DUKAI
Recipe BookPasta & Risotto

Sweet Potato Gnocchi

Gnocchi di patate dolci

Golden pan-fried sweet potato gnocchi with tomato-onion butter and fennel yoghurt cream.

Golden sweet potato gnocchi with tomato-onion butter and a pale yoghurt cream.

Sweet potato gnocchi are boiled until they float, pan-fried until golden and crisp, then plated with a jammy tomato-onion mixture and a light yoghurt cream.

Sweet potato gnocchi with rabbit

A serving variation pairing the gnocchi with rabbit ragù.

Related plate: rabbit with sweet potato gnocchi

Chef Paul's finished rabbit plate uses sweet potato gnocchi. The film is a related service moment, not a step-by-step demonstration of this recipe.

1 batch

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Ingredients

Sweet potato gnocchi

  • Medium sweet potatoes, approximately 400 to 500 g cooked and mashed2 each
  • All-purpose flour, plus extra for dusting90 g
  • Medium egg, beaten1 each
  • Salta pinch
  • Chicken stockas required for boiling
  • Spicesas used for boiling
  • Oil or butteras required for pan-frying

Tomato-onion butter

  • Onions, thinly sliced2 each
  • Tomato, finely chopped or grated1 each
  • Butter or oil2 tbsp
  • Fennel seedsa pinch, optional
  • Salt and pepperto taste

Fennel yoghurt cream

  • Plain yoghurt3 tbsp
  • Salta pinch
  • Water or lemon zesta splash of water or a little lemon zest, optional

Method

Gnocchi

  1. Peel the sweet potatoes and boil them in chicken stock with the spices until tender and a knife slides in easily. Drain well, allow the steam to escape, then mash until smooth.

  2. Allow the cooked sweet potato to cool completely before making the dough. Warm sweet potato holds more moisture and can require more flour, making the gnocchi dense.

  3. Mix in the beaten egg and a pinch of salt.

  4. Gradually add the flour, folding gently until the dough comes together into a soft, slightly sticky ball. Add more flour only if needed and do not overwork.

  5. Dust the work surface with flour. Divide the dough into four parts, roll each into 2 cm thick ropes, then cut into 2 to 3 cm pillows. If desired, roll them over fork tines to create grooves.

  6. Bring salted water to the boil. Cook the gnocchi in batches. When they float, after about 1 to 2 minutes, lift them out and drain.

  7. Heat oil or butter in a pan and fry the gnocchi until golden and crisp on all sides.

Tomato-onion butter

  1. Cook the onions slowly in butter or oil over low heat until deep golden and soft, about 15 to 20 minutes.

  2. Add the tomato and optional fennel seeds. Cook for 5 to 10 minutes until thick and jammy, then season with salt and pepper.

Fennel yoghurt cream

  1. Mix the yoghurt with a pinch of salt and enough water, or a little lemon zest if using, to reach a light drizzle consistency.

Plating

  1. Smear the yoghurt cream on the plate.

  2. Spoon the tomato-onion butter into the centre.

  3. Pile the crispy gnocchi on top.

  4. Finish with crushed fennel seeds or herbs if available.

Chef’s notes

  • Cooling the sweet potato completely before mixing helps keep the gnocchi light.
  • Do not overwork the dough and add only the flour needed to bring it together.

Allergens and diet

Eggs. Gluten from wheat flour. Milk from yoghurt and from butter if used.

Last refined · September 2026