Sweet Potato Gnocci

by on November 7, 2016 » Add the first comment.
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Any potato can be used, but the sweet potato has a deeper flavor than white.


  • 4 Peeled and boiled sweet potatoes
  • 1/4 C cane syrup
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp alspice
  • 1/4 C shredded Parmesan cheese
  • 1/4 C ricotta – drained and set onto a paper towel
  • salt
  • white pepper
  • 2 C AP flour
  • 2 TBL EVOO


  1. Put all into a food processor
  2. Have a container of chicken broth available
  3. Process ingredients drizzling in broth until the dough comes together into a ball
  4. Remove it to a floured surface and finish by hand
  5. Roll into a thick rope
  6. Cut off pieces about the size of a golf ball
  7. Roll into a thinner rope about the diameter of your thumb
  8. Use a bench knife and cut off one inch pieces
  9. Using a fork, press and roll creating the traditional gnocci groves
  10. In water that is at a light boil, drop in about 8 at a time
  11. Let them cook until they start to float to the surface (2-5 minutes depending on size)
  12. Remove them and set onto a paper towel


  1. Put a stick of butter into a skillet over medium heat
  2. Add a bit of sage, parsley and oregano
  3. Once completely melted, add 1 TBL of EVOO
  4. When it starts to brown (first around the edges) add your gnocci
  5. Cook and toss until well covered.
  6. DO NOT LET YOUR BUTTER BLACKEN or it will turn bitter and ruin the dish
  7. Serve on a plate topped with crumbled feta cheese



Find more like this: Breads, Pasta, Potatoes, Starches

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