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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!
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!
Is it okay to make it in advanced and boil it another day? How many days uncooked can it last in the fridge? 🙂
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 🙂
Have you ever tried to sub with coconut flour, almond flour or oat flour?
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 for a sweet potato gnocchi without flour may help you out!
I had a hard time with the dough I needed way more than the recipe called for cause the dough would not form!
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?
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!
Homemade gnocchi definitely takes a little practice to get right! Happy you liked it in the end 😀
Loved them and so did my kids! Definitely keeping this recipe.
Yay! Happy to hear it! 😀
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 🙂
That should be fine! The flour my hydrate over night, so you may need a little more flour when shaping tomorrow. Enjoy! 😀
Loved it and super easy!!!!
So happy to hear it! Enjoy! 😀
This looks delicious! Going to try it for meatless Monday tomorrow. What would you serve with it? Just a salad?
Yep I like to serve a leafy green salad to help lighten up the meal 😀
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.