Recipe courtesy of F. Scott's Restaurant and Jazz Bar

Sweet Potato Gnocchi

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 30 min
  • Cook: 1 hr 5 min
  • Yield: 4 to 6 servings
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4 sweet potatoes

4 Idaho potatoes

3 eggs

2 1/2 cups all-purpose flour (plus more for rolling out gnocchi)

2 tablespoons salt

1 teaspoon ground black pepper


Olive oil, for sauteeing

2 pounds pork butt, recipe follows

2 cups gnocchi, blanched

1 cup pearl onions, blanched and peeled

2 red bell peppers, roasted, peeled and julienned

2 cups braise liquid reduction, recipe follows

1 to 2 teaspoons orange zest

Salt and pepper

1 cup whole almonds, toasted

2 tablespoons chopped parsley leaves


2 pounds diced pork shoulder

2 tablespoons salt

1 tablespoon ground black pepper

1/2 cup all-purpose flour, to dust pork

1 stalk celery, chopped

1 orange, chopped

1 carrot, peeled and chopped

1 onion, peeled and chopped

1 1/2 quarts chicken stock

2 sprigs fresh rosemary


  1. Preheat the oven to 350 degrees F.
  2. Roast the sweet potatoes until tender, approximately 20 to 30 minutes. Set aside to cool.
  3. Boil the Idaho potatoes until a knife pierces them easily.
  4. After all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not overmix.
  5. To test, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water. When it floats, remove, taste, and adjust seasoning.
  6. Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float. Drain.
  7. Heat a saute pan over medium-high heat. Add 1 to 2 tablespoons olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden. Add remaining ingredients (except almonds and parsley) and reduce the liquid by 1/2. Finish with almonds and garnish with chopped parsley.


  1. Preheat the oven to 350 degrees F.
  2. Start with the pork shoulder, season with salt, pepper and dust with flour. In an extremely hot pan, sear the pork in oil until very brown on all sides. Add celery, chopped orange and vegetables. Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils. Cover the pan with aluminum foil and place in the oven for 1 hour. Remove pork, strain liquid and boil down to 1/2 the amount. Reserve the pork and the reduced braising liquid separately.