Sweet Potato Gnocchi⚓︎

Based on Chrissy Teigen Cravings, pg. 176

Personal rating:




  • 1 large sweet potato
  • 1/3 cup whole milk ricotta cheese
  • 3/4 cup flour
  • 1 tsp salt
  • 1/4 tsp black pepper


  • 2/3 stick butter
  • 1/4 cup fresh sage leaves, chopped or 2-4 tsp of ground
  • 1/2 cup finely grated Parmesan
  • salt and pepper


  • Scrub the sweet potato, then cook in an Instant Pot on high pressure and low temperature for 15 min. Quick release after at least 5 min
  • Peel and mash the soft potato in a medium bowl
  • Mix with the ricotta cheese, 3/4 cup flour, salt and pepper. Gently mix until a dough like texture. If sticking to the sides, add additional flour, 1 tbsp at a time
  • Bring a gallon of water to boil over high heat
  • Lightly flour a large cutting board. Gently knead the dough by flattening with your palms than folding the dough in the perpendicular direction rotating 90 degrees each time
  • Divide the dough into three equal pieces; gently roll each into a ball then into a log roughly 12 in x 1 in diameter
  • Cut the logs crosswise/diagonally into 12 pieces (36 total)
  • Drop the gnocchi into the boiling water and stir for the first minute. Cook until they float to the surface (4-5 min)
  • In parallel, in a large skillet, melt the butter over medium heat. When the foam subsides add the sage. Cook until the sage is crispy and the butter is browned (3 min)
  • Scoop the gnocchi out with a strainer and add to the skillet. Add the Parmesan and salt and pepper to taste


  • Try to minimize the amount of flour and knead time to maximize flavor and softness