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Making gnocchi at home doesn’t have to be complicated! I’m going to show you exactly how to make my foolproof sweet potato gnocchi with step-by-step photos (and video!) to guide you through the entire delicious process.
save this recipe!We’re big sweet potato fans around here. They are packed with vitamin A, add a bit of natural sweetness, and are incredibly versatile. They can be anything from sweet potato cookies to sweet potato fettuccine to this incredible pillowy sweet potato gnocchi.
And I know what you’re thinking. “Homemade gnocchi must be so hard to make,” but I promise it’s actually simple! With dozens of 5-star reviews, it’s been tried and loved in kitchens across the world. Yours next?
Reader rating
“First time making gnocchi and so happy I found your recipe. I was wondering what to do with all my left over sweet potatoes and this was a delicious use!” —Amanda
Key Ingredients
In keeping with traditional gnocchi, this Sweet Potato Gnocchi recipe has just four main ingredients (jump to the recipe card for measurements):
- Sweet Potatoes: For a fun fall variation, try replacing 1 cup of sweet potato with pumpkin or butternut squash!
- Flour: The goal with gnocchi is to use as little flour as possible and to work the dough as little as possible. All-purpose flour or 1:1 gluten-free flour will work.
- Salt & Egg
Here’s how to make them
Be sure to jump to the recipe card for full printable instructions!
- Cook: Microwave sweet potatoes until soft.
- Mash: Mash until smooth. Cool then mix in egg.
- Mix: Stir in flour (don’t over-mix!).
- Roll: Shape into ropes, and slice into gnocchi pieces.
- Shape (optional): Roll over a fork for the classic ridged look.
- Boil: Cook in boiling water until gnocchi float.
- Sauté: Pan-fry for crispiness and toss in your favorite sauce.
Add some veggies
Eating the gnocchi by themselves can feel a little heavy, so I often serve this gnocchi with steamed or sauteed broccoli, kale, or cauliflower! You could also work the veggies into the dough, like in our cauliflower-loaded gnocchi recipe.
Sweet Potato Gnocchi with Creamy Garlic Butter 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: Puree sweet potatoes using either a masher or potato ricer. Measure out 3 cups of the puree and allow it to cool to room temperature. 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 overstir – 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.
- Shape (optional): For the classic gnocchi shape, 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).Remove pan from heat and transfer all gnocchi back into the pan. Top with parmesan cheese and drizzle with cream, stirring to coat. Bon appetit!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can the sweet potato be baked instead of microwaved?
Yep!
This recipe was such a bust for me – I had to use a ton of flour in the dough was so sticky still thought it was impossible to roll out – I tried my best to make use of what I had but I ended up having to toss the whole thing. I don’t know what I did wrong.
Sorry to hear it, Lisa! That’s usually from the sweet potato being too wet when you start mixing it with flour. Really try to drain and pat it dry next time!
Same. I just added A LOT more flour and it worked. Ish. 3 cups is too much sweet potato for that amount of flour.
I think I figured it out. We used 3 cups sweet potato, cooked. Which really is the only way to reasonably measure sweet potato by volume. The recipe probably refers to 3 cups raw. But again, I don’t know how to measure a solid with liquid units.
Same for me!!!
I absolutely loved this and so did the entire family…especially my father who keeps telling me that he notices how I keep sneaking sweet potatoes into meals 🙂
I used to make gnocchi a lot when I was younger with my grandmother, but I don’t remember it being this easy!
I made this GF and DF and I cannot wait to make it again with your idea of adding in some pumpkin!
I’m so happy to hear it was a hit, Angela! Enjoy!! 😀
Thank you for sharing your recipe. I look forward to trying it. Have you made cauliflower gnocchi? Do you think that I would need 3 cups of steamed cauliflower?
I haven’t tried this with cauliflower! Sounds delicious though 🙂
Very pillowy , light as a feather to boot 🥰. Thanks for the recipe. I used several smaller sweet potatoes by peeling and microwaving then smashing . I was careful to not add too much flour because I was just shy of 3 cups when the potatoes were mashed. They will make a nice alternative to the soup I’m making .
I’m so happy to hear you loved it!! Happy eating! 😀
Yum divine easy and I put fresh baby spinache in instead of rosemary
Twas awesome thank you 🙏
Penny
Do you know how the gnocchi will hold up in a brothy soup? Do they disintegrate after a while? Thank you!
They’d be fine if served right away or even the next day, but I wouldn’t store it much longer than that 🙂
Just made this recipe and it was great. Took a while but worth it!!
Yay, so glad it was a hit Meg!