Purple Sweet Potato Gnocchi

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Purple Sweet Potato Gnocchi

Course Appetizer


  • 1 lb purple sweet potato peeled
  • 3/4-1 cup all-purpose flour
  • 2 egg yolks
  • 1 1/2 tsp kosher salt


  • Peel and dice the sweet potatoes into 2-inch pieces, steam them for about 20 minutes until fork-tender, and then let them cool.
  • Rice the potatoes or mash them well. Combine the potato, 3/4 cup flour, egg yolk, and salt with a fork and then your hands. Gently knead until the dough comes together. If it’s too sticky, add more flour (up to 1/4 cup).
  • Cover the dough and let it rest for 10-30 minutes.
  • Divide the dough into quarters and then each quarter in half. On a lightly floured surface, roll each piece into a log about 1/2” thick, then cut the gnocchi into 1/2” pieces. Optional: shape the gnocchi on a gnocchi board or using a fork.
  • Bring salted water to a simmer/light boil and cook the gnocchi until they begin to float, about 2 minutes. Strain 30 seconds after they float.
  • Sauce them up with your favorite pasta sauce right away, or if you like them crispy, sear the gnocchi before serving. We added butter to a pan with rosemary and fresh sage, let it crisp for a minute, then added in half of the gnocchi and let it crisp up for a few minutes.
  • We also added a splash of white wine, fresh minced garlic, salt, pepper, parmesan, and a bit of lemon zest. Feel free to play around with the ingredients to suit your taste!

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