Baking sweet potatoes will bring out their natural sweetness, but you can microwave or boil them if you're in a hurry.

Serves  8


  • 3 medium sweet potatoes, cooked
  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 egg
  • 2 tablespoons shredded Gruyere cheese
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 teaspoons olive oil


Coat a baking sheet with cooking spray. Cut the sweet potatoes in half and scoop out into a medium bowl. Discard the skins. Smash with a potato masher or fork. Add flours, egg, cheese, salt and nutmeg.  Mix well. Knead the dough until smooth (dough will be sticky). Set aside.

Boil water in a large saucepan. Divide the dough into 6 equal pieces on a lightly floured surface. Using the palms of your hands, roll the pieces of dough into ropes, keeping them at least an inch thick. Cut the ropes into 1-inch thick pieces, about 8 per rope.

Place the dough pieces into the boiling water and cook until they float, about 2 to 4 minutes. Stir occasionally to prevent dough pieces from sticking together. Remove gnocchi with a slotted spoon or small strainer and place on the baking sheet. Repeat until all gnocchi are cooked.

Heat a large nonstick saute pan on medium-high heat. Add the oil. Saute the gnocchi until they are heated through and are light brown.

Nutritional Analysis (per serving)

Serving size: 1/2 cup
  • Total carbohydrate: 25 g
  • Dietary fiber: 3 g
  • Sodium: 297 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 1 g
  • Total fat: 3 g
  • Cholesterol: 26 mg
  • Protein: 4 g
  • Calories: 139
  • Grains and grain products: 1/2
  • Vegetables: 1/2
  • Carbohydrates: 1
  • Fats: 0
  • Fruits: 0
  • Protein and dairy: 0
  • Vegetables: 0
  • Sweets: 0
Last Updated: 2016-05-21
content provided by
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.