Skip to content


Sweetpotato Gnocchi With Mascarpone Cheese

Recipe courtesy of Chef Brian Stapleton of Carolina Crossroads, Chapel Hill, NC
Print Recipe


  • 4 medium sweetpotatoes
  • 1 medium russet potato
  • 2 cups all-purpose flour
  • 1 egg, beaten
  • Pinch of cinnamon and nutmeg
  • Salt and pepper to taste
  • 4 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon sugar
  • 1 cup heavy whipping cream
  • 1/2 cup herb, vegetable or chicken stock
  • 4 ounces mascarpone cheese
  • 1 bunch sage, finely chopped


  • Roast sweetpotatoes in center of oven at 300º F, about 1 hour or until tender; peel and keep warm.
  • Place russet potato in boiling water and cook until tender; drain. Peel and coarsely chop.
  • In a rice mill*, rice warm sweetpotatoes and russet potato. Stir in flour, egg, cinnamon, nutmeg, salt and pepper; mix well. Place sweetpotato mixture into pastry bag fitted with ½-inch diameter tip.
  • Bring water to boil in large, open pot.
  • Squeeze pastry tube over boiling water, cutting mixture with kitchen shears at ½-inch intervals. Cook in boiling water until dough floats to the surface. Drain and keep warm. Repeat with remaining dough.
  • To make sauce: In a saucepan, heat shallots, garlic, sugar, cream and stock; add mascarpone and sage. Season with salt and pepper to taste.
  • Combine gnocchi with sauce and serve.
*If ricer is not available, press potatoes through a coarse sieve.
Number of servings (yield): 10