The Goods

Recipe: Sweet Potato Gnocchi

This classic, tasty dish is sure to impress every guest at your next dinner party!

This classic, tasty dish is sure to impress every guest at your next dinner party

Make the gnocchi ahead and pop them in the freezer so you have less to do on the day of your party.



  • 2 tbsp extra virgin olive oil
  • 2 sweet potatoes
  • 1 Yukon gold potato
  • 1 cup all-purpose 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
  • 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 sauté pan melt butter and cook sage leaves until crispy. Add drained gnocchi, season with salt and pepper. Garnish with grated parmesan cheese.

Servings: Makes 4 servings


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