Sweet Potato Gnocchi with Brown Butter Spinach

About Josh and Meadows Mirth Farm

Josh grows vegetables and good stories at Meadows Mirth Farm, nestled along the seacoast of New Hampshire. Each week, he shares the harvest through a flexible veggie box program, pairing fresh-picked produce with easy, cozy recipes that celebrate the seasons.

When he’s not in the fields, Josh is in the kitchen — cooking, filming, and sending out a weekly email full of farm inspiration and simple ways to love your local veggies.

Catch the full recipe video here and join Josh’s weekly farm email here to get recipes, kitchen tips, and a little taste of farm life — now shared through FarmDrop.

Thanks to FarmDrop for celebrating local farmers and good food.

Ingredients

• 1 medium (or 2 small) sweet potatoes ~1 lb (Melody Ridge Farm)
• 2 tsp salt
• 1 egg (All in Thyme Farm)
• ~3 cups all-purpose flour (or gluten-free flour), plus more for dusting
• 5 oz fresh spinach (Rainbow Farm)
• 8 tbsp butter (Crooked Face Creamery)
• 2 tsp Stock+Spice Sweet Potato Gnocchi seasoning, we’re adding fresh sage and chili powder
• Parmesan cheese for serving

Instructions

1. Roast the Sweet Potato
   Preheat the oven to 350°F. Poke a few shallow holes in the sweet potato and place it on a baking sheet. Roast uncovered for about 1.5 hours (depending on size) until soft. Remove from the oven and peel off the skins.
2. Make the Dough
   Mash the sweet potato and mix in 2 tsp salt. Add one egg and mix well. Gradually add flour, about ½ cup at a time, mixing until a dough forms. The dough should be soft and slightly sticky but workable—try not to add too much flour.
   (For reference: a 1.25 lb sweet potato needed about 3 cups of flour.)
3. Shape the Gnocchi
   Turn the dough onto a well-floured surface and knead gently a few times. Divide the dough into four balls. Roll each ball into a long rope about 1 inch thick. Cut the ropes into small pieces and lightly dust with flour to prevent sticking.
4. Cook the Gnocchi
   Bring a large pot of salted water to a boil. Add about 10 gnocchi pieces at a time, stirring gently. Once they float to the top (about 6 minutes), remove with a slotted spoon. Continue until all gnocchi are cooked.
   (If you only want to cook half, freeze the extra uncooked gnocchi on a tray for later use.)
5. Brown the Butter and Finish the Dish
   Roughly chop 5 oz spinach. In a medium saucepan, melt 8 tbsp butter over medium heat. Keep heating until the butter turns a warm golden brown. Add the cooked gnocchi to the butter in batches, if needed, and cook for about 6 minutes, stirring often. Remove the gnocchi with a slotted spoon.
6. Make the Sauce
   Add 2 tsp Stock+Spice Sweet Potato Gnocchi seasoning to the browned butter and toast for 1 minute. Add the chopped spinach, stir well, and cover the pot for 1 minute to wilt the spinach.
7. Assemble and Serve
   Combine the wilted spinach with the gnocchi. Serve warm, topped with salt and plenty of Parmesan cheese.