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Passover Sweet Potato Gnocchi


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Passover Sweet Potato Gnocchi


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Passover Sweet Potato Gnocchi

These Gnocchi are not exactly the healthiest thing I ever made, but they are sure are a nice change of pace for Passover and the cream cheese in the dough adds a really nice richness. At least we get a boost of Vitamin A from the sweet potatoes.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min




  • 2 one pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
  • 1 11.5- ounce container Temp Tee Whipped Cream Cheese
  • 1 1/2 ounces grated Parmesan cheese
  • 2 tablespoons (packed) light brown sugar
  • 2 teaspoons plus 1 tablespoon salt
  • 1 1/2 cups matzo meal
  • 1 1/4 cup potato starch
  • 1/4 cup unsalted butter
  • 6 tablespoons chopped fresh sage plus whole leaves to fry for garnish
  • 1/4 cup chopped hazelnuts, toasted (optional)


Line a large baking sheet with parchment paper. Cook sweet potatoes in microwave on high until tender, about 5 minutes per side. Cut in half and cool.

Scrape sweet potato flesh into a medium bowl and mash. Take 3 cups mashed sweet potatoes and mix with cream cheese in a large bowl. Add Parmesan cheese, brown sugar, 2 teaspoons salt, mix to blend.

Mix the matzo meal and potato starch together in a bowl and add ½ cup at a time to the sweet potatoes until dough forms. Turn dough onto a surface covered with a little of the matzo meal mixture, divide into 6 equal pieces.

Roll each piece into a 20 inch long rope gently against the counter. Cut into small pieces and roll over tines of a fork to form the classic gnocchi indent.  Transfer to the prepared baking sheet.

Bring a large pot of water to a boil and add 1 tablespoon salt. Working in batches, boil gnocchi until tender and floating at the top of the pot, 5 to 6 minutes. Remove gnocchi with slotted spoon and transfer to a clean bowl or plate.  At this point gnocchi can be eaten as is, covered in sauce or even frozen for a future meal.

Prepare the sage butter sauce.

Place the butter in a frying pan over medium heat.  When the butter has melted quickly fry a few pieces of whole sage for garnish (they are amazingly tasty even as a snack).  Let them cook in the butter until they turn dark green; set aside.  Add the cooked gnocchi to the buttered pan and sprinkle on the rest of the raw sage.  Cook until gnocchi is nicely browned.

Serve on a plate and top with Parmesan cheese, fried sage leaves and some toasted chopped hazelnuts if desired.


Servings Per Recipe: 6

Amount Per Serving

  • Calories: 700
  • Total Fat: 32g
  • Sodium: 1800mg
  • Total Carbs: 90g
  •     Dietary Fiber: 3.5g
  • Protein: 11.,2g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Passover Sweet Potato Gnocchi

  1. I’m a little intimidated by these but I still might have to attempt . . . they look to good.

  2. ooh, what a great pasta alternative for pesach

  3. I think I like this better than the ‘egg lukshen’ that is so common on Passover!

  4. Can you come over and make this for me?

  5. This sounds so good! I love the combination of gnocchi and sage.

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