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Kumara gnocchi

Serves: 6
Prep: 50
Cook: 10

    This dairy free gnocchi is made from baked kumara. It takes a bit of effort but the end result is well worth it. Perfect winter “bowl food” that will impress family or guests.

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    • 1.5kg kumara, peeled and cubed
    • 4 cloves garlic, peeled
    • 1 tbs oil
    • 1 cup wholemeal plain flour
    • 1 cup white plain flour
    • 1/2 tsp salt


    1. Toss kumara and garlic in oil and then arrange on oven tray. Bake in a moderate oven, 180oC, for 30 mins or until tender but not brown. Cool.
    2. Place cooled kumara and garlic in a food processor and process until smooth.
    3. Add pureed kumara, flours and salt to a medium bowl. Mix well until it's a soft dough.
    4. Divide dough into thirds. Roll each third into 2cm wide rolls on a floured surface. Cut each roll into 2cm lengths. Repeat until all dough is done.
    5. Place cut gnocchi onto floured trays and indent with a fork.
    6. Bring a medium size pot of water on to boil. When boiling gently add 10-15 pieces of gnocchi at a time. When all the pieces of gnocchi have risen to the surface this means they are cooked.  Remove and drain.
    7. Serve immediately with your favourite pasta sauce.


    • Refrigerate until ready to cook.
    • Freeze on baking trays, then transfer to container and freeze for up to 2 months.
    • Use either orange or purple sweet potato.

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