How to make Sweet Potato Gnocchi Recipe

Sweet Potato Gnocchi 

Sweet potatoes are naturally more wet than other potatoes, so kneading and shaping the dough is a little more delicate, but the result is usually a batch of little potato pockets that are picture-perfect light and pillowy.


20 ounces raw sweet potato 1 large egg 200 grams all-purpose flour 60 grams all-purpose flour 1/2 tablespoon Diamond Crystal kosher salt

Step 1

Cook the sweet potato until it is fork tender first. This can be done by boiling it, roasting it in the oven, or using a microwave.

Step 2

I like to use a fork to pierce my potatoes and then microwave them for 6 to 8 minutes, or until they are tender.

Step 3

Make sure the potato is fully mashed you don't want any lumps left in. Peel and mash the potato.

Step 4

Mash the potato with an egg whisked into it. This can be done on the counter or in a bowl. Stir until everything is well mixed.

Step 5

Mix the 200 grams of flour and salt with a whisk. Add it to the potato mixture gradually, roughly 4 parts to 1 part. Stirring at first, and then using your hands to knead.