Sweet Potato Gnocchi

Sweet Potato Gnocchi is one of my favorite ways to enjoy homemade pasta with a naturally sweet and earthy twist. Soft, pillowy, and golden when pan-fried, these gnocchi are simple to make and incredibly satisfying. Whether I toss them in browned butter and sage or coat them in a creamy sauce, they always bring a comforting, restaurant-quality touch to my dinner table.

Why You’ll Love This Recipe

I love how this recipe transforms just a few ingredients into something so special. The sweet potatoes give the gnocchi a beautiful color and a subtle sweetness that pairs perfectly with savory sauces. They’re lighter than regular potato gnocchi and slightly chewy in the best way. I also like how customizable they are—I can dress them up or down depending on my mood or what’s in my fridge. And making them from scratch is surprisingly fun and relaxing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes

• All-purpose flour (plus more for dusting)

• Egg

• Salt

• Nutmeg (optional, for a warm hint)

• Butter or olive oil (for cooking)

• Fresh sage or herbs (optional, for finishing)

directions

1. I start by baking or microwaving the sweet potatoes until they’re soft, then let them cool slightly and scoop out the flesh.

2. I mash the sweet potatoes until smooth, then mix in the egg, salt, and a pinch of nutmeg.

3. I gradually add flour, kneading lightly until a soft, slightly sticky dough forms. I avoid overworking it to keep the gnocchi tender.

4. I divide the dough into pieces and roll each into long ropes on a floured surface, then cut them into small bite-sized pillows.

5. I optionally press each piece with a fork for ridges or leave them plain.

6. I bring a pot of salted water to a boil and cook the gnocchi in batches. When they float to the top, I let them cook another minute, then remove them with a slotted spoon.

7. To finish, I sauté the cooked gnocchi in butter or olive oil until golden and slightly crispy on the outside. I often add fresh sage or garlic at this point for extra flavor.

Servings and timing

This recipe makes about 4 servings.

Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

I sometimes use a gluten-free flour blend to make them gluten-free. When I want to amp up the flavor, I add a little Parmesan or ricotta to the dough. For a fall-inspired twist, I serve them with a maple butter sauce or toasted pecans. If I want a richer meal, I toss them in a creamy gorgonzola or Alfredo sauce. And if I’m in the mood for something lighter, I go with a lemon-basil olive oil drizzle.

storage/reheating

I store uncooked gnocchi on a floured baking sheet in the fridge for up to a day or freeze them in a single layer before transferring to a bag for longer storage. Cooked gnocchi keep well in the fridge for up to 3 days. To reheat, I sauté them in a pan until warmed through and crispy again. I don’t recommend microwaving them, as they can get mushy.

FAQs

Can I use canned sweet potato?

Yes, I’ve used canned sweet potato purée in a pinch, but I make sure it’s thick and not too watery before mixing it in.

Why is my dough too sticky?

It might be too wet—sweet potatoes vary in moisture. I add more flour a little at a time until the dough is workable but still soft.

Can I freeze sweet potato gnocchi?

Yes, I freeze them uncooked on a tray, then transfer to a bag. They go straight from freezer to boiling water when I’m ready to cook.

Do I have to boil the gnocchi before pan-frying?

Boiling helps set their texture, but if I want crispier gnocchi, I skip boiling and pan-fry raw ones over medium-low heat until cooked through.

What sauces go best with sweet potato gnocchi?

I like sage brown butter, pesto, creamy mushroom sauce, or even a spicy tomato sauce—each brings out a different side of the sweet potato.

Conclusion

Sweet Potato Gnocchi is a cozy, homemade favorite that brings together the earthy richness of sweet potatoes with the satisfying bite of fresh pasta. Whether I keep it simple with herbs and butter or go all-out with a gourmet sauce, this dish always makes me feel like I’ve made something truly special—without a lot of fuss.