Cheesy Gnocchi and Sweet Potato Casserole







A recipe allowed in a / diet.

Why not give a comforting, gooey gnocchi and sweet potato dish a try? It is best suited for chilly weather. Use two types of cheese and olive oil baked sweet potato cubes for a yummy and cheesy result. You can always substitute the sweet potato with butternut squash.

Nutritional Chart

Calories: 541 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 34 g
  • 17 g
  • 63 g

Ingredients Needed for Cheesy Gnocchi and Sweet Potato Casserole

1 medium sweet potato, cubed
1 tablespoon olive oil
10 ounces of gnocchi
2 ounces of goat cheese, crumbled
4 ounces of parmesan, grated
1 ounce lettuce

How to Make Cheesy Gnocchi and Sweet Potato Casserole

  1. Spread the cubed sweet potato on a parchment paper-lined baking tray, season with salt and pepper, drizzle the olive oil, and roast for 20 minutes at 360⁰F/180⁰C.
  2. Bring a halfway filled with water, medium-sized cooking pot to a simmer, season with salt, and add the gnocchi. Boil until 1 minute after it rises to the top.
  3. Strain the gnocchi and add it to a bowl. Add the sweet potato, crumbled goat cheese, and half of the parmesan. Mix them using two spatulas. Add the lettuce and mix a little more.
  4. Transfer to a 10 x 5 x 2 inch (25 x 13 x 5 cm) baking dish, top with the remaining parmesan, and bake for 20 minutes at 360⁰F/180⁰C.

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