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Hand-rolled Sweetpotato Gnocchi with Hot Italian Sausage and Arugula


For the Sweetpotato Gnocchi:

  • 2lbs or 1kg sweetpotatoes (boiled for 15 minutes or until very soft)

  • 8oz or 200g-250g flour

  • 1 tsp salt

  • 1/4 tsp black pepper

For the meatballs:

  • 1 package pasture-raised Hot Italian Sausages, cases removed, formed into coin sized pieces and browned

  • Parmasan cheese or other tangy aged cheese

  • Whole milk


  1. Boil sweet potatoes until very soft, let cool and drain.

  2. Add rest of ingredients and form into dough, don't over mix

  3. Roll the dough into long ropes and cut into 1.5" segments

  4. Roll over the tines of a form if desired (the ridges help the gnocchi to hang onto sauce)

  5. To cook, boil the gnocchi in salted water until it floats (about 2 minutes)

  6. Drain, and set aside

  7. Cook sausage until brown, then add gnocchi to the pan, stir gently and add cheese and milk until it becomes creamy

  8. Turn off heat and add in the arugula, stir until wilted

  9. Top with more cheese if desired and serve


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