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Recipe: Vanessa Fletcher’s sweet potato gnocchi

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Preparation Time20 MINUTES

Cooking Time30 MINUTES

Resting Time30 MINUTES

Serves4

LevelEasy


ingredients

Sweet potato gnocchi

1 medium sweet potato
2 potatoes
2-3 cups flour
2 eggs
pinch of salt

LIke pasta?

Mamma Mia! Try out our recipe for kale pangrattato pasta.

1
Preheat your oven to 180 celsius. On a baking tray roast the sweet potato with skin on for about 30 minutes, or until soft inside. Once done, remove the sweet potato from its skin (it should be very easy to take off after roasting) then pass through a potato ricer and into a mixing bowl.
2
Peel and quarter the potatoes, then boil for 10 minutes until cooked. Drain, then pass through potato ricer into the same mixing bowl as the sweet potato.
3
Combine the two types of potatoes together with a fork, then allow to cool for 10 minutes. Once you stop seeing steam come off the mixture, then it’s ready to work.
4
On a floured kitchen surface or chopping board, create a mound with the potato mix. Top with the flour and sprinkle with salt.
5
Create a well in the centre of the mound to crack the eggs into, then lightly beat the eggs with a fork.
6
Using your hands, slowly start to bring in the potato and flour into the eggs combining the ingredients and beginning to form a dough.
7
Pull together the ingredients, add more flour if the mixture remains too wet, but be careful not to add too much flour as it will create hard gnocchi.
8
Shape the dough into four balls then roll out into strips. Using a floured knife, cut the strips into roughly one-inch pieces. If you prefer smaller gnocchi, try half-inch pieces.
9
Use a gnocchi paddle to create ridges in each piece, or use a fork to create a nice indent atop each piece. The rustic look without any decoration is nice too.
10
To prevent sticking, sprinkle gnocchi with some extra flour while waiting to be cooked.
11
To cook, place gnocchi into a large pot of salted boiling water in small batches. Cook the gnocchi gently on simmer until they float to the top, about 2-4 minutes.
12

Remove from the pot with a spoon and drain well.

13
Toss the gnocchi in a saucepan with your favourite sauce or some melted butter and sage leaves.
14
If you’d like to freeze any uncooked gnocchi, place individual pieces on a baking tray into the freezer. Once they have frozen, then transfer to a small plastic bag or container. This way they don’t all freeze together into one giant piece.
15
From frozen, cook gnocchi by placing straight into boiling water, do not thaw as the texture will become compromised.
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Who doesn’t love pillow-soft bites of gnocchi with a little sage-butter or pesto sauce?  Get creative in the kitchen and join us at the ultimate flavour party, where nothing is off limits. Have a go at Vanessa Fletcher’s fun twist on traditional pasta with her sweet potato gnocchi recipe, it’s sure to go down a treat.

Recipe by Vanessa Fletcher, if you’re looking to spruce up your delicious sweet potato gnocchi, have a look at Vanessa Fletcher’s kale and pecorino version. 

Sweet potato gnocchi

Preparation Time20 MINUTES

Cooking Time30 MINUTES

Resting Time30 MINUTES

Serves4

LevelEasy


ingredients

Sweet potato gnocchi

1 medium sweet potato
2 potatoes
2-3 cups flour
2 eggs
pinch of salt

LIke pasta?

Mamma Mia! Try out our recipe for kale pangrattato pasta.

1
Preheat your oven to 180 celsius. On a baking tray roast the sweet potato with skin on for about 30 minutes, or until soft inside. Once done, remove the sweet potato from its skin (it should be very easy to take off after roasting) then pass through a potato ricer and into a mixing bowl.
2
Peel and quarter the potatoes, then boil for 10 minutes until cooked. Drain, then pass through potato ricer into the same mixing bowl as the sweet potato.
3
Combine the two types of potatoes together with a fork, then allow to cool for 10 minutes. Once you stop seeing steam come off the mixture, then it’s ready to work.
4
On a floured kitchen surface or chopping board, create a mound with the potato mix. Top with the flour and sprinkle with salt.
5
Create a well in the centre of the mound to crack the eggs into, then lightly beat the eggs with a fork.
6
Using your hands, slowly start to bring in the potato and flour into the eggs combining the ingredients and beginning to form a dough.
7
Pull together the ingredients, add more flour if the mixture remains too wet, but be careful not to add too much flour as it will create hard gnocchi.
8
Shape the dough into four balls then roll out into strips. Using a floured knife, cut the strips into roughly one-inch pieces. If you prefer smaller gnocchi, try half-inch pieces.
9
Use a gnocchi paddle to create ridges in each piece, or use a fork to create a nice indent atop each piece. The rustic look without any decoration is nice too.
10
To prevent sticking, sprinkle gnocchi with some extra flour while waiting to be cooked.
11
To cook, place gnocchi into a large pot of salted boiling water in small batches. Cook the gnocchi gently on simmer until they float to the top, about 2-4 minutes.
12

Remove from the pot with a spoon and drain well.

13
Toss the gnocchi in a saucepan with your favourite sauce or some melted butter and sage leaves.
14
If you’d like to freeze any uncooked gnocchi, place individual pieces on a baking tray into the freezer. Once they have frozen, then transfer to a small plastic bag or container. This way they don’t all freeze together into one giant piece.
15
From frozen, cook gnocchi by placing straight into boiling water, do not thaw as the texture will become compromised.
SHOW MORE
SHOW LESS

Who doesn’t love pillow-soft bites of gnocchi with a little sage-butter or pesto sauce?  Get creative in the kitchen and join us at the ultimate flavour party, where nothing is off limits. Have a go at Vanessa Fletcher’s fun twist on traditional pasta with her sweet potato gnocchi recipe, it’s sure to go down a treat.

Recipe by Vanessa Fletcher, if you’re looking to spruce up your delicious sweet potato gnocchi, have a look at Vanessa Fletcher’s kale and pecorino version. 

Sweet potato gnocchi

1
Preheat your oven to 180 celsius. On a baking tray roast the sweet potato with skin on for about 30 minutes, or until soft inside. Once done, remove the sweet potato from its skin (it should be very easy to take off after roasting) then pass through a potato ricer and into a mixing bowl.
2
Peel and quarter the potatoes, then boil for 10 minutes until cooked. Drain, then pass through potato ricer into the same mixing bowl as the sweet potato.
3
Combine the two types of potatoes together with a fork, then allow to cool for 10 minutes. Once you stop seeing steam come off the mixture, then it’s ready to work.
4
On a floured kitchen surface or chopping board, create a mound with the potato mix. Top with the flour and sprinkle with salt.
5
Create a well in the centre of the mound to crack the eggs into, then lightly beat the eggs with a fork.
6
Using your hands, slowly start to bring in the potato and flour into the eggs combining the ingredients and beginning to form a dough.
7
Pull together the ingredients, add more flour if the mixture remains too wet, but be careful not to add too much flour as it will create hard gnocchi.
8
Shape the dough into four balls then roll out into strips. Using a floured knife, cut the strips into roughly one-inch pieces. If you prefer smaller gnocchi, try half-inch pieces.
9
Use a gnocchi paddle to create ridges in each piece, or use a fork to create a nice indent atop each piece. The rustic look without any decoration is nice too.
10
To prevent sticking, sprinkle gnocchi with some extra flour while waiting to be cooked.
11
To cook, place gnocchi into a large pot of salted boiling water in small batches. Cook the gnocchi gently on simmer until they float to the top, about 2-4 minutes.
12

Remove from the pot with a spoon and drain well.

13
Toss the gnocchi in a saucepan with your favourite sauce or some melted butter and sage leaves.
14
If you’d like to freeze any uncooked gnocchi, place individual pieces on a baking tray into the freezer. Once they have frozen, then transfer to a small plastic bag or container. This way they don’t all freeze together into one giant piece.
15
From frozen, cook gnocchi by placing straight into boiling water, do not thaw as the texture will become compromised.
SHOW MORE
SHOW LESS
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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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