Sweet potato gnocchi

    • Preparation time: 50
    • Cooking time: 10
    • Serves: 6


    • 1.5kg sweet potato, peeled and cubed
    • 4 cloves garlic, peeled
    • 1 tbs oil
    • 1 cup wholemeal plain flour
    • 1 cup white plain flour
    • 1/2 tsp salt


    1. Toss sweet potato and garlic in oil and then arrange on oven tray. Bake in a moderate oven, 180oC, for 30 mins or until tender but not brown. Cool.
    2. Place cooled sweet potato and garlic in a food processor and process until smooth.
    3. Add pureed sweet potato, flours and salt to a medium bowl. Mix well until it's a soft dough.
    4. Divide dough into thirds. Roll each third into 2cm wide rolls on a floured surface. Cut each roll into 2cm lengths. Repeat until all dough is done.
    5. Place cut gnocchi onto floured trays and indent with a fork.
    6. Bring a medium size pot of water on to boil. When boiling gently add 10-15 pieces of gnocchi at a time. When all the pieces of gnocchi have risen to the surface this means they are cooked.  Remove and drain.
    7. Serve immediately with your favourite pasta sauce.


    • Refrigerate until ready to cook.
    • Freeze on baking trays, then transfer to container and freeze for up to 2 months.
    • Use either orange or purple sweet potato.

    Nutrition Information

    PER SERVE: Energy (kJ) 1545; Cal 369; Protein (g) 10; Fat (g) 4.0; Saturated fat (g) 0.6; Carbohydrate (g) 67; Sugars (g) 14; Sodium (mg) 218; Potassium (mg) 746; Calcium (mg) 80; Iron (mg) 2.3.