Serves 2


  • 1 Medium Sweet potato
  • ½ cup of ricotta
  • 1 egg yolk
  • Pinch of nutmeg
  • 1 tsp salt
  • ⅔ cup flour
  • 50g butter
  • 8-10 sage leaves
  • ¼ cup chopped macadamia nuts
  • Parmesan & cracked black pepper to serve


  1. Peel, dice & steam the sweet potato
  2. Push through the potato ricer to mash and allow to cool.
  3. In a bowl combine 500g of mashed sweet potato, ricotta, egg yolk, nutmeg, salt
  4. Add the flour in 2-3 batches, gently mixing with a knife each batch
  5. Turn out onto a board and knead to a soft dough, adding extra flour if the dough is sticky

(IMPORTANT TIP: do not over work the dough!) 

  1. Divide the dough into 3 equal pieces and roll each piece out into 30cm length sausages
  2. Cut into gnocchi into 2.5cm pieces
  3. Bring a large pan of salted water to the boil and add the gnocchi
  4. Remove the gnocchi from the water with a slotted spoon once they rise to the surface and set them aside
  5. Melt 50g butter in the pan, add 8-10 sage leaves and ¼ cup of chopped Macadamias
  6. Cook 2 minutes, until butter is light brown, then remove sage leaves
  7. Add gnocchi to pan, & cook until warmed through
  8. Serve gnocchi onto a plate, sprinkle with sage leaves, extra macadamias, parmesan and cracked black pepper to taste.