clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole Wheat Sweet Potato Gnocchi

  • Author: Emily
  • Total Time: 2 hours 5 minutes
  • Yield: 70 1x


  • 2 pounds sweet potatoes (about two large potatoes or three small)
  • 2/3 cup ricotta cheese
  • 1 teaspoon ground cinnamon
  • 1 pinch of nutmeg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups whole wheat flour, plus 1/3 cup for the work surface


  1. Poke several holes into the potatoes and bake at 400 F for 40 minutes. Remove and cool for about an hour.
  2. Once cooled, scoop out the flesh into a bowl and mash with a fork or press through a ricer until no lumps remain. Combine with ricotta cheese, cinnamon, nutmeg, salt, pepper, and 1 and 1/2 cup whole wheat flour. Stir gently to combine. Dust a clean work surface with flour and scoop out the dough. It will be very wet/sticky. Gently knead in more flour, leaving a final coating of flour on the dough ball. With a knife or bench scraper, divide into four portions.
  3. Roll each portion with both hands into a very thin long line about 1/2 inch in diameter. Cut into 1 inch segments. Roll each segment down the tines of a fork or down a gnocchi board, pressing gently to create indentations. Place several at a time into boiling water/broth and cook for about 5 minutes or until they float. Alternatively, place on a cookie sheet lined with parchment paper in a single layer and freeze for one hour. Remove gnocchi and seal into freezer bags to keep for up to three weeks.
  • Prep Time: 2 hours
  • Cook Time: 5 minutes
  • Category: pasta
  • Cuisine: Italian


  • Serving Size: 1