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Fajita Style Sweet Potato and Spinach Gnocchi

Updated: Jul 11, 2018

Modified and mashed together Veggies Don't Bite and She Likes Food recipes | Serves: ~ 4 | Time: > 1 hr, considerably less if you don't make you're on gnocchi



1 large sweet potato

½ cup finely chopped #spinach (about one cup tightly packed whole leaves)

1 ¾ cups almond flour (plus another ½ cup to dust while slicing)

¾ cup plus 2 tablespoons cornstarch (plus another ¼ cup to dust while slicing)

¾ tsp  garlic powder

¾ tsp salt


Clean and boil the sweet potato until just soft, a fork should go in but you don’t want it mushy. This should take about 15 minutes.

Wash and chop the spinach in a food processor.

Once the potato is done, take it out of the water and set aside to cool. When cooled, peel the skin off the potato.

Using a grater or ricer, grate the potato into a bowl. I used the grater attachment on my KitchenAid mixer. Mix in the spinach. 

In a separate bowl, whisk together the almond flour, starch, garlic powder and salt. You can make the extra flour for dusting in a separate bowl or you can make it all in one bowl. 

Sprinkle some flour mixture on a flat surface then put the potato/spinach mixture on top. 

Add the rest of the mixture ½ cup at a time to the sweet potato and spinach and mix with your hands until you get a dough that does not stick to your fingers. You want it just pliable but not sticky. Depending on how wet and cooked your potato got, you may need less or more flour mixture.

Once the dough is ready, separate it into 8 equal parts. Roll each part out into long snake like rolls. Cut each into 1 inch pieces.

Bring a medium pot of water to boil. Drop gnocchi in. Once they float to the top remove from the water with a slotted spoon.

Fajita Skillet


Sweet potato and spinach gnocchi

1 large red pepper, thinly sliced

1 large green pepper, thinly sliced

1 yellow onion, thinly sliced

1 can black beans, drained and rinsed


2 tsp ground cumin

2 tsp paprika

1 tsp granulated garlic

1 tsp salt

1/4 tsp pepper


Heat a large skillet over medium heat and coat the bottom with olive oil. Add the gnocchi and cook until browned, about 5 minutes.

Remove the gnocchi from the pan, add about 2 teaspoons olive oil, peppers, onions and a pinch of salt. Cook the fajita mixture until peppers are tender, about 10 minutes.

Add the gnocchi back into the pan along with the black beans, salt, pepper and all the spices. Stir until everything is combined and heated through.

Avocado Salsa


2 small #avocados

1 medium tomato, diced

2 tbsp chopped onion (I did green onion)

2 tbsp chopped cilantro

1 clove garlic, minced

Juice of 1 lime

Salt, to taste


Make the avocado salsa while the skillet is cooking. Dice the avocados and add them to a large bowl along with all of the other ingredients. Mix until combined and store in the refrigerator until needed.

What I ate and drank today

2.5 L of water

Cinnamon Life with blueberries and almond milk

Cheese & mustard sandwich



~2.5 miles of walking

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