Sweet potato gnocchi with tomato sauce

  • medium
  • 4
  • 1 hour 15 minutes
Not yet rated

Shaun Rankin's brilliant sweet potato gnocchi recipe has a tasty twist, using these beautiful orange spuds instead of regular potatoes, served with a super simple tomato sauce. Using pasta flour will give the gnocchi a featherlight finish. If you're looking to make this recipe suitable for vegetarians, replace the Parmesan with a vegetarian cheese.

First published in 2015




Sweet potato gnocchi

To serve


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
  • 90g of strong bread flour
Add the yolks, herbs and salt and pepper, mix together to form a dough. Add more flour if the dough is too sticky
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
  • iced water, to cool the gnocchi
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
Finish with shavings of Parmesan cheese, rocket, parsley and a drizzle of olive oil. Serve immediately
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

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