Lisa Strickland 5 September 2017


  • 1 cup cooked mashed sweet potato (2 medium sweet potato)
  • 1/2 cup all purpose flour (per 1 cup mashed sweet potato)

You can use gluten-free flour but as it is of finer consistency then you will use more. Just use enough to be able to combine and roll gnocchi so it is not sticky.


Cook sweet potato and mash mix in flour until well combined. If it is still sticky another trick is to put flour on bench top and roll the gnocchi into long snakes. Then cut into gnocchi sized pieces. Put onto baking sheet on baking paper until complete and ready to cook. If you want the little marks on the gnocchi, just press down lightly with a fork! ​​

Boil large pot of water with 1 tablespoon salt. 
Put all of the gnocchi into the pot. As they float to the top take them out and put them into a bowl. Once all are cooked, mix with your favourite pasta sauce. Enjoy!