Making sweet potato gnocchi at home sounds tricky, but I promise it’s easier than you think. These pillowy orange dumplings bring a subtle sweetness that pairs beautifully with sage butter or your favorite pasta sauce, and once you nail the dough consistency, you’ll wonder why you ever bought store-bought.
SERVES: 4 | PREP: 35 MIN | COOK: 25 MIN | TOTAL: 60 MIN
Ingredients
For the Gnocchi Dough
| Ingredient | Amount |
|---|---|
| Medium sweet potatoes | 2 pounds (about 3-4) |
| All-purpose flour | 1½ to 2 cups |
| Large egg | 1 |
| Salt | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Parmesan cheese, finely grated | ¼ cup |
For Serving
| Ingredient | Amount |
|---|---|
| Unsalted butter | 4 tablespoons |
| Fresh sage leaves | 8-10 leaves |
| Extra Parmesan cheese | For garnish |
| Black pepper | To taste |
Step-by-Step Instructions
Phase 1: Preparing the Sweet Potatoes (30 minutes)
Step 1: Preheat your oven to 400°F. Wash the sweet potatoes thoroughly and pierce each one 4-5 times with a fork. This prevents them from exploding in the oven as steam builds up inside.
Step 2: Place sweet potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips. Bake for 45-60 minutes until they feel completely soft when squeezed with an oven mitt. A knife should slide through with zero resistance.
Step 3: Let the sweet potatoes cool for 10 minutes until you can handle them comfortably. Cut them in half lengthwise and scoop out all the flesh into a large bowl. Discard the skins.
Step 4: Mash the sweet potato flesh using a potato ricer or food mill for the smoothest texture. If you don’t have these tools, use a regular potato masher, but work quickly to avoid lumps. You should have about 2 cups of mashed sweet potato.
Phase 2: Making the Dough (15 minutes)
Step 5: Let the mashed sweet potato cool to room temperature. This is critical because if it’s too hot, the egg will scramble when you add it. Touch the sweet potato—it should feel barely warm.
Step 6: Create a well in the center of the mashed sweet potato. Crack the egg into the well and add 1 teaspoon salt, ¼ teaspoon nutmeg, and ¼ cup grated Parmesan. Mix everything together with a fork until combined.
Step 7: Start adding 1½ cups flour, mixing with your hands as you go. The dough will be sticky at first. Keep mixing and kneading gently right in the bowl. If the dough sticks to your hands after 2 minutes of kneading, add more flour 2 tablespoons at a time.
Step 8: Your sweet potato gnocchi dough is ready when it’s soft, slightly tacky but doesn’t stick to your hands, and holds together when squeezed. It should feel like Play-Doh that’s been sitting out for a few minutes. Don’t over-knead—this makes the gnocchi tough and chewy instead of light.
Phase 3: Shaping the Gnocchi (20 minutes)
Step 9: Dust your work surface generously with flour. Divide the dough into 4 equal pieces. Keep the pieces you’re not working with covered with a damp towel so they don’t dry out.
Step 10: Roll one piece of dough into a rope about ¾ inch thick. The thickness matters because too thin means they’ll fall apart during cooking, and too thick makes them heavy and dense. Use the width of your thumb as a guide.
Step 11: Cut the rope into ¾-inch pieces using a sharp knife or bench scraper. You should get about 20-25 pieces from each rope. Dust them lightly with flour to prevent sticking.
Step 12: To create the classic ridges that help sauce cling better, gently roll each piece down the back of a fork. Press lightly with your thumb as you roll, creating an indent on one side and ridges on the other. This step is optional but makes your gnocchi look restaurant-quality. Similar to how sweet potato fritters benefit from proper shaping, these ridges make a real difference in how sauce adheres.
Step 13: Place shaped gnocchi on a floured baking sheet in a single layer, making sure they don’t touch. If you’re not cooking them immediately, freeze them on the sheet for 2 hours, then transfer to a freezer bag.
Phase 4: Cooking the Gnocchi (10 minutes)
Step 14: Bring a large pot of salted water to a boil. The water should taste like the ocean—add about 2 tablespoons salt to 6 quarts of water.
Step 15: Gently drop one-quarter of the gnocchi into the boiling water. Don’t overcrowd the pot or they’ll stick together. They’ll sink to the bottom initially.
Step 16: Wait for the gnocchi to float to the surface, which takes 2-3 minutes. Once they float, cook for an additional 30 seconds. This ensures they’re cooked through but still tender.
Step 17: Remove the cooked gnocchi with a slotted spoon or spider strainer, shaking off excess water. Transfer them to a plate while you cook the remaining batches.
Phase 5: Making the Sauce (5 minutes)
Step 18: In a large skillet over medium heat, melt 4 tablespoons butter. Add 8-10 fresh sage leaves and cook for 2-3 minutes until the butter turns golden brown and smells nutty. Watch carefully because butter can burn quickly.
Step 19: Add all the cooked gnocchi to the skillet with the brown butter sauce. Toss gently for 1-2 minutes to coat every piece. The gnocchi will pick up a light golden color on the edges.
Step 20: Serve immediately topped with extra Parmesan cheese and freshly cracked black pepper. The gnocchi taste best within 5 minutes of finishing, while they’re still steaming hot.
Chef’s Notes
Sweet potato variety matters. I use orange-fleshed sweet potatoes for their color and sweetness. The purple varieties work too, but they’ll give you a different hue and slightly earthier flavor.
Flour amount varies. Sweet potatoes have different moisture content depending on the season and variety. Start with less flour and add more as needed. Your dough should be the softest it can be while still holding shape.
The float test is reliable. When making sweet potato gnocchi, floating really does mean they’re done. If you overcook them, they get waterlogged and mushy.
Room temperature is key. Cold dough is harder to work with and hot dough makes sticky gnocchi. Always let your sweet potato mixture cool completely before adding the egg and flour.
Nutrition Information (Per Serving)
Calories: 385
Protein: 12g
Carbohydrates: 58g
Fat: 12g
Fiber: 4g
Sugar: 6g
Sodium: 720mg
Creative Variations
Herbed Sweet Potato Gnocchi: Add 2 tablespoons fresh chopped herbs (rosemary, thyme, or basil) directly to the dough for extra flavor. The herbs speckle throughout and taste incredible with a simple garlic butter sauce.
Crispy Pan-Fried Version: After boiling, pan-fry the gnocchi in olive oil over medium-high heat for 3-4 minutes per side until they’re golden and crispy on the outside while staying soft inside. This method creates the best texture contrast.
Cheese-Stuffed Gnocchi: Press a small cube of mozzarella into each gnocchi piece before cooking. The cheese melts inside, creating a surprise burst of creaminess. Kids absolutely love this variation.
Sweet Potato Gnocchi with Pesto: Skip the brown butter and toss with homemade basil pesto instead. The bright, herby flavor pairs beautifully with the subtle sweetness. If you enjoy working with sweet potatoes, try sweet potato tortillas for another creative way to use this versatile ingredient.
Storage & Reheating
Refrigerator: Store uncooked gnocchi on a floured baking sheet covered with plastic wrap for up to 24 hours. They may darken slightly, which is normal.
Freezer: Freeze uncooked gnocchi on a baking sheet until solid (2 hours), then transfer to a freezer bag. They’ll keep for 3 months. Cook directly from frozen—just add an extra minute to the cooking time.
Cooked Leftovers: Store cooked gnocchi in an airtight container in the fridge for 2 days maximum. Reheat in a skillet with a bit of butter over medium heat for 3-4 minutes. Don’t microwave them as they get gummy.
Pro Tip: Never thaw frozen gnocchi before cooking. They’ll turn into a sticky mess. Always cook them straight from the freezer.
Troubleshooting Common Problems
Problem: My gnocchi fell apart in the water.
Solution: Your dough didn’t have enough flour. The sweet potatoes were likely too wet. Next time, add flour 1 tablespoon at a time until the dough barely sticks to your hands. Also, make sure your water is at a gentle boil, not a rolling boil, which can break delicate gnocchi apart.
Problem: The gnocchi are dense and heavy.
Solution: You either added too much flour or over-kneaded the dough. Sweet potato gnocchi should be mixed just until combined. Think of it like making biscuits—the less you work the dough, the lighter the result. Use the minimum amount of flour needed to bring the dough together.
Problem: The dough is too sticky to shape.
Solution: Your sweet potatoes weren’t dry enough after baking. Next time, after mashing, spread the sweet potato on a baking sheet and let it sit for 10-15 minutes to release steam. You can also gently cook the mashed sweet potato in a pan over low heat for 3-4 minutes, stirring constantly, to evaporate excess moisture.
Problem: The gnocchi stick to the fork when making ridges.
Solution: Dust your fork with flour between every few pieces. Also, use a light touch—you’re not trying to flatten the gnocchi, just creating gentle ridges. If they keep sticking, skip the ridges altogether. They’re purely decorative.
Problem: My gnocchi taste bland.
Solution: You didn’t salt the cooking water enough. The water should taste salty like seawater. The gnocchi absorb this salt as they cook. Also, make sure you’re adding 1 teaspoon salt directly to the dough. Season your sauce generously too.
Equipment Essentials
- Large pot (at least 6-quart capacity)
- Baking sheet for roasting and shaping
- Potato ricer or food mill (optional but recommended)
- Large mixing bowl
- Fork for creating ridges
- Sharp knife or bench scraper
- Slotted spoon or spider strainer
- Large skillet for the sauce
- Clean kitchen towels
Shopping List (Organized by Store Section)
Produce:
- Sweet potatoes (2 pounds)
- Fresh sage leaves (1 bunch)
Dairy:
- Large eggs (1)
- Unsalted butter (1 stick)
- Parmesan cheese (4 ounces)
Pantry:
- All-purpose flour
- Salt
- Ground nutmeg
- Black pepper
Success Secrets
1. Bake your sweet potatoes instead of boiling them. Baking concentrates the flavor and removes moisture, while boiling adds water that makes sticky dough.
2. Always taste-test one gnocchi before cooking the entire batch. Boil a single piece and check if it holds together and tastes seasoned enough. Adjust the remaining dough if needed.
3. Work quickly once you mix the dough. The longer it sits, the more moisture the flour absorbs, which can make the gnocchi tough. Shape and cook within 30 minutes of making the dough.
4. Use a light hand when rolling. Press gently and let the dough guide you. If a rope breaks while rolling, your dough is too dry—knead in a teaspoon of water.
5. Keep everything floured. Your work surface, your hands, the baking sheet—flour prevents sticking and makes handling gnocchi so much easier. Don’t be shy with it.
