Vegan sweet potato gnocchi

I fondly remember making gnocchi when I was little with my mum. I remember starting off with just rolling the gnocchi for her into logs, then as I got older I learnt how to cut and curl them as well. It wasn’t until this year though that I started making them entirely by myself- I never really understood how to get the ratio of potatoes to flour right as mum would always make enough for about 20 people!

I’m using sweet potatoes in this recipe and I’m not using eggs. Without eggs gnocchi are softer and a bit more delicate to work with; with eggs they’re firmer and hold their shape better when they cook but are also heavier. I’ve opted for the no-eggs option so that more people can use this recipe. These gnocchi go well with a meat sauce as well as with a simple tomato and herb sauce. You could also make these using purple sweet potatoes- the colour is quite dramatic!

Sweet potato gnocchi

The trick with gnocchi is to let the potatoes cool completely down after you’ve passed them through a potato ricer. When they’re cool they take less flour so they’ll be lighter to eat. You also need to keep flouring them as you go so that they don’t stick together.

Serves 4


1.5kg sweet potatoes

650g ’00’ flour, plus extra for rolling out the gnocchi

1 teaspoon salt


1. Place the sweet potatoes in a large saucepan and cover them with water. Bring to the boil, covered, then slightly remove the lid and allow to boil until tender. (Alternatively, you could cook the potatoes in the microwave- I’m told it takes about 6 minutes or so).

2. Once cooked, drain out the water and return the potatoes to the pan and cover with a lid. It’s important to keep them hot as it’ll make it easier to peel them. One by one, take a potato out of the pan and peel off the skin using a knife.

3. Place the peeled potato into a potato ricer and push it through.


4. Repeat with the remaining peeled potatoes.

5. Add the salt and mix through using a fork. Now let the mixture cool completely down.


6. Once the potatoes are cool, add the flour and mix it evenly through (I used a fork in the beginning and then kneaded it with my hands). You may need a little more or a little less flour than the quantity I have given, depending on how moist the potatoes are. Sweet potatoes are a lot softer than normal potatoes so I found that I needed a lot more flour than expected. You want the dough to be somewhat firm but not too hard, otherwise the gnocchi will be far too heavy.


7. Take a handful of the dough and place it on a floured board. Using both hands, roll the dough out into a log shape, then sprinkle it with a little flour.


8. Repeat the process with the remainder of the dough, ensuring that you keep adding flour to the board and that you sprinkle each log with flour so that it doesn’t become sticky.

9. Using a sharp knife, cut each log into small pieces, about 1 inch long.


10. Then flour a gnocchi board and 2 trays.


11. One by one, roll each piece of dough up the gnocchi board and let them fall onto the floured trays. If you don’t have a gnocchi board, you could do this using a fork.


The aim is to get a pattern on one side and a small cavity on the other side (as below). The cavity helps the gnocchi hold more sauce and doing this step also makes them look prettier!


12. Once you’ve curled all of the gnocchi, sprinkle them all with a little more flour.


13. Cook the gnocchi immediately in a large saucepan filled with salted boiling water. You’ll need to cook them in a few batches. Once they float to the surface they’re cooked; remove them from the boiling water using a slotted spoon. Place them in bowls and coat with a sauce of your choice, then serve immediately.


*If you’d like to use this recipe, please reference this blog- thank you!


Fresh pasta

Making your own pasta is a lot easier than you may think; all you need is a manual pasta machine, flour, eggs and a little salt and away you go. A good manual pasta machine costs around $100 and is a worthy investment. Mum’s had her Imperia machine for 40 years now and it’s never let her down. It’s obviously going to make life easier than trying to make pasta with a rolling pin and it also provides a great workout for your arm muscles!

Imperia pasta machine

Why bother making fresh pasta? Well, it’s silky smooth, melts in your mouth and it’s rather cheap to make. It’s perfect for special occasions or if you simply want to try something new on the weekend. It’s easy to make by yourself or you can get your family or friends involved too. Sure dry pasta is great for everyday use but there’s something special about making fresh pasta and seeing how much everyone enjoys it- I think the effort is well worth it.

This recipe can be used to make pasta sheets for lasagna, ravioli or you can go one step further and pass it through the fettuccine or spaghetti cutting section of the machine. My rule of thumb for fresh pasta is to use 1 large free-range egg for every 100 grams of flour, in addition to a ¼ teaspoon or so of salt. You’ll then need a bit more flour for machining the pasta. This quantity is then multiplied depending on how many people you’re cooking for. Speaking from experience, if you’re cooking for a large number of people and wanted to multiply this recipe by 10 for example, I would highly recommend making it in 2 lots as it’ll be a lot easier to combine and knead the dough in smaller quantities.

Make sure that the work surface used is at a comfortable height for yourself as you’ll be machining for a while so you don’t want to strain any muscles. I find kitchen benches too high in general so I clamp our machine to our wooden kitchen table. Also, cover your work area with a clean tablecloth- it’ll make cleaning up so much easier at the end as you’re going to have flour everywhere!

I’m going to do my best now to describe the method using photo’s to help me. I’ll be honest and say that it took me a few go’s under mum’s guidance to understand how pasta should look and feel as you’re machining it but I’m now confident enough to make it on my own. I’ll try explain the method as best as I can but if you have any questions please comment below and I’ll try to help out.


This quantity makes about 500 grams or so of pasta.


400g ’00’ flour, plus extra for machining the dough

4 large free-range eggs

1 teaspoon salt


1. Add the flour to a large bowl and then stir in the salt.

2. Make a well in the centre and add the eggs in.

3. Using a fork, beat the eggs and then start mixing them through the flour. IMG_7252

4. Then using your hands (make sure they’re clean!) start combining the mixture into a ball.IMG_7253

5. Once you’ve formed a ball, start kneading the dough. You will need to knead it for a little while to increase the strength of the gluten in the flour and will know when it’s ready as you’ll have a nice smooth ball of dough.IMG_7254

6. When it’s done, wrap it tightly in cling wrap and refrigerate for an hour.

7. After an hour, remove the dough from the cling wrap and cut it into 8 even-sized pieces. Lightly flour your work  surface.


8. Starting with one of the pieces, roughly form it into a rectangular shape in your hands. Then place it on your work surface, flour it on both sides and then try flattening it out as much as possible with the palm of your hand. This is done to enable it to fit through the rollers in the machine.IMG_7260

9. Have your machine set on the widest setting (the width is adjusted by a knob on the side of the machine- turning it towards you increment by increment decreases the space between the rollers- see photo below).IMG_7206

10. Pass the piece of dough through the machine.IMG_7262

11. Then lightly flour the dough again, fold the dough in half and pass it through again. IMG_7265

12. Continue doing this until the sheet appears smooth. You’ll often find that an air bubble will form and will pop on the last time before it’s ready. Once the sheet is done, place it to the side and lightly flour it.IMG_7268

13. Take the next piece of dough and repeat the above process. Do this for all 8 pieces of dough.

14. Once you’ve got 8 small smooth sheets ready, turn the knob on your machine to the next increment which is slightly narrower.


15. Repeat the above process of lightly flouring each sheet, folding it in half and passing it through the machine until it looks smooth and you hear that popping sound. You probably won’t have to pass each sheet through as many times as the first setting though from now on.

16. Once you’ve passed through all the sheets on the second setting, move down to the third and repeat the process again. Continue this all the way through to the narrowest setting of the machine. Ensure that you’re lightly flouring the pasta whenever it feels sticky as you don’t want it to stick to the rollers in the machine (a pasta machine is never washed; it is merely dusted with a small brush that comes with the machine- if you washed it the rollers would lose their smoothness).


17. By the end you should have 8 long, silky smooth sheets of pasta. These can now be used for lasagna or ravioli. If you want to make fettuccine or spaghetti, simply pass the sheets through the cutters on the machine.


*If you’d like to use this recipe, please reference this blog- thank you!

Tomato and herb sauce

I love this sauce for its simplicity and versatility. It’s great not only on pasta but I also use it on pizza bases, on top of stuffed eggplants or meatballs.

Always buy good quality canned tomatoes- I use a brand called ‘Carmelina’. They taste great and make me wonder why we spent all that time when we were young making sauce in the backyard (which FYI takes all day long and makes an epic mess- I don’t miss sauce day one bit) when these are so cheap and much more consistent in quality.

Anyway, these tomatoes are whole so you need to pass them through a food mill, along with the sauce that’s in the can. This handy device not only crushes the tomatoes but it also catches all the seeds.

This sauce naturally starts off with onion and garlic cooked in olive oil. As some people don’t like eating either of the two, I decided to chop them up into large pieces and then scoop them out at the end. This way you get the flavour but don’t have to eat bits of garlic and onion if you don’t like it. It’s not conventional but I don’t think it compromises the flavour much so why not? Naturally if they’re not a problem for you then crush the garlic and finely dice the onion and keep them in the sauce.

The herbs are really what make this sauce- I use dried oregano all year round and fresh basil in the summertime. If you have basil in the garden you can dry it out towards the end of summer so that you have some for the winter- before the plants start to flower pull them out and hang them upside down in a cool, dry space. Once they’ve dried out pull the leaves off (discard the branches) and store them in an airtight jar in the pantry.

Tomato and herb sauce


2 x 400 gram cans of peeled tomatoes

1 small onion, cut into 4 wedges

1 large clove garlic, cut into thirds

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil or about 1 dozen fresh basil leaves

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon sugar

Freshly ground black pepper


1. Heat the oil in a saucepan over medium heat and add the onion. After about one minute add the garlic and saute them for a few minutes, stirring often, taking care not to burn the garlic.

2. Attach the food mill to the saucepan and pass through the tomatoes with all the sauce that’s in the cans. Add the herbs, salt, sugar and a generous amount of freshly ground black pepper.

3. Allow the sauce to come to the boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. (If you don’t have a good saucepan it’s a good idea to invest in a simmer mat- place it over the gas and then sit your pan on top of it- they help diffuse the heat and are perfect for anything which requires a long period of simmering).

4. Using a large slotted spoon, fish out the garlic and onion pieces and discard. If you’re not going to use the sauce immediately, pour it into small containers and store it in the fridge (use it within a few days) or freeze it.