Meatless Monday: Sweet Potato Hash with Gnocchi, Greens and Goat Cheese

For the three weeks following our Rehoboth Beach trip, I’ve been trying to make this recipe from The Kitchn. Each week, I buy a sweet potato, set it in the produce basket, and watch it go bad. Between the wisdom teeth, mid-week work emergencies, and overall apathy, this dish sat on the sideline week after week. Finally it hit the stovetop this week with the hope of dinner plus leftovers. There was plenty of the former and very little of the latter. You knew that the dense potatoes and pasta would create a hearty dish, but I was surprised at how quickly it would disappear between just the two of us.


First, let’s talk about flavor contrasts and complements. The sweet potatoes earthy sweetness offset the tangy bitter greens — I went with collard, though you could use mustard, beet tops, kale or whatever looks good and thick; spinach may be to delicate to stand up in this dish — which was enhanced and bound together nicely by the goat cheese. And not just any goat cheese. Nay nay. This was 2 Kids Goat Farm Plain Jane chevre obtained during our voyage to Goatfest. A seasoned cast-iron skillet works best here, as you can do the entire dinner from start to finish, but you could swap in a large saute pan if you don’t have one.

I wouldn’t call this a particularly summery dish, but come autumn or wintertime, this would be a very quick, budget-friendly weeknight meal that is filling and warms from within.


WHAT WORKED: I made a couple of over easy eggs to go on the side. You don’t always associate pasta with breakfast, but this had all the makings of a hash. The runny yolks added an additional layer of flavor to things, in a good way.


WHAT DIDN’T: I used 4 oz. of goat cheese, but I wish I had more. I noted that below.

EASE OF PREPARATION: Easy. You’re not piloting a 747 or anything. Roast the potatoes, add the greens, add the pasta, add the cheese, and serve.

BEST FOR: A mid-week simple dinner or a side for brunch.

SERVE WITH: Garlic bread. This screams for garlic bread.

Sweet Potato Hash with Gnocchi, Greens and Goat Cheese
  • 1/2 tbsp. olive oil
  • 1 large sweet potato, scrubbed and chopped into 1/2-inch cubes
  • 16 oz. shelf-stable or refrigerated store-bought gnocchi (not frozen)
  • 1 heaping cup of shredded greens (kale, mustard, collard, beet or other hefty greens; spinach need not apply)
  • 4 to 6 oz. chevre, crumbled 
  • 1/2 cup shredded or grated Pecorino Romano 
  • Kosher salt and freshly ground black pepper, to taste
  • 2 to 4 large eggs

Preheat your oven to 350 degrees, then preheat a cast-iron pan on high heat.

Combine potatoes and oil in a large mixing bowl and toss with a wooden spoon. Add to the pan in one single layer and lower heat to medium-high. Season with salt and pepper, and cook on the stovetop for 20 minutes, or until the potatoes are browned and softened.

Meanwhile, bring a large pan of water to boil, salt generously, and add the gnocchi. Cook to the directions on the package, most likely 3 to 5 minutes. Drain the gnocchi and transfer to a mixing bowl. When the sweet potatoes are done cooking, add them to the bowl followed by the greens, goat cheese and half of the Romano cheese.

Toss, then return the mixture to the pan 

While the sweet potatoes are roasting, cook the gnocchi in the boiling water according to package instructions. Drain the gnocchi, then transfer to a medium-sized bowl. When the sweet potatoes are ready, add them to the gnocchi in the bowl, along with the shredded greens, goat cheese, and half of the pecorino. Sprinkle the remaining Romano over the top and place in the oven. Bake 13 to 15 minutes, until the cheese is melted and the top begins to brown.

Inspired by The Kitchn (permalink broken)

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