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Cheesy Gnocchi and Sweet Potato Casserole

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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

Nutritional Information

541 kcal
34 g
17 g
63 g

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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.




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.


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.


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.


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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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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