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Sweet Potato Gnocchi

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“This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well!”
1hr 10mins
96 gnocchi

Ingredients Nutrition


  1. In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
  2. Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
  3. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
  4. On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed.
  5. Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter).
  6. Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece.
  7. Boil a large pot of salted water. Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook).
  8. Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
  9. Cover to warm while making rest of gnocchi.

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