This Sweet Potato Gnocchi recipe is an autumn-inspired take on gnocchi. Fluffy, tender, and melt in your mouth with a buttery sage and rosemary sauce.
“No, absolutely not, you’re insane, don’t try to mess with Italian cooking” were the gist of the words I was met with when I pitched the idea of these sweet potato vitamin A bombs to the tulip man. Never mind the fact that he is 0.00% Italian, has never been to Italy, and is by no means an inside-the-box type of cook. So I did what I do best and ignored well-meant advice, and these delicious pillows of autumn awesomeness were the result.
Gnocchi is traditionally a careful combination of potatoes and flour, coming together as melt-in-your-mouth puffs of carbs. But aside from the relative lack in nutritional quality of traditional gnocchi, it’s sweet potato season! And the unfailing blend of sweet potatoes and sage in this Sweet Potato Gnocchi is the decadent autumn meal you didn’t know you were craving.
Sweet Potato Gnocchi Ingredients
In keeping with traditional gnocchi, this Sweet Potato Gnocchi recipe has just 3 main ingredients:
- Sweet Potatoes: We’ll microwave these for quick preparation (though this gnocchi is also killer with roasted sweet potato!) For a fun fall variation, try replacing 1 cup of the sweet potato with pumpkin!
- Egg: You just need 1 egg to help bind all this pillowy deliciousness.
- Flour: The goal with gnocchi is to use as little flour as possible, and to work the dough as little as possible. And while you shouldn’t get stressed out about it, just keep those two guidelines in mind as you make this gnocchi.
What shape should gnocchi be?
Size and shape of the gnocchi are really to your preference! You can leave your gnocchi simple squares (this recipe is hands-on enough!) or you can make the classic ribbed gnocchi shape.
To shape your gnocchi into the classic ribbed shape, slide each gnocchi over the tines of an overturned fork, pushing down with your thumb with confidence and gnocchi making gumption!
How to cook gnocchi
These Sweet Potato Gnocchi are cooked twice! The first cook is in a quick bath of boiling water. You could eat them after this, but I like to take it one step further by sautéing them.
Sautéing your gnocchi gives them a more caramelized flavor and crispy exterior (in short, so tasty). We’ll throw in garlic and herbs (hellooooo rosemary and sage!) for extra flavor, cooking just until the gnocchi begins to brown.
More veggie pastas to try
- Asparagus Noodles with Pesto
- Zucchini Pasta with Avocado Pesto
- Butternut Pasta with Gorgonzola Sauce
- Asian Carrot Noodles
- Sweet Potato Fettuccine with Gorgonzola Sauce
Ingredients
Sweet Potato Gnocchi
- 3 cups mashed sweet potato about 3 potatoes
- 1 egg
- 1 tsp salt
- 1 ½ to 2 cups flour plus more as needed, 180-240 g
Herby Butter Sauce
- 2 Tbsp butter 28 g
- 2 cloves garlic minced
- Handful fresh sage and rosemary
- ¼ cup shredded parmesan 30 g
- ¼ cup heavy cream 60 mL
Instructions
- Microwave: Pierce sweet potatoes all over with a fork, then wrap in damp paper towels. Microwave on high for 7 to 10 minutes, until fork-tender. Allow potatoes to cool enough to touch, then cut in half and scoop out the flesh, discarding the skin.
- Mash: Measure out 3 cups of the puree and allow it to cool to room temperature. Puree sweet potatoes using either a masher or potato ricer. Transfer to a large bowl and stir in the egg.
- Dough: Stir salt into 1 ½ cups of flour. Sprinkle flour mixture over the sweet potato and fold to combine (do not over stir – this will lead to gluey gnocchi). Add more flour as needed until you reach a sticky dough that can be formed into a loose ball (the goal is to use as little flour as possible).
- Roll: Transfer dough onto a well-floured surface. Portion dough into fist-sized balls and roll each into 1 inch thick ropes. Cut the ropes into about ½ inch pieces. For the classic gnocchi shape (optional), slide each gnocchi over the tines of an upside down fork using your thumb to press it down the fork*.
- Boil: Bring a large pot of water to a boil. Working in batches, drop each gnocchi into the boiling water. When the gnocchi floats to the top it's done (2 to 3 minutes). Remove with a slotted spoon and set on a paper towel.
- Saute: Melt butter in a large saucepan over medium heat, then add garlic, sage, rosemary, and gnocchi. Cook until gnocchi is lightly browned, about 5 minutes (you may need to work in batches to cook all the gnocchi).
- Serve: Remove pan from heat and transfer all gnocchi back into the pan. Top with parmesan cheese and drizzle with cream, stirring to coat. Bon apetit!
Tips & Tricks
Nutrition Information
Khadija says
I’ve always been intimidated to make gnocchi, this looks easy to follow and delicious
Sarah says
Honestly, it seems intimidating but it’s so simple. Just make the dough, roll, cut, boil, BOOM gnocchi! 🙂
Ann says
I’m so glad you ignored your boyfriend’s well meaning advice. I LOVE homemade gnocchi, and the idea of making it with pumpkin and serving it in a creamy sauce with sage… Oh My! I can’t wait to give this a try.
Sarah says
Thanks Ann! I hope you love it 🙂
Ilona @ Ilona's Passion says
I like sweet potato gnocchi and my children loved them too. I like that you added sage.
Sarah says
Thanks Ilona! The sage pairs so well with the flavors of the pumpkin and sweet potato, but rosemary and thyme would also work well 🙂
Dee says
I’m all about pumpkin lately, and this looks wonderful! 🙂
Sarah says
Right?? I made it a goal to try not to make pumpkin spice-like things while I’m cooking with pumpkin over these few weeks, and it’s paying off! Thanks so much, Dee!
Sylvia @ Happiness is homemade says
Beautiful autumn dish! Looks really comforting and as I recently discovered how tasty pumpkin is I would love to try it 🙂
Sarah says
Oh it was so cozy…And you could probably also throw the gnocchi into a warm, autumn soup for maximum coziness. Thanks for stopping by, Sylvia!
Claudia ! Gourmet Project says
Give me pumpkin and give me gnocchi and you made my day! Go on with Italian cuisine!!!!
Sarah says
Haha thanks Claudia! I’m glad to hear not EVERYONE thinks its a complete abomination to change up the classic Italian gnocchi 🙂
Helen @ family-friends-food.com says
These look just delicious! I love gnocchi and I don’t make them often enough – thanks for the reminder 🙂
Sarah says
I’m right there with ya. It seems like such a feat in my mind so I don’t make it, but them I do and it’s so easy and so yum! Thanks for stopping by, Helen!
Jemma @ Celery and Cupcakes says
These look so simple to make I’ve always been scared by gnocchi.
Sarah says
They really were so simple! I mean, made a little more tricky with the whole having-to-take-pictures thing, but still very simple. I hope you try them out!
Sarah says
I can’t even handle how delicious these look!
Sarah says
Haha thanks, Sarah! Hope you try em out! 🙂
Amanda {Striped Spatula} says
These look fantastic! I love using sweet potato/pumpkin in savory fall recipes. Can’t wait to try!
Sarah says
Me too! They’re so versatile and actually pretty interchangeable with each other. Let me know how it goes!
Kevin | Keviniscooking says
These look absolutely beautiful. Sweet potatoes, pumpkin, and sage made in to a fluffy gnocchi, wow!
Sarah says
Thanks so much, Kevin! Hope ya try it out 🙂
Olivia @ Olivia's Cuisine says
Good thing you didn’t listen to your boyfriend, because this gnocchi looks amazing! I just love how creative people get around this time of the year! <3
Sarah says
Perhaps it’s survival mechanism. Need good hearty food to make it through the winter 😉 Thanks for stopping by!
Ludmilla says
I love gnocchi!! Yours looks perfect!! The only thing a need with this dish is a glass of wine!!
Sarah says
Thank you!! I honestly had no idea what shape they were supposed to be, and you can sort of see that in the pictures, but hey, they were tasty!
Rachel @ Simple Seasonal says
Gnocchi is one of my favorite things. Your recipe with the sweet root vegetables, sage, and feta sounds absolutely delightful!
Sarah says
I definitely have a sweet spot for anything with gnocchi in it too, and after making this I realized I can actually do it! Let me know how it goes if you try it out 🙂
Annie @ Annie's Noms says
I’ve still never used Pumpkin in savoury recipes, now I don’t know why?!?! These look so great, homemade Gnocchi is way better than store bought, I’m going to have to make this!
Sarah says
It’s so funny too…like why do we associate this squash, a VEGETABLE, with only being in sweet dishes? Believe me, I had to force myself out of my comfort zone in trying to come up with some savory pumpkin recipes. Let me know how it goes!
Jenna says
Is it okay to make it in advanced and boil it another day? How many days uncooked can it last in the fridge? 🙂
Sarah says
Hi Jenna! You can store them in the fridge if you’re going to boil them later that day, but anything longer than that (i.e. a couple days in advance) should be store in the freezer before boiling 🙂
Kristen says
Have you ever tried to sub with coconut flour, almond flour or oat flour?
Sarah says
Hi Kristen, I haven’t tried subbing other types of flour for these. You may need to change the proportions/ingredients a bit if you do sub it to ensure you have the right structure. This recipe may help you out!
Kirsten says
I had a hard time with the dough I needed way more than the recipe called for cause the dough would not form!
Sarah says
Was the dough just too soft? Gnocchi can take a little practice to get the feeling of the dough just right! How did they turn out in the end?
Ieva says
I tried this recipe today! In pictures looks delicious and so flawless and easy.
Somehow I pulled trough and made it, but it doesn’t look like yours even close. And other girl mentioned about flour, I had the same. Even gently rolling I needed 3x more what you have mentioned.
But! With butter sauce, sage, rosemary and I added a bit mushrooms, save it!! But I didn’t made even half of it.
Anyways, good experience, but no more tries at home!
Sarah says
Homemade gnocchi definitely takes a little practice to get right! Happy you liked it in the end 😀
MJ says
Loved them and so did my kids! Definitely keeping this recipe.
Sarah says
Yay! Happy to hear it! 😀
Selma says
Hello, I just made those delicious gnocchi for lunch! I live in the South of Spain currently and it is really warm in here so the douch was kind of not anymorethe shape it was when I cut them! I only use the half of it. Is it ok if I refrigerate the other half and use it for tomorrow? Or is it better to already shape them? Please let me know 🙂
Sarah says
That should be fine! The flour my hydrate over night, so you may need a little more flour when shaping tomorrow. Enjoy! 😀
Brie says
Loved it and super easy!!!!
Sarah says
So happy to hear it! Enjoy! 😀
lori says
This looks delicious! Going to try it for meatless Monday tomorrow. What would you serve with it? Just a salad?
Sarah says
Yep I like to serve a leafy green salad to help lighten up the meal 😀
Kristal says
This was a huge hit at my house. My husband loved it. I will say it did take a bit of time so if I did make it again I’d make the dough the day before.
Julie says
I don’t know where I went wrong but I could not get the dough firm enough!! It just kept staying moist and I was using it in another dish that called for uncooked gnocchi and it just got all mushy. 😢 so frustrating.
Sarah Bond says
So sorry to hear it, Julie! It likely just needed more flour!
Erika says
Delicious! Fantastic! I did some changes because I didn’t gad enough sweet potatoes: mix half potatoes with the sweet potatoes, and used full corn wheat. The important tip I followed was: not over mix and remember that I will roll the dove in more flour.
It was light and delicious. I will repeat this one 🙂
gerri says
I just used this recipe today. They came out amazing. I made my sauce with a bit more heavy cream. Tasted like a light alfredo sauce. My son loved it!
I made so much I’m going to freeze the rest.
Sarah Bond says
So glad to hear it, Gerri! Enjoy! 😀
Alana says
Just wondering if you have a dairy free alternative to the heavy cream that could work?
Sarah Bond says
Full fat coconut milk would work well!
Josh says
The measurement of flour is so far off for this recipe. Triple it and maybe you’ll be in the ball park.