Sweet Potato Gnocchi w/ Lentil Tomato Sauce

Sweet Potato Gnocchi w/ Lentil Tomato Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 306.0
  • Total Fat: 3.0 g
  • Cholesterol: 46.7 mg
  • Sodium: 479.3 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 12.1 g
  • Protein: 12.5 g

View full nutritional breakdown of Sweet Potato Gnocchi w/ Lentil Tomato Sauce calories by ingredient
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Number of Servings: 4


    For Tomato Sauce:

    1/2 tsp olive oil
    1 c chopped onion
    1 tsp fresh minced garlic
    1 400 g can of diced tomatoes
    1/3 c tomato paste
    1 c water
    1 tbsp lemon juice
    1 c cooked lentils
    1 tsp thyme
    1 tsp oregano
    Fresh basil
    pinch of sea salt
    fresh ground pepper to taste

    For Gnocchi:
    400 grams sweet potato
    1/4 teaspoon salt
    1/2 teaspoon ground nutmeg
    1 egg
    2/3 cup whole wheat flour


Make Sauce:

Pour olive oil into a medium-large pot over medium-high heat.
Heat the oil in a medium sauce pan, add onion and garlic and cook, stirring often until the onions are tender and translucent.
Add tomatoes, tomato paste and water, stirring to dissolve the paste. Add herbs, lemon juice and lentils.
Simmer on low head heat, stirring occasionally until the sauce reaches desired consistency. About 30 minutes.

Make Gnocchi:
Cook the sweet potatoes in the microwave wrapped in plastic on high for 6 minutes until soft, or using your preferred method.
Remove the skin with a paring knife and shred the potatoes with a fork while hot. Allow to cool slightly on work surface, then lightly mix in egg, salt, and nutmeg. Sprinkle the flour over the potato mixture and gently work into a soft dough, adding more flour if needed.
Set a large pot of salted water to boil and then form the gnocchi: Cut the dough into 6-8 pieces and roll each piece out into long snakes aprox 1/2 inch thick. Cut into 1-inch sections and drop the pieces into the boiling water. Cook until they float to the surfance and then remove from the water with a slotted spoon.

Number of Servings: 4

Recipe submitted by SparkPeople user TOTCHIKO.

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