Mucho Gusto

Jessica’s Sweet Potato Gnocchi

This is the seventeenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: sweet potatoes, flour, and eggs

Who knew you could escape to Italy from the comfort of your own home with 3 simple ingredients? We can thank this gnocchi recipe for that. These little pillows of delight can be served with a variety of sauces, herbs, spices, or simply tossed in some butter and melted oil. The possibilities are endless!

Serves 2-4 


2 medium sweet potatoes 

1 large egg 

2-3 cups of flour

Salt to taste


First, preheat your oven to 400 degrees F. Use a fork to poke a few holes in each sweet potato and bake them in the oven for around 40 minutes until they’re tender. Then set them aside to cool. 

Once they are cool enough to handle with your hands, peel the potatoes and mash them in a bowl. Incorporate the egg and stir until fully combined. Slowly sift in the flour and stir until a dough forms: add as much flour you think is necessary to get the right dough consistency

Roll the dough into a 1 inch wide rope and cut into 1-inch pieces. Roll the pieces into balls and use a fork to press into the dough to create a typical gnocchi shape.

Set a pot of salted water to boil. Once it is ready, put in the piece and cook them until they rise to the top. Feel free to add any oil, herbs, spices, or sauces before serving. Enjoy!

This recipe can also be used to make cauliflower gnocchi by replacing the sweet potatoes with a head of cauliflower. To prepare the cauliflower, bring a pot of water to boil over high heat and cook it for about 6 minutes until it is tender. Drain the cauliflower and allow it to cool on a clean towel. Then squeeze the excess water out of the cauliflower, mash it, and continue following the recipe above. 

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