Inspired by: Gnocchi al burro e salvia
- Vata seasonOct – Dec in the north
Potato & Sweet-Potato Gnocchi with Sage Ghee
- Serves
- 4
- Portion
- ≈220 g
- Time
- 1 h
- Texture
- Very soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Potato | 2 floury potatoes, baked | 300 g | 1500 g | |
| Sweet potato (shakarkandi) | 1 large, baked | 300 g | 1500 g | |
| Spelt flour (wholegrain) | 1¼ cups (approx.) | 150 g | 750 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Nutmeg | pinch | 0.1 g | 0.5 g | |
| Ghee (cow) | 2 tbsp | 30 g | 150 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 8 sage leaves | 4 g | 20 g | |
| Parmesan (aged — small amounts) | 2 tbsp | 20 g | 100 g |
Method
How to cook it
Step 1: Bake potatoes until soft; scoop and rice while hot.
Step 2: Knead lightly with salt, nutmeg and just enough flour to hold; roll into ropes; cut 2-cm pieces.
Step 3: Boil in salted water until they float plus 1 minute.
Step 4: Toss in ghee warmed with sage; finish with Parmesan.
Nutrition
Per serving, estimated
Moderate salt · 1.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEgg binder→Tonone (light kneading)
- FromButter→Toghee
Appears in
Related recipes & Indian cousins
Pasta & Bakes
Pasta Primavera with Ghee & Lemon
Inspired by Pasta primavera
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Garlic-free Basil & Pine-Nut Pesto Pasta
Inspired by Pesto alla genovese
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Spinach & Ricotta Cannelloni in Light Tomato Sauce
Inspired by Cannelloni ricotta e spinaci
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Baked Macaroni with Butternut 'Cheese' Sauce
Inspired by Macaroni and cheese
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Pasta & Bakes
Pasta & Bakes
Pasta Primavera with Ghee & Lemon
Inspired by Pasta primavera
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Garlic-free Basil & Pine-Nut Pesto Pasta
Inspired by Pesto alla genovese
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Spinach & Ricotta Cannelloni in Light Tomato Sauce
Inspired by Cannelloni ricotta e spinaci
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Baked Macaroni with Butternut 'Cheese' Sauce
Inspired by Macaroni and cheese
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Also good this season
Breakfasts & Porridges
Stewed Apple & Cinnamon Steel-Cut Oats
Inspired by Scottish porridge
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Buckwheat–Spelt Pancakes with Warm Berry Compote
Inspired by American breakfast pancakes
- Vegan if oil replaces ghee
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Sweet-Potato & Ginger Breakfast Hash with Ricotta
Inspired by Diner breakfast hash
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Rye & Oat Porridge with Stewed Plums
Inspired by Scandinavian rye porridge
- Vegan if oil replaces ghee
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha