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Sweet Potato Gnocchi

  • 6 Serves
  • 45 minutes
  • 90 minutes

A twist to your traditional gnocchi.



6 Serves*
500 g sweet potatoes
1/2 cup ricotta
1/2 cup pecorino cheese, grated
2 cups tipo 00 Flour or plain flour
1 egg
3/4 tsp salt
1 cup peas, blanched
2 tbsp extra virgin olive oil
3 garlic cloves, crushed
1 tbsp parsley, chopped
1 tbsp basil, roughly chopped
1 tbsp mint, chopped
1 lemon, cut into wedges
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 190C.
  2. Pierce sweet potatoes with a fork or a sharp knife. Place on a baking tray and roast in the oven for about an hour or until the sweet potatoes are soft. Remove from the oven and let them cool.
  3. In a large bowl, add the scooped out flesh of the sweet potato and mash. Stir in the ricotta, pecorino, egg, salt, flour and knead until you have a soft dough.
  4. Cut the dough into 6 pieces, roll each piece into a log, flouring as you go along to prevent sticking. Cut into bite size pieces and roll onto a gnocchi board or the back of a fork.
  5. Bring a large saucepan of salted water to a boil, add the gnocchi and stir occasionally to prevent them from sticking to the bottom of the pan. When they float to the surface, the gnocchi is ready. Drain. Reserve a small amount of gnocchi cooking water.
  6. Return pan back to heat, drizzle olive oil, saute the garlic for 1-2 minutes then add the gnocchi. Add the parsley, basil, mint, parmesan, a splash of the gnocchi cooking water and toss to emulsify.
  7. Serve with lemon wedges and extra parmesan on top if desired.

More about this recipe

Nutrition per serving
Calories 414.61kcal/1734.72kj
Total Fat 14.25g
Carbs 60.18g
Sugars 6.02g
Protein 13.75g
Sodium 558.78mg
Fibre 5.15g

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