Sweet Potato Gnocchi

Hi everyone! My latest and greatest attempt at making delicious food was sweet potato gnocchi. Even though my family is culturally Italian, I have never made gnocchi in my life. I always thought it was tremendously tedious and difficult. Oh, how wrong I was!

This was fairly easy- I would say a 5 with 10 being the hardest. Some of my gnocchi came out a little rubbery. It turns out they were also the larger pieces. Getting the flour:potato perfect is challenging but fun. Everything was delicious in the end!


  • 1 medium to large sweet potato, peeled and chopped into 1 inch pieces
  • 1-2 cups unbleached flour
  • 1/8 tsp salt
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 large shallot, diced
  • 1 cloves garlic, crushed or minced
  • 1 handful fresh basil


  1. Fill a pot with water that is large enough fit the peeled and chopped potatoes. Bring to a boil and then add the potatoes. Cook until tender.
  2. Drain the potatoes and return to the pot. Mash the potatoes until there are no obvious lumps. You want an even consistency throughout the mash.
  3. On a cutting board, sprinkle a later of flour. Form a potato mound on top of the flour. Starting with 1 cup of flour, scape from underneath the mound and fold into itself. Add more flour as needed. Mixture should be a light crumble.
  4. Gently knead the dough and do not over work it. Add a sprinkle of flour if th dough remains sticky. If there is too much flour, the gnocchi will come out rubbery. The dough should be moist, not sticky.
  5. Cut the dough into four pieces and roll each pieces into a snake-shape log, roughly the thickness of your thumb. Cut into 3/4 inch pieces (the smaller the better). Dust with flour.
  6. Take a clean fork and roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Set each gnocchi aside and dust with flour if need be.
  7. Meanwhile, bring a pot of water to boil.
  8. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. You know they are finished when they are floating at the top. Remove with a slotted spoon ten seconds or so after they’ve surfaced.
  9. Transfer to a large platter or bowl ready with a generous swirl of whatever sauce you’ll be serving on the gnocchi. Continue cooking in batches.
  10. Heat a small frying pan with olive oil. Add shallots, basil and salt, cook until shallots are slightly brown and crunchy.
  11. Add your favorite sauce, olive oil, and/or basil & shallot mixture to your gnocchi. Enjoy!

Makes ~40 gnocchi

Notes from the original site, The Reluctant Veggie:

  • This recipe seems daunting, but it’s not. once you get the hang of it, of course.
  • Don’t give up altogether if the recipe doesn’t come out right the first time. there is a fairly steap learning curve when it comes to gnocchi.
  • The amount of flour used will really depend on your potatoes, the amount of moisture in your house, etc. so add it slowly. and remember: you can always add more.
  • Have fun with it!

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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