Easy sweet potato gnocchi

Gnocchi is perfect for those weeks when you want to get out of a pasta rut but you need quick easy kids meals.

This recipe makes enough for up to 6 toddler portions (depending on how greedy they are!), it freezes brilliantly and cooks from frozen in minutes, so make a big batch and it's ready to go when you need proper food fast.


500g sweet potatoes cut into quarters (or large chunks if it's huge) 

1 medium egg

120g strong white bread flour

A glug of olive oil


Coat the sweet potatoes in oil and roast them in the oven at 190 degrees for about half an hour or until soft and squishable.

Remove from oven and leave to cool for ten minutes or so until you can just handle them. Peel skins and put through a ricer or mash until really smooth.

Tip the mixture onto a well floured work surface and sprinkle the flour on top. Start to work it together, slowly adding the egg, until it forms a dough. It should be soft and gooey but not so moist that it sticks to your hands. Add more flour if needed. Knead for a couple of minutes. 


Split into 4 and roll each ball into a sausage about 3 cm wide. Using a sharp knife cut  into 3cm portions, press a fork or your thumb into each one for decoration (or don't...it makes no difference and toddlers don't tend to mind.)

NB - this will make quite chunky gnocchi- perfect for toddlers who are still using their hands, or need a bigger target to aim their fork at. If you'd prefer something more dainty, cut a little smaller.

FREEZING: lightly flour a baking tray and lay out gnocchi. Pop in the freezer and once frozen, separate into individual portions in freezer bags. 

COOK: Lower the gnocchi into boiling water and turn it down to a simmer. Watch carefully; once a gnocchi floats to the top of the pan it's cooked, so fish it out with a slotted spoon. It will take around three minutes. If cooking from frozen it will take a few minutes longer.

Serve with a dollop of pesto or a simple tomato sauce. The one below includes broad beans and spinach.