Crispy sweet potato gnocchi

Chef Randy Feltis takes Meatless Monday to the next level by pairing gnocchi with roasted tomatoes and two types of cheese.

25 min
4 hrs
Special tools: baking trays and potato ricer




  • Cut tomatoes ‎in half and toss in a bowl with olive oil garlic, salt, pepper, thyme and sugar. Place on baking sheet and bake at 300 F for 3 hours. Remove and let rest.
  • Heat oven to 415 F degrees, rub sweet potatoes with olive oil a‎nd bake on a baking sheet for an hour or till soft to the touch.
  • Let cool and remove skin. Pass through a potato ricer. Add ricotta, egg yolk, salt, pepper and nutmeg. Add 3/4 cup flour and work into a dough. Continue to add the remaining flour, being careful not to overwork. Let rest for 10 minutes.
  • Flour a cutting board and cut a piece of dough and roll into 1-inch log. Slice into 1/2-inch gnocchi. Repeat and place gnocchi on a well-floured baking sheet.
  • Bring a large pot of water to boil and add gnocchi. Take them out when they float to the top.
  • In a large saucepan, heat olive oil and butter to nut brown. Add ‎gnocchi and lightly toast until crispy. Then add tomatoes and plate. Garnish with goat cheese and basil.

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