Sweet Potato Gnocchi with Herb Butter

Homemade sweet potato gnocchi in herb butter cream sauce is much simpler to make than you think! It is super delicious and loaded with flavor and texture!


500g potatoes, washed
500g sweet potato
100g butter
2 egg yolks
½ bunch chopped parsley

210g plain flour
Pinch of grated nutmeg
60g freshly grated parmesan
Salt and pepper


Preheat oven to 180 degrees. Place all potatoes on a roasting dish layered with rock salt. Roast in the oven for 1 hour or until tender. Peel skin off the potatoes and puree both potato and sweet potato in a food processor until smooth. Add half the flour, nutmeg, egg yolks and salt to taste. Process very gently until a soft  dough forms.

Using the rest of the flour mould the dough into long thin ropes and cut every 2cm into small batons. Gently press with the back of a fork (this will help the sauce stick to the gnocchi). Bring a large saucepan of salted water to the boil. When boiling, lower the gnocchi in and when they come to the surface (about 2 minutes) drain them with a slotted spoon onto a plate. Meanwhile melt the butter in a shallow frypan and add the parsley. Add the gnocchi into the butter sauce to coat and warm through. Serve immediately with grated parmesan and freshly ground pepper.

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