Paleo Sweet Potato Gnocchi with Brussels Sprouts and Maple
Serves: 6 servings
This gorgeous autumnal salad features brussels sprouts, paleo sweet potato gnocchi, bacon and a butter-maple-pecan dressing. What's not to love?
For the salad
  • 6 cups brussels sprouts, trimmed, halved and very thinly sliced chopped
  • ½ pound bacon, chopped
  • 2 Tbsp coconut oil
  • 1 batch paleo sweet potato gnocchi (made with sweet potato and arrowroot starch), recipe here
  • 2 Tbsp butter or ghee
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries (this brand is sweetened with apple juice, not sugar)
  • 2 oz. goat cheese, crumbled (optional)
For the dressing
  • 3 Tbsp butter or ghee
  • 1 Tbsp maple syrup
  • ¼ cup chopped pecans
  1. In a large skillet, fry bacon over medium heat until crisp. Remove and drain. Set aside.
  2. In the same skillet over medium heat, add coconut oil. Once hot, add in brussels sprouts and cook until crisp. Sprinkle with salt and pepper and remove and place in a bowl. Toss with the bacon.
  3. In the same skillet, heat butter over medium heat. Add sweet potato gnocchi in batches cooking until crisp on all sides, rotating with tongs.
  4. Continue adding additional butter and gnocchi until all has been cooked.
  5. Add to brussels sprouts and bacon along with pumpkin seeds, dried cranberries and goat cheese crumbles.
  6. In a small saucepan, heat butter and maple syrup together. Add in pecans and pour over salad, mixing well.
Recipe by Empowered Sustenance at