 293 mg | 23% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
