Sweet Potato Gnocchi with a Pumpkin Cream Sauce

Since I was away majority of October, I feel like I missed out on not only all of the pumpkin flavored food, but also the hype surrounding Halloween. (True story, I didn’t really realize it was Halloween today until midway through the afternoon when I saw a kid in a costume while running an errand). So, safe to say, I am not a big Halloween gal in this stage of my life. That being said, I wanted to celebrate somehow – in addition to contradicting my food beliefs and handing out classic Snickers and M&M like candy to little kids. Obviously, my celebrating turned into creating a new recipe for dinner. Along with my desire to make a dish that featured pumpkin and the color orange, I also have felt this deep anger towards the fact that I haven’t been able to get my hands on any of the Trader Joe’s cauliflower gnocchi since it was released (what feels like years ago). Combining all of these random thoughts I had during my yoga class this morning, it came to me: I was going to make my own god damn gnocchi for dinner and you better believe it was going to be orange! Hello, my favorite vegetable, sweet potato to the rescue. Not only did I feel really freaking important and chef-like while making this dinner, because I hate to admit I’ve never made homemade pasta before (sorry!), but it is also absolutely delicious. Fall flavored, cozy, rib warming, I want to take a nap in this bowl, kind of dinner. I’ll let you see for yourself! Plus, not like I follow all of these, but I’m just going to through it out there: this meal is vegan, gluten and dairy free, paleo, and Whole30 compliant…



  • Sweet potato (1 large or 2 small)

  • Cassava flour (1/4 cup)

  • Olive oil (1 tablespoon)

  • Salt & pepper


  • Chicken broth (1 cup)

  • Coconut milk (1/2 cup)

  • Pumpkin puree (1/4 cup)

  • Vegan cheddar cheese spread (2 tablespoons)

  • Cassava flour (1 tablespoon)

  • Water (1/2 cup)

  • Chopped sage (1 teaspoon)

  • Salt & pepper


  • Arugula (3 cups)

  • Hazelnuts (1/4 cup)

  • Ghee (1 tablespoon)


  1. Peel the sweet potato and cook it so that it can be mashed; I prefer to do this in my instant pot (on steam for 15 minutes) or you can place it, chopped, in a pot of boiling water until tender

  2. Mash the sweet potato and set aside

  3. Pour all of the sauce ingredients listed above, except the cassava flour, into a pot on low heat for ~5 minutes

  4. Once the liquids are combined and thinned a bit, whisk in the flour

  5. Continue to whisk the flour in the sauce until it is well combined and thickened

  6. Combine 1 cup of mashed sweet potatoes with ¼ cup of cassava flour, 1 tablespoon of olive oil, and salt & pepper until it forms a dough

  7. On a flour dusted surface, roll the dough into logs with about ½ inch diameter

  8. Cut the logs into 1inch long pieces to form the gnocchi

    1. Optional: press down on the gnocchi with a fork to make them a bit thinner

  9. Bring a pot of water to boil and place the gnocchi in for ~4 minutes, or until they begin to rise to the top

  10. Remove the gnocchi and place them on a hot skillet with 1 tablespoon of ghee

  11. Sear each side for ~5-10 minutes, continuously flipping until they have a nice crisp

  12. Add the sauce and arugula into the hot pan with the gnocchi and stir until it is coated and the arugula is wilted

  13. Place the gnocchi mixture in a bowl and top with chopped hazelnuts

Allergen Information:

  • Gluten free

  • Dairy free

  • Grain free

  • Vegan

  • Paleo

  • Whole30