This sweet potato gnocchi recipe uses simple, fresh ingredients to create a flavorful and satisfying dish. The key is to use high-quality ingredients and to follow the recipe carefully to ensure the best results.

• Sweet potatoes: You’ll need 2 medium-sized sweet potatoes. Microwaving them speeds up the preparation process. Look for firm sweet potatoes without any blemishes or soft spots. Roasted sweet potatoes can also be used for a deeper flavor.
• Fresh ricotta: Strain the ricotta in a sieve for about two hours to remove excess moisture. In this recipe, ricotta replaces eggs, acting as a binder while adding creaminess and keeping the gnocchi light and tender. This simple swap makes a significant difference in the final texture. Choose a high-quality, whole-milk ricotta for the best flavor and texture.
• Parmesan cheese: Adds a salty, nutty depth of flavor and helps bind the dough. Freshly grated Parmesan cheese is always recommended for the best flavor.
• Salt: Enhances all the flavors. Use sea salt or kosher salt for optimal taste.
• All-purpose flour: Add the flour gradually, a little at a time, aiming for the least amount needed to create a cohesive dough. This keeps your gnocchi soft and pillowy. Too much flour can make them dense. For a gluten-free option, a 1:1 gluten-free flour blend works well. Be careful not to overwork the dough, as this will develop the gluten and result in tough gnocchi.
• Brown butter sage sauce: This quick and flavorful sauce elevates the pillowy sweet potato gnocchi to the next level. It’s made with just butter, fresh sage leaves, and balsamic vinegar. The nutty flavor of the brown butter pairs perfectly with the sweetness of the potato.
• Optional sauces: Feel free to experiment with other sauces that complement the flavor of the gnocchi

Kelly’s Note: The brown butter sage sauce is optional! These gnocchi are delicious tossed with classic bolognese sauce, basil pesto, Alfredo, or even a simple garlic butter sauce.

See the recipe card for full information on ingredients and quantities.

Tips Before You Get Started

So you’re in it to win it. Your eyes are on the prize. You’re going big and not going home. Congratulations! You’re in for a deliciously satisfying journey. Here are a few tips to help facilitate your impending gnocchi domination:

• Harness Your Flour Power: The more flour you use in the gnocchi dough, the denser it will be. If you’re aiming for light, pillowy gnocchi, review the tips in the recipe below to gauge how much flour to use. Start with a small amount of flour and gradually add more until the dough comes together.
• Embrace the Indentations: While there’s no rule requiring you to roll each sweet potato gnocchi on the back of a fork to create the characteristic indentations, it’s highly encouraged. Those little ridges help soak up all the sauce. And when the sauce is balsamic brown butter, you won’t want to miss a drop. Plus, the ridges give the gnocchi a more appealing texture.
• Know Your Gnocchi Limits: Making homemade sweet potato gnocchi requires persistence, determination, and a can-do attitude. At the end of the day, we’re dealing with flour, potatoes, and cheese. Worst case scenario, you turn it all into cheesy mashed sweet potatoes. Even if your gnocchi doesn’t turn out perfectly the first time, don’t be discouraged. Keep practicing, and you’ll eventually master the art of making light and fluffy gnocchi.
• Don’t Overcook the Sweet Potatoes: Overcooked sweet potatoes can become watery, leading to a sticky dough that requires more flour. Cook the sweet potatoes until they are just fork-tender.
• Chill the Dough: Chilling the dough for about 30 minutes before rolling and shaping the gnocchi can help to relax the gluten and make it easier to work with.
• Work Quickly: Once you start shaping the gnocchi, work quickly to prevent the dough from drying out.

Follow these step-by-step instructions to create delicious homemade sweet potato gnocchi.

1. Cook sweet potatoes. Prick them all over with a fork, then place them on a microwave-safe plate. Microwave on high for about 5 minutes per side, or until they’re fork-tender. You can also bake the sweet potatoes in the oven at 400°F (200°C) for about 45-60 minutes, or until they are soft.
2. Mash! Cut the sweet potatoes in half and scoop out the flesh into a medium bowl. Mash them thoroughly with a fork or pass them through a potato ricer for a super-smooth texture. The smoother the sweet potato, the smoother the gnocchi.

3. Make the gnocchi dough. Stir together 3 cups of mashed sweet potatoes with the strained ricotta, Parmesan cheese, and salt. Begin adding flour ½ cup at a time. After each addition, mix gently to incorporate. The goal is to add the least amount of flour while still making a cohesive, pliable dough. You may end up using up to 2 cups of flour to reach this point. Shape the dough into a large ball.

4. Divide and roll the dough. Lightly flour your work surface and divide the dough into six equal portions. Take one portion and roll it into a long rope about 20 inches in length. Keep the ropes relatively thin for more delicate gnocchi.

5. Cut and shape (optional). Cut the dough rope into 20 pieces. You can leave them as smooth pillows or roll them over a fork to create the classic gnocchi shape. To shape the gnocchi, gently press each piece against the tines of a fork and roll it down to create ridges.

6. Boil. Bring a large pot of salted water to a boil. Gently add the gnocchi to the boiling water. Cook until they float to the top of the pot, about 1 or 2 minutes. Be careful not to overcrowd the pot.

7. Enjoy! At this point, you can prepare the brown butter and sage sauce (full instructions in the recipe card below) or toss with your favorite gnocchi sauce. Top with Parmesan cheese and dig in! For a richer flavor, you can pan-fry the cooked gnocchi in butter before adding the sauce.

Storage Tips

Proper storage will help keep your gnocchi fresh and delicious for days. Here are some tips for storing sweet potato gnocchi:

• Storing: Store uncooked gnocchi in a single layer on a parchment-lined baking sheet. Refrigerate for up to 2 days, covering the tray lightly with plastic wrap to prevent drying out. Boiled gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter or sauce to bring them back to life.
• Freezing: For longer storage, freeze the sweet potato gnocchi directly on the tray until firm, then transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months. Cook them straight from frozen—no need to thaw! Add the frozen gnocchi directly to boiling water.

Serving Suggestions

Sweet potato gnocchi are incredibly versatile and can be served in a variety of ways. Here are a few serving suggestions to inspire your culinary creativity:

• Brown Butter Sage Sauce: The classic pairing of brown butter, sage, and Parmesan cheese is always a winner. The nutty flavor of the brown butter complements the sweetness of the sweet potato.
• Pesto: Toss the gnocchi with your favorite pesto sauce for a fresh and vibrant meal.
• Cream Sauce: A creamy Alfredo or Gorgonzola sauce is perfect for a rich and indulgent treat.
• Marinara Sauce: For a simple and satisfying meal, serve the gnocchi with a classic marinara sauce.
• Roasted Vegetables: Toss the gnocchi with roasted vegetables like Brussels sprouts, butternut squash, or mushrooms for a hearty and nutritious meal.
• Gorgonzola and Walnut Sauce: Crumbled Gorgonzola cheese melted in cream and studded with toasted walnuts offers a rich and complex flavor combination that pairs beautifully with sweet potato gnocchi.
• Pumpkin Cream Sauce: Puréed pumpkin, cream, nutmeg, and a hint of cinnamon create a seasonal sauce that’s perfect for fall.

From more gnocchi recipes to favorite sweet potato recipes, explore these delicious dishes:

• Crispy Parmesan Gnocchi
• Quick Gnocchi with Crispy Garlic
• Easy Gnocchi Chicken Soup
• The Best Mashed Sweet Potatoes
• Baked Sweet Potato Fries