Sweet Potato Gnocchi (2024)

Homemade Sweet Potato Gnocchi is extra special because it’s made with love—and tender, caramelized roasted sweet potatoes. Finish with an easy sage brown butter sauce for a knock-your-socks-off, restaurant-style dinner!

Why You’ll Love This Homemade Sweet Potato Gnocchi Recipe

• Gnocchi Is Irresistible. Whether it’s in Chicken and Gnocchi Soup or One Skillet Butternut Squash Gnocchi with Italian Sausage, gnocchi checks all the right comfort food boxes: tender, carb-y, and soul-soothing. It’s a pleasure!
• Sweet Potato Brings the Flavor. Sweet potato gnocchi has sweet, earthy flavor and I use Baked Sweet Potatoes, which means you also get notes of caramelization. (Psst—if you can’t get enough sweet potatoes, try my Sweet Potato Cornbread and Air Fryer Sweet Potato Fries too.)
• Don’t Forget the Sauce! Brown butter, sage, and sweet potatoes are a classic trio that shines in this homemade gnocchi recipe. Although the ingredients are simple, they create a sophisticated dish that would be right at home in your favorite Italian ristorante.
• A Satisfying Project. The hallmark of friendship is honesty and since I consider us friends, dear reader, I’m going to be honest with you—this is not a quick weeknight dinner recipe a la my Sweet Potato Pasta or Italian Sausage Pasta. Don’t worry, though—even though it takes time, it’s incredibly satisfying and still easy enough for home cooks.

How to Make Sweet Potato Gnocchi from Scratch

The Ingredients

For the Sweet Potato Gnocchi

• Sweet Potatoes. This is a sweet potato gnocchi without ricotta. The caramelized flesh of the sweet potatoes makes the gnocchi plenty moist and tender without it.
• Egg Yolk. You can freeze the white for the next time you need to whip up an egg wash, or save a bunch and make an Egg White Frittata.
• Grated Parmesan Cheese. You’ll need some for mixing into the gnocchi dough and some for serving.
• All-Purpose Flour. Reserve some additional flour for your work surface.

For the Sage Brown Butter Sauce

• Unsalted Butter. Butter is one of those ingredients worth splurging on—especially when you’re using it to make a brown butter sauce for sweet potato gnocchi. (Or Brussels Sprouts Pasta with Brown Butter!)
• Fresh Sage. This is not a recipe where you can swap in dried herbs. You need fresh! Use any extra to make Chicken Saltimbocca—which, now that I think about it, would be a fabulous accompaniment to this gnocchi.
• Apple Cider Vinegar. To cut the richness of this dish with some bright acidity.

The Directions

1. Bake the Sweet Potatoes. You want them supremely tender—collapsing on the inside, oozing juices, etc. Let them cool, then peel away the skins.

2. Mash. Press the peeled sweet potatoes through a potato ricer or food mill, or use a fork to mash them. Measure out a cup and let it cool until it’s lukewarm.

3. Add the Egg. Create a well in the middle of the mashed sweet potatoes, then mix in the egg yolk.

4. Mix the Dry Ingredients. Whisk together the cheese, flour, and salt in a separate bowl.

5. Combine Wet and Dry. Be gently and work with a fork.

6. Knead the Dough. Form the gnocchi mixture into a rough ball, then turn it out onto a floured counter. It will stick stick to your hands but shouldn’t stick to the work surface, especially if you use a bench scraper to scrape it up.

7. Make the Sauce. Your kitchen will smell like nutty buttered heaven.

8. Cut the Gnocchi. Divide the dough into 4 pieces, then roll each into a rope. Cut the ropes into 1-inch pieces and place them on a floured parchment-lined baking sheet. (I skip the gnocchi mold but you do you!)

9. Boil. Salt the water and boil half the gnocchi until it floats for 30 seconds.

10. Finish. Add the cooked sweet potato gnocchi to the butter sauce. Cook until the gnocchi is browned and seared a bit, then plate and garnish with additional Parmesan. ENJOY!

Recipe Variations

• Use Canned Pumpkin. Mashed sweet potato has a very similar texture to canned pumpkin; feel free to swap that in here. (I don’t recommend using homemade roasted pumpkin or winter squash puree, as it can have a higher moisture content that will make the gnocchi dough difficult to work with.)
• Add Some Crunch. Toasted walnuts or hazelnuts would make a fantastic addition to the sweet potato gnocchi and brown butter sauce.
• Try a Different Cheese. Pecorino Romano or Grana Padano would both be easy swaps for the Parmesan. Choose an aged cheese with bold umami flavor and dry, crumbly texture.
• More Sweet Potato Gnocchi Sauce Ideas. You can keep it simple with a fruity olive oil and fresh thyme, or add lots of freshly grated Parmesan and pepper for cacio e pepe style gnocchi.

Storage Tips

• To Store. Refrigerate leftover sweet potato gnocchi in an airtight container for up to 3 days.
• To Reheat. Warm leftovers in a skillet set over medium heat, or reheat the gnocchi in the microwave.
• To Freeze. Freeze leftover sweet potato gnocchi in an airtight container or zip-top freezer bag for up to 2 months. Let it thaw in the refrigerator, then reheat according to the instructions above.

What to Serve with Sweet Potato Gnocchi

• Brussels Sprouts. I adore sweet potatoes and Brussels sprouts together. Try this sweet potato gnocchi with Bacon Brussels Sprouts, Air Fryer Brussels Sprouts, or Roasted Brussels Sprouts.
• Cauliflower.Roasted Cauliflower and Air Fryer Cauliflower both have a nutty flavor that pairs beautifully with this sweet potato gnocchi.
• Salad. If you prefer a lighter meal, serve the gnocchi alongside a fall-inspired salad like Beet Salad Recipe or Apple Walnut Salad.
• Chicken. Add some protein to your dinner with Baked Chicken Breast or Air Fryer Chicken Thighs.
• Bread. For a truly restaurant-style meal, serve your sweet potato gnocchi with a side of Rosemary Olive Oil Bread or No Knead Focaccia.

Recipe Tips and Tricks

• Choose Potatoes That Are Roughly the Same Size and Shape. This ensures that they’ll finish cooking at the same time. Exceptionally large sweet potatoes can take an hour and a half or longer to bake in the oven!
• Grate Your Own Cheese. The “shaky cheese” in the green container will give your sweet potato gnocchi a gritty texture, rather than the smooth, pillowy interior you want in this dish. Use a rasp grater or food processor and buy a block of Parmesan cheese—the firmness of the cheese makes the grating easy!
• Let the Sweet Potatoes Cool. If they’re piping hot when you add the egg yolk, you’ll end up cooking it. This is not what we want!
• Don’t Boil Too Long. The most common reason for mushy sweet potato gnocchi is boiling it too long; once it’s floated for 30 seconds, it should be promptly removed and drained well.
• Drain Off as Much Water as Possible. Any water that’s added to the sauce will spatter, which makes a mess (and it hurts if it gets on your hands or arms!). Drain the gnocchi well with a slotted spoon, then transfer it to the butter sauce to finish cooking.
• Heat the Pan Before Adding the Gnocchi. Make sure when you add the boiled gnocchi to the skillet with the sauce, the pan is hot; this is also important, as it means your gnocchi will be nicely seared rather than sitting in the butter, absorbing it and getting mushy.