Recipe: Sweet Potato Gnocchi

Fancy something a little different for dinner? Try out my sweet potato gnocchi recipe with your favourite sauces! This recipe serves 2...or 1 if you've had a hard day.


1 large sweet potato (approx. 200/250g)

1 free range egg (or a vegan egg replacer!)

100g flour, incl. for dusting

Olive oil

(Image from MinimalistVegan)


-Preheat the oven at 180°C/ Gas Mark 4/ 350F

-Roast the sweet potato for 35-45 minutes

-When cooled, remove the outer skin and push the potato through a potato masher into a bowl

-Season to taste, add in egg and flour and mix

-Lay out dough onto an even floured surface and roll out into 1cm thick sausage shapes.

-Cut into 2cm wide pieces and press surface lightly with a fork to achieve traditional indentations

-Dust with flour and set aside to rest for an hour or two, or freeze for later use

-When ready to cook, bring salted water to the boil and add gnocchi

-Cook for 3-5 minutes, drain and serve with favourite sauce drizzled with olive oil

(I would recommend green pesto, tomato and basil or while winter refuses to go away, butter and sage)