Fall is officially upon us, and it's undeniable—these colder, darker months are comfort food season. The dog days of summer are behind us and slowly but surely our light, hydrating meals are being replaced with heartier dishes.
And it's all good; we’ve been biologically designed to crave heavier, warming foods during fall and winter. We don't, however, have to succumb to the winter weight gain and fatigue that so often accompanies this seasonal dietary shift.
I totally get it: Carbs equal comfort, and there are few things more comforting than a warm bowl of pasta. The key to staying your healthiest and happiest (while still feeling satisfied) during the next few months is to simply find more wholesome, nutritious variations of your favorite go-to dishes.
Enter sweet potato gnocchi. Traditional gnocchi is made using white potatoes and wheat flour, which can seamlessly be substituted with antioxidant-rich sweet potatoes and gluten-free flour. All the comfort and deliciousness of the real thing, with way more health-boosting power.
I used a trio of sweet potatoes to keep things varied in the nutrition department (and yes, I'll admit it, a little pretty), but feel free to use whatever you have on hand.
The gnocchi stays fresh in the refrigerator for up to a week (and even longer in the freezer), so this is a great recipe to make ahead and whip out for an easy weeknight dinner.