Sweet Potato & Teff Gnocchi

Serves 4
Prep time: 25 mins
Cook time: 8-10 mins


2-3  sweet potatoes
1 cup Outback Harvest Ivory Teff Flour
1 cup gluten free flour (we used Well and Good)
1 egg, whisked
1 tsp Himalayan salt
2 tbs butter
2 cloves garlic, finely sliced
2 tbs parsley chopped
2 tbs grated fresh parmesan
S + P to serve



  1. In a 180deg preheated oven, spike your sweet potatoes with a knife and roast for 45mins to an hour until soft and cooked inside.
  2. Once cooked, leave to cool completely, then remove skins, discard and mash flesh. We need 2 cups of mashed potato, reserve any more for later.
  3. In a stand mixer with a whisk attachment add your potato mash, flours and egg.
  4. Mix until well combined and a dough forms that is not sticky to the touch, add more flour if needed to achieve the right texture, it should be “tacky” to the touch
  5. On a floured bench, divide dough into 6 balls, then roll each ball out into thin, long logs about 2 cm thick.
  6. Cut logs into small pillow shapes and place on a floured tray ensuring none touch, use as many trays as you need.
  7. 7.     In rapidly boiling salted water, drop in your pillows and once they float to the top remove with a slotted spoon onto a lined baking tray, again keeping separate as to not let them stick.
  8. In a large pan on medium to high heat, add your butter and fry off your gnocchi until nicely golden.
  9. Toss in your garlic and brown slightly.
  10. Serve with fresh parsley, Parmesan, a fresh crack of pepper and some salt.