Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!

Sweet Potato Pumpkin Gnocchi

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.
Course Main Dishes, Pastas, Side Dishes
Cuisine Italian
Keyword orange gnocchi, pumpkin gnocchi, sweet potato gnocchi
Diet Vegetarian
Occasion Christmas, Halloween, Thanksgiving
Time 60 minutes or more
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 432kcal
Author Sarah Bond



  • 2 cups sweet potato puree 3 potatoes
  • 1 cup pumpkin puree 175 g
  • 1 egg
  • 1 tsp salt
  • Pinch of pepper
  • 1 ½ - 3 cups all-purpose flour 180-240 g, + more as needed


  • ¼ cup goat cheese 28 g
  • ¼ cup plain Greek yogurt 28 g
  • ½ clove garlic minced
  • 1 Tbsp butter 15 g
  • 1 Tbsp feta cheese 15 g
  • Drizzle honey
  • Pinch salt and pepper

And also

  • 2 Tbsp olive oil 30 mL
  • 6 or so sage leaves whole
  • ½ clove garlic minced


  • If you’re going to make the cream sauce, get this together first. Basically just mix all the “sauce” ingredients and we’ll get around to heating it later.
  • To puree sweet potatoes, prick each with a fork a few times and bake at 350 degrees F (175 C) for 45 minutes until fork tender (either directly on oven rack or on a baking sheet). Remove skin and pass potatoes through a potato ricer (best), push through a wire mesh sieve (good), or mash until smooth (it’ll do). Baking is preferred over boiling in this case. Drier dough → less flour needed → more tender gnocchi.
  • Mix sweet potato puree, pumpkin puree, egg, salt, and pepper in a large bowl.
  • Add 1 ½ cup flour and mix only until flour is hydrated. If dough is still very sticky, add flour a few spoonfuls at a time until dough can be formed into a loose ball (it should still be pretty moist, the goal here is to use as little flour as possible).
  • Nows a good time to get a large pot of water boiling.
  • Transfer dough onto a floured surface and knead a few times. Portion dough into fist-sized balls, and roll each out to about 1 inch (2.5 cm) thick ropes. Cut the ropes into about 1 inch pieces (though the size is really to your preference...I prefer smaller gnocchi).
  • Gently press one side of each gnocchi over the tines of a fork to create the classic ribbed appearance (I cheated and used a knife to form these little serrations). Again, while there is the classic Italian, shell-shaped appearance for these, let your preference guide you. No right or wrong!
  • Gently drop each gnocchi into the boiling water. When the gnocchi floats to the top (a few minutes), it is done! Remove with a slotted spoon and set on a dry paper towel, face-up.
  • Heat olive oil in a large saucepan over medium heat, then add whole sage leaves and minced garlic. Cook until the sage is crisp, just a few minutes. Remove from heat and add the gnocchi, tossing to coat.
  • Quickly heat “sauce” ingredients in microwave. Cook for 30 seconds, stir, and repeat until sauce is hot and runny. Pour over gnocchi. Bon apetit!


If you’re opting out of the cream sauce, use 1 or 2 more tablespoons of olive oil and an extra cloves of garlic in step 9.


Serving: 1serving | Calories: 432kcal | Carbohydrates: 62g | Protein: 12g | Fat: 16g | Sodium: 712mg | Fiber: 7g