2 medium sweet potatoes, approx 1.5 lbs
2 cups almond flour, plus more as needed
1 cup arrowroot powder, plus more as needed
1 tsp salt
1 large egg
3/4 cup olive oil, divided
12 whole sage leaves
1/4 cup sage leaves, roughly chopped
1/2 cup fresh parsley, roughly chopped
1/2 cup walnuts
1 garlic clove
1 tsp salt
pinch of pepper


1.Pierce the sweet potato with a fork several times. Microwave the sweet potato for 8-10 minutes, or until the inside is soft. Alternatively, you could roast the sweet potato for 50-60 minutes.
2.While the sweet potato is cooking, heat 1/2 cup of the olive oil in a pan on medium heat. Add the whole sage leaves and cook for 30-40 seconds or until crispy. Use tongs to remove them to a paper towel and set aside. Let the oil cool slightly before using in the pesto.
3.Add the walnuts to a dry pan and lightly toast for 5 minutes, stirring frequently. Remove to a plate to cool.
4.Add the chopped sage leaves, parsley, garlic, salt, pepper and slightly cooled walnuts and oil to a food processor. Pulse until the ingredients form a thick pesto. Add an additional 1/4 cup or more olive oil until you have a loose pesto.
5.To make the gnocchi, combine the almond flour, arrowroot flour and salt in a medium bowl and mix together. Remove the flesh of the sweet potato and process through a potato ricer. Alternatively, you could mash the sweet potato, but make sure it's mashed well to prevent lumps. Once riced or mashed, let cool for 10 minutes.
6.In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle. Add the egg and lightly beat it, bring in the flour and potato until a thick paste forms. Then, use your hands to continue combining. If the sweet potato is too sticky, add more flour as needed until you can form a log with the dough.
7.Slice the dough into equal sections. Roll each of those sections into a 1-inch rope. Cut each rope into 1-inch pieces and set aside.
8.Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.
9.Bring a large pot of salted water to a boil. Add the gnocchi in batches to the pot and cook for 2-3 minutes, letting the gnocchi float to the surface. Use a skimmer or slotted spoon to transfer the gnocchi to a large bowl.
10.Add the sage walnut pesto to the cooked gnocchi and stir gently.
11.To serve, divide the gnocchi between bowls and add a few crispy sage leaves for garnish.

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