Sweet Potato Gnocchi Recipe

Of all the autumn recipes I return to year after year, this homemade Sweet Potato Gnocchi holds a special place in my heart and my kitchen. The first time I made it, I was convinced it would be a complicated, day-long affair. But as the sweet, earthy aroma of baking sweet potatoes filled my home, I knew I was on the right track. My family, who were used to the standard potato gnocchi from the store, were skeptical. “Orange gnocchi?” my youngest asked, poking at the vibrant, uncooked dough. But the moment of truth came at the dinner table. The gnocchi, pan-seared to a perfect golden-brown after a quick boil and tossed in a simple brown butter and sage sauce, were revelatory. They were unbelievably light, tender, and pillowy—like little clouds of autumn comfort. The subtle sweetness of the potato was perfectly balanced by the nutty butter and fragrant sage. Every plate was cleared, and the verdict was unanimous: this was a new family favorite. It’s more than just a recipe; it’s an experience. The process of ricing the warm potato, gently combining the ingredients, and rolling the soft dough is incredibly therapeutic. It’s a dish that transforms a humble vegetable into something elegant and deeply satisfying, proving that the best meals are often born from simple, wholesome ingredients and a little bit of love.

Why You’ll Fall in Love with This Sweet Potato Gnocchi Recipe

Before we dive into the nitty-gritty of making these delightful dumplings, let’s talk about why this recipe deserves a permanent spot in your culinary repertoire. It’s not just about creating a delicious meal; it’s about embracing a cooking process that is both rewarding and surprisingly simple.

• Unbelievably Pillowy and Tender: Forget the dense, gummy gnocchi you might have tried from a package. The combination of baked sweet potato and creamy ricotta cheese creates a dough that is exceptionally light and airy. Each bite melts in your mouth, delivering a texture that is both comforting and luxurious.
• A Symphony of Autumn Flavors: The natural sweetness of the potato is the star of the show. It’s a gentle, earthy sweetness that pairs beautifully with a wide array of sauces. While classic potato gnocchi are a fantastic blank canvas, sweet potato gnocchi bring their own distinct, warm flavor profile that instantly evokes feelings of cozy, fall evenings.
• Surprisingly Simple to Master: The word “homemade gnocchi” can sound intimidating, but this recipe is designed to be approachable for cooks of all skill levels. By following a few key techniques—like baking the potatoes instead of boiling them and being gentle with the dough—you can achieve perfect results on your very first try. The process is straightforward and the payoff is enormous.
• Incredibly Versatile: This is where the fun really begins. While a classic brown butter and sage sauce is a match made in heaven, these gnocchi are a perfect vehicle for countless other flavors. From creamy gorgonzola sauces and vibrant pestos to hearty meat ragùs, you can dress them up or down for any occasion, be it a quick weeknight dinner or an elegant dinner party.
• A Healthier, Flavorful Twist: Sweet potatoes are nutritional powerhouses, packed with vitamins A and C, fiber, and antioxidants. This recipe offers a wonderful way to incorporate more of this superfood into your diet in a fun and delicious way, providing a slightly healthier and more flavorful alternative to traditional potato gnocchi.

The Essential Ingredients for Perfect Gnocchi

The beauty of this recipe lies in its simplicity. You only need a handful of high-quality ingredients to create something truly special. Understanding the role of each component is the first step toward gnocchi mastery.

• Sweet Potatoes: 2 lbs (about 900g), which is typically 2 large sweet potatoes. The best varieties are those with lower moisture content, like Garnet or Jewel. These bake up fluffy and dry, which is crucial for a light gnocchi dough.
• All-Purpose Flour: 1 ½ cups (180g), plus more for dusting. Flour is the binder that brings the dough together. We use just enough to create a workable dough; too much will result in heavy, tough gnocchi.
• Whole Milk Ricotta Cheese: ½ cup (125g). This is our secret weapon for a cloud-like texture. The fat and creaminess of whole milk ricotta add richness and lightness that you simply can’t achieve with flour alone. Be sure to drain any excess whey.
• Large Egg: 1, lightly beaten. The egg acts as an additional binder, adding structure and a bit of richness to the dough, ensuring the gnocchi hold their shape perfectly during cooking.
• Fine Sea Salt: 1 teaspoon. Salt is essential for flavor. It seasons the dough from the inside out and enhances the natural sweetness of the potatoes.
• Freshly Grated Nutmeg: ¼ teaspoon. A classic pairing with both sweet potatoes and creamy sauces, nutmeg adds a subtle warmth and aromatic depth that elevates the entire dish.
• Optional for Serving: Unsalted butter, fresh sage leaves, and grated Parmesan cheese.

Step-by-Step Instructions for Making Sweet Potato Gnocchi

Follow these detailed steps carefully. The key to perfect gnocchi isn’t speed; it’s a gentle touch and an understanding of the process. We’ll break it down into four manageable phases: preparing the potatoes, making the dough, shaping the gnocchi, and finally, cooking them to perfection.

Phase 1: Preparing the Sweet Potatoes

This initial step is the most critical for controlling the moisture content of your dough.

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the sweet potatoes to remove any dirt. Pierce each potato several times with a fork. This allows steam to escape during baking, preventing them from bursting and helping them to dry out.
2. Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 50-60 minutes, or until they are completely tender and easily pierced with a knife. The skins should look slightly wrinkly.
3. Cool and Scoop: Remove the potatoes from the oven and let them cool just enough so you can handle them, about 10-15 minutes. Once cool enough, slice them in half lengthwise. The flesh should be vibrant orange and steaming. Use a spoon to scoop the soft flesh out of the skins and into a large bowl. Discard the skins.

Phase 2: Creating the Light and Airy Dough

The goal here is to combine the ingredients gently and quickly to avoid overworking the dough.

1. Rice the Potatoes: For the absolute best texture, pass the warm sweet potato flesh through a potato ricer or a food mill. This breaks up the potato into fine, fluffy strands without developing starches, which can make the dough gluey. If you don’t have a ricer, you can mash them thoroughly with a potato masher, ensuring there are absolutely no lumps.
2. Spread and Cool: Spread the riced sweet potato out on a large baking sheet or a clean work surface. This allows excess steam to evaporate and helps the potato cool down further. Let it sit for about 10 minutes. A drier, cooler potato base requires less flour, which is the key to light gnocchi.
3. Combine Ingredients: Gather the cooled potato into a mound on your work surface. Create a well in the center. Add the drained ricotta, beaten egg, fine sea salt, and freshly grated nutmeg into the well.
4. Incorporate the Flour: Sprinkle 1 cup of the all-purpose flour evenly over the top of the mound. Using a bench scraper or your hands, gently begin to fold the ingredients together. Work quickly and delicately, folding and pressing just until a shaggy, slightly sticky dough begins to form.
5. Knead Gently: If the dough is overly sticky, add the remaining ½ cup of flour, a little at a time, until the dough is soft, pliable, and just slightly tacky. Knead for no more than 30-60 seconds. The less you work the dough, the more tender your gnocchi will be. The final dough should feel like a soft pillow.

Phase 3: Shaping the Gnocchi Dumplings

This is the fun, hands-on part. Don’t worry about making them all look identical; rustic charm is part of the appeal.

1. Divide the Dough: Lightly flour your work surface. Divide the dough into 4 equal portions.
2. Roll into Ropes: Working with one portion at a time (keep the others covered with a clean kitchen towel to prevent them from drying out), use your palms to gently roll the dough into a long rope, about ¾-inch in diameter.
3. Cut the Gnocchi: Use a bench scraper or a sharp knife to cut the rope into ¾-inch pieces. These are your individual gnocchi.
4. Create the Ridges (Optional but Recommended): The classic ridges on gnocchi aren’t just for looks; they create little pockets that are perfect for catching and holding onto sauce. To create them, you can use a gnocchi board or the back of a fork. Take one piece of gnocchi and, with your thumb, gently push and roll it down the tines of the fork. The gnocchi will curl slightly and be imprinted with ridges on one side and have a small dimple from your thumb on the other.
5. Arrange for Cooking: As you shape each gnocchi, place it on a baking sheet generously dusted with flour or semolina flour. Ensure they are in a single layer and not touching, which will prevent them from sticking together.

Phase 4: Cooking the Gnocchi

You can cook the gnocchi right away, or refrigerate or freeze them for later (see FAQ for details).

1. Boil the Water: Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea.
2. Cook in Batches: Carefully drop the gnocchi into the boiling water, working in 2-3 batches. Do not overcrowd the pot, as this will lower the water temperature and can cause the gnocchi to cook unevenly or clump together.
3. Watch for the Float: The gnocchi will sink to the bottom initially. After 2-3 minutes, they will begin to float to the surface. This is the sign that they are cooked through. Let them bob on the surface for another 30 seconds to ensure the center is cooked.
4. Remove and Drain: Use a slotted spoon or spider strainer to gently lift the cooked gnocchi out of the water and transfer them directly to your prepared sauce or a bowl.
5. The Pro-Move: Pan-Sear for Texture! For an incredible texture contrast, heat a tablespoon of butter or olive oil in a large skillet over medium-high heat. Add the boiled and drained gnocchi in a single layer. Cook for 1-2 minutes per side, until they are golden brown and slightly crispy. This gives them a wonderfully crisp exterior while maintaining their soft, pillowy interior.

Nutrition Facts

• Servings: 6
• Calories per serving (gnocchi only): Approximately 350-400 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and portion sizes used.

Preparation Time

• Prep Time: 40 minutes
• Cook Time: 60 minutes (includes baking the potatoes)
• Total Time: 1 hour 40 minutes

How to Serve Your Sweet Potato Gnocchi

The versatility of these gnocchi is one of their greatest strengths. They are a perfect canvas for a variety of sauces and toppings. Here are some of our favorite ways to serve them:

• Classic Brown Butter and Sage Sauce: This is the ultimate pairing.
  • In a large skillet, melt ½ cup of unsalted butter over medium heat.
  • Add a handful of fresh sage leaves.
  • Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and develops nutty-smelling brown flecks.
  • Immediately toss the cooked, pan-seared gnocchi in the sauce.
  • Finish with a generous grating of Parmesan cheese and a crack of black pepper.
• Creamy and Decadent Sauces: The gnocchi stand up beautifully to richer sauces.
  • Gorgonzola Cream Sauce: Melt gorgonzola cheese into heavy cream with a touch of nutmeg for a sharp, tangy, and utterly delicious sauce. Toasted walnuts are a fantastic addition.
  • Simple Parmesan Cream Sauce: Gently heat heavy cream, a clove of minced garlic, and a generous amount of grated Parmesan cheese until smooth and thickened.
• Bright and Fresh Pestos: For a lighter, herb-forward option.
  • Arugula and Walnut Pesto: The peppery bite of arugula provides a wonderful contrast to the sweet gnocchi.
  • Classic Basil Pesto: A timeless choice that brings a burst of summer freshness to this autumn dish.
• Hearty and Savory Accompaniments:
  • Sausage and Fennel: Sauté crumbled Italian sausage with sliced fennel and garlic, then deglaze with a splash of white wine and toss with the gnocchi.
  • Mushroom Ragù: A deep, earthy mushroom sauce with thyme and a touch of cream complements the gnocchi’s flavor perfectly.
• Simple and Vegetable-Forward:
  • Toss the pan-seared gnocchi with roasted cherry tomatoes, wilted spinach, garlic, and a drizzle of high-quality extra virgin olive oil.

Additional Tips for Gnocchi Perfection

1. Bake, Don’t Boil, the Sweet Potatoes: This is the number one rule for light gnocchi. Boiling potatoes introduces a tremendous amount of water, which you would then have to counteract with excess flour, leading to a dense, heavy final product. Baking dries out the potatoes, concentrating their flavor and creating a fluffy base for your dough.
2. Invest in a Potato Ricer: While a masher can work in a pinch, a potato ricer is a game-changer. It processes the cooked potato into fine, airy particles without overworking the starches. This single tool is the secret to achieving that coveted, melt-in-your-mouth texture.
3. Embrace the “Less is More” Dough Philosophy: Resist the temptation to add too much flour or to knead the dough excessively. The dough should be soft and slightly tacky. Overworking it develops the gluten in the flour, which will make your gnocchi chewy and tough instead of tender and pillowy. Handle it as little as possible.
4. The Freezer is Your Friend: This recipe is perfect for batch-prepping. Once you’ve shaped all your gnocchi, you can freeze them for a quick and impressive future meal. Spread them in a single layer on a floured baking sheet and place them in the freezer until solid (about 1-2 hours). Then, transfer the frozen gnocchi to a freezer-safe bag or container. They can be cooked directly from frozen—just add an extra minute or two to the boiling time.
5. Don’t Skip the Pan-Sear: While boiled gnocchi are delicious, taking the extra step to pan-sear them after boiling elevates the dish to a whole new level. It creates an incredible textural contrast: a crispy, golden-brown exterior giving way to a soft, pillowy interior. It’s a simple step that delivers a restaurant-quality finish.

Frequently Asked Questions (FAQ)

1. Why did my sweet potato gnocchi turn out gummy and dense?
This is the most common gnocchi pitfall and it almost always comes down to two things: moisture and overworking.

• Moisture: If you boiled your potatoes instead of baking them, they absorbed too much water. This forces you to add a lot more flour to compensate, which is the primary cause of dense gnocchi.
• Overworking the Dough: If you kneaded the dough for too long, you developed too much gluten in the flour. Gluten provides structure in bread, but in gnocchi, it creates a tough, chewy texture. The dough should be mixed just until it comes together.

2. Can I make these gnocchi ahead of time?
Absolutely! You have two excellent options.

• Refrigerating: You can shape the gnocchi, place them on a well-floured baking sheet, cover them lightly with plastic wrap, and refrigerate for up to 24 hours before cooking.
• Freezing: For longer storage, freezing is the best method. Follow the flash-freezing instructions in the “Tips” section above. They will keep beautifully in the freezer for up to 2 months.

3. Can I make this recipe vegan or gluten-free?
Yes, this recipe is adaptable!

• For Vegan Gnocchi: Omit the egg. You may need a fraction less flour. For the ricotta, you can use a high-quality, store-bought vegan ricotta (often made from tofu or cashews) or omit it entirely, though the texture will be slightly less creamy.
• For Gluten-Free Gnocchi: Substitute the all-purpose flour with a good quality “cup-for-cup” or “measure-for-measure” gluten-free flour blend that contains xanthan gum. You may need slightly more or less GF flour, so add it gradually until you achieve the right dough consistency.

4. Do I really need a gnocchi board or fork to make the ridges?
No, you don’t! The ridges are traditional and functional (they help sauce cling to the gnocchi), but they are not essential for a delicious result. You can simply leave the gnocchi as little cut “pillows.” They will cook up just as beautifully and taste just as tender. The fork method is an easy and accessible way to create ridges without special equipment.

5. My dough is incredibly sticky, even after adding all the flour. What did I do wrong?
Don’t panic! A very sticky dough is almost always a sign of excess moisture in your sweet potatoes. This can happen if you used a particularly watery variety of sweet potato or if they weren’t baked long enough to dry out. The solution is to add more flour, but do it very sparingly. Add one tablespoon at a time, folding it in gently, just until the dough becomes manageable. Remember, a slightly sticky dough is better than a dry, overworked one. Using a bench scraper can be a huge help in handling sticky dough without adding too much extra flour.