Move over cauliflower, there’s a new (sweet potato) gnocchi in town



Whether you’re planning your BFF’s birthday dinner or whipping up something tasty to complement your solo Saturday night plans on the couch, or trying to woo someone on date night, Italian comfort food is *always* a super-tasty move.

Available for preorder now, The Well+Good Cookbook features 100 recipes from 100 wellness experts—comfort food included. Take this recipe for Sweet Potato Gnocchi from Dan Churchill, the healthy chef-athlete-podcaster behind New York City’s crazy popular Australian cafe Charley St.

“I wanted to create a nostalgic Italian dish that would accompany my [healthy] food philosophy and be filled with color and flavor,” the always super-energized Churchill says. “It’s very hands on,” meaning you roll the baked sweet potatoes into a dough. “And you can make it by yourself or with someone you want to enjoy an afternoon with,” he adds. Weekend activity, done!

 “I wanted to create a nostalgic Italian dish that would accompany my healthy food philosophy.”

The six-ingredient, fiber-filled dish is a healthier take on traditional gnocchi, with a tasty balance of salty and sweet. Whip up a bowl to enjoy solo or with a meal-mate, and then get more where that comes from on April 16 when The Well+Good Cookbook officially lands in your kitchen.

Watch the video above for step-by-step instructions on how to whip up Sweet Potato Gnocchi, and preorder The Well+Good Cookbook now.

Sweet Potato Gnocchi

Makes 4 servings

Ingredients

Kosher salt2 large sweet potatoes1 large egg, beaten1 cup oat flour, gluten-free flour, or all-purpose flourFreshly ground black pepperOlive oil, for serving

1. Preheat your oven to 425° F.

2. Sprinkle kosher salt onto a large baking sheet. Prick the sweet potatoes all over with a fork and put them on the pan. Bake for 30 to 40 minutes, until soft. Remove from the oven and let the potatoes cool slightly. When they are cool enough to handle, separate the flesh from the skins, discarding the skins. Return the flesh to the baking sheet to dry out for about 20 minutes.

3. Bring a large pot of water to a boil over high heat. Salt the water.

4. Transfer the sweet potato flesh to a medium bowl and add the egg, oat flour, and a pinch kosher salt and pepper. Using a spatula, mix until the ingredients are evenly combined and smooth.

5. Test the dough by using your palms to roll a thumbnail-size piece into a ball. Drop the ball into the boiling water and cook for four to five minutes, until it rises to the top. If it falls apart in the water, discard it and add a pinch more oat flour to the dough. Test again using the same process. If the dough stays firmly together, form the gnocchi.

6. On a floured surface, roll the dough into thin logs, then cut the logs crosswide into a thumbnail-size pieces.

7. Working in batches as needed to avoid overcrowding, drop the gnocchi into the boiling water and cook for four to five minutes, until they rise to the top.

8.  Drain the gnocchi in a colander and let cool slightly.

19. Divide the gnocchi among two to four bowls. Drizzle with olive oil, sprinkle with salt, and serve.

See what else you can make with sweet potatoes in the first ever Well+Good Cookbook.