Go ahead and pinch yourself…
This isn’t a dream, this really happened. What, you may ask? These delicious, chewy, balls of dough are what happened. They are so good it seems sinful. Like an epic fail in the nutrition world, but then you burst into a smile and release a musical symphony of mmm’s because you realize that this dish, this amazingly flavorful, colorful and enticing dish is healthy. That your body craves food like this. Nourishing, rich, satisfying food in all of its wonder and glory.
This, ladies and gentlemen is the recipe I’ve been longing for. Chewy, soft gnocci sautéed in a butter sauce with savory mushrooms, dried thyme, spinach and tangy goat cheese. I’m at a loss for words. And can we just talk about the gnocchi for a minute? Is your mind racing with the possibilities for this dough mixture? There is like a million and one things you could do with this easy, vegetarian, grain-free, 3-ingredient recipe. Go ahead and scream.
I really can’t believe it either. Can I tell you that I just keep making gnocchi. It is my new obsession. I have made so much that I’ve learned that this recipe is great for freezing. Make a double or triple batch of gnocchi and freeze it to pull out for later use. I’m so excited I just need to write-out the many benefits of this A-M-A-Z-I-N-G sweet potato gnocchi recipe.
- Gluten-free
- Grain-free
- Vegetarian
- Freezer-Friendly
- 3-ingredient
- 1 bowl
- Nightshade-free
- Full of veggies
- Resistant starch
There are nine reasons you need to add this to your weekend plans. Trust me, you won’t regret it! Just do it!
Speaking of reasons, did you catch number 9? Are you curious about resistant starch? Let me give you the short version on resistant starch to further persuade you into making this recipe.
Resistant Starch
Resistant starch is a type of starch that is not digested in the stomach or small intestine. It “resists” digestion. Resistant starch does not spike your blood glucose levels or insulin and also why you do not obtain significant calories from them. Once resistant starch reaches the large intestine, bacteria attach to and digest or ferment the starch. It is here that we receive the benefit from the starch.
Besides for this, resistant starch is extremely beneficial for our good gut bacteria. This is done by stimulating good bacteria in our intestines, helping to maintain a healthy balance of bacteria. These good bacteria feed on the starch and produce short chain fatty acids which contain numerous other health benefits.
Other benefits of resistant starch include;
- Lower blood glucose levels
- Improve insulin sensitivity
- Aid in weight loss
- Decrease inflammation
Sources of resistant starch include unripe bananas, plantains, cooked and cooled rice and potatoes as well as potato starch (not flour). Here is a complete list of resistant starch. The better news is this recipe uses one of the best sources of resistant starch, potato starch.
How to Make
So how do you get this nutritious and delicious meal on your plate? Start with the gnocchi. With the popularity of this dish, I now have an entire post devoted just to how to make these amazing little balls of deliciousness.
Boiled Gnocchi
To boil the gnocchi, bring a pot of water to boil add in gnocchi one at a time. Let boil until the gnocchi rise to the surface. Once they come to the top remove and let drain on a plate. The boiled gnocchi can be placed with a sauce, in a casserole or cooled and frozen to be eaten later.
Pan Fried Gnocchi
To pan fried gnocchi, heat a pan add butter or olive oil and cook until crisped. Of course you can add all of your favorite toppings to personalize it just the way you like. I told the hubs that eating this makes me feel like I am doing something so wrong, yet it feels so right. Are you making it this weekend? Thought so! Make sure to send me a picture or tag me on instagram. I can’t wait to see your perfect combination!
As a side note, potato starch is generally well tolerated even by those who react adversely to nightshades.
- 2 cups sweet potato gnocchi
- 8 oz. pkg sliced mushrooms
- 2 cups spinach
- 4 Tbsp butter, separated
- 1 tsp dried sage
- salt & pepper, to taste
- goat cheese
- In a skillet, heat 2 Tbsp butter over medium heat.
- Add mushrooms and saute until tender.
- Add an additional 1 Tbsp butter and sage and salt and pepper.
- Add spinach and gnocchi and cook until spinach is wilted and gnocchi is crisped.
- Add remaining Tbsp of butter.
- Remove from skillet and top with goat cheese.
