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Sweet Potato Gnocchi are a delightful twist on the classic Italian pasta that bursts with seasonal flavor and versatility. Forget bland, store-bought gnocchi; this homemade version is easy to create and so worth the effort. Sweet potato gnocchi is a healthier version than traditional potato gnocchi. They don’t get gluey when worked like regular potatoes. Producing a smoother, more tender dough.

Sweet Potato Gnocchi
Sweet Potato Gnocchi
Sweet Potato Gnocchi
Sweet Potato Gnocchi
Sweet Potato Gnocchi
Sweet Potato Gnocchi
Sweet Potato Gnocchi
Sweet Potato Gnocchi cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8

Sweet Potato Gnocchi

Ingredients

0 allergens identified

Sweet Potato Gnocchi

Gnocchi
Sauce

Instructions

1
Put sweet potatoes, unpeeled, in a large saucepan. Cover with 2 inches of cold water. Add 1 Tbsp salt and bring pot to a boil. Reduce heat to medium high and cook for about 40 minutes, until tender. Allow to cool slightly, then peel. If using leftover potatoes, microwave them until they are heated through. Pass through a ricer into a large bowl.
2
Meanwhile, bring a separate large pot of water to a boil with 1 Tbsp salt.
3
Add flour, egg, kosher salt, and black pepper to the potatoes. Using your hands, gently combine the ingredients until the dough is smooth and soft.
4
Lightly dust your work space with flour. Divide dough into 4 pieces. Roll each ball into a long snake about 3/4 inches thick. Cut your rope into 1 inch pieces. Place the finished gnocchi onto parchment paper or cookie sheets, sprinkled with flour.
5
Place half the gnocchi into the salted boiling water in the large pot. Cook for 2-3 minutes until gnocchi rises to the surface. Using a large slotted spoon remove gnocchi. Repeat with other half.
6
For the browned butter sauce, in a sauce pan melt the butter and salt over medium low heat. Add garlic and rosemary and cook for about 5 minutes or until the butter begins to brown. Add the 2 Tbsp heavy cream and stir to combine. Remove from heat and add Parmesan cheese. Immediately toss with the gnocchi. Top with additional Parmesan cheese.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Dry Your Sweet Potatoes Thoroughly 🥔
    Bake sweet potatoes until very soft, then scoop flesh into a fine mesh strainer lined with cheesecloth and let sit 15 minutes to remove excess moisture, preventing gluey dough.
  • Keep Dough Temperature Cool ❄️
    Work with chilled sweet potato mixture and flour on a cool surface; warm dough becomes sticky and overworked, so chill between kneading sessions if needed.
  • Master the Boiling Test 💧
    Drop a test gnocco into simmering salted water—it's ready to eat when it floats AND stays afloat for 1-2 minutes, indicating proper density and texture.
  • Brown Butter and Garlic Infusion 🧈
    Cook unsalted butter slowly with whole garlic cloves and fresh rosemary until the butter turns hazelnut brown (3-4 minutes), then discard solids for a silky, aromatic sauce that complements sweet potato perfectly.
  • Use Minimal Flour for Tender Results 🌾
    Use just enough flour to bind the dough (typically 1-1.25 cups per pound of sweet potato); less flour creates lighter, more delicate gnocchi than traditional potato versions.

About the Cook

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