Sweet Potato Gnocchi Recipe: Sweet potato gnocchi is a delightful twist on the traditional Italian dish. Instead of using regular white potatoes, this recipe relies on the natural sweetness, earthy flavor, and beautiful orange color of sweet potatoes. The result is soft, pillowy gnocchi with a slightly sweet undertone that pairs perfectly with a variety of sauces, from sage butter to creamy Alfredo.
What makes sweet potato gnocchi so special is its balance of comfort and elegance—it feels like a restaurant-quality meal, yet it can be easily prepared in your own kitchen. It’s a recipe that brings together simplicity and sophistication, making it perfect for a cozy family dinner, a romantic date night, or even as a dish to impress guests.
If you’ve ever felt intimidated by making gnocchi at home, this guide will walk you through every step with clarity and confidence. You’ll see that making gnocchi isn’t as tricky as it looks—it’s all about using the right ingredients, handling the dough carefully, and cooking it with patience. Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe will become a go-to favorite in your collection.
Ingredients You’ll Need
Main Ingredients
To make sweet potato gnocchi, you’ll only need a handful of simple ingredients. The beauty of this dish lies in its minimalism:
- Sweet potatoes (about 2 medium-sized, baked or roasted) – These are the star of the dish, providing natural sweetness and a creamy texture.
- All-purpose flour (about 1 ½ cups, plus more for dusting) – Helps bind the dough and gives structure to the gnocchi.
- Egg (1 large) – Adds richness and helps hold the dough together.
- Salt (½ teaspoon) – Balances the sweetness of the potatoes.
Optional Additions for Flavor
Want to enhance the taste? Try adding these extras:
- Grated Parmesan cheese (¼ cup) – Adds a savory, nutty depth.
- Nutmeg (a pinch) – Pairs beautifully with sweet potatoes.
- Black pepper (to taste) – For a subtle kick.
Recommended Toppings and Sauces
While gnocchi can be enjoyed plain, the right toppings can transform it into a masterpiece:
- Brown butter with crispy sage leaves
- Creamy garlic Alfredo sauce
- Pesto sauce for a fresh, herby twist
- Tomato and basil marinara for a classic Italian touch
Kitchen Tools and Equipment
Making gnocchi doesn’t require fancy equipment, but a few tools will make the process smoother. At the very least, you’ll need:
- A baking sheet (for roasting sweet potatoes)
- A mixing bowl (to prepare the dough)
- A fork or potato masher (to mash the sweet potatoes)
- A knife or dough scraper (to cut the gnocchi)
- A large pot (for boiling the gnocchi)
- A slotted spoon (to remove cooked gnocchi from boiling water)
Helpful extras:
- A potato ricer (for smoother mashed sweet potatoes)
- A gnocchi board or fork (for creating ridges that hold sauce better)
Step-by-Step Guide to Making Sweet Potato Gnocchi
Step 1 – Preparing the Sweet Potatoes
Start by cooking your sweet potatoes until they are tender and soft. The best method is roasting them because it enhances their natural sweetness while removing excess moisture, which helps keep your gnocchi light and fluffy.
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes, then prick them with a fork.
- Place them on a baking sheet and roast for 45–50 minutes, or until a fork easily pierces through.
- Once cooked, let them cool slightly, then peel off the skins.
Mash the sweet potatoes using a fork, potato masher, or ricer. The goal is to create a smooth, lump-free mash. This step is important because any chunks can affect the texture of your gnocchi later.
Step 2 – Making the Dough
Once your sweet potatoes are mashed and cooled, it’s time to form the dough. This is the foundation of gnocchi, and while it may seem intimidating at first, it’s actually quite simple if you take it step by step.
Start by transferring the mashed sweet potatoes into a large mixing bowl. Add the egg and a pinch of salt, then stir gently until everything is well combined. Next, begin adding flour a little at a time—about half a cup at first. Use your hands or a wooden spoon to incorporate the flour into the mixture. Continue adding flour gradually until the dough comes together into a soft, slightly sticky ball.
Here’s the trick: don’t overwork the dough. The more you knead it, the denser and chewier your gnocchi will become. Instead, aim for a dough that just holds together. It should be soft and pliable, but not so sticky that it clings heavily to your fingers. If it’s too sticky, sprinkle in a little more flour until it’s manageable.
Think of this process like making bread but with a gentler touch. Instead of kneading firmly, treat the dough delicately—it’s the secret to getting light, pillowy gnocchi instead of heavy dumplings.
Step 3 – Rolling and Cutting the Gnocchi
Now comes the fun part: shaping your gnocchi. Lightly flour your countertop or work surface, then divide the dough into four smaller sections. Take one section and roll it gently with your hands into a long rope, about ½ inch thick.
Using a sharp knife or dough cutter, slice the rope into 1-inch pieces. These little nuggets are your gnocchi. To give them the classic ridged look (and help them hold onto sauce), you can roll each piece gently against the back of a fork or a gnocchi board. This step isn’t mandatory, but it does make them look more authentic and ensures sauce clings beautifully to every bite.
If you’re new to making gnocchi, don’t stress about perfect shapes. A rustic, slightly uneven look adds charm and reminds everyone that these are homemade with love.
Tip: As you shape the gnocchi, place them on a lightly floured tray in a single layer to prevent sticking. Avoid piling them up, or they’ll clump together before you even get to cooking them.
Step 4 – Cooking the Gnocchi
Cooking gnocchi is quick and simple, but it requires careful attention. Fill a large pot with salted water and bring it to a rolling boil. Gently drop in the gnocchi in small batches, making sure not to overcrowd the pot.
Here’s the magic moment: once the gnocchi float to the surface, they’re ready. This usually takes about 2–3 minutes. Don’t let them stay in the water too long, or they’ll turn mushy. Use a slotted spoon to carefully remove the gnocchi and transfer them to a plate or directly into a waiting pan with sauce.
For extra flavor and texture, you can pan-fry the boiled gnocchi. Simply melt butter or heat olive oil in a skillet, then sauté the gnocchi until golden and crispy on the outside while staying soft and fluffy inside. This step adds a whole new level of deliciousness, especially when paired with a sage butter sauce.
Step 5 – Serving and Topping Ideas
The beauty of sweet potato gnocchi lies in its versatility. Once cooked, you can pair it with a wide range of sauces and toppings depending on your mood. Here are a few classic serving ideas:
- Brown Butter Sage Sauce – Melt butter in a pan until golden, then toss in fresh sage leaves until crispy. Add your gnocchi, coat well, and finish with grated Parmesan.
- Creamy Garlic Alfredo – A rich, indulgent sauce made with cream, garlic, and Parmesan. Perfect for a comforting dinner.
- Pesto Gnocchi – Toss with basil pesto for a fresh, herby, and slightly nutty flavor.
- Tomato Basil Sauce – A simple marinara with fresh basil creates a light and bright pairing for the sweet gnocchi.
Don’t forget the finishing touches: a sprinkle of Parmesan, cracked black pepper, or a drizzle of good-quality olive oil can take your dish from good to outstanding.
Serve it hot, straight from the pan, with a side of crusty bread or a fresh green salad. If you’re entertaining, pair it with a glass of white wine (like Chardonnay or Pinot Grigio) to balance the flavors beautifully.
Tips for Perfect Sweet Potato Gnocchi
Making gnocchi is simple, but a few tricks can make the difference between a great dish and a disappointing one. Here are some tips to ensure success:
- Roast, don’t boil, your sweet potatoes – Roasting keeps them dry and enhances their sweetness, while boiling can make them waterlogged.
- Don’t add too much flour – Adding excessive flour makes gnocchi heavy and dense. Use just enough to bring the dough together.
- Work with a light touch – Overworking the dough toughens the gnocchi. Handle it gently.
- Cook in batches – Avoid overcrowding the pot so the gnocchi cook evenly.
- Taste test – Boil one or two gnocchi before cooking the whole batch to check texture and seasoning.
If you plan to make gnocchi ahead, you can store them uncooked in the freezer. Simply arrange them in a single layer on a tray, freeze until firm, then transfer to a freezer bag. When ready to cook, drop them directly into boiling water—no need to thaw.
Variations of Sweet Potato Gnocchi
One of the best things about making sweet potato gnocchi at home is the freedom to experiment. This recipe is versatile, and with a few tweaks, you can adapt it to suit different dietary needs or flavor preferences.
Gluten-Free Version
If you’re avoiding gluten, you can swap the all-purpose flour with a gluten-free flour blend or rice flour. Almond flour or oat flour can also be used, but you may need to adjust the ratios since these absorb moisture differently. Gluten-free gnocchi tends to be a little more delicate, so handle the dough carefully and cook them in smaller batches to prevent sticking.
Vegan Version
Making vegan sweet potato gnocchi is simple—just skip the egg and add a tablespoon of olive oil instead. The olive oil helps bind the dough while keeping it soft. You can also mix in a little flaxseed meal with water (flax egg) if you want extra binding power. Top your vegan gnocchi with dairy-free pesto, marinara, or a cashew cream sauce for a plant-based twist that doesn’t compromise on flavor.
Stuffed or Flavored Gnocchi
Want to level up your gnocchi game? Try stuffing your gnocchi with ricotta, goat cheese, or even sautéed mushrooms for a decadent surprise inside. You can also play with the flavors by adding spices like smoked paprika, curry powder, or cinnamon to the dough. These small tweaks can transform your gnocchi into a completely different dish, perfect for special occasions.
Best Sauces for Sweet Potato Gnocchi
The sauce you choose can make or break your gnocchi dish. Luckily, sweet potato gnocchi pairs beautifully with a variety of sauces.
Cream-Based Sauces
If you’re craving something indulgent, creamy sauces are the way to go. Alfredo or garlic cream sauce balances the sweetness of the gnocchi with rich, savory notes. You can also try a gorgonzola cream sauce for a bold, tangy kick that cuts through the sweetness perfectly.
Tomato-Based Sauces
For something lighter, a tomato-based sauce works wonders. Marinara with fresh basil is a classic choice, while arrabbiata adds a spicy kick. The acidity of tomatoes complements the natural sweetness of sweet potatoes, creating a balanced dish that feels both hearty and refreshing.
Butter and Herb Sauces
Sometimes, simplicity is best. A brown butter sage sauce is perhaps the most popular pairing for sweet potato gnocchi, and for good reason. The nutty, rich butter combined with crispy sage leaves highlights the earthy sweetness of the gnocchi without overpowering it. A drizzle of olive oil with garlic and fresh rosemary is another light yet flavorful option.
Serving Suggestions
Sweet potato gnocchi is versatile enough to be served as a main dish or a side. Here are some ideas to inspire you:
As a Main Dish
Serve gnocchi as the star of your meal with a hearty sauce and toppings. Pair it with a simple side salad to balance the richness. A creamy sauce or tomato-based sauce works beautifully when gnocchi is the centerpiece.
As a Side Dish
If you’re serving gnocchi alongside a protein, keep the sauce light. For example, pair pan-seared chicken, roasted salmon, or grilled steak with gnocchi tossed in olive oil, garlic, and herbs. The gnocchi complements the main protein without stealing the show.
With Wine Pairings
Wine elevates a gnocchi dinner into a fine-dining experience. Cream-based sauces pair well with Chardonnay, while tomato-based sauces work nicely with Chianti or Pinot Noir. If you’re going the butter-and-herb route, a crisp white wine like Pinot Grigio or Sauvignon Blanc is a fantastic choice.
Nutritional Value of Sweet Potato Gnocchi
Sweet potato gnocchi is more than just delicious—it’s also packed with nutrition.
- Calories per serving (about 1 cup cooked): 250–300 (depending on sauce and toppings)
- Rich in Vitamin A: Sweet potatoes are loaded with beta-carotene, which supports healthy vision and skin.
- Good source of fiber: Helps with digestion and keeps you feeling full longer.
- Lower glycemic index than white potatoes: Provides steady energy without rapid blood sugar spikes.
- Antioxidant-rich: Supports immune health and reduces inflammation.
Compared to regular potato gnocchi, the sweet potato version offers more vitamins and minerals while still being equally satisfying. For those watching their diet, it’s a healthier alternative that doesn’t sacrifice comfort or flavor.
Make-Ahead and Storage Tips
One of the greatest advantages of gnocchi is that it can be made ahead of time and stored for later. This makes it perfect for meal prep or entertaining.
- Freezing Uncooked Gnocchi: After cutting your gnocchi, place them in a single layer on a floured baking sheet. Freeze until firm, then transfer to a freezer bag. They’ll last up to 2 months. Cook straight from frozen—no need to thaw.
- Refrigerating Cooked Gnocchi: Store cooked gnocchi in an airtight container in the fridge for up to 3 days. Reheat by sautéing them in a pan with a little butter or oil.
- Storing Dough: Gnocchi dough is best used immediately. If you must store it, wrap it tightly in plastic wrap and refrigerate for no more than 24 hours.
Troubleshooting Common Problems
Even with a foolproof recipe, sometimes things can go wrong. Here’s how to fix common gnocchi problems:
- Dough too sticky: Add more flour gradually, but be careful not to overdo it.
- Gnocchi falling apart while boiling: This usually means too little flour or over-mashing the sweet potatoes. Add a bit more flour next time.
- Dense or chewy gnocchi: Likely from over-kneading or adding too much flour. Remember—gentle handling is key.
- Gnocchi sticking together: Dust with flour before cooking and cook in batches.
Why You’ll Love Homemade Gnocchi
There’s something incredibly rewarding about making gnocchi from scratch. Unlike store-bought versions, homemade gnocchi is fresher, softer, and customizable to your taste. It’s also cost-effective—using just a few simple ingredients, you can create a dish that feels gourmet without spending a fortune.
More importantly, making gnocchi at home is an experience. From rolling out the dough to watching the little pillows float in boiling water, the process feels almost therapeutic. And when you sit down to enjoy the finished dish, you know it’s crafted with care. That’s something no packaged gnocchi can compete with.
FAQs about Sweet Potato Gnocchi Recipe
1. Can I bake instead of boil gnocchi?
Yes! After boiling, you can also bake gnocchi in a sauce for a casserole-style dish. Simply layer it with marinara and cheese, then bake until golden.
2. How do I keep gnocchi from sticking together?
Dust with flour before boiling and stir gently while cooking. Cooking in small batches also helps.
3. Can I use regular potatoes instead of sweet potatoes?
Absolutely. The same method works with russet or Yukon gold potatoes, though the flavor will be more neutral.
4. How far in advance can I make gnocchi?
You can prepare gnocchi up to 2 months ahead if frozen, or up to 3 days if refrigerated after cooking.
5. Can I freeze the dough?
It’s better to freeze shaped gnocchi rather than raw dough, as the dough can become too sticky once thawed.
Conclusion
Sweet potato gnocchi is a comforting yet elegant dish that’s surprisingly easy to make at home. With its natural sweetness, vibrant color, and pillowy texture, it’s a fantastic alternative to traditional pasta. Whether you enjoy it with a simple butter and sage sauce or a rich creamy Alfredo, this dish is sure to impress every time.
Making gnocchi is more than just cooking—it’s about enjoying the process, experimenting with flavors, and sharing a warm, homemade meal with the people you love. So next time you’re craving comfort food, skip the store-bought pasta and roll up your sleeves to make this sweet potato gnocchi recipe. Trust me—you’ll be hooked after the first bite.
