• 2 large sweet potatoes
  • ½ cup parmesan cheese
  • 1 cup flour
  • 1 egg
  • salt and pepper to taste



Cook potatoes in boiling water until tender. Allow the cooked potatoes to cool slightly, then peel.

Mash potatoes and place in a large mixing bowl. Let cool. Add the cheese, flour, salt, and pepper and mix. Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour. Cut the dough into 6 equal pieces and return them to the bowl. Roll each piece into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces. Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed. Repeat with each piece of dough either keeping the pieces on the counter.

Bring a large pot of salted water to boil.

Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer.