Sweet Potato Pumpkin Gnocchi

Tender sweet potato pumpkin gnocchi with crispy sage and a goat cheese cream sauce.

2 cups sweet potato puree (3 potatoes)
1 cup (175 g) pumpkin puree
1 egg
1 tsp salt
Pinch of pepper
1 ½ – 3 cups (180-240 g) all-purpose flour (+ more as needed)
¼ cup (28 g) goat cheese
¼ cup (28 g) plain Greek yogurt
½ clove garlic, minced
1 Tbsp (15 g) butter
1 Tbsp (15 g) feta cheese
+ dash of honey, pinch of salt and pepper
2 Tbsp (30 mL) olive oil
6 or so sage leaves
½ clove garlic, minced

View the full recipe at Live Eat Learn →