Sweet Potato Gnocchi


Sweet potatoes are nutritious, high in fibre and very filling which makes this recipe a delicious alternative to the traditional gnocchi recipe. Once baked, sweet potatoes are also really smooth and easy to mash which means you won’t be needing a potato ricer!

The burnt butter and sage sauce is super easy to make and has a really nice nutty flavour. This recipe serves 4, but you can always wrap excess dough in clingfilm and place in the fridge for a couple of days.

I like to serve some broccoli alongside the gnocchi for some extra green goodness, but its just as yum on its own!


2 large sweet potatoes

1/2 cup finely grated parmesan, plus extra to serve

1/2 lemon zest

1 large egg

1 teaspoon fresh thyme leaves

2 cups plain flour



Burnt butter sauce:

120g unsalted butter

10-15 sage leaves

1 teaspoon grated nutmeg


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.

  2. Prick the sweet potatoes with a fork then place on the baking tray and bake for approx 1 hour, or until a skewer passes through the potatoes easily. Alternatively, you could place in the microwave for approximately 7 minutes. Remove from the oven and leave to cool completely.

  3. Remove the skins from the potatoes and place the flesh into a mixing bowl. Mash the potatoes with a fork.

  4. Add the flour, parmesan, lemon zest, egg and thyme to the potatoes, season with salt and pepper and mix everything together until a dough forms. Add more flour if the gnocchi dough is sticking to your hands.

  5. Turn the dough out onto a lightly floured surface and roll out into a small log shape. Using a sharp knife, cut the log into eight equal pieces. Roll each piece into a 1 cm thick ‘cigar’, then cut each ‘cigar’ into 1 cm gnocchi.

  6. Bring a large pan of water to the boil over high heat. Add the gnocchi for 20-30 seconds or until they float to the surface, you may need to do this in batches to avoid overcrowding the pan. Remove with a slotted spoon, onto a sheet of baking paper, and set aside.

  7. For the sage burnt butter sauce, melt the butter in a large frying pan along with the sage over medium heat for 2-3 minutes until it begins to foam.

  8. Add the gnocchi and nutmeg and pan fry until they turn golden and go slightly crispy around the edges.

  9. Serve with a sprinkling of black pepper and parmesan.

RecipesLucy SommerComment