By Mayo Clinic Staff

Dietitian's tip:

Baking sweet potatoes will bring out their natural sweetness, but you can microwave or boil them if you're in a hurry.

Number of servings

Serves 8


  1. 3 medium sweet potatoes, cooked
  2. 3/4 cup all-purpose flour
  3. 1/2 cup whole-wheat flour
  4. 1 egg
  5. 2 tablespoons shredded Gruyere cheese
  6. 1 teaspoon salt
  7. 1/4 teaspoon nutmeg
  8. 2 teaspoons olive oil


Coat a baking sheet with cooking spray. Cut the sweet potatoes in half and scoop out into a medium bowl. Discard the skins. Smash with a potato masher or fork. Add flours, egg, cheese, salt and nutmeg. Mix well. Knead the dough until smooth (dough will be sticky). Set aside.

Boil water in a large saucepan. Divide the dough into 6 equal pieces on a lightly floured surface. Using the palms of your hands, roll the pieces of dough into ropes, keeping them at least an inch thick. Cut the ropes into 1-inch thick pieces, about 8 per rope.

Place the dough pieces into the boiling water and cook until they float, about 2 to 4 minutes. Stir occasionally to prevent dough pieces from sticking together. Remove gnocchi with a slotted spoon or small strainer and place on the baking sheet. Repeat until all gnocchi are cooked.

Heat a large nonstick saute pan on medium-high heat. Add the oil. Saute the gnocchi until they are heated through and are light brown.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 139
  • Total fat 3 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 1 g
  • Cholesterol 26 mg
  • Sodium 297 mg
  • Total carbohydrate 25 g
  • Dietary fiber 3 g
  • Total sugars 2 g
  • Protein 4 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 21, 2016