If you have a soft spot for pillowy, tender dumplings but crave something a little more vibrant and flavorful, this Sweet Potato Gnocchi Recipe is about to become your new kitchen obsession. The natural sweetness and beautiful orange hue from the sweet potatoes lift traditional gnocchi to a whole new level of comfort food magic. It’s an absolutely delightful dish that balances light, airy texture with rich, wholesome taste. Once you try making this at home, you’ll find it’s easier than you think and perfect for warm, cozy dinners with family or friends.
Ingredients You’ll Need
Making this Sweet Potato Gnocchi Recipe requires just a handful of simple, essential ingredients that work together to create the perfect taste, texture, and color. Each element plays its role, from the softness of the sweet potatoes to the binding power of the egg yolk and flour, ensuring you get gnocchi that’s plump, tender, and nicely structured.
- Sweet potatoes (1 kilogram): Choose sweet potatoes that are roughly the same size for even cooking and consistent sweetness.
- Egg yolk (1): Adds richness and helps bind the dough; leave out for a vegan version.
- Salt (1.5 teaspoons): Enhances the natural flavors and seasons the dough perfectly.
- Plain flour (150 grams): Just enough to hold the gnocchi together without weighing it down or making it doughy.
How to Make Sweet Potato Gnocchi Recipe
Step 1: Roast the Sweet Potatoes
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each sweet potato several times with a knife to allow steam to escape during cooking. Place them in the oven and roast for 45 minutes to an hour, turning halfway through, until a knife slides easily through the flesh. Do not overcook as the sweet potatoes may become too mushy to handle well.
Step 2: Prepare the Sweet Potato Flesh
Once roasted and still warm, slice the sweet potatoes down the middle and scoop out the soft insides from their skins. Passing the flesh through a potato ricer over paper towels is ideal for achieving a smooth, airy texture. If you don’t have a ricer, mash them gently and spread thinly on paper towels to remove excess moisture.
Step 3: Mix the Dough
After the sweet potato has completely cooled, place it into a mixing bowl and add the egg yolk. Mix roughly to combine, then sprinkle in the salt and flour. Use a fork to gently cut through and mix the dough, keeping it as light and airy as possible. This gentle handling is key to fluffy gnocchi!
Step 4: Shape the Gnocchi
Transfer the dough into a piping bag or a snap-lock bag with a small tip cut off (around 1.5cm). If making ahead, refrigerate the dough in the bag. When you’re ready, bring a large pot of salted water to a rolling boil.
Step 5: Cook the Gnocchi
Hold the bag over the boiling water, squeezing dough and cutting pieces approximately 2cm long with sharp scissors so the gnocchi drop straight into the pot. Work in batches, boiling the gnocchi until they float to the surface, then cook for another 30 seconds before removing with a slotted spoon. This slow process will speed up once you get the hang of it!
Step 6: Crisp and Serve
The gnocchi may look a little fluffy on the outside – this is a good sign indicating minimal flour use and light texture. For serving, I love pan-frying them gently in olive oil until golden and crisp, then tossing with crispy sage brown butter or your favorite sauce. This extra step brings out an irresistible depth of flavor.
How to Serve Sweet Potato Gnocchi Recipe
Garnishes
Fresh herbs like sage or thyme add a fragrant contrast to the sweet and tender gnocchi. A sprinkle of toasted breadcrumbs or shaved Parmesan cheese gives that satisfying crunch and savory kick every bite deserves. Drizzle with browned butter or olive oil to enhance richness and shine.
Side Dishes
Sweet Potato Gnocchi shines alongside fresh green salads dressed lightly with lemon vinaigrette or complemented with roasted vegetables for a hearty, balanced meal. For something cozy, creamy mushroom or garlic spinach sides pair beautifully and amplify the comfort factor.
Creative Ways to Present
Try serving these gnocchi with a swirl of vibrant tomato sauce or drape cooked slices of prosciutto or pancetta over the top for elegant texture contrasts. For a twist, toss with wilted kale, toasted pine nuts, and a touch of lemon zest to brighten the plate. The gorgeous orange hue makes every presentation picture-perfect.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Gnocchi can be stored in an airtight container in the refrigerator for up to two days. To prevent them from sticking together, lay the gnocchi out in a single layer on a tray and dust lightly with flour before refrigerating.
Freezing
You can freeze uncooked gnocchi by placing them on a baking sheet in a single layer and freezing until firm. Then transfer to a freezer-safe bag or container. This way, they keep their shape and texture, ready for quick meals whenever the craving hits.
Reheating
Reheat cooked or frozen gnocchi by sautéing gently in a pan with a little olive oil or butter until warmed through and slightly crisped. Alternatively, boil frozen gnocchi straight from the freezer until they float, then enjoy fresh tasting gnocchi with minimal effort.
FAQs
Can I make the Sweet Potato Gnocchi Recipe vegan?
Absolutely! Simply leave out the egg yolk and rely on the sweet potatoes and flour to bind the dough. The texture will be slightly different but still deliciously tender and fluffy.
What type of sweet potatoes work best?
Look for orange-fleshed sweet potatoes of medium size that roast evenly. Avoid overly large ones that may have tough skins or watery interiors, as uniform size helps guarantee consistent cooking.
How do I prevent the gnocchi from falling apart?
Take care not to add too much flour, as that makes them dense, but also ensure the mixture is well combined and the dough isn’t too wet. Gently mixing with a fork keeps the texture light while still holding everything together.
Can I cook Sweet Potato Gnocchi Recipe ahead of time?
Yes, you can pipe the dough into a bag and refrigerate it for a few hours or even overnight before cooking. Cooked gnocchi also reheat well with a quick pan fry or brief boiling.
What sauces complement sweet potato gnocchi?
Brown butter and sage is a classic fantastic pairing. You can also try tomato-based sauces, creamy garlic mushroom sauces, or simply toss with olive oil, garlic, and fresh herbs for fresh, simple flavors.
Final Thoughts
This Sweet Potato Gnocchi Recipe is such a wonderful twist on a beloved Italian classic, turning humble ingredients into something vibrant, comforting, and downright crave-worthy. Whether you’re cooking for a weeknight family dinner or aiming to impress guests, it’s a joyful dish that invites you to savor each tender, flavorful bite. Trust me, once you make it, it’ll be a staple in your kitchen – so go ahead, give it a try and experience the delicious magic of homemade sweet potato gnocchi!
Print
Sweet Potato Gnocchi Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sweet Potato Gnocchi recipe offers a delightful twist on traditional gnocchi by using naturally sweet and tender sweet potatoes. Baked to perfection, mashed, and combined with flour and egg yolk for binding, these gnocchi are soft, fluffy, and perfect for pan-frying to a crispy golden finish or serving with your favorite pasta sauce. It’s a comforting, homemade Italian dish that makes for an impressive yet simple meal.
Ingredients
Sweet Potato Gnocchi
- 1 kilogram sweet potatoes (try to use ones of similar size to make the weight up)
- 1 egg yolk (optional – leave it out to make the recipe vegan)
- 1.5 teaspoons salt
- 150 grams plain flour
Instructions
- Prepare sweet potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a sharp knife on all sides to allow steam to escape during baking.
- Bake the sweet potatoes: Place the pierced sweet potatoes in the oven and bake for 45 minutes to 1 hour, turning halfway through, until a knife slides in easily but they are not mushy.
- Scoop out the insides: When still warm, slice the sweet potatoes down the middle and scoop out the flesh. The skin should peel off easily.
- Rice or mash sweet potatoes: Pass the sweet potato flesh through a potato ricer onto a tray lined with paper towels to absorb excess moisture. If you don’t have a ricer, mash thoroughly and spread thinly on paper towels to cool and dry.
- Cool the sweet potato: Allow the riced or mashed sweet potato to cool completely before proceeding to the dough preparation.
- Mix dough ingredients: Transfer the cooled sweet potato to a mixing bowl. Add the egg yolk (if using) and mix roughly. Then add the salt and flour, mixing gently with a fork to incorporate and keep the dough light and airy.
- Form dough into piping bag: Transfer the dough into a piping bag or a snaplock bag with a 1.5 cm diameter hole cut at the tip. You can refrigerate the dough in this bag if preparing ahead.
- Boil water: Bring a large pot of salted water to a boil, ready for cooking the gnocchi.
- Pipe gnocchi into boiling water: Hold the piping bag tip just above the boiling water, squeeze the dough continuously, and cut off pieces using sharp scissors to drop gnocchi directly into the water. Each gnocchi piece should be about 2 cm long.
- Cook gnocchi in batches: Work in batches by squeezing and cutting for about 30 seconds, letting gnocchi cook until they float to the top. Once floating, cook an additional 30 seconds for perfect texture.
- Remove cooked gnocchi: Use a slotted spoon or spider strainer to transfer the gnocchi to a tray. Continue with the remaining dough.
- Finish and serve: The gnocchi will be slightly fluffy due to minimal flour use, which is desirable. Serve with your favorite pasta sauce or crisp them up in olive oil in a non-stick pan and finish with crispy sage and brown butter for extra flavor.
Notes
- You can omit the egg yolk to make this recipe vegan.
- Using a potato ricer ensures smooth, fluffy gnocchi texture.
- Do not overcook sweet potatoes during baking or the flesh will become too mushy for forming gnocchi.
- Gnocchi can be prepared ahead and refrigerated in the piping bag.
- For a crispy finish, pan-fry the boiled gnocchi in olive oil and finish with brown butter and sage.
