Buckwheat and Sweet Potato Gnocchi

I have no idea how Gnocchi should look…

Buckwheat and Sweet Potato Gnocchi with Pecan Brown Butter Sauce

From: Green Spirit Adventures


150-200g Sweet Potato
250g Buckwheat Flour
2 Tbsp Flax Meal with 60ml Water or 1 Large Egg
1/2 Tsp Salt

Makes about 5 85g Servings.
Can be frozen.
Cook from Frozen.


1. Bake Sweet Potato until soft enough for the skin to pull away. Mash with a fork in a bowl, cover with a tea towel and set aside.

2. While Sweet Potato is roasting add Flax and Water to a bowl and leave in the fridge for 10 minutes or until thick.

3. Add Flour, Salt and Flax Egg to the Sweet Potato and stir together with a fork until everything is mixed. Start to bring together by hand while still in the bowl until a only slightly sticky dough (Shouldn’t cling to hands) is formed and then place on a working surface and start to knead until dough is no longer crumbly. Will take quite a bit of kneading.

4. Pinch off some of the dough and roll into a sausage shape about an inch thick, cut off 1/2 inch pieces (Or use a half Tablespoon to scoop up an even amount of dough), smoothing as needed, press with a fork and set aside, repeat until all dough is used up. Freeze on a greaseproof lined tray if not using right away.

5. When cooking bring a large pot of water to the boil and add at most a dozen Gnocchi at a time, when they float to the top they are done, about 5-7 minutes. Use a slotted spoon to remove the Gnocchi.


Carob: Replace 30g of the Flour with Carob Powder. Dough will be slightly softer and may need additional flouring when rolling out.

Butternut Squash: Replace the Sweet Potato with 200g Roasted Butternut Squash Purée (About a 1 Kilo Squash or 800g Cubed Squash) and prepare as normal. Dough will be slightly softer and may need additional flouring when rolling out.

Hokkaido Pumpkin: Same as above, but using an Hokkaido Pumpkin. May be slightly drier, but don’t add water.


13 thoughts on “Buckwheat and Sweet Potato Gnocchi

  1. Pingback: C’mere a Mo |

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