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Sweet Potato Gnocchi:



  • 2-3 Medium Sweet Potatoes

  • 1/2 cup of whole milk ricotta

  • 1.5 cups flour (gluten free 1:1 is fine)

  • 1 teaspoon good sea salt


  • For the Sauce:

  • 50g (about 1/2 stick) of butter

  • 1/2 cup heavy cream (optional)

  • Fresh Sage Leaves (thyme, oregano, rosemary is great too if you have it on hand or substitute)

  • 2 cloves of garlic crushed and chopped finely

  • Maldon Sea Salt

  • Black Pepper

  • A few Tablespoons of White Wine (optional)

  • Good Parmesan Block, for grating on top


  1. Set oven to 200C (400F). Wash, scrub, then fork pierce sweet potatoes. Bake sweet potato for 40-50 minutes, until soft. 

  2. Let sweet potatoes cool enough to remove the skin. Mash them, then add in the the ricotta and salt, and stir until smooth. 

  3. Slowly add in the flour. You want to gently fold this in, lightly stir as needed. The texture will come together with folding; will be sticky or shaggy. Add a little flour if can’t be formed into a ball. 

  4. When ready to cook, bring a large pot of salted water to boil. Keep a pasta strainer or slotted spoon ready. 

  5. Flour a counter space or a large cutting board. Gentle fold a few more times, to ensure flour well mixed. 

  6. Cut into four pieces. Take first piece and roll out into long rope about an inch thick. And cut into bite sized pieces. Repeat with other pieces of dough. 

  7. You can refrigerate the dough at this point up to 24 hours, covered. If longer than 24 hours, you can freeze for up to 3 weeks. You can skip step 6 and freeze dough as a whole. Wrap tightly in plastic wrap and then in a sealed bag. Then follow next steps.  

  8. Pop gnocchi into boiling water, and quickly make sauce. Gnocchi takes 3-4 minutes, they will float to top. Watch carefully, then remove with strainer or spoon. May have to do a few times, as you don’t want to crowd the pot. 

  9. In skillet, heat butter on medium, add in crushed garlic. As butter slowly browns, turn to low heat, add in your choice of herbs. Can add in Maldon salt here, and a few splashes of white wine if have on hand. Add more butter or herbs as needed. If sauce is too thick, add splashes of the pasta water to loosen. 

  10. Divide gnocchi between bowl and pour sauce evenly. Grind pepper and grate parmesan generously.

final recipe


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