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Main mealVegetarianBalancedGrains & porridges€€

Homemade Sweet Potato Gnocchi with Crispy Chickpeas and Fresh Sage

Name: Homemade Sweet Potato Gnocchi with Crispy Chickpeas and Fresh Sage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 300 g Sweet potatoes, orange flesh, without skin, raw; 150 g Flour, spelt, whole grain; 0.5 tsp Salt, table, iodized; 1 pinch Spices, nutmeg, ground; 200 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 1 tbsp Oil, olive, extra virgin; 15 g Butter, stick, unsalted; 10 leaf SAGE; 2 clove Garlic, raw; 20 g Cheese, parmesan, grated; Spices, pepper, black

Discover the perfect recipe for nutritious sweet potato gnocchi with chickpeas, combining the rich flavor of roasted sweet potato, the crispy texture of legumes, and aromatic sage.

Prep time20 min

Cook time30 min

Total time50 min

Servings2

Recipe

For the gnocchi:

Sweet potatoes, orange flesh, without skin, raw300 gFlour, spelt, whole grain150 gSalt, table, iodized0.5 tspSpices, nutmeg, ground1 pinch

For the sauce and chickpeas:

Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed200 gOil, olive, extra virgin1 tbspButter, stick, unsalted15 gSAGE10 leafGarlic, raw2 cloveCheese, parmesan, grated20 gSpices, pepper, black

OvenPotato ricer or forkLarge panCooking pot

Per servingTotal

Calories:703.7 kcal1407.3 kcal

Protein:23.4 g46.8 g

Carbohydrates:106.5 g212.9 g

Fiber:25.7 g51.4 g

Water:201.4 ml402.8 ml

Fat:23 g45.9 g

Micronutrients

Sugar:14.3 g28.5 g

Saturated fat:6.9 g13.7 g

Cholesterol:24.8 mg49.5 mg

Sodium:874 mg1747.9 mg

Potassium:1190 mg2379.9 mg

Calcium:187.4 mg374.8 mg

Iron:5.1 mg10.2 mg

Magnesium:163.8 mg327.5 mg

Zinc:4.2 mg8.3 mg

Phosphorus:511.8 mg1023.6 mg

Vitamin C:23.2 mg46.4 mg

Vitamin A:77.5 µg155 µg

Vitamin D:0.1 µg0.1 µg

Vitamin B12:0.2 µg0.3 µg

Instructions

1Bake the sweet potato in its skin in the oven at 200 °C (for about 40 minutes) until completely soft. While still warm, peel it and mash it into a smooth, lump-free purée.
2In a bowl, mix the purée with salt and nutmeg. Gradually add the flour and knead just enough to form a soft dough that no longer sticks to your fingers. Do not overknead, or the gnocchi will become rubbery.
3Divide the dough into portions, roll them into long ropes, and cut them into 2 cm long gnocchi. If desired, gently press them with a fork for better sauce adhesion.
4Heat the oil in a pan and fry the chickpeas until golden and crispy (about 8 minutes). Toward the end, add the garlic and move the chickpeas to the edge of the pan.
5In the same pot, bring salted water to a boil. Cook the gnocchi in the boiling water until they float to the surface (about 2–3 minutes).
6Meanwhile, add butter and sage leaves to the pan with the chickpeas. Once the butter starts to turn slightly brown and the sage becomes crispy, add the drained gnocchi to the pan. Quickly toss everything together, season with pepper, and serve with parmesan.

Nutritional benefits

Thanks to the high fiber content from chickpeas and whole grain flour, as well as beta-carotene from sweet potato, this meal supports stable blood sugar levels and immune system health.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.