• Save to your scrapbook
  • Save to your scrapbook

    Sweet Potato Gnocchi with Tomato and Mascapone Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sweet Potato Gnocchi with Tomato and Mascapone Sauce

    Gnocchi are Italian dumplings made from potatoes and flour, and the use of sweet potatoes gives a delicious twist to this classic recipe. They are very filling so serve small portions with a mixed leaf salad.

    Serves: 4 - 6


    • Salt
    • 1kg sweet potatoes, peeled and cut into 5cm chunks
    • 55g Parmesan cheese, finely grated
    • ½tsp fresh nutmeg, finely grated
    • Freshly ground black pepper
    • 280g plain flour For the sauce
    • 2tbsp olive oil
    • 2 large garlic cloves, crushed
    • 2 x 400g cans chopped tomatoes
    • 150ml white wine
    • 2tbsp tomato purée
    • 150g mascarpone cheese
    • A handful of fresh basil, roughly torn


    1. Place the sweet potatoes in a saucepan of slightly salted water, bring to the boil and cook for 8-10 minutes or until soft. Drain, return to the pan and dry over a low heat for 10 seconds to remove any moisture. Mash until smooth.
    2. Place in a large mixing bowl, add the Parmesan and nutmeg and season well. Gradually add about three quarters of the flour. Turn out the potato dough onto a very well-floured surface and knead in the remaining flour.
    3. Divide the dough into six even-sized pieces. Roll each piece into a sausage, 2.5cm wide and 20cm long. Cut each sausage into 8 pieces.
    4. Bring a very large saucepan of salted water to the boil and cook the gnocchi a few at a time for 3-4 minutes or until they float on the surface. Drain well and keep warm.
    5. To make the sauce Heat the oil in a large frying pan and add the garlic. Cook for 1 minute, add the tomatoes, white wine and tomato purée and simmer for 25 minutes. Turn off the heat and stir in the mascarpone until well combined. Add the basil just before serving. Pour over the gnocchi and serve immediately with extra Parmesan on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars