Orange Sweet Potato & Ricotta Gnocchi

Prep Time
Cook Time
Ready In

"A page from an old Women's Day magazine."

Original recipe yields 2 servings


  • Serving Size: 1 (482.3 g)
  • Calories 508
  • Total Fat - 19 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 23.3 mg
  • Sodium - 563.7 mg
  • Total Carbohydrate - 66.1 g
  • Dietary Fiber - 8.4 g
  • Sugars - 6 g
  • Protein - 19.7 g
  • Calcium - 364.4 mg
  • Iron - 3.1 mg
  • Vitamin C - 56.8 mg
  • Thiamin - 0.3 mg

Step 1

To make gnocchi, prick sweet potato all over with a fork, then steam or microwave until tender and let cool.

Step 2

Blend or process sweet potato flesh until smooth (you need 200 grams of puree).

Step 3

In a bowl, combine puree and ricotta and gradually stir in enough of the flour to make a soft dough.

Step 4

Cut dough in half and roll both pieces on a lightly floured surface into a log about 40cm long, then cut into 2cm lengths.

Step 5

FRESH TOMATO SAUCE - In a small saucepan, heat oil on medium and cook garlic for 30 seconds until fragrant and then add tomato and water and cook, stirring occasionaly for 5 minutes or until tomato softens and sauce thicken slightly and then season with pepper and cover to keep. Stir in basil just before serving.

Step 6

In a small non-stick frying pan , cook prosciutto on medium heat until crisp

Step 7

In a large saucepan of boiling, salted water, cook gnocchi for 2 minutes until they float to the top and then drain.

Step 8

Serve gnocchi with fresh tomato sauce, parmesan and prosciutto and drizzle with oil and serve with beans.

Tips & Variations

No special items needed.