Kumara Gnocchi

    1 hour 5 minutes

    Delicious gnocchi made of sweet potatoes, also called kumara. Serve with butter or cream sauce for a beautiful dinner.

    188 people made this

    Serves: 4 

    • 500g sweet potatoes
    • 1 clove garlic, pressed
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1 egg
    • 2 cups (250g) plain flour

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat the oven to 180 degrees C. Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven and set aside to cool.
    2. Once the potatoes are cool enough to work with, remove the peels and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
    3. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes and cut into 3cm sections. Drop the pieces into the boiling water and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (165)


    Made this for 6 people with regular potato gnocchi also and served them together. Everyone liked it so I will make it again.  -  16 Jan 2017


    A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like toothpaste. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water!  -  27 Jul 2006  (Review from Allrecipes USA and Canada)


    I gave this recipe 3-stars before, because my attempt came out very soggy and not very appetising. However, I have since played with the recipe a bit, getting a better idea of "soft dough" (it should stick to your hands, but stick to itself more...if that makes sense) and now I LOVE this recipe. Worth the effort - filling, tasty, and great with blue cheese or alfredo sauce.  -  30 Nov 2005  (Review from Allrecipes USA and Canada)