Sweet Potato Gnocchi

This sweet potato gnocchi recipe makes soft, pillowy gnocchi from scratch, finished with pumpkin brown butter and crispy sage. It takes just a few ingredients and about 45 minutes, and it's simpler than it looks.

Roasted, not boiled

Just like Keith's classic Potato Gnocchi, this sweet potato version has become one of my favorites. Keith learned to make homemade gnocchi from an Italian nona he worked with years ago, and to this day, he makes it from memory. For this version, he roasts the sweet potatoes instead of boiling them. Sweet potatoes hold more moisture than regular potatoes. Roasting keeps that extra moisture out of the dough, so the gnocchi stay light instead of turning gummy.

Its subtly sweet, earthy flavor is a natural match for pumpkin brown butter and crispy sage. We love it as much as our hearty Pasta Bolognese. Whether you're planning a cozy weeknight dinner or a holiday meal, this sweet potato gnocchi recipe comes together with simple ingredients and very little fuss.

What you'll need

• Orange-fleshed sweet potatoes: varieties like Garnet or Jewel. They're naturally sweet and roast well without getting too watery.
• An egg plus an extra yolk: use large or extra-large eggs. The extra yolk adds richness and helps bind the dough without the added moisture of a second white.
• All-purpose flour: add it a little at a time, and stop once the dough is soft but workable. Too much makes the gnocchi dense. Keep extra on hand for rolling.
• Salted butter and fresh sage: the base of the sauce. Salted butter adds flavor as it browns, and the sage turns crispy in the pan.
• Canned pumpkin: use pumpkin purée, not pie filling.

👉 see recipe card below for exact quantities

How to make sweet potato gnocchi

Tools you'll need: a potato masher or ricer, and a fork or gnocchi board.

1. Roast and mash. Roast the halved sweet potatoes cut side down at 350°F until tender. Then scoop out the flesh and mash it.
2. Make the dough. Mix in the garlic, Parmesan, salt, egg and yolk. Add the flour a little at a time, and stop once the dough is soft and workable; too much makes dense gnocchi.
3. Roll, cut and shape. Roll the dough into ½-inch ropes and cut them into ½-inch pieces. Roll each piece down a fork or gnocchi board, pressing in with your finger to hollow the center.
4. Boil until they float. Drop the gnocchi into salted boiling water. When they rise to the top, they're done.
5. Brown the butter and sage. Melt the butter with the chopped sage, adjusting the heat so it browns without burning. Lift out the crispy sage and set it aside.
6. Finish and serve. Sauté the gnocchi in the brown butter until lightly browned, then stir in the pumpkin and milk. Top with the crispy sage and a sprinkle of sea salt.

Make ahead and storage

• Make ahead: make the dough up to a day ahead and keep it tightly wrapped in the fridge. Shaped gnocchi can sit in the fridge for a few hours before cooking.
• Store: refrigerate leftover cooked gnocchi in an airtight container for up to 3 days.
• Reheat: warm them in a sauté pan with a little butter or olive oil over medium heat.
• Freeze: freeze uncooked gnocchi in a single layer on a baking sheet. Once they're firm, transfer them to a zip-top bag or airtight container and freeze for up to 2 months. Cook them straight from frozen; don't thaw them first. They'll take a little longer to float.

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