JOIN THE EATMAIL for exclusive recipes & meal ideas

logo logo

Sweet Potato Gnocchi

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.

Sweet potato gnocchi in a bowl on a white background

“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.

Closeup photo of sweet potato gnocchi in a bowl on a white background

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.
Uncooked sweet potato gnocchi on a white floured surface

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.

How to roll sweet potato gnocchi with a fork

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!

Uncooked sweet potato gnocchi closeup

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 for extra flavor, cooking just until the gnocchi begins to brown.

Sweet potato gnocchi in a skilley on a white background

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

Sweet potato gnocchi in a bowl on a white background

Sweet Potato Gnocchi

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.
Print Pin Rate
Course: Main Dishes, Pastas, Side Dishes
Cuisine: Italian
Keyword: healthy gnocchi, orange gnocchi, sweet potato gnocchi
Diet: Vegetarian
Occasion: Christmas, Halloween, Thanksgiving
Time: 60 minutes or more
Prep: 45 mins
Cook: 45 mins
Total: 1 hr 30 mins
Servings: 4 servings
Calories: 422kcal
Author: Sarah Bond
5 from 1 vote

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!

NOTES

*At this point you can freeze your sweet potato gnocchi! Freeze in a single layer on a baking sheet, then transfer to an airtight container. Use within 1 month. Cook just like fresh gnocchi, by dropping into a pot of boiling water.

NUTRITION

Serving: 1serving | Calories: 422kcal | Carbohydrates: 67.8g | Protein: 11.5g | Fat: 11.7g | Saturated Fat: 6.7g | Cholesterol: 70mg | Sodium: 780mg | Potassium: 796mg | Fiber: 6.3g | Sugar: 10g | Calcium: 90mg | Iron: 8mg
Hungry for more?
Join our Eatmail newsletter for weekly new recipes and a complimentary copy of our vegetarian dinners cookbook!
This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.
This Sweet Potato and Pumpkin Gnocchi is an autumn-inspired take on gnocchi. Fluffy, tender, and melt in your mouth with a creamy sage sauce.
A photo from when I originally posted this sweet potato gnocchi! recipe

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

Dinner Opt-in

Comments (34)

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Khadija says:

    I’ve always been intimidated to make gnocchi, this looks easy to follow and delicious

    1. Sarah says:

      Honestly, it seems intimidating but it’s so simple. Just make the dough, roll, cut, boil, BOOM gnocchi! 🙂

  2. 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.

    1. Sarah says:

      Thanks Ann! I hope you love it 🙂

  3. I like sweet potato gnocchi and my children loved them too. I like that you added sage.

    1. 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 🙂

  4. Dee says:

    I’m all about pumpkin lately, and this looks wonderful! 🙂

    1. 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!

  5. Beautiful autumn dish! Looks really comforting and as I recently discovered how tasty pumpkin is I would love to try it 🙂

    1. 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!

  6. 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 🙂

    1. 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!

  7. Give me pumpkin and give me gnocchi and you made my day! Go on with Italian cuisine!!!!

    1. Sarah says:

      Haha thanks Claudia! I’m glad to hear not EVERYONE thinks its a complete abomination to change up the classic Italian gnocchi 🙂

  8. Jemma @ Celery and Cupcakes says:

    These look so simple to make I’ve always been scared by gnocchi.

    1. 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!

  9. Sarah says:

    I can’t even handle how delicious these look!

    1. Sarah says:

      Haha thanks, Sarah! Hope you try em out! 🙂

  10. Amanda {Striped Spatula} says:

    These look fantastic! I love using sweet potato/pumpkin in savory fall recipes. Can’t wait to try!

    1. Sarah says:

      Me too! They’re so versatile and actually pretty interchangeable with each other. Let me know how it goes!

  11. Kevin | Keviniscooking says:

    These look absolutely beautiful. Sweet potatoes, pumpkin, and sage made in to a fluffy gnocchi, wow!

    1. Sarah says:

      Thanks so much, Kevin! Hope ya try it out 🙂

  12. 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

    1. Sarah says:

      Perhaps it’s survival mechanism. Need good hearty food to make it through the winter 😉 Thanks for stopping by!

  13. Ludmilla says:

    I love gnocchi!! Yours looks perfect!! The only thing a need with this dish is a glass of wine!!

    1. 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!

  14. Gnocchi is one of my favorite things. Your recipe with the sweet root vegetables, sage, and feta sounds absolutely delightful!

    1. 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 🙂

  15. 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!

    1. 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!

  16. 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? 🙂

    1. 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 🙂

  17. Kristen says:

    Have you ever tried to sub with coconut flour, almond flour or oat flour?

    1. 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!

MAKE THIS FOR DINNER

shares