Sweet-potato gnocchi in lemony creme fraiche

Sweet-potato gnocchi in lemony creme fraiche

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  • 4
  • Easy
  • 30 minutes
  • 35 minutes


  • 1 free-range egg, beaten
  • 250 g flour
  • ½ t grated fresh nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 T olive oil
  • 3 spring onions, chopped
  • 1 red chilli, chopped
  • 3 T Italian parsley, chopped
  • 1 cup crème fraîche or mascarpone
  • 1.5 kg sweet potatoes, cooked and mashed
  • 1 T freshly squeezed lemon juice (or more to taste)

Cooking Instructions

Make sure the potato is well mashed. For a softer, textured gnocchi, press the mash through a sieve or ricer.
While the potato is still warm, mix in the egg, flour, nutmeg and seasoning to make a soft, warm dough.
Cover with a tea towel. Break off pieces and roll into small balls. Flatten with your thumb and place on a floured baking tray.
Cook in batches in salted boiling water, until they rise to the surface.
To make the sauce, heat the oil in a frying pan and add the remaining ingredients.
To serve, gently fold the gnocchi into the sauce and eat it straight away.
Click here for a some more ideas for sauces to serve over gnocchi

TASTE’s take:
These home-made dumplings need more patience than time. But a bowl is well worth it.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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