Lucy Di Marino

Sweet Potato Gnocchi

With a perfect gnocchi texture and delicious sweet potato and cassava flavour, this recipe is wonderfully paired with an easy to make tomato sauce.



100 g cassava flour
460g sweet potato

Tomato Sauce

⅛ tsp white pepper
½ tsp rock salt
1 garlic clove
1 tsp dried basil
1 tbsp tapioca flour
6 sundried tomato halves (not in oil)
100 ml water
400 g chopped tomatoes


To make the sauce, blend half of the chopped tomatoes with the rest of the ingredients apart from the basil and pepper until almost smooth. Mix in a pan with the rest of the chopped tomatoes, basil and pepper and simmer for 5 minutes to cook.

To make the gnocchi, slice and steam the sweet potato until cooked but still a little firm. Peel and add 400 g to a bowl with the cassava flour. Mash together with a fork and roll individual pieces into oval shapes by hand, approximately 1 cm width by 2 cm length.

Boil a pan of water and add the rolled gnocchi. Remove as soon as they rise to the surface of the water. Strain and add to the pan of sauce. Gently shake the pan to coat the gnocchi and serve.