Homemade sweet potato gnocchi with Parmesan and fresh oregano

Sweet potato gnocchi


When we were sailing through the Pacific islands, it was very difficult to find normal potatoes. They did have a big selection in sweet potatoes. So I made gnocchi with these sweet potatoes and the result was yum! Definitely worth the effort, as they are no comparison with the ones you buy at the supermarket.

Serves 6.

What do you need?

• 600 gram sweet potato
• 300 gram white flour and some extra for dusting
• 1 egg
• ½ tsp. salt (“fleur de sel” or salt flakes)
• ½ tsp. white pepper
• 50 gram butter

To serve with:
• 4 tbsp. freshly grated parmesan
• 3 tbsp. olive oil
• 6 sprigs of fresh oregano (alternatively, use basil or coriander)
• Pinch of pepper
• Pinch of salt (“fleur de sel” or salt flakes)


Peel the potatoes and boil them until very soft. Drain.

Mash and spread out the potatoes over a large tray, to let escape the water steam (it will take +/- 20 minutes)

Cool in the fridge for one hour.

Chop the fresh oregano finely.

Place the potato mash, egg, pepper, butter, salt and flour together in a food processor (you can also use a masher) and blend until a smooth dough is formed. If the dough still sticks to the fingers, add some more flour and blend again. If still crumbling, add a bit of milk (but tiny little bits at the time).

Cut the dough into 4 parts.

Dust your bench top with flour and make 4 long sausages of approximately 2 cm diameter.
Cut off pieces of 1 cm and dust them with a little flour.

If you like the typical gnocchi shape, take them in your hand, one by one and work them with a fork into the wanted form. (I usually don’t bother doing this)

In the mean time, bring water to a boil and turn down the heat.

Carefully throw in the gnocchi one by one. They will sink to the bottom of the pot. When they come to the surface (approximately 1 minute later), they are ready.

Fish the gnocchi’s out of the water with a spatula and divide over 6 plates.
Drizzle some olive oil on top.
Sprinkle with a pinch of pepper, salt and a bit of parmesan (don’t overdo the parmesan or you will kill the beautiful taste of the gnocchi).

Decorate each plate with some oregano on top.

Bon appétit!

© Magali Schockaert and Gourmetonboard.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.

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