Sweet Potato Gnocchi with Green Beans in Coconut Sauce

This comfort dish puts a new spin on the traditional gnocchi recipe. It’s a little sweeter and lighter in flavor, but just as delicious!

The sweet potato gnocchi is soft and tender, smothered in a creamy coconut sauce and crunchy green beans. Coriander and cumin enhances the sweet flavor of the dish and adds a touch of smokiness. You will love this dish for nights you are craving comfort food.

Sweet Potato Gnocchi with Green Beans in Coconut Sauce

Sweet Potato Gnocchi

2 lb sweet potatoes

1 tbsp oil

2 egg

2 tsp salt, plus more for cooking water

1 - 1 1/4 cup flour

Coconut Sauce

1 tsp oil

1 red bell pepper, julienned

1 clove garlic, minced

1/2 inch ginger, minced

2 cup coconut milk

1/2 cup chicken broth

2 cups green beans

1 tsp paprika

1/4 tsp coriander

1/4 tsp cumin

Salt, to taste

Pepper, to taste

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To make the gnocchi: Preheat the oven to 425 degrees F. Peel and dice the sweet potatoes into 1-inch cubes. Place sweet potatoes on a baking sheet and toss with oil. Bake at 425 degrees for 45 minutes, or until fork tender.

Mash the sweet potatoes, then add the eggs and salt. Add just enough flour to form a soft dough. Divide the dough in half and roll each half into a log about 3/4 inch thick. Cut into cubes. Roll the cubes gently along the back of a fork to form into the gnocchi shape.

Bring a large pot of water to a boil. Generously season with salt. Cook the gnocchi for a couple minutes. When they float, they are done. Remove from the water with a slotted spoon and set aside.

To make the coconut sauce: In a large sauce pan, heat 1 tsp oil over medium heat. Cook the bell pepper for a couple minutes, until slightly softened, but still crunchy. Add the garlic and ginger and cook for one minute. Add the coconut milk, chicken broth, green beans, paprika, coriander, and cumin. Simmer for 5 minutes, then add the cooked sweet potato gnocchi. Season with salt and pepper to taste.

Makes 4-6 servings.