• 2 sweet potatoes (600-650 g)
  • 1 egg
  • 200-300 g all-purpose flour + extra for rolling
  • salt
  • pepper
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 2 cloves of garlic, finely chopped
  • ½ teaspoon chili flakes
  • 2 tablespoons parsley, finely chopped


  1. Pierce the sweet potatoes with a fork and boil them for 15 minutes.
  2. Carefully cut them in half and let them cool. Remove the flesh with a spoon and place them in a bowl.
  3. Mash the sweet potato with a fork.
  4. In the bowl, add the egg, the flour (the amount depends on how much moisture the sweet potato will release), salt and pepper. Mix until you create a dough that doesn’t stick to your hands.
  5. In the meantime, place a pot full of salted water over high heat and bring to a boil.
  6. Use a spatula to transfer mixture to a pastry bag without overfilling it.
  7. Dust the kitchen counter or any surface with flour. Using the pastry bag, make strings of dough. Repeat the process so that you have multiple strings on your counter. Using a knife cut 1 cm stripes creating small dough rectangles. Press each gnocchi’s surface with a fork.
  8. In a deep bowl, add ice water to be used later.
  9. Lower heat. When the water simmers, add the gnocchi. When they come up to the surface, fish them with a spaghetti spoon and transfer them to the bowl with the ice water.
  10. When finished, remove the gnocchi again with the spaghetti spoon. Drain and wipe with a paper towel.
  11. In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Sauté the gnocchi for 2-3 minutes until slightly golden.
  12. Add the butter, garlic, chili flake and mix using a wooden spoon.
  13. Sauté for 1 more minute and serve along with a glass of the fine rose wine Rodampelo 2018 of “Oenou Yi – Ktima Vassiliades”.