Sweet Potato Gnocchi with Leeks

Sweet Potato Gnocchi with Sauteed LeeksPhoto Credit: Jennifer Jenner

Almost melted leeks provide the perfect base for tender sweet potato dumplings in a dish that fully celebrates autumn. Recognise the photo? This was one of the dishes from our first lunch feast in April.

A wonderful recipe to serve to a large group, simply layer all the elements on a platter and let everyone serve themselves.

Sweet Potato Gnocchi with Leeks
Author: JJ as adapted from Lorraine Jokovic
Prep time:
Cook time:
Total time:
Serves: 8
Tender sweet potato dumplings mingle with almost melted leeks and a slug of good quality olive oil replaces any complicated sauces. Crisp proscuitto and shaved Parmesan add the perfect salty finish.
  • For gnocchi
  • 1 c steamed or roasted sweet potato, mashed
  • 1 c fresh ricotta
  • 1 – 2 c unbleached white flour
  • For leeks
  • 2 large leeks
  • olive oil
  • sea salt and cracked black pepper
  • To serve
  • Crisp prosciutto
  • Shaved Parmesan
  1. Mix together sweet potato and ricotta until smooth. Add in enough flour to form a soft dough, the amount needed will depend on the moisture level of your sweet potato. Set aside to rest as you prepare the leeks.
  2. Slice leeks into thin rounds, rinse to remove grit. Sweat (gently saute) in a large splash of olive oil over low heat until very soft. Remove from heat and season to taste with salt and pepper. Spread half the mixture onto a large platter.
  3. Bring a large pot of water to the boil and add a pinch of salt. Divide gnocchi dough into 4 pieces and roll into long snakes, using a bit of flour as necessary so that it doesn’t stick. Cut into small bite sized pieces.
  4. Drop the gnocchi into the boiling water in batches, they will only take a minute or two to cook. Scoop out as soon as they float to the surface, place on leeks and drizzle with olive oil. Cover first half of cooked gnocchi with remaining leeks, then remaining gnocchi and a bit more oil.
  5. Serve with crisp prosciutto and shaved Parmesan.
– For a colourful variation make half the gnocchi with white potato.[br] [b]Soy-free | Nut-free[/b][br] [b]Vegetarian:[/b] serve without prosciutto[br] [b]Vegan: [/b]serve without prosciutto and Parmesan[br]

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About JJ

JJ is editor and co-founder of Seasonal Sunday Lunch. She is a recipe developer, photographer, stylist, marketing consultant, freelance writer and creator of the popular food blog 84th & 3rd. JJ believes food should be fun, healthy does not mean boring and if all else fails pie makes everything better. You can also find her on Twitter, Facebook, Google+, Pinterest and Instagram.


  1. The thing I love about this dish is the vegetable/gnocchi ratio — I love how you’ve piled the veg on there.

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