Sweet Potato and Nutmeg Gnocchi

    1 hour 5 min

    A mixture of mashed sweet potato, flour and egg are flavoured with garlic and nutmeg to produce this deliciously different potato pasta! Pair this with your favourite butter or creamy cheese sauce.

    176 people made this

    Serves: 4 

    • 2 large sweet potatoes (about 450g in total)
    • 1 clove garlic, pressed
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1 egg
    • 250g plain flour

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Bake sweet potatoes for 30 minutes, or until soft. Remove and set aside to cool.
    2. Once the potatoes are cool enough to work with, remove the peels, and mash them in a large bowl. Stir in the garlic, salt, nutmeg and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
    3. Bring a large pot of lightly salted water to the boil. While you wait for the water to heat, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 2.5cm sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or a creamy sauce.

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    Reviews in English (144)


     -  07 Mar 2012


    A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like toothpaste. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water!  -  27 Jul 2006  (Review from Allrecipes US | Canada)


    I gave this recipe 3-stars before, because my attempt came out very soggy and not very appetising. However, I have since played with the recipe a bit, getting a better idea of "soft dough" (it should stick to your hands, but stick to itself more...if that makes sense) and now I LOVE this recipe. Worth the effort - filling, tasty, and great with blue cheese or alfredo sauce.  -  30 Nov 2005  (Review from Allrecipes US | Canada)

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