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Home » Recipes » Pasta

Sweet Potato Gnocchi

Modified: Nov 17, 2024 · Published: Oct 25, 2016 by Jackie · This post may contain affiliate links · 6 Comments

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Jump to Recipe·Print Recipe·5 from 1 review
sweet potato gnocchi on ivory plate garnished with sage + fork

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

sweet potato gnocchi on ivory plate garnished with sage + fork

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.

Jump to:
  • Ingredients
  • Featured review
  • Instructions
  • 🔪Top tip
  • Variations
  • Storage
  • FAQ
  • Related recipes
  • Sweet Potato Gnocchi recipe

Ingredients

ingredients for sweet potato gnocchi on wooden table

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.

Featured review

❝ Making gnocchi from scratch made me feel like an advanced cook – and I am not! Very easy to make and the end-result was delicious. ❞
⭐️⭐️⭐️⭐️⭐️

Homemade Sweet Potato Gnocchi Served

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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.

🔪Top tip

To make crispy sage: rough chop sage leaves. Place in butter and cook for 2-3 minutes over low heat.

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!

orange gnocchi on ceramic plate, half eaten, with fork

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

What is sweet potato gnocchi?

Sweet potato gnocchi is a variation of traditional gnocchi made with mashed sweet potatoes, giving it a slightly sweet flavor and soft texture.

What sauce goes best with sweet potato gnocchi?

We love Pumpkin Brown Butter and crispy sage, but you can also try our Quick Tomato Sauce for a more traditional flavor.

Why is my sweet potato gnocchi dough sticky?

If your dough is too sticky, add a bit more flour gradually until it’s soft but no longer clinging to your hands. Be careful not to overwork the dough.

What is the best flour to use for sweet potato gnocchi?

All-purpose flour is most commonly used, but you can also use whole wheat flour or gluten-free flour blends for a different texture.

Can sweet potato gnocchi be made gluten-free?

Yes, you can make gluten-free sweet potato gnocchi by substituting all-purpose flour with a gluten-free flour blend or almond flour.

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🍅 Making this recipe?

  • Please feel free to reach out with questions. We're happy to help.
  • If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Print
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sweet potato gnocchi on ceramic plate with fork

Sweet Potato Gnocchi recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pillowy soft homemade sweet potato gnocchi finished with pumpkin brown butter and crispy sage—embrace fall flavors in every bite!

  • Total Time: 45 mins
  • Yield: 4 portions 1x

Ingredients

Scale

For the Gnocchi:

  • 3 sweet potatoes
  • 2 C flour, plus extra for kneading
  • 2 tsp salt
  • 1 egg and 1 egg yolk
  • ½ tsp chopped garlic
  • ¼ C parmesan cheese

For the sauce:

  • 6 Tbsp salted butter
  • ½ C canned pumpkin
  • ½ C milk or cream
  • 5-6 sage leaves

Instructions

  1. Preheat oven to 350°F. Cut potatoes in half and place cut side down on baking sheet brushed with oil and bake for 20-30 minutes until potatoes are tender.
  2. Remove from oven and allow to cool enough to be able to handle and scoop potato from skin and place in large mixing bowl.
  3. Smash potatoes using a potato masher.
  4. Add garlic, parm cheese, 1 teaspoon salt and egg and yolk and combine.
  5. Add flour to mix a little at a time and mix until mixture forms a workable dough.
  6. 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.
  7. Using a fork or a gnocchi rolling board, take each piece of dough and roll the dough down the fork while pressing in with your finger to hollow the inside.
  8. Continue until all dough is rolled.
  9. Arrange all gnocchi on a baking sheets (You can freeze at this point and when frozen, transfer to ziplock bags and store for up to 6 months in the freezer)
  10. Bring a large pot of salted water to a boil and drop pasta into water and cook until gnocchi floats.
  11. Remove from water and place in bowl.

To make sauce:

  1. In a large sauté pan, melt butter over medium heat until melted, being careful to adjust heat as needed to brown butter, not burn.
  2. Rough chop sage leaves. Place in butter and cook for 2-3 minutes over low heat.
  3. Add gnocchi and cook until slightly browned about 3 minutes.
  4. Add pumpkin and mix, then add milk and mix until well combined, add salt to taste (approx 1 tsp).
  • Author: Superman Cooks
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Entrée
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 ½ C
  • Calories: 546
  • Sugar: 7.1 g
  • Sodium: 1471 mg
  • Fat: 22.1 g
  • Carbohydrates: 72.7 g
  • Protein: 14.2 g
  • Cholesterol: 144 mg

Did you make this recipe?

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Comments

  1. Kali says

    October 26, 2016 at 3:52 am

    Looks so tasty! Have to try this:-) Kali, http://www.idimin.berlin/

    Reply
    • Jackie says

      October 26, 2016 at 8:13 am

      thanks so much Kali!! Yay!!

      Reply
  2. Angelica says

    October 27, 2016 at 6:13 pm

    Making gnocchi from scratch made me feel like an advanced cook – and I am not! Very easy to make and the end-result was delicious. The wine pairing was incredible, with the acidity and crispiness of the wine brightening up the flavors of the dish.

    Reply
    • Jackie says

      October 31, 2016 at 7:32 am

      Thanks Angelica! We are thrilled that you liked it!!

      Reply
  3. Matt @ RoughEats says

    October 28, 2016 at 2:52 pm

    Ooh, I love gnocchi. Never had sweet potato gnocchi before, I think I will have to give it a go!

    Reply
    • Jackie says

      October 31, 2016 at 7:31 am

      thanks Matt! This is a good one, we promise!!

      Reply

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