I love this twist on traditional gnocchi. The sweet potatoes and whole wheat flour give it a nutty taste, while the ham, mushrooms and sage say, ‘it’s fall!’
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Servings 6
Calories 262.8 kcal


Wine Suggestion: Santa Margarita or Mezzacorona Pinot Grigio, any dry white wine
Nutrition per Serving
 Cal: 262.8 • Fat: 4.2g • Carb: 47.7g • Protein: 14.5g • Fiber: 7.3g • Sugar: 4.5g
  • 2 medium sweet potatoes
  • 2 1/4 cups whole wheat flour
  • 1 tsp salt
  • 1 1/2 tsp olive oil
  • 4 oz. thick-cut smoked ham, cubed
  • 1 shallot, minced
  • 1 lb. crimini mushrooms, stems removed and sliced
  • 2 tsp fresh sage, chopped
  • 2 cloves garlic, minced
  • 3/4 cup chicken stock
  1. Roast sweet potatoes at 400 degrees for 1 hour. Remove from oven and let cool. Once cool, peel and cut into large chunks.
  2. Place a ricer over a bowl and add sweet potatoes into the ricer. Turn it until all the potato has gone through.
  3. Add 1 1/2 cups of flour and salt to the sweet potatoes and knead with your hand until it is all incorporated. Continue adding a 1/4 cup of flour at a time until it is combined. If your potatoes are smaller or larger you may need more or less flour.
  4. You want the dough to be pliable, but not sticky.
  5. Cut the dough into 5 equal parts. One at a time, roll them into ropes that are about 1-inch thick. Cut gnocchi from the ropes, about 3/4″ for each one.
  6. Roll gnocchi on the backside of a fork to add the grooves. The grooves help catch and hold sauce.
  7. Cook in boiling, salted water for 6-8 minutes until gnocchi is completely cooked through. Drain and set aside.
  8. Meanwhile, heat a skillet over medium heat with olive oil in the bottom. Once hot, add ham and cook for 2 minutes, lightly browning the edges and rendering some of the fat. Add shallot,mushrooms and sage and cook for 4 minutes, until mushrooms are tender. Add garlic and cook for another minute.
  9. Add chicken stock and stir to coat everything. Add gnocchi to the skillet and toss gently to coat. Season with salt and pepper if necessary.
  10. Serve with freshly grated Parmigiano-Reggiano.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating