Sweet Potato Gnocchi

I need to eat more gnocchi. 


  • 1.5 lbs Sweet Potatoes
  • 1 1/2 cups AP Flour (will vary by how much you need to add)
  • 1/2 tsp cinnamon
  • 1 egg yolk
  • 1 1/2 cups mushrooms
  • 1 1/2 cups brussel sprouts
  • 2 tbs butter
  • 2 tbs olive oil
  • Salt and Pepper to taste
  • 1/2 tsp red pepper flakes
  • 1/4 cup balsalmic vinegar
  • 1/4 cup chopped sage
  • 3 cloves of garlic
  • crumbled goat cheese



  1. Pre heat oven to 450˚. Poke the sweet potatoes all over with a fork. Place on aluminum covered baking sheet. Put in oven for 30 minutes. Flip and bake for another 20 minutes or until soft to the touch 
  2. Immediately split them open when they are done and allow to cool slightly. Peel skins off and mash the potatoes right onto a skillet over medium heat (this takes away lots of the excess liquid which is the key to light fluffy gnocchi). Allow to cook for about 5 minutes, swishing the potato around so that it doesn't burn. 
  3. Allow to cook slightly, then add cinnamon and the egg yolk, stirring to combine. Add 1/4 cup of flour and continually add until you have a dough that is workable. Again, the key is to have light fluffy pillows of goodness so don't overdo the flour as that weighs it down. 
  4. Cover a flat surface with flour and coat your hands with it. Roll out the dough into long ropes and cut the gnocchi to a desired bite size. Place the finished gnocchi on flour covered parchment paper baking sheet. Then using the back of a fork push it into the gnocchi so that it makes a ringed imprint. 
  5. Woo! You're done! Stick those puppies in the freezer until you're ready to use 'em

Sauce & Veggies

  1. Melt 2 tbsp of butter in a skillet over medium heat and wait until it starts to bubble. Add mushrooms and brussel sprout halves with the sliced half down. Don't touch them for 5 minutes to allow them to caramelize. After 5 minutes, stir once and then leave them alone again for about 2 minutes. 
  2. Add salt and pepper, red chili flakes, garlic and chopped sage. Stir to combine. Add more butter if necessary, and 1/2 the balsamic vinegar. Turn off the heat after about 30 seconds.
  3. Bring a pot of salted water to a boil and add the gnocchi. Remove them with a slotted spoon when they float to the top and move directly onto your skillet with the brussels and mushrooms.  
  4. Turn the skillet back onto medium heat and this again allow the gnocchi to sear for about 2 minutes or until nice and golden and crispy. Stir once and allow to sear without touching for one more minute. Add the rest of the balsamic and transfer to plates. 
  5. Top with the goat cheese and enjoy every glorious bite.