Do you love gnocchi as much as I do? The first time I had it, I was in love. I mean, let’s be honest, I’ve never met a potato I didn’t like. And y’all KNOW I love me some pasta. Gnocchi is amazing because it’s basically a hybrid. It’s kind of a potato pasta.
It’s like having a bowl of pasta, but better because instead you have these pillowy soft, decadent potato dumplings. Freaking yum.
Plus this gnocchi is made with sweet potatoes so it’s got the extra element of slight sweetness that just takes it over the top.
This sweet potato gnocchi dish may not be traditional Italian, but it’s paleo. It’s Whole30. And it’s also the bomb.
You want a delicious fall dish that’s slightly sweet, slightly salty and super savory? Look no further. The texture in this dish is unreal – the gnocchi are soft and tender but toasted up to a slightly crispy perfection. The sauce is rich and deeply flavorful. The salt and a little crunch from the sausage. So much freshness from the spinach and the garden sage. Yes please.
And bonus: these gnocchi freeze beautifully and then you can easily thaw and boil later for a quick but super homemade dinner later. Instructions for freezing and cooking from frozen below.
[cooked-recipe id=”2402″]
