“This is an adaptation of the gnocchi recipe from my textbook--The Professional Chef. More flour will be needed as sweet potatoes are more fibrous than regular potatoes.”

Ingredients Nutrition


  1. Boil sweet potatoes in salted water until fork tender.
  2. Drain, allowing the potatoes to dry (no residual moisture is wanted).
  3. Puree potatoes through a potato ricer or food mill while potatoes are still hot.
  4. Add butter, eggs, salt, pepper & nutmeg to potatoes. Mix well. Incorporate enough flour to make a stiff dough.
  5. On a floured surface roll out dough into dowel shapes about 1-2 inches in diameter. Cut into 2 inch pieces. Using the tines of a floured fork, texturize the pieces to form the ripples.
  6. Cook the gnocchi in simmering water until they float to the top. Remove from pot w/slotted spoon.
  7. In a separate pan, melt 2oz butter.
  8. Add the gnocchi and toss until coated with butter and slightly browned. Serve immediately.
  9. (I added 2 tablespoons of apricot preserves to form a sweet glaze over the gnocchi to enhance the sweetness of the potatoes. This is strictly optional, but I recommend it!).

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