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  • Writer's pictureCeline

Sweet Potato Gnocchi

Topped with sage butter and served with pan-fried mushroom, spinach and broccoli.

Good frozen


  • 1 ¼ cup Flour

  • 1 Sweet potato (1-lb)

  • ¼ cup Parmesan

  • 1 cup Ricotta cheese

  • 1 ½ tsp Sale

  • 1 packet Broccolini

  • 1 cup Kale/swiss chard/spinach

  • 1 cup mushrooms

  • 2 cloves garlic

  • 5 sage leaves

  • 8 tbsp butter


Cook the sweet potato (6 minutes in the microwave or 1 hour in oven).

Scoop the flesh out and put into a mixing bowl with the ricotta, parmesan and


Add the flour, ½ cup at a time – kneading gently between

Form into a load and cut off slices from the short end. Roll into long rope-like

shape. Cut the rope into 1-inch segments.

Cook the vegetables in garlic and butter.

Boil the gnocchi in hot water for a few minutes until they rise to the top.

Pan fry the gnocchi in butter for 30 seconds on each side until golden and

crispy on the outside.

Combine with the vegetable.

Serve with grated parmesan.

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