Recipe: Sweet Potato Gnocchi


  • 500g sweet potato
  • 1 tsp ground nutmeg*
  • 150g wholemeal flour
  • 1 small onion, finely diced onion
  • 2 cloves garlic, peeled and crushed
  • 4 asparagus, chopped
  • 1/2 cup shelled broad beans
  • Handful of sugar snap peas
  • Handful of spinach
  • Handful of mint leaves
  • 100ml vegetable stock
  • 1 lemon juice plus zest reserved
    for garnish
  • 25ml extra virgin olive oil


  1. Wash sweet potato & bake in the oven at 170°c for 45mins to 1hour or until the potato is soft.
  2. Once cooked, scoop the flesh of the sweet potato and place into a mixing bowl. Mix in nutmeg. Add flour ½ cup at a
    time, kneading very gently after each addition (don’t over knead it).
  3. As the dough becomes easier to handle, transfer it to a clean floured surface and form it into a loaf around 25cm x 8cm. Slice a thin slice off the loaf and roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi. Press the top of each gnocchi with the back of a fork.
  4. Bring a large pot of water to boil, add the gnocchi and simmer until the gnocchi rises to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the sauce.
  5. Warm a large flat bottom frying pan gently then add 2 tsp of olive oil. Gently sweat the onions and garlic until soft.
  6. Add the asparagus, broad beans & peas and continue to cook for 1-2 mins. Add the sugar snap peas and spinach, followed by the vegetable stock and lemon.
  7. Add your cooked gnocchi back to the pan before whisking in the remaining olive oil to thicken the sauce. Finish by adding the picked mint leaves.
  8. Serve with more picked mint leaves & lemon zest. Enjoy.

Recipe adapted from Acre Eatery for Australian Sweet Potatoes.

*I am gifted these ingredients from The Source Bulk Foods.