This Sweet Potato Gnocchi recipe is so easy to make that you can have it on the table in 30 minutes. All you need are 6 ingredients to pull this gnocchi recipe together. First, pan-sear gnocchi to give them a little bit of crispness, then simmer them in a delicious sweet potato soup, with garlic and sage adding just the right balance of flavor. Baby spinach is wilted in the sauce, giving this Sweet Potato Gnocchi a boost of veggies.
pound uncooked frozen potato gnocchi
tablespoons olive oil
cloves garlic, minced
can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
teaspoon chopped fresh sage leaves
ounces baby spinach (about 6 loosely packed cups)
Prepare the gnocchi according to the package directions, then drain, reserving 1/2 cup cooking water.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the gnocchi and cook for 8 minutes or until golden brown and slightly crispy on the outside (for better browning, try not to stir too often). Reduce the heat to medium. Add the garlic and cook and stir for 30 seconds.
Stir in the soup and sage and cook for 3 minutes or until hot. Add the spinach in batches and cook until just wilted. If the sauce is thicker than you'd like, add some of the reserved pasta water. Season with salt and pepper and serve topped with grated Parmesan cheese, if desired.
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