Sweet Potato Gnocchi

This recipe, adapted from King Arthur Flour, is a perfect way to showcase the bounty of sweet potatoes in the fall. We also roast sweet potatoes and freeze the pulp to make these little dumpling in the winter.

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2 medium sweet potatoes, about half a pound or 230 g
1 egg
1/2 cup 50 g grated Parmesan or Pecorino
3/4 cup (90 g) all purpose flour
4 tbsp butter, for warming


  1. Heat oven to 350F
  2. Prick the sweet potatoes all over and bake until tender
  3. Remove from the oven and when cool enough to handle, peel away the skin and transfer the pulp to a bowl
  4. Add the other ingredients to make a shaggy dough
  5. Divide the dough into 4 pieces and then roll into long ropes about 3/4 inch in diameter
  6. Cut into 1 inch long pieces
  7. Bring a large pot of salted water to a boil
  8. Poach the dumplings until they float and flip, about 2 minutes
  9. Remove from the water and let cool on a baking sheet drizzled with olive oil
  10. To serve, heat the butter and a half cup of water in a sauce pan until boiling
  11. Add the gnocchi and warm through
  12. Serve with a couple more shavings of pecorino and some herbs