Sweet Potato Gnocchi and Alfredo Sauce

Tonight I made a sweet potato gnocchi recipe from allrecipes.com. It turned out okay, but I blame its meh flavor on the bland sweet potato, not the recipe. Either way, I don’t think I’ll make gnocchi again because it’s somewhat labor intensive, and it’s not tremendously better than what I can buy at the grocery store.

The alfredo sauce, however, is worth writing about. It was delicious. I had seen several recipes on Pinterest for alfredo sauces using plain Greek yogurt (or light sour cream) instead of heavy cream and butter. A lot of times, the “healthy substitutes” on Pinterest are just bad all around, but I had a feeling they were onto something with this Greek yogurt alfredo sauce. Greek yogurt is a great ingredient and works well as a substitute for many things (like sour cream). So, here’s my recipe (loosely based off of one posted by Iowa Girl Eats).

Despite turning out less thick than desired, and a little lumpy, this recipe is a keeper. I can figure out how to make it smoother the next time.


Alfredo Sauce made with Greek Yogurt


  • 1 or 2 tablespoons olive oil
  • 2 cloves garlic (crushed)
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1/2 cup plain greek yogurt
  • 3/4 cup parmasan cheese
  • Salt and pepper to taste


  1. Add oil to a pan. Once it’s hot, add 2 cloves of crushed garlic. Saute the garlic for a minute or two, until it starts turning brown.
  2. Stir in flour, whisking continuously for about one minute until it starts to bubble.
  3. Slowly whisk in the chicken stock, incorporating the flour and reducing lumps.
  4. Add the yogurt, salt and pepper. Let simmer for a few minutes, continuing to stir, until thick.
  5. Stir in parmasan cheese, and remove from heat

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