Prep time: 20 minutes
Cook time: 25 minutes

Makes: 4 servings
Serving size: 2 cups


  • 1 cup leftover Sweet Potato Casserole (no toppings)
  • 2 beaten eggs
  • 1½ cups all-purpose flour
  • ¼ cup butter
  • 2 tablespoons fresh sage, minced
  • 3–4 cloves garlic
  • 4 cups broccoli florets (bite sized)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup Parmesan cheese, shredded


  1. In a medium bowl, mix together the sweet potatoes, eggs, and flour.
  2. Knead for about 5 minutes or until it has dough-like texture.
  3. On a floured surface, divide the dough into three balls.
  4. Using your hands, roll out each ball into a long rope.
  5. Use the prongs of a fork to make small indentations in the rope.
  6. Then cut it into ½-inch pieces. You can also use a gnocchi roller, if you have one.
  7. Fill a large pot with water and bring it to a boil.
  8. Add ⅓ of the gnocchis to it.
  9. They’ll sink to the bottom, then rise to the top.
  10. Once they’re floating at the top, cook for an additional 3 minutes.
  11. Set aside, then repeat with the remaining batches of gnocchi.
  12. While gnocchi is cooking, brown the butter in a large pot.
  13. Add garlic, sage, and broccoli.
  14. Sauté until fragrant and tender—about 5 minutes.
  15. Add gnocchi, salt, and pepper.
  16. Toss together.
  17. Top with Parmesan cheese.


Calories 430 (160 from fat)
Total fat 18g
Saturated fat 9g
Cholesterol 150mg
Sodium 570mg
Carbohydrate 54g (5g dietary fiber, 7g sugar)
Protein 14g


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