Made with previously baked potatoes or sweet potatoes



  • Cooked potatoes (or sweet potatoes)
  • A little flour, nutmeg, salt, a lemon
  • Spinach, kale and garlic


Mash your potatoes well with a fork, add a little flour, a touch of nutmeg if you have it, and a pinch of salt bring it together until it resembles a rough dough. This is our favourite thing to do with sweet potatoes. It’s messy business—there is no denying that, but it doesn’t have to be too complicated. Don’t over work the dough. Make long, thin snake shapes out of the dough and cut them as evenly as you can manage. Don’t make them too big, remember they will swell up when you cook them. This is not a competition. They can be wonky and odd looking. This is part of Home Cooking!

If you want to do extra work, you can mark each gnocchi morsel with your fork to give the distinctive gnocchi look—but you don’t have to.

Sprinkle with generous dusting of flour and freeze if not using immediately.

 Cooking the gnocchi

Bring a wide pan of water to boil, add some salt.

Add a couple of handfuls of gnocchi into the pot, they will sink. When they rise up from the bottom and pop up, they are ready.

You can serve them with sautéed spinach, kale and garlic mixture.

Saute  your kale and spinach with garlic, salt and pepper and add your cooked gnocchi to the frying pan, toss everything, zest and juice of a lemon and a generous pinch of nutritional yeast.

After you serve the gnocchi in your pasta bowls, you can drizzle with a touch of extra virgin olive oil. Buy the best extra virgin olive oil you can afford. Use it sparingly after you have cooked your dishes. That way you can enjoy the smell of the oil too.

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