Easy Sweet Potato Gnocchi recipe for pillowy homemade gnocchi finished in an aromatic buttery sauce, ready in less than an hour.
This sweet potato version of the classic gnocchi, is a super easy and tasty Pasta Dinner made in less than an hour. For more sweet potato versions of classic recipes, check out our Sweet Potato Biscuits and Sweet Potatoes au Gratin!
Why You’ll Love This Sweet Potato Gnocchi?
- An impressive homemade dish made with simple ingredients, perfect for bringing a restaurant-worthy meal to your kitchen.
- Rich, nutty brown butter with garlic and fresh sage creates a delicious savory sauce that complements the sweetness of the gnocchi.
Sabrina’s Sweet Potato Gnocchi Recipe
Delicious Sweet Potato Gnocchi comes together with just a handful of ingredients, and is ready in less time than it takes to bake a potato. Its comforting and pillowy texture makes for a truly wonderful dish. Make your meal fully vegetarian by serving some Balsamic Brussels Sprouts, Roasted Broccoli, or garlicky Sautéed Mushrooms. If you prefer to add a protein to your dinner, check out Chicken Piccata or Tuscan Chicken. Additionally, if you want some extra guidance, read my Tips and Tricks section for the best results.
Recipe Card
Ingredients
Sweet Potato Gnocchi:
- 2 tablespoons kosher salt , for boiling the potatoes
- 3 pounds sweet potatoes , peeled and cut into 2″ chunks
- 2 1/2 cups flour , more if needed
- 1 large egg yolk
- 1 tablespoon semolina flour
- 1/2 teaspoon white pepper
- 1/8 teaspoon nutmeg
To Finish:
- 1/2 cup unsalted butter
- 3 cloves minced garlic
- 1 tablespoon fresh sage , minced
Instructions
- Add the sweet potatoes to a large pot of salted water and bring to a boil.
- Cook for 13-15 minutes, until just fork tender.
- Remove the sweet potatoes, allow them to cool and dry.
- Put through a potato ricer into a large bowl.
- Add in the flour, egg yolk, semolina flour, white pepper and nutmeg.
- Form into a ball of dough, well mixed, but do not over mix.
- Cut the dough into 4 even parts, then roll each piece into a 1/2″ thick log.
- Cut in 1/2″ lengths.
- Bring a fresh pot of salted water to a boil, and add the gnocchi in small batches.
- Cook for 3-5 minutes until the gnocchi float to the top.
- Remove from the pot, let dry on a baking sheet.
To Finish:
- Add the butter to a large skillet on medium heat until the butter melts.
- Reduce heat to medium-low and cook until the butter browns and becomes fragrant.
- Add in the garlic and sage, stir well.
- Add in the sweet potato gnocchi, stir to combine.
- Stir well and spoon over the buttery sauce.
- Serve immediately.
Nutrition
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Chef’s Note
Make sure the sweet potatoes have had time to cool and dry to release excess moisture before putting them through the ricer. Spread them out in a single layer on a baking sheet, allowing the steam to escape rather than trapping it in a bowl. Too much moisture can make the dough sticky which would require more flour, leaving you with a denser pasta.
Table of contents
Can this be made ahead of time?
One of the best things about these is that you can make a big batch and freeze some for later. Once you’ve prepared and shaped the dough, spread the uncooked gnocchi on a baking sheet in a single layer, and freeze for at least an hour. Then transfer to a freezer safe bag, and they will keep for up to 3 months. When you are ready to serve, boil without thawing, and add a couple minutes as needed to the cook time.
How to Store
- Store: Cool to room temperature, and store in an airtight container, refrigerated for up to 4 days.
- Reheat: Reheat your leftovers on the stove stirring in a skillet until they are heated through. For frozen, if they don’t have sauce boil them in water like normal, otherwise heat on the stove after you thaw them.
- Freeze: This is best frozen without the sauce, but either way freeze them for an hour on a baking tray lined with parchment. Transfer the frozen pasta to a sealed container and freeze for up to 3 months.
Tips and Tricks
- Use just enough flour: Sweet potatoes vary in moisture content, so you may need to add a bit more flour than called for in the recipe. Add any extra flour 1 tablespoon at a time, until the dough is manageable and holds together. Be aware that too much flour can make the gnocchi heavy and chewy.
- Handle the dough gentle: Mix the ingredients just until they come together, then roll the dough into ½ inch logs without excessive kneading. Over working the dough develops gluten, which can make the gnocchi tough rather than soft and tender.
- Watch the brown butter carefully: Once the butter melts, keep an eye on it as the milk solids begin turning golden brown. You’ll want to smell a nutty aroma before adding the garlic and sage.
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