Sweet Potato Gnocchi with Creamy Garlic Butter Sauce
Learn how to make foolproof sweet potato gnocchi at home with step-by-step photos and video! An easy, beginner-friendly recipe that’s cozy, delicious, and fun to make.
Servings: 4 servings
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!
Video
Notes
Storage: You can freeze your sweet potato gnocchi after rolling them but before boiling. 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.
Can I bake the sweet potato instead of microwaving? Yup, just prick it all over with a fork and bake for 40-50 minutes.
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
