Camote Gnocchi

30 Minutes


My children, Jaime and Rosanna came up with this recipe. They love to make pasta and suggested I try a kamote instead of the usual potato. This is a dish they can make on their won now, with very little supervision. Thank you Jaime and Rosanna, for inspiring me everyday



Adjust Servings
3whole camote, boiled and peeled
1 1/2cup flour
For rosemary garlic oil dressing
2tbsp olive oil
3sprigs rosemary
1/2tsp salt
1tbsp nutritional yeast
3cloves garlic, chopped


Mash the camote well using a fork, or potato masher.
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Combine with the flour. You can add a little water to help the ingredients stick together. The goal is to have a dough with the camote and flour evenly distributed.
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You need to get it a little sticky to combine it so add water as necessary. If it gets too sticky, add a little flour.
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When the consistency is correct, roll the dough out until its about a foot long.
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Cut of sections and roll them into thinner, smaller parts. You want to make the gnocchi the size of a segment of your finger.
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Once the gnocchi are formed and rolled out, take the back of a fork and make an imprint on the gnocchi. This is so that the gnocchi picks up any sauce you will add.
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Lightly dust with a little flour when you are done.
Boil a pot of water. Drop in the gnocchi and cook for 3-5 minutes. You will know they are ready when they float to the top.
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In a pan, turn the heat on the lowest setting and add the olive oil.
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Add in the rosemary, garlic, oil and nutritional yeast. The aim is to infuse the oil with the flavour and not to cook the garlic and rosemary down.
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Simmer for 3 minutes and turn the heat off.
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Toss the gnocchi in the oil and serve.
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