Sweet Potato Gnocchi
I’m totally in love with this Sweet Potato Gnocchi! The bright orange color makes me smile every time. Plus, sweet potatoes taste amazing with brown butter and sage.
When you make these little dumplings from scratch, you’ll feel like a cooking superstar.
Your family will think you opened a fancy restaurant in your kitchen. Trust me, one bite of these pillowy soft gnocchi and everyone will be asking for seconds!
Ingredients You’ll Need
Let me tell you what goes into these yummy dumplings. Look at the recipe card down below for exact amounts.
- Sweet potatoes: You’ll need about three medium ones. They give the gnocchi a gorgeous color and sweet taste you’ll love.
- Ricotta cheese: Make sure you drain it really well first. Extra water makes your dough sticky and hard to work with.
- Parmesan cheese: I use the grated kind. It adds a salty, savory flavor that tastes amazing with the sweet potato.
- Egg yolk: Just the yellow part! Save that egg white for scrambled eggs tomorrow morning or something else you’re making.
- All-purpose flour: Start with one cup. You might need more, you might not. Go slow and feel how the dough comes together.
- Salt and pepper: These bring out all the other flavors. Don’t skip them or your gnocchi will taste flat and boring.
- Unsalted butter: When you brown it, the butter gets this nutty, toasty smell. SO good with the sweet potato flavor!
- Fresh sage leaves: These get crispy in the butter. The earthy taste is just perfect with everything else in this dish.
How to Make Sweet Potato Gnocchi
Ready to make these? Just follow along with me. I’ll walk you through each step so nothing goes wrong.
Step 1: Bake the Sweet Potatoes
Turn your oven to 375°F. Poke 3 medium sweet potatoes (about 2 pounds) with a fork all over. Put them on a sheet pan and bake for 1 hour.
Step 2: Rice the Potatoes
Let them cool down a bit so you don’t burn your fingers. Cut them open, scoop out the soft inside, and push it through your ricer into a bowl.
Step 3: Make the Dough
Add 2/3 cup drained ricotta, 1 egg yolk, 1/3 cup grated Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup flour to your bowl with the potato.
Step 4: Add Flour Gradually
Mix everything together. Sprinkle in 1/4 to 1/2 cup more flour, a little at a time. Stop when the dough feels soft and just barely sticky.
Step 5: Roll and Cut the Dough
Sprinkle some flour on your counter. Take some dough and roll it into a rope about 1/2-inch thick. Cut 1-inch pieces and roll each one down your fork.
Step 6: Arrange on Sheet Pan
Put your finished gnocchi on a sheet pan with a little flour on it. Keep them in one layer so they don’t stick together while you work.
Step 7: Make Brown Butter
Put 1/2 cup (1 stick) butter in your big skillet over medium heat. Watch it melt, get foamy, then turn brown with tiny brown specks everywhere. Smells amazing!
Step 8: Fry the Sage
Toss 1/2 cup fresh sage leaves into that brown butter. They’ll get crispy in about 20 seconds. Pull them out with tongs and move the pan off the heat.
Step 9: Boil the Gnocchi
Get a big pot of salty water boiling. Drop in some gnocchi (not all at once!) and cook for 2-3 minutes. They’ll float up when they’re done. Scoop them out.
Step 10: Toss and Serve
Put your brown butter back on low heat. Add the gnocchi and let them brown a tiny bit on the edges. Top with crispy sage and extra Parmesan. YUM!
Tips for the Best Sweet Potato Gnocchi
Want perfect gnocchi every single time? Here’s what I learned after making these a bunch of times.
- Bake, don’t boil: Baking dries out the sweet potatoes more. Wet potatoes make heavy, gummy gnocchi that nobody likes.
- Rice the potatoes: That ricer tool makes everything fluffy. If you just mash them, they get gluey and weird.
- Add flour slowly: Too much flour makes tough gnocchi. Start with less. You can always add more if you need it.
- Work quickly: Don’t mess with the dough too much, or it gets tough. Be gentle and move fast through the steps.
- Test one first: Cook just one gnocchi before you do the whole batch. If it falls apart, add a bit more flour.
- Make it social: Get your friends or kids to help! Everyone can roll gnocchi while you chat and have fun together.
Variations and Substitutions
Want to change things up? Here are some fun ideas I’ve tried that turned out delicious.
- Use butternut squash: Roast butternut squash instead of sweet potato. You’ll get a different flavor, but it’s still sweet and tasty.
- Try different herbs: Swap the sage for rosemary, thyme, or oregano. Each herb gives you a totally new taste.
- Add garlic: Throw some minced garlic in the brown butter before the gnocchi. More flavor, more delicious!
- Use gluten-free flour: A good gluten-free flour blend works here. You might need to adjust how much you use, though.
- Skip the ricotta: Want dairy-free? Leave it out and use only sweet potato. You’ll need to play with the flour amount.
- Make different sauces: Brown butter is my favorite, but marinara, pesto, or cream sauce are all great too.
Make-Ahead and Storage Tips
Got leftovers? Put them in a container with a lid and keep them in the fridge for up to 3 days. Heat them in the microwave or warm them in a pan with a little butter.
Here’s a neat trick! Spread your uncooked gnocchi on a sheet pan with parchment paper. Freeze them until they’re hard, then toss them in a container. They’ll keep for a whole month.
When you’re ready to eat, cook them straight from the freezer. Don’t thaw them first! Just stir gently so they don’t stick, and cook in smaller batches.
Recipe FAQs
Can I make gnocchi ahead of time?
Yep! Freeze them on a sheet pan, then store in a container for a month. Cook them while they’re still frozen.
Why is my gnocchi falling apart?
You need more flour in your dough. Add a little more, mix it in, and try again.
Can I use regular potatoes instead?
Sure can! Russet potatoes work great for regular gnocchi. Same method, just a different taste and lighter color.
How do I know when gnocchi is cooked?
They float right up to the top! Usually takes about two or three minutes in boiling water.
Can I skip the brown butter?
You can toss them with olive oil, marinara, pesto, or cream sauce instead. But that brown butter is really special!
Do I need a potato ricer?
A ricer makes the fluffiest gnocchi. But you can push them through a strainer if that’s what you have.
Can I make this recipe vegan?
Use cashew cream instead of ricotta. Skip the egg yolk. Use nutritional yeast instead of Parmesan. Works pretty well!
What’s the best way to reheat?
Warm them up in a pan with butter or olive oil. You can microwave them too with a splash of water.
What to serve with Sweet Potato Gnocchi?
Try an arugula salad with lemon dressing, an Italian chopped salad, roasted Brussels sprouts, or sautéed broccolini. All taste AMAZING with this!
Sweet Potato Gnocchi
Ingredients
For the Sweet Potato Gnocchi:
- 3 medium sweet potatoes about 2lb
- 2/3 cup ricotta cheese drained
- 1 egg yolk
- 1/3 cup Parmesan cheese grated, plus more for serving
- 1 teaspoon kosher salt plus more for serving
- 1/2 teaspoon black pepper plus more for serving
- 1-1/4 to 1-1/2 cups all-purpose flour plus more for dusting
For the Brown Butter Sage Sauce:
- 1/2 cup 1 stick unsalted butter
- 1/2 cup fresh sage leaves
Equipment
- Sheet pan
- Food mill or potato ricer
- Large Mixing Bowl
- Large pot (8-quart)
- Large skillet (12-inch)
- Slotted spoon or spider strainer
Instructions
- Preheat and prepare: Turn your oven to 375°F. Poke 3 medium sweet potatoes with a fork, put them on a sheet pan, and bake for 1 hour.
- Rice the potatoes: When they're cool enough to touch, cut them open and scoop out the soft inside. Push it through your ricer into a big bowl.
- Mix the dough: Add 2/3 cup drained ricotta, 1 egg yolk, 1/3 cup grated Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup flour. Mix it all together.
- Adjust consistency: Sprinkle in 1/4 to 1/2 cup more flour, a little at a time. Stop when your dough feels soft and just a tiny bit sticky.
- Roll and shape: Put some flour on your counter. Grab some dough, roll it into a rope about 1/2-inch thick, cut 1-inch pieces, and roll each down your fork.
- Arrange gnocchi: Put your shaped gnocchi on a floured sheet pan. Keep them in one layer so they don't stick while you finish making the rest.
- Boil water: Get a big pot of salty water boiling while you make the brown butter sauce in your skillet.
- Make brown butter: Melt 1/2 cup butter in your big skillet over medium heat. Let it foam up, then watch for brown bits to appear. Swirl the pan gently.
- Fry sage leaves: Drop 1/2 cup fresh sage leaves into the brown butter and let them fry for about 20 seconds. Pull them out with tongs and set aside.
- Cook gnocchi batches: Work in batches. Drop some gnocchi in the boiling water and cook for 2-3 minutes until they float up. Scoop them out with your slotted spoon.
- Finish and serve: Put your brown butter back on low heat. Add the cooked gnocchi and let the edges brown just a bit. Top with crispy sage and Parmesan. ENJOY!
Notes
- Baking sweet potatoes gets rid of extra water, so your gnocchi turns out light and fluffy instead of dense and heavy.
- Use that ricer or food mill! If you just mash with a fork, you’ll get gluey, tough gnocchi that aren’t fun to eat.
- Start with less flour than you think you need. Add more slowly. Too much flour makes tough gnocchi that taste bad.
- Freeze uncooked gnocchi in a pan first, then put them in a container. Cook them straight from frozen whenever you want them.
- Making gnocchi with friends or family is super fun! Everyone can help roll them. Don’t worry if they’re not perfect-looking.
