Sweet Potato Gnocchi

Jeff Crump

The Ancaster Old Mill - Ancaster, Ontario, Canada

Jeff Crump practices what he preaches when it comes to local and fresh food. This recipe for sweet potato gnocchi was featured in his book Earth to Table (2009) and on the menu at his Beard House dinner. He says, “Adding sweet potatoes to a gnocchi recipe makes it a little easier for the home cook to pull off, because sweet potatoes have less starch than potatoes, and a high starch content can make gnocchi dense and tough.”


  • 4 large sweet potatoes (about 4 pounds)
  • 4 large Yukon gold potatoes (about 4 pounds)
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 eggs, beaten
  • 1/2 cup canola oil
  • 12 sage leaves
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese


Preheat oven to 375ºF.

Place sweet potatoes and potatoes on a baking sheet and roast until soft and very dry, about 1 to 2 hours. If the potatoes are not dry, return them to the oven until the flesh is very dry. Allow to cool slightly, then cut in half and scoop the flesh into a large bowl. (This should yield about 3 pounds of roasted potato mixture.)

Add flour, salt, and pepper to the potato mixture and mix together until smooth. Make a well in the center and pour in eggs. Using a fork and starting in the center of the mixture, incorporate eggs into mixture.

Turn out onto a floured surface and knead until a soft, slightly sticky, spongy dough forms, being careful not to work dough too much. Shape into a ball and place on a lightly floured cutting board. Cut ball into 8 pieces and cover with a clean tea towel. On a lightly floured surface, working with one piece of dough at a time and keeping the rest covered, roll each piece into a rope, about 1/2 inch thick. Cut rope into 1-inch lengths. Using your thumb, roll each piece of dough over the back of the tines of a floured fork, leaving an indention from your thumb on one side and the markings from the fork on the other. Repeat with remaining dough.

Meanwhile, bring a large pot of salted water to a boil over high heat. Plunge the gnocchi into the boiling water. Once they float to the surface, cook for 1 minute longer and drain in a colander.

In a small frying pan, heat canola oil until hot but not smoking. Add the sage and cook until crispy, about 30 seconds. Remove from the oil and transfer to a plate lined with paper towels. Drizzle the gnocchi with the olive oil and toss to coat. Sprinkle with Parmesan and fried sage leaves.


6 servings