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Photo of Sweet potato gnocchi in tomato sauce by WW

Sweet potato gnocchi in tomato sauce

Total Time
1 hr 20 min
20 min
1 hr
Gnocchi is easier than it looks to make. We've teamed our sweet potato version with a classic tomato and basil sauce.


Orange sweet potato (kumara)

250 g

Sebago potato

350 g, peeled, cut into chunks

Egg yolk

1 small

Grated parmesan cheese

60 g

Plain flour

1 cup(s)

Ground nutmeg

¼ tsp

Whole tomato canned in tomato juice

800 g, chopped


3 clove(s), crushed

Fresh basil

½ cup(s)


  1. Preheat oven to 200⁰C. Place sweet potato on a baking tray. Cook for 40 minutes or until soft.
  2. Meanwhile, cook potato in boiling salted water for 20 minutes, or until tender. Drain and return to pan. Place over a very low heat for 2 minutes or until dry.
  3. Squeeze out flesh of sweet potato from skins and add to potato. Mash well. Add egg yolk, 30g parmesan and three-quarters of the flour. Add nutmeg and season to taste with salt and freshly ground black pepper.
  4. Scatter half of the remaining flour over a work surface. Shape the gnocchi mixture into a log. Cut into bite-sized pieces-dip the knife into remaining flour so mixture doesn't stick to the knife as you cut. If desired, roll each piece into the back of a fork to make a ridged pattern. Bring a large saucepan of water to the boil. Add the gnocchi in batches. As they rise to the surface, remove with a slotted spoon and set aside.
  5. Meanwhile, place tomatoes and garlic in a saucepan over medium-low heat and simmer for 10 minutes. Season to taste with salt and pepper. Add gnocchi. Simmer over low heat for a further 10 minutes. Top with basil leaves and extra parmesan cheese and serve.


Any leftover gnocchi can be stored in an airtight container in the fridge for 1-2 days. It is best reheated in the microwave, though you may need to add a little water as the gnocchi will absorb the sauce overnight. Also this gnocchi is suitable to freeze. We suggest freezing uncooked gnocchi for the best results.