Protein Sweet Potato Gnocchi

5 from 1 vote

Not most traditional way to use whey isolate, but this high protein sweet potato gnocchi recipe with mushrooms & sage may be the TASTIEST!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: Servings

Calories: 506kcal

Equipment

Potato Ricer Or food processor

Ingredients

Sweet Potato Gnocchi

2-3 Large Sweet Potatoes
1 ¼ cup Unflavored Unsweetened Whey Protein Isolate
1 cup Cassava Flour or other flour of choice. Different flours will need slightly different amounts - see post for details.
1 ¼ teaspoon Salt Plus more for boiling water

Mushroom and Sage Sauce

1 tablespoon Olive oil
8 oz Baby Bella / Crimini Mushrooms Sliced
2 Shallots Thinly Sliced
2 Garlic Cloves Pressed or Minced
Salt and Ground Black Pepper
⅓ Cup Fat of Choice Bacon Fat, Lard, etc
¼ Cup Fresh Sage Leaves Packed and Chopped

Instructions

For the Sweet Potato Gnocchi

Scrub and pat the sweet potatoes dry, use a fork to pierce each of them all over.
Cook them in one of two ways:
1. Roast at 375 F for 45-60 minutes, or until soft all the way through.
2. Place in a microwave safe baking dish, nuke for 25 minutes or so, until soft.
Either way, place cooked sweet potatoes aside and allow to cool a bit before proceeding.
Once potatoes are cool enough to handle, peel skin off them and puree or put through a ricer – make sure there are no lumps.
Measure out 2 cups of sweet potato into a large bowl, reserving the rest for a future use (can be frozen.).
Allow to cool completely before proceeding.
Add protein powder, flour, and salt to cooled sweet potato, gently fold to combine.
Using clean hands - or gloves - gently knead the mixture together to form a dough – it shouldn’t be too sticky.
If too sticky to roll, add a small amount of your choice of flour, until it’s workable.
Divide dough into 20 roughly equal pieces.
One at a time, roll each out into long “snakes”, each about the thickness of a thumb. Cut each roll into bite-sized pieces, about ¾″- 1″ long.
If you’re feeling lazy, you can cook these up as-is.
Otherwise, you can roll them over a fork to produce the traditional ridged gnocchi shape.
There are many possible ways to do this, and you may want to play with it a bit until you find your own groove.
For me – when I’m feeling industrious – I gently (but firmly!) roll each gnocchi over the back of the fork, aiming towards the pointed ends of the tines.
As I roll, the gnocchi will curl over itself into a slight “c” shape.
Practice, experiment, and if necessary – Youtube has great tutorials for a variety of methods.
Start a fresh pot of boiling water, and salt it well.
Bring it to a gentle - not rolling - boil and cook your gnocchi in batches.
As they float to the top, allow them to cook another minute or so before using a slotted spoon to remove them, transferring to a clean bowl or plate.

To Finish the Dish

Heat olive oil in a nonstick pan. Sauté mushrooms, shallots, and garlic until they start to soften, seasoning with a little salt and pepper.
Add fat of choice, allow to melt before adding sage leaves.
Cook for a few minutes, until fat starts to brown and sage leaves crisp up.
Add gnocchi to pan, toss to coat.
Taste, season with a little more salt, if needed, then serve hot!

Notes

Leftovers:

Once cooled to room temperature, leftovers can be stored in an airtight container in the fridge for 3-5 days.

Gently reheat - covered - before serving.

Nutrition