Sweet potato gnocchi



  • 1kg of sweet potatoes

  • 250g wholemeal plain flour

  • Good grating of fresh nutmeg

  • Black pepper

  • Smattering of finely grated, low fat, strong, hard cheese


  • Bring a large pan of water to the boil.

  • Boil the sweet potatoes whole until tender and yielding in the middle. Mine were quite round and it took about 25-30 minutes. 

  • Once soft, drain and allow to cool.

  • Peel back the skins, they'll come away very easily.

  • In a bowl, mash the potatoes with a fork and mix in the flour and the spices until it forms a dough. 

  • Sprinkle some more flour on the worktop to prevent it sticking and roll the dough into a long sausage.

  • Slice into little nuggets, and use the tines of a fork to press indents into each one. 

  • Boil a fresh pan of water and toss the gnocchi in. They'll be cooked when they're floating up on the surface. It'll take two or three minutes. 

  • Serve sprinkled with cheese with a rich ragu on top and lots of fresh herbs or spinach.

  • Leftovers: toss them in a teaspoon of oil and bake until crispy. 

Serves 4



  • There is no fat in this dish, which will form the main part of a meal. 

  • Wholegrains can help lower cholesterol and are extremely filling They help to add a toothsome nuttiness to the dish. 

  • Sweet potatoes are a great source of fibre (see below!) and also of potassium. 

  • Nutritional summary: 

Calories 315

Total Fat 1.3g (2%)

Saturated Fat 0.1g (1%)

Cholesterol 0mg (0%)

Sodium 17mg (1%)

Total Carbohydrate 68.5g (25%)

Dietary Fibre 11.6g (41%)

Total Sugars 1.2g 

Protein 7.6g