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Sweet Potato Gnocchi in Brown Sage Sauce

Cooking Time

35 minutes



Serves Up To


Nutrition Information

Total Fat15g
Total Carbohydrate34g
Dietary Fiber5g


  1. Preheat oven to 300°F.

  2. Place cooled, peeled sweet potatoes in mixer and mix at medium speed until mashed. Add in brown sugar, salt and pumpkin pie spice and mix for 30 seconds.

  3. In a food processor, mix almond flour, gluten-free flour blend. Pulse for 30 seconds until flours are well combined.

  4. While mixer is set on low speed, slowly add flour until a soft dough forms.

  5. Remove dough ball from mixer and place on a well-floured surface.

  6. Divide dough ball into six equal parts and roll each into a long rope between your palms and a floured work surface. Sprinkle with flour as necessary if dough is sticky.

  7. Cut each rope into 1-inch pieces and roll with a fork to create grooves. Transfer to a parchment-lined baking sheet.

  8. Bring a large pot of water to boil and season with salt. Boil gnocchi in batches for about 6 minutes, or until the dumplings float. Using a slotted spoon, remove gnocchi from water and let cool on a clean baking sheet. Repeat until all gnocchi are cooked.

  9. Place butter in an oven-safe skillet and place in oven. Remove when butter is melted and solids have browned, about 7 minutes, occasionally swirling. Remove from oven and place on stovetop over medium-low heat.

  10. Add chopped sage and garlic and season with salt and pepper. Cook until garlic is golden. Add gnocchi and sauté until gnocchi has a light brown crust, about 6 minutes

  11. Divide gnocchi into serving bowls. Drizzle with olive oil, sprinkle with Parmesan and garnish with sage.



  • 1 medium sweet potato, cooked through and peeled
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 cup Blue Diamond Almond Flour
  • ¾ cup Blue Diamond gluten-free flour blend (see recipe here)
  • Flour for sprinkling


  • ½ cup butter
  • 6 tablespoons fresh sage, chopped
  • 3 cloves garlic, chopped
  • Salt and pepper
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese for topping
  • Sage for garnish

Included in this recipe