Sweet Potato Gnocchi

Chef’s tip: Serve with a butter/garlic sauce, creamy white wine sauce or a basic tomato and basil.

Serves: 3-4 people


  • 350g/12oz sweet potato in skins
  • Small piece of peeled fresh ginger, very finely grated
  • Salt and pepper
  • 1 egg yolk
  • 1tbsp grated parmesan
  • 150g/5oz plain flour
  • Olive oil


  • Preheat oven to 200C/180C Fan/400F/Gas 6
  • Wash the potatoes, prick with a fork and cook them on a baking tray for around 40mins-1hr (or until soft).
  • Remove potatoes from the oven, slice in half and let cool for 2mins.
  • Scoop out the flesh onto a clean tea towel/kitchen towel or muslin and squeeze to remove any excess moisture.
  • Put the potato in a bowl and add the ginger, seasoning, egg yolk and parmesan.
  • Sift in the flour and mix together with a fork and fingers for a soft warm dough – HANDLE LIGHTLY
  • Cut into 4 pieces on a lightly floured surface
  • Roll each piece into long thin sausages and cut into small pieces.
  • Cook in boiling water for 2mins or until they rise to the top.