Sweet Potato Gnocchi

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Pillowy soft homemade Sweet Potato Gnocchi finished with pumpkin brown butter and crispy sage—embrace fall flavors in every bite!

Just like Keith’s famous potato gnocchi, this dish quickly became one of my favorites. He learned to make homemade gnocchi from it from an Italian “Nona” he worked with years ago, and he can create it from memory. This Sweet Potato Gnocchi recipe has a subtly sweet, earthy flavor. Topped with homemade Pumpkin Brown Butter, this cozy recipe is perfect for fall dinners.

Like our Pasta Pomodoro, Linguine alle Vongole, and Pasta Bolognese, this dish ranks as one of our family's favorites. It's made with fresh, all natural ingredients, and is surprisingly easy to make. It's also great for Holiday Meals.

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• Sweet Potato Gnocchi recipe

Ingredients

for the gnocchi

• SWEET POTATOES: Sweet potatoes
• AP FLOUR: All Purpose flour for the dough. Make sure to have extra for kneading
• SALT: kosher salt or sea salt
• EGGS: 1 egg + 1 egg yolk (large or extra large eggs)
• GARLIC: fresh garlic, chopped
• PARMESAN CHEESE: freshly grated Parmesan cheese

for the gnocchi sauce

• BUTTER: salted butter works best for this recipe
• CANNED PUMPKIN: pumpkin puree
• MILK: choose whole milk or heavy cream for a richer sauce, reduced fat milk for a lighter sauce
• SAGE: fresh sage leaves for crispy sage topping

*see recipe card for quantities.

Instructions

1. Preheat oven to 350°F.
2. Roast Sweet Potatoes: cut potatoes in half and place cut side down on baking sheet, brushed with oil. Bake for 20-30 minutes (until potatoes are tender).
3. Remove and Cool: remove from oven and allow to cool enough to be able to handle and scoop potato from skin. Place in large mixing bowl.
4. Mash Potatoes: smash potatoes using a potato masher or potato ricer.
5. Add Cheese and Egg: add garlic, parmesan cheese, 1 teaspoon salt, egg and egg yolk and combine.
6. Add Flour: add flour to mix a little at a time and mix until mixture forms a workable dough.
7. Roll Out Dough: Take a large meatball-sized piece of dough and roll on floured surface into a large rope about ½" diameter. Cut into ½" pieces. Continue until all dough is cut.
8. Make Gnocchi: Using a fork, take each piece of dough and roll the dough down the fork while pressing in with your finger to hollow the inside (you can also use a gnocchi rolling board). Continue until all dough is rolled.
9. Arrange all Gnocchi on a baking sheet. (You can freeze at this point. When frozen, transfer to ziplock bags and store for up to 6 months in the freezer)
10. Cook Gnocchi: Bring a large pot of salted water to a boil and drop pasta into water and cook until gnocchi floats.
11. Plate: Remove from water and place in bowl.
12. Make Pumpkin Brown Butter: In a large sauté pan, melt salted butter over medium heat, being careful to adjust heat as needed to brown butter, not burn. Rough chop sage leaves. Place in butter and cook for 2-3 minutes over low heat.
13. Add Gnocchi and cook until slightly browned about 3 minutes.
14. Add Canned Pumpkin and mix, then add milk and mix until well combined. Add salt to taste.
15. Serve: serve gnocchi in pasta bowls. Top with crispy sage (see recipe below) and sea salt.

Variations

• Traditional: prefer a more traditional gnocchi sauce? Try our Quick Tomato Sauce or Meatless Mushroom Ragù
• Add Meat: add some of our Homemade Meatballs or Grilled Chicken for a heartier, protein packed meal.
• Texture: add toasted pine nuts, slivered almonds, or pomegranate seeds for crunch.

Like this recipe? Try our Gnocchi with Pink Sauce!

Storage

• Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers in a sauté pan with a little butter or olive oil over medium heat.
• Freeze uncooked gnocchi on a baking sheet, then transfer it to an airtight bag or container and freeze for up to 2 months.

FAQ

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