Sweet Potato Gnocchi

Just like Keith's classic Potato Gnocchi, this sweet potato version has become one of my absolute favorites. Keith learned to make homemade gnocchi from an Italian nona he worked with years ago, and to this day, he can create it from memory. This Sweet Potato Gnocchi has a subtly sweet, earthy flavor that pairs beautifully with our homemade Pumpkin Brown Butter and crispy sage.

We love this dish just as much as our Pasta Pomodoro, Linguine alle Vongole, and our hearty Pasta Bolognese. It's made with fresh, simple ingredients and is surprisingly easy to make at home. Whether you're planning a cozy weeknight dinner or a fall-inspired holiday meal, this sweet potato gnocchi recipe delivers restaurant-quality flavors with very little fuss.

Ingredients

for the gnocchi:

• SWEET POTATOES: medium-sized orange-fleshed sweet potatoes (like Garnet or Jewel). Roasting them brings out their natural sweetness
• 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 pumpkin brown butter sauce:

• BUTTER: salted butter works best for added flavor
• CANNED PUMPKIN: use pumpkin purée (not pie filling)
• MILK: whole milk or heavy cream for a rich sauce, reduced fat milk for a lighter option
• SAGE: fresh sage leaves for the crispy, topping

*see recipe card for quantities.

Instructions

1. Preheat oven to 350°F.
2. Roast the sweet potatoes: cut them in half and place cut-side down on a lightly oiled baking sheet. Bake for 20-30 minutes, until tender.
3. Cool and scoop: let the potatoes cool enough to handle, then scoop out the flesh into a large mixing bow.
4. Mash the potatoes: using a masher or potato ricer.
5. Mix in flavor: add chopped garlic, Parmesan cheese, salt, egg, and egg yolk. Stir to combine.
6. Add the flour: slowly mix in flour a little at a time until a workable dough forms.
7. Roll the dough: Break off a large meatball-sized portion and roll it on a floured surface into a rope about ½" thick. Cut into ½" pieces.
8. Shape the gnocchi: roll each piece gently down the back of a fork (or use a gnocchi rolling board) to create ridges and a hollow center.
9. Prep for cooking: place shaped gnocchi on a baking sheet (to freeze, place tray in freezer. Once frozen, transfer gnocchi to zip-top bags and store for up to 6 months).
10. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocci and cook until they float.
11. Start the sauce: in a large sauté pan, melt butter over medium heat. Roughly chop sage leaves and add them to the butter. Cook for 2-3 minutes, adjusting heat as needed to brown (not burn) the butter.
12. Combine and finish: add the cooked gnocchi to the pan and sauté for about 3 minutes, until lightly browned. Stir in canned pumpkin, then add milk and mix until well combined. Season with salt to taste.
13. Serve: plat the gnocci in pasta bowls. Top with crispy sage and a sprinkle of sea salt.

Substitutions and Variations

• Try a different sauce: swap pumpkin butter for Quick Tomato Sauce or Mushroom Ragù.
• Add protein: top with Homemade Meatballs or Grilled Chicken
• Add crunch: sprinkle with toasted pine nuts, slivered almonds, or pomegranate seeds
• Make it dairy-free: use plant-based milk, butter, and skip the Parmesan.
• Make it gluten-free: substitute a 1:1 gluten-free flour blend