Shaun Rankin's brilliant homemade gnocchi recipe has a tasty twist, as it uses sweet potatoes instead of conventional potatoes. Not only does gnocchi make a marvelously healthy dinner, but it is easy to make. Using pasta flour will give the gnocchi a feather light finish, and if you're looking to make this recipe suitable for vegetarians, replace the Parmesan with a vegetarian cheese

Preheat the oven to 170°C/gas mark 4
Bake the sweet potato until cooked through, approximately 1 hour
While still warm but cool enough to handle, use a blunt knife to remove the skin. Use a fork to break up the sweet potato and then allow to cool slightly
Sift the flour over the sweet potato and use your hands to mix in well
Room for a little one
Let children mix together the sweet potato and flour with their hands until thoroughly mixed
Add the yolks, herbs and salt and pepper, mix together to form a dough. Add more flour if the dough is too sticky
VideoVideo: Separate eggs
Tasty trivia
When you use chives in this recipe, you’re taking part in a culinary tradition that dates back 5000 years
Roll out the dough into long sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings
Bring a pan of salted water to the boil. Drop in the gnocchi and cook for 2 minutes
Remove with a slotted spoon and place into iced water - this will stop the cooking process immediately. Drain well on kitchen paper
Heat the butter in a frying pan and once it starts to foam, add the gnocchi and cook for 1 minute. The gnocchi should take on a nut-brown colour
Warm the passata in a small pan until hot. Divide the gnocchi across 4 plates, pour over the hot passata sauce
Tasty trivia
The word gnocchi may come from the Italian word for a knot in wood, nocchio, or from the word for knuckle, nocca
Finish with shavings of Parmesan cheese, rocket, parsley and a drizzle of olive oil. Serve immediately
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Sweet potato gnocchi

To serve

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This Italian classic gets a sweet twist in Shaun Rankin's sweet potato gnocchi recipe

Sweet potato gnocchi recipe Tweaks

What's this?
I am going to be trying this with a pinch of smoked paprika for colour and flavour to complement the sweetness
23 March 2013