An Italian pasta, gnocchi is made with potatoes, but we are using sweet potatoes as it carries multiple health benefits and is a gluten-free option. Sweet potato is high in nutrition and contains dietary fibres

You don't have to be a pro chef to cook this dish for your family. Look at the recipe and feel free to add your twist to it. 


2 red-skinned sweet potatoes

1 container fresh ricotta cheese

3 ounces parmesan cheese 

Half a teaspoon of ground nutmeg

2 ¾ cups chickpea flour

1 cup butter ( unsalted )

2 tablespoons brown sugar

4 teaspoons salt

6 tablespoons chopped fresh sage for garnish


  • Line a large baking tray with baking paper. Place the sweet potato on the tray; microwave until tender, about 5 minutes per side.  Let it cool.
  • Transfer the sweet potato pulp into a medium bowl to mash. Add the ricotta and parmesan cheese and stir well. Add brown sugar, 2 teaspoons salt, and nutmeg; mix until you get a mixture. Add about 1/2 cup of flour until it becomes a soft dough.
  • Roll out the dough on a floured surface, divide it into 6 equal parts. Roll between your palm in a floured desk and form each piece with a 1-inch diameter strand. Cut each strand into 20 pieces. Roll each gnocchi piece on a fork to press it down. Transfer to a baking sheet.
  • Heat a large pot of water, add 2 tablespoons of salt. Cook joints in series until tender, 5 to 6 minutes. Cool down completely. 
  • Preheat the oven to 300° F. Melt butter in a pan over medium heat. Cook for about 5 minutes, until the butter is golden brown. Add half of the gnocchi. Saute for 5 minutes until gnocchi is hot. Repeat the same process until all gnocchi is cooked. 
  • Add the chopped basil. Turn off the fire. Generously season the sage with salt and pepper. 

Transfer gnocchi to the serving bowl, garnish with sage and enjoy a hot and healthy Italian bowl.