Sweet potato gnocchi with ricotta and fresh herbs

Wheat and gluten-free recipe

Balance your dietary requirements and enjoy great tasting, delicious meals


  • 1kg orange sweet potato (kumara), peeled, cut into 2 cm pieces
  • Freshly ground black pepper 
  • 1¼ cups (200 g) potato flour
  • ²⁄³ cup (100 g) gluten-free cornflour
  • 1 egg yolk, lightly whisked
  • Gluten-free cornflour, for dusting
  • 1 cup (50 g) baby rocket leaves
  • 100 g reduced-fat fresh ricotta 
  • 1 tbs chopped flat-leaf parsley 
  • 1 tbs chopped basil
  • 1 tbs chopped chives
  • 1 garlic clove, crushed
  • 2 tbs extra virgin olive oil 
  • Parmesan, for serving


In a medium-sized saucepan of boiling water, add the sweet potato, then reduce heat to medium. Cover, then cook until just tender. Remove from heat, drain, and transfer to a large heatproof bowl.

Using a potato masher, mash the sweet potato until completely smooth. Season with pepper. In a small bowl combine flours, mixing well with a wooden spoon. Add ¼ cup flour mix and egg yolk to the sweet potato. Stir with a wooden spoon until combined, and then add the remaining flour in two more batches until well combined, to form a soft dough.

Place the dough onto a bench top dusted with cornflour, and knead lightly. Divide the dough into six equal portions. Using your hands roll 1 portion into a log about 30 cm long, and 1 cm wide. Place on a bench, and cut into 2 cm pieces, and repeat for the remaining portion of dough. 

Fill a large saucepan with water and bring to the boil over high heat. Add the gnocchi pieces in 5–6 small batches and cook for 3–4 minutes at a time, or until the gnocchi rise to the surface. Using a slotted spoon remove the cooked gnocchi, then drain away any excess water and transfer to a large bowl. (Be sure to bring the water back to the boil before cooking each new batch of gnocchi.)

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