Sweet Potato Gnocchi is a flavorful and comforting twist on the traditional Italian gnocchi. Soft, pillowy, and slightly sweet, these gnocchi are made with mashed sweet potatoes, which bring a subtle earthy flavor to the dish, perfectly balancing the richness of the potato dough. Unlike traditional gnocchi, which often rely on white potatoes, sweet potatoes add a unique sweetness and vibrant color, making this version of the beloved pasta even more delightful.
The beauty of Sweet Potato Gnocchi lies in its simplicity. The dough is made with just a few ingredients — mashed sweet potatoes, flour, eggs, and a pinch of salt. The sweet potatoes make the gnocchi soft and tender, while the flour gives it the right amount of structure. The key to perfect gnocchi is in the delicate handling of the dough, ensuring it’s not overworked, which helps maintain the light, pillowy texture.
What sets Sweet Potato Gnocchi apart is the balance of flavors. The natural sweetness of the sweet potatoes pairs wonderfully with savory sauces. Whether served with a rich brown butter sage sauce, a creamy garlic sauce, or a simple marinara, the sweet potato gnocchi creates a perfect balance between the sweetness of the potatoes and the savory flavors of the sauce. The gnocchi absorb the sauce beautifully, making each bite a comforting, flavorful experience.
These gnocchi are incredibly versatile. You can enjoy them as a main course, paired with roasted vegetables or a protein of your choice, or as a side dish to complement a larger meal. For those who enjoy a little extra crunch, consider roasting the gnocchi after boiling them to give them a crispy, golden exterior.
This homemade gnocchi recipe is not only a delicious alternative to traditional gnocchi but also a great way to incorporate more vegetables into your meals. It’s an easy yet impressive dish that’s perfect for cozy dinners, holiday meals, or any time you want to indulge in a comforting, flavorful dish.
Ingredients
- 2 sweet potatoes medium, about 1 pound
- 1 cup all-purpose flour plus more for dusting
- 1 egg large
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake until tender, about 45 minutes.
- Allow sweet potatoes to cool, then peel and mash them in a bowl.
- Add flour, egg, and salt to the mashed sweet potatoes and mix until a dough forms.
- Dust a surface with flour and roll the dough into long ropes, then cut into gnocchi pieces.
- Bring a large pot of salted water to a boil, then cook the gnocchi in batches until they float, about 2-3 minutes.
- Remove gnocchi with a slotted spoon and serve with your favorite sauce.
Nutrition
I tried making this but the dough was too sticky. I added too much flour I think. Not sure what went wrong.
It sounds like you might have added too much flour, which can happen! Try going easier on the flour next time, and make sure your sweet potatoes are really well mashed. They should be moist to help with the dough consistency. Good luck!
I forgot the egg and it still turned out decent! Just a bit crumbly, but I added some cheese and it worked out.
Mine fell apart in the water. What did I do wrong?
This gnocchi recipe is a game changer! So easy and sooo delicious. Highly recommend it!
So easy! I made it with kids and they loved it. Will definitely make again!
I love the flavor! But where do I find that ‘slotted spoon’?
Gnocchi? Is that fancy pasta? 🤔
Gnocchi is actually a type of dumpling made from potatoes, flour, and egg! It’s quite different from pasta. It’s delicious!
Can you use purple sweet potatoes instead? Would that work?
Ok but why do we preheat the oven first? Like, can’t you just microwave the sweet potatoes? (Not that I’ll change it, just wondering.)
You *can* microwave them, but you gotta watch the moisture. I’ve done it and sometimes the dough ends up sticky so I end up adding more flour. Oven is just more consistent, that’s why they say preheat.
Preheating’s basically so the sweet potatoes bake evenly right away—if you don’t, they can cook slower on the outside and not get that tender, mashable texture. Microwaving will work in a pinch, but it can make them a bit drier/wetter unevenly, and then the dough gets fussy.
Could you use other types of potatoes? I’ve got some russets lying around.