Sweet Potato Gnocchi

5 from 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 371 kcal


  • 600 g Sweet potato
  • 4 stem Marjoram
  • 4 stem Sage
  • 2 stem Rosemary
  • 50 g Parmesan
  • 1 Egg
  • 250 g Flour
  • Salt
  • Freshly grated nutmeg
  • 2 tablespoon Butter
  • Tomatoes
  • Pepper from the grinder
  • Olive oil


  • Wash the sweet potato, peel it, cut it into cubes and boil it in salted water for about 20 minutes. Drain the water and mash the potatoes.
  • Wash the majoran, sage and rosemary, shake dry and finely chop. Wash tomatoes and cut into small pieces if necessary. Slice or grate the Parmesan.
  • Knead the mashed sweet potatoes with egg and some flour using a spatula. Gradually work in the remaining flour. Season with salt and nutmeg. Then chill for about 20 minutes.
  • Shape the gnocchi dough into rolls about 2 cm thick on a floury work surface. Cut the rolls into 1.5 cm long pieces. Shape each piece into a ball and press it onto the surface of the ball with a fork, gently rolling it off.
  • Then cook the gnocchi in slightly simmering salted water for about 3 minutes.
  • Melt some butter in a pan and toss in it with a portion (a quarter) of the gnocchi, herbs and tomatoes. Season with salt and pepper. Repeat this with each serving.
  • Drizzle the gnocchi with olive oil and serve sprinkled with Parmesan.


Serving: 100gCalories: 371kcalCarbohydrates: 0.3gProtein: 0.3gFat: 41.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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