Homemade Sweet Potato Gnocchi

Ingredients

• 2sweet potatoes
• 250 gplain flour
• 15 gbutter
• 15 grosemary
• 200 gricotta
• 80 gParmesan
• 1 clovegarlic
• 100 gspinach
• to tastesalt
• to tasteblack pepper
• to tasteolive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Roast the potatoes

   Put the 2 sweet potatoes on a baking tray and bake until soft.

3. 3

   Mash the filling

   Scoop the sweet potato flesh into a bowl. Add a heaped tablespoon of ricotta, 40 g grated Parmesan, a small handful of chopped rosemary and a pinch of salt, then mash everything together.

4. 4

   Make the dough

   Work the plain flour into the mixture a little at a time. Once combined, gather the dough into a lump, then transfer it to a floured surface.

5. 5

   Shape the gnocchi

   Cut the dough into quarters. Roll one quarter into a long sausage and cut it at regular intervals to make small gnocchi. Repeat with the remaining dough.

6. 6

   Boil the gnocchi

   Bring a pan of water to the boil and add the gnocchi. After 4 minutes, they should float to the surface; cook for a further 30 seconds. Lift them out, drain and drizzle with a little olive oil.

7. 7

   Make the butter sauce

   Melt 3 tablespoons of butter in a frying pan. When it begins to brown, add a tablespoon of rosemary leaves and 1 crushed garlic clove. Fry for 30 seconds.

8. 8

   Wilt the spinach

   Add the spinach and cook until wilted. Add the gnocchi and turn to coat in the butter, then season with salt and pepper. Take the pan off the heat.

9. 9

   Serve the gnocchi

   Spoon the gnocchi into bowls. Grate over some Parmesan and add a dollop of ricotta.

What are sweet potato gnocchi?

Gnocchi are small Italian dumplings, traditionally made with potato and flour. This version uses roasted sweet potato, whose soft flesh gives the dough a distinctive sweetness and a tender texture.

The dumplings are finished with browned butter, rosemary, garlic and spinach. A little extra ricotta and Parmesan at the table bring creamy and savoury notes to each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 19g protein, 81g carbs, 15g fat.

The sweet potatoes and flour provide most of the carbohydrates, while butter, ricotta and Parmesan contribute much of the fat; the cheeses also provide protein. Serve a bowl with a generous side of salad or vegetables to add freshness and balance the meal.

Roasting the sweet potatoes

Soft flesh: bake the potatoes until a knife can pass through easily, as firm centres are harder to mash smoothly. The recipe gives no roasting time, so use tenderness rather than the clock as your cue.

Moisture: sweet potatoes vary in size and water content. Add the flour gradually so you can stop mixing once the dough comes together.

Getting the dough right

Flour: add it bit by bit, mixing between additions. The dough should hold together well enough to roll, but avoid working it more than necessary.

Shaping: flour the work surface lightly and roll each quarter into an even rope. Cut the pieces at regular intervals so they cook at roughly the same rate.

Boiling and checking doneness

Water: add the gnocchi once the pan is boiling, then let them cook for 4 minutes. They should rise to the surface; give them another 30 seconds before draining.

Handling: lift the cooked gnocchi out carefully and drain them before adding to the sauce. A light drizzle of olive oil helps keep them from sticking while you finish the butter.

Browned butter and rosemary

Butter: watch the pan as the butter browns; it can move quickly from golden to burnt. Add the rosemary leaves and crushed garlic as soon as it starts browning, then fry for 30 seconds.

Spinach: cook it just until wilted before adding the gnocchi. Turn gently so the dumplings are coated without breaking apart.

Serving ideas

Toppings: finish with grated Parmesan and a spoonful of ricotta, as in the method. The cheese complements the sweet potato and the aromatic butter sauce.

On the side: serve with a crisp green salad or simply cooked vegetables for a fresh contrast. The gnocchi are also substantial enough to serve on their own.

Recipe notes & tips

• Bake the sweet potatoes until completely tender so their flesh mashes easily.
• Add the flour in stages because the moisture in the potatoes can vary.
• Keep the cut gnocchi lightly floured while you shape the rest of the dough.
• Use the floating gnocchi as a doneness cue, then cook them for the extra 30 seconds.
• Stay close to the pan while the butter browns, and add the garlic promptly.
• Turn the gnocchi through the sauce gently to help them keep their shape.

Variations

• Add nutmeg: grate a little into the sweet potato mixture for a warm, savoury note.
• Use sage: swap some of the rosemary for sage leaves in the browned butter.
• Add chilli: scatter in a pinch of chilli flakes with the garlic for gentle heat.
• Include toasted nuts: finish with chopped toasted walnuts for extra crunch.
• Make it peppery: add extra black pepper at the table to sharpen the buttery sauce.

Common mistakes to avoid

• Adding all the flour at once: the dough may become too firm, so mix it in gradually.
• Using undercooked potatoes: the flesh will be difficult to mash, so bake until fully soft.
• Overworking the dough: this can make the gnocchi dense, so stop mixing once it comes together.
• Crowding the pan: too many dumplings can make them harder to lift out neatly, so cook in batches if needed.
• Burning the butter: it can darken quickly, so add the rosemary and garlic as soon as it starts browning.
• Overcooking the spinach: it can lose its fresh texture, so add the gnocchi once the leaves have just wilted.

How to store

Store leftover cooked gnocchi in a sealed container in the fridge for up to 2 days. Reheat gently in a frying pan with a small splash of water or a little butter until piping hot; the dumplings may soften after storage.

Frequently asked questions