How to Make Sweet Potato Gnocchi (2024)

This Sweet Potato Gnocchi recipe is an autumn-inspired take on gnocchi. Fluffy, tender, and melt in your mouth with a buttery sage and rosemary sauce.

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“No, absolutely not, you’re insane, don’t try to mess with Italian cooking” were the gist of the words I was met with when I pitched the idea of these sweet potato vitamin A bombs to the tulip man. Never mind the fact that he is 0.00% Italian, has never been to Italy, and is by no means an inside-the-box type of cook. So I did what I do best and ignored well-meant advice, and these delicious pillows of autumn awesomeness were the result.

Gnocchi is traditionally a careful combination of potatoes and flour, coming together as melt-in-your-mouth puffs of carbs. But aside from the relative lack in nutritional quality of traditional gnocchi, it’s sweet potato season! And the unfailing blend of sweet potatoes and sage in this Sweet Potato Gnocchi is the decadent autumn meal you didn’t know you were craving.

Sweet Potato Gnocchi Ingredients

In keeping with traditional gnocchi, this Sweet Potato Gnocchi recipe has just 3 main ingredients:

Sweet Potatoes: We’ll microwave these for quick preparation (though this gnocchi is also killer with roasted sweet potato!) For a fun fall variation, try replacing 1 cup of the sweet potato with pumpkin!
Egg: You just need 1 egg to help bind all this pillowy deliciousness.
Flour: The goal with gnocchi is to use as little flour as possible, and to work the dough as little as possible. And while you shouldn’t get stressed out about it, just keep those two guidelines in mind as you make this gnocchi.

What shape should gnocchi be?

Size and shape of the gnocchi are really to your preference! You can leave your gnocchi simple squares (this recipe is hands-on enough!) or you can make the classic ribbed gnocchi shape.

To shape your gnocchi into the classic ribbed shape, slide each gnocchi over the tines of an overturned fork, pushing down with your thumb with confidence and gnocchi making gumption!

How to cook gnocchi

These Sweet Potato Gnocchi are cooked twice! The first cook is in a quick bath of boiling water. You could eat them after this, but I like to take it one step further by sautéing them.

Sautéing your gnocchi gives them a more caramelized flavor and crispy exterior (in short, so tasty). We’ll throw in garlic and herbs (hellooooo rosemary and sage!) for extra flavor, cooking just until the gnocchi begins to brown.

Sarah’s Tip

While I love devouring this gnocchi pasta-style, you can also incorporate it into soup! Try my creamy Gnocchi Soup with these sweet potato gnocchi as a fun twist.

More veggie pastas to try

Asparagus Noodles with Pesto
Zucchini Pasta with Avocado Pesto
Butternut Pasta with Gorgonzola Sauce
Asian Carrot Noodles
Sweet Potato Fettuccine with Gorgonzola Sauce

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Pillowy Sweet Potato Gnocchi

4.76 from 58 votes

By: Sarah Bond

Ingredients

Sweet Potato Gnocchi

▢ 3 cups mashed sweet potato, about 3 potatoes
▢ 1 egg
▢ 1 tsp salt
▢ 1 ½ to 2 cups flour, plus more as needed, 180-240 g

Herby Butter Sauce

▢ 2 Tbsp butter, 28 g
▢ 2 cloves garlic, minced
▢ Handful fresh sage and rosemary
▢ ¼ cup shredded parmesan, 30 g
▢ ¼ cup heavy cream, 60 mL

Instructions

Microwave: Pierce sweet potatoes all over with a fork, then wrap in damp paper towels. Microwave on high for 7 to 10 minutes, until fork-tender. Allow potatoes to cool enough to touch, then cut in half and scoop out the flesh, discarding the skin.
Mash: Measure out 3 cups of the puree and allow it to cool to room temperature. Puree sweet potatoes using either a masher or potato ricer. Transfer to a large bowl and stir in the egg.
Dough: Stir salt into 1 ½ cups of flour. Sprinkle flour mixture over the sweet potato and fold to combine (do not over stir – this will lead to gluey gnocchi). Add more flour as needed until you reach a sticky dough that can be formed into a loose ball (the goal is to use as little flour as possible).
Roll: Transfer dough onto a well-floured surface. Portion dough into fist-sized balls and roll each into 1 inch thick ropes. Cut the ropes into about ½ inch pieces. For the classic gnocchi shape (optional), slide each gnocchi over the tines of an upside down fork using your thumb to press it down the fork*.
Boil: Bring a large pot of water to a boil. Working in batches, drop each gnocchi into the boiling water. When the gnocchi floats to the top it's done (2 to 3 minutes). Remove with a slotted spoon and set on a paper towel.
Saute: Melt butter in a large saucepan over medium heat, then add garlic, sage, rosemary, and gnocchi. Cook until gnocchi is lightly browned, about 5 minutes (you may need to work in batches to cook all the gnocchi).
Serve: Remove pan from heat and transfer all gnocchi back into the pan. Top with parmesan cheese and drizzle with cream, stirring to coat. Bon apetit!

Notes

*At this point you can freeze your sweet potato gnocchi! Freeze in a single layer on a baking sheet, then transfer to an airtight container. Use within 1 month. Cook just like fresh gnocchi, by dropping into a pot of boiling water.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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