Sweet potato gnocchi with arugula and mushrooms

By Wendy Andresen | Apr 10, 2019
Photo by: Wendy Andresen

Gnocchi, pronounced "n(j)oki," are fat little pillows of deliciousness. They classically are Italian dumplings served with sauce and cheese, but here we’ve jollied them up considerably by adding sweet potatoes for extra color, nutrition and flavor. They are fun to make, and I like watching the way they magically float to the surface of the cooking water. If the name is too hard to say, you can just call them “no-key” and everyone will understand. Whoever knew the singular name was gnocco? Whatever you call them, when combined with arugula and mushrooms, they make a company-worthy dish.


1 pound sweet potatoes

1/4 cup almond flour

1/2 tsp. salt

1 to 1 1/2 cups white whole wheat flour or all-purpose flour

5 ounces small portobello mushroom caps, sliced thin

3 ounces arugula

2 Tbsp. extra-virgin olive oil, divided

1/4 cup chopped smoked almonds, for garnish

Freshly ground black pepper


1. Pierce the sweet potatoes in several places with a sharp knife and microwave them until completely soft.

2. Let the sweet potatoes cool until they can be handled. Then cut them in half and scoop out the interior with a spoon.

3. Either mash the potatoes with an immersion blender or put them through a ricer or process them until completely smooth.

4. Add salt, quarter-cup almond flour, and 1 cup flour to the potatoes and mix with a spatula until smooth. Add more flour as necessary to form a dough.

5. On a floured work surface, knead the dough until it comes together but does not stick to your hands.

6. Divide the dough into three or four pieces, roll them out into inch-thick logs, and cut them into 1-inch pieces. Press each piece with a fork to create the classic gnocchi shape.

7. Bring a vast cauldron of salted water to a gentle boil. Then add the gnocchi and cook gently, stirring occasionally. After they float to the surface, continue to cook for another 2 or 3 minutes. Taste a gnocco, and if it still tastes floury and is very soft, continue boiling gently for a minute or two longer. Drain the gnocchi carefully.

8. While the water is coming to a boil, sauté the mushrooms in a tablespoon of olive oil until tender. Add the arugula, black pepper and salt to taste, and cook for a minute or two, until the arugula is barely wilted.

9. Add the drained gnocchi to the pan. Toss gently. Transfer the contents to a serving bowl and garnish with chopped almonds. Drizzle another tablespoon of olive oil over all.

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