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Gnocchi and Sweet Potatoes

Chef Jonathan Waxman serves this non-traditional gnocchi all year long at his Nashville restaurant, Adele’s, by simply swapping the ingredient he pairs with the pasta for what’s in season, such as tomatoes and corn in the summer and Brussels sprouts in the fall. How will you make the gnocchi?

Gnocchi and Sweet Potatoes
Serves 4


4 russet potatoes, peeled
8 cloves garlic, peeled and cut in half
1 sprig rosemary
3 tablespoons all-purpose flour, plus more for work surface and as needed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided, plus more as needed
4 to 5 tablespoons unsalted butter, divided
1/2 cup minced scallions
2 cups cooked, diced sweet potato
1 tablespoon cold water
1 tablespoon grated parmesan
2 tablespoons minced chives


1. In a pot fitted with a steamer set over 2-inches of boiling water, add potatoes, garlic, and rosemary. Steam until potatoes are fork tender, about 1 hour. Remove from heat and cool completely.

2. Using a food mill or ricer, rice potatoes onto a lightly floured marble or wood surface.

3. Dust riced potatoes with flour and drizzle 1 teaspoon oil over the top. Using your hands, gently form a soft dough, being careful not to overwork it, about 3 to 5 minutes. Add up to 3 tablespoons flour and up to 2 tablespoons oil if needed to form a consistent dough. Let rest.

4. Roll the dough into 3/4-inch diameter logs. Using a chef knife, cut the gnocchi into 1-inch lengths. Transfer to freezer and freeze at least 1 hour.

5. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil and 2 tablespoons butter. When golden, add 2 cups frozen gnocchi. Sauté, swirling the pan, until golden brown, about 3 minutes.

6. Stir in scallions, remaining 2 to 3 tablespoons butter, and sweet potatoes until warmed through. Toss to coat. Add water, parmesan, and chives. Toss well and pour onto a platter to serve.

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