Sweet Potato Gnocchi Recipe

Wednesday, March 13, 2013

This vitamin-loaded spin on the classic potato noodles is surprisingly simple. The only downside is the prep time, but that can be cut down by inviting friends over for some pasta-making fun. Best thing is: these can be frozen before being boiled, so you can enjoy them throughout the week and they won’t get spoiled.


  • 1 pound sweet potatoes
  • 2 pounds russet potatoes
  • 2 egg yolks
  • Salt and pepper to taste
  • ¼ cup grated parmesan cheese
  • 1½ cups flour plus extra for dusting
  • Olive oil
  • Sauce of your choice


  1. Poke holes in the potatoes with a knife and soften them either in the oven (400º F for 45 to 60 minutes) or in the microwave (10 to 15 minutes), until a blade can pierce them easily.
  2. While still warm, peel the potatoes and pass them through a potato ricer, or grate them on a cheese grater, into a large bowl.
  3. Make a mound with the potato and make a crater in the center. Put eggs (yolks only!), salt, pepper, and cheese into crater. Thoroughly mix.
  4. Add 1½ cups flour and knead the dough for 4 to 5 minutes until it is smooth but slightly sticky.
  5. Dust a cutting board with flour. Divide the dough into pieces, rolling each piece into a rope the width of your pinky. Cut the rope into ½ inch pieces, lightly dusting them with flour to keep them from sticking together.
  6. Bring a stock pot full of water and salt to a boil (it should taste like salty soup). Lower the temperature to a simmer. Add gnocchi a handful or two at a time. Remember to keep adding water as it evaporates, otherwise it will become too salty.
  7. When the gnocchi begin to float, they are done! Remove them and put them on a tray or in a bowl. Drizzle with enough olive oil to prevent them from sticking together.

Just mix the gnocchi with your favorite sauce, or simply add more olive oil and parmesan cheese, and serve.