These autumn inspired gnocchi are made with only 3 (!) ingredients and cook up beautifully to serve for a hungry crowd this holiday season.
After boiling these sweet potato gnocchi I tossed them in a quick sauté of sweet onion, green beans, cherry tomatoes, sage, baby spinach cooked in extra-virgin olive oil and seasoned with salt and black pepper and then deglazed with white wine to make a loose sauce. I topped the dish with my homemade soy labneh and edible flowers from the garden, including nasturtium, calendula petals and flowering fennel crowns.
These sweet potato gnocchi would also be excellent with a sage, wild mushroom and kale sauce accompanied with cashew cream or a roasted pepper romesco type sauce perhaps. Get creative!
I wish all of you celebrating a wonderful Thanksgiving with a gorgeous feast, plenty of drink and good company to share in it!
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