Sweet Potato and Ricotta Gnocchi




Yield 4 servings

Use quality store bought or homemade pesto. Top with red Pasta sauce or this quick cook Red Wine Sauce is great too. Leftover are not good, so only cook what you need and keep the rest in the fridge.




  1. Put all the ingredients into a food processor and whirl until combined
  2. The dough is sticky and you may have to scrape it down a few times
  3. Flour your hands and pull the dough out
  4. Tip into a lightly Olive Oiled bowl and refrigerate for several hours or several days or do the cheater method and stick in the freezer 20 minutes
  5. Turn onto a floured board, divide into four equal parts
  6. Roll each part into a long snake about 1 inch thick
  7. Cut 1 inch chunks off the snake
  8. Bring a large pot of water to a boil and drop in 15-20 Gnocchi. Don't crowd them
  9. When they float to the surface, they are done.....about 3-6 minutes, drain
  10. Top with Pesto, Tomato Wine Sauce, Parmesan and Fresh Basil


  1. Saute the Onions in a generous glug of Olive Oil over medium heat until they are soft and beginning to brown
  2. Add the Garlic and Oregano and cook another few minutes
  3. Add the Wine and let simmer down a few minutes
  4. Add the Tomatoes and season with Salt and Pepper
  5. Let simmer over low at least 15 minutes but as long as have for flavors to develop
  6. If it is very acidic add a pinch of Sugar or a bit of Honey

Recipe by Healthy Mama Cooks at