This post contains affiliate links.
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!
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.
So sorry to hear it, Julie! It likely just needed more flour!
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 🙂
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.
So glad to hear it, Gerri! Enjoy! 😀
Just wondering if you have a dairy free alternative to the heavy cream that could work?
Full fat coconut milk would work well!
The measurement of flour is so far off for this recipe. Triple it and maybe you’ll be in the ball park.
Great recipe. Instead of rolling on a fork i just pushed my thumb into each little dough ball. Easy and the dimple held extra sauce 🙂
Thats a great idea! Enjoy! 😀
Question, what would the nutritional value without the sage sauce?
About 319 calories per serving! Paste this into here for the full nutrition profile:
3 sweet potatoes
1 egg
1 tsp salt
1 ½ cups flour
I’m assuming this can be done with left over mashed sweet potato?
Leftover sweet potatoes should work!
can i boil the sweet potato instead (i’ve actually already got them boiling so any tips :/)
my oven is broken and no microwave!
Yes that works!
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!
Yay! I’m so happy to hear it, Amanda. Enjoy! 😀
Sumptuous, will be making them today,,👌👏