Sweet Potato Gnocchi


2 tbsp extra virgin olive oil
2 sweet potatoes
1 Yukon gold potato
1 cup AP flour (plus extra for rolling)
1 egg
1 cup ricotta
⅛ tsp freshly ground nutmeg
salt (to taste)
pepper (to taste)
parmesan cheese (to serve)

½ cup butter
handful of sage leaves
salt (to taste)
pepper (to taste)


Slice all unpeeled potatoes in half lengthwise. Place on parchment lined baking sheet. Sprinkle on olive oil, salt and pepper. Place in 400F oven and roast for 45 minutes or until tender. Let cool for 15 minutes, then scoop out flesh of potatoes into a large mixing bowl.

Mash with a fork until smooth or use a ricer. Stir in flour, egg, ricotta, nutmeg, and salt. Roll mixture into 1 inch width tubes then cut tubes into 1 inch pieces.

To cook

Bring salted water to a boil, place gnocchi in water with a slotted spoon or spider. Cook for 1-2 minutes or until gnocchi rise to the top of the pot.

In a sautee pan melt butter and cook sage leaves until crispy. Add drained gnocchi, season with salt and pepper. Garnish with grated parmesan cheese.

Servings: 4 servings

Read the original recipe here.

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