Name: Homemade Sweet Potato Gnocchi (3 Ingredients)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 sweet potatoes; 2.5 cups all-purpose flour; 2 teaspoons salt

Homemade Sweet Potato Gnocchi (3 Ingredients)

Homemade Sweet Potato Gnocchi (3 Ingredients) cover

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Homemade Sweet Potato Gnocchi (3 Ingredients)

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Ingredients

Warning0 allergens identified

Homemade Sweet Potato Gnocchi (3 Ingredients)

2 sweet potatoes

2 ½ cups all-purpose flourdivided

2 teaspoons salt

Instructions

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Instructions

Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.

Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.

Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer.* Rice both of the potatoes right on top of the flour.

Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.

Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that's about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it's dry and not sticky at any edges. Continue until you've cut out pieces from all of the dough. Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.

The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.

To cook the gnocchi

Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

Toss in your favorite sauce (I like toss mine in a bit of dairy free butter and fresh herbs) and ENJOY!

Notes

*If you don’t have a potato ricer, you can simple mash the potatoes in a large bowl with a fork. You just want to be sure to get them nice and mashed with little to no lumps in it.

Storage Instructions

Fridge: Store uncooked gnocchi for up to 3 days

Freezer: Freeze in a single layer, then transfer to a bag for a few weeks

To cook from frozen: Boil straight from frozen—no need to thaw

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Tips & Tricks (5)

Dry Your Sweet Potatoes Thoroughly 🥔
Bake sweet potatoes until completely cooked, then scoop out the flesh and spread it on a sheet pan to cool and release excess moisture—this prevents gluey gnocchi that won't hold its shape.
Work Quickly with Warm Dough 🔄
Mix your dough while the sweet potato is still warm for better gluten development, but work fast—the warmer the dough, the less flour it needs, resulting in lighter, more delicate gnocchi.
The Boiling Water Test 💧
Drop a single gnoccho in simmering water first to test texture—it should float and feel tender, not gummy; if it falls apart, add a tablespoon more flour to your batch.
Create the Signature Bite 👌
Use a fork to gently press and roll each gnoccho piece, creating ridges that trap sauce beautifully and give that authentic, restaurant-quality texture and appearance.
Finish in the Pan, Not in Water ✨
After boiling, toss hot gnocchi directly into a pan with melted butter, sage, or your sauce for 1-2 minutes—this creates a subtle crust and prevents them from becoming waterlogged.