Irresistible Sweet Potato Gnocchi Recipe in Just 5 Steps

There’s something magical about homemade Sweet Potato Gnocchi—soft, pillowy, and just a little sweet. I’ve been making this recipe for years, and it’s become a staple in my kitchen. The natural sweetness of the sweet potatoes adds such a unique twist to classic gnocchi, and the texture? Oh, it’s dreamy. Plus, it’s so much easier to make than you’d think! Trust me, once you try these little bites of comfort, you’ll never go back to store-bought. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and absolutely worth the effort.

Why You’ll Love This Sweet Potato Gnocchi

Oh, where do I even start? This Sweet Potato Gnocchi recipe is my go-to for so many reasons:

• Naturally sweet flavor – The sweet potatoes bring such a lovely, subtle sweetness that regular potato gnocchi just can’t match
• Easy preparation – Just a handful of simple ingredients and you’re on your way to homemade pasta heaven
• Vegetarian-friendly – It’s a perfect meatless meal that’ll satisfy everyone at your table
• Endless serving options – Dress it up with sage brown butter one night, pesto the next – these little pillows are so versatile!
• That perfect texture – When made right (and I’ll show you how!), they’re light as clouds with just the right amount of chew

Seriously, once you’ve had fresh Sweet Potato Gnocchi, there’s no going back to the packaged stuff!

Ingredients for Sweet Potato Gnocchi

Here’s what you’ll need to make these little bites of heaven. Trust me, keeping the ingredients simple is part of what makes this recipe so special:

• 2 cups mashed sweet potatoes – Freshly cooked and peeled (about 2 medium-sized sweet potatoes). Don’t even think about using canned—it’s just not the same!
• 1 large egg – Room temperature, please! It’ll mix into the dough much easier.
• 1 1/2 cups all-purpose flour – Plus extra for dusting your workspace. I like to keep a little extra on hand in case the dough gets sticky.
• 1/2 teaspoon salt – Just enough to balance the sweetness without overpowering it.
• 1/4 teaspoon black pepper – A tiny pinch adds a subtle warmth that complements the sweet potatoes beautifully.

That’s it! Seriously, five ingredients and you’re on your way to the most comforting, flavorful gnocchi you’ve ever tasted. I love how simple this recipe is—it’s proof that sometimes, less really is more.

How to Make Sweet Potato Gnocchi

Making Sweet Potato Gnocchi is easier than you’d think, and I’ll walk you through every step. Trust me, once you get the hang of it, you’ll be whipping up batches like a pro. Let’s dive in!

Preparing the Sweet Potato Dough

First things first—the dough. This is where the magic happens, so let’s get it right:

1. Boil the sweet potatoes – Start by peeling and cutting your sweet potatoes into chunks. Boil them in salted water for about 15-20 minutes, or until they’re fork-tender. Drain them well and let them cool slightly—no one likes burning their fingers!
2. Mash away – Once they’re cool enough to handle, mash them until they’re smooth. No lumps allowed here—unless you want lumpy gnocchi, and trust me, you don’t.
3. Mix it up – Add the mashed sweet potatoes to a large bowl. Crack in the egg, sprinkle in the salt and pepper, and give it a good mix. Gradually add the flour, mixing until it just comes together. The dough should be soft but not sticky—kind of like playdough. If it’s too sticky, add a bit more flour, but go easy! Overworking the dough is the enemy of light, fluffy gnocchi.
4. Knead gently – Turn the dough out onto a floured surface and knead it gently for about 2-3 minutes. You’re not making bread here, so don’t go crazy—just enough to bring it all together.

Shaping and Cooking the Gnocchi

Now for the fun part—shaping and cooking your Sweet Potato Gnocchi. This is where they really start to come to life:

1. Roll it out – Divide the dough into 4 equal parts. Take one piece and roll it into a rope about 3/4-inch thick. If it feels sticky, dust it with a little flour as you go.
2. Cut into pillows – Use a sharp knife or a bench scraper to cut the rope into 1-inch pieces. These little pillows are your gnocchi! If you want to get fancy, you can press each piece with a fork to make ridges—they’ll hold sauce better.
3. Boil to perfection – Bring a large pot of salted water to a gentle boil. Drop in the gnocchi in batches—don’t overcrowd the pot! They’re done when they float to the top, which usually takes about 2-3 minutes. Use a slotted spoon to scoop them out and transfer them to a plate or bowl.

And there you have it—perfectly tender, pillowy Sweet Potato Gnocchi ready to be dressed up however you like. The float test never lies—when they rise to the top, you know they’re done. Now all that’s left is to add your favorite sauce and dig in!

Tips for Perfect Sweet Potato Gnocchi

After making countless batches of these little orange pillows, I’ve picked up some tricks that’ll take your gnocchi from good to “Oh wow, did you really make these?!” Here are my absolute must-know tips:

• Go for the ricer – If you’ve got a potato ricer, use it! It creates the smoothest mash without overworking the sweet potatoes. No ricer? No problem—just press them through a fine mesh strainer with a spoon for similar results.
• Flour is your friend (but don’t overdo it) – Dust your hands, work surface, and dough as needed, but resist the urge to add too much extra flour to the dough itself. Too much flour = dense little bricks instead of light pillows.
• The chill factor – If your dough feels too sticky to handle, pop it in the fridge for 15 minutes. The slight chill makes it much easier to work with without adding excess flour.
• Test before committing – Before shaping all your gnocchi, boil one tester piece first. If it holds its shape, you’re golden. If it dissolves, knead in a bit more flour.
• Don’t crowd the pot – When boiling, give your gnocchi enough room to dance around. I do them in batches—trust me, it’s worth the extra minute to prevent them from sticking together.

Remember, practice makes perfect with gnocchi! My first batch was… let’s just say not Instagram-worthy. But stick with it—once you get the feel for the dough, you’ll be turning out restaurant-quality Sweet Potato Gnocchi like it’s nothing.

Serving Suggestions for Sweet Potato Gnocchi

Oh, this is my favorite part! Now that you’ve made these gorgeous Sweet Potato Gnocchi, let’s talk about dressing them up. Trust me, they’re like the perfect little canvas—they’ll shine with just about anything you throw at them. Here are my absolute go-to ways to serve them:

Sauces That Make Sweet Potato Gnocchi Sing

• Sage Brown Butter – My all-time favorite! Melt butter until it’s golden and nutty, toss in fresh sage leaves until they crisp up, then drizzle it all over your gnocchi. The earthy sage cuts through the sweetness beautifully.
• Creamy Gorgonzola – A little heavy cream, some crumbled Gorgonzola, and a pinch of nutmeg create this luxurious sauce that clings to every nook and cranny.
• Fresh Pesto – Bright, herby pesto is amazing with the sweetness of the gnocchi. Bonus points if you use basil from your garden!
• Simple Tomato Sauce – Sometimes classic is best. A light marinara lets the sweet potato flavor shine through.

Perfect Pairings

These gnocchi play so well with others! Here’s what I love serving alongside:

• Roasted Vegetables – Brussels sprouts, butternut squash, or mushrooms—roast them until caramelized and toss them right in.
• Crispy Prosciutto – Bake thin slices until crispy and crumble them over top for salty contrast.
• Arugula Salad – The peppery greens balance the richness perfectly.
• Parmesan Cheese – Because let’s be honest—everything’s better with a snowfall of freshly grated Parm.

The beauty of Sweet Potato Gnocchi is how versatile they are. One night they’re fancy enough for date night, the next they’re cozy comfort food with just butter and cheese. Whatever you choose, just be sure to serve them hot—these little pillows are at their absolute best fresh out of the pot!

Storing and Reheating Sweet Potato Gnocchi

Let’s talk about keeping these little pillows of joy for later because—let’s be real—sometimes you make too much (not that I’d know anything about that). Here’s how to keep your Sweet Potato Gnocchi tasting fresh and delicious, whether you’re saving them for tomorrow or next month!

Refrigerating Fresh Gnocchi

If you’re planning to eat your gnocchi within a few days, the fridge is your friend. Here’s how I do it:

• Cool completely – Spread cooked gnocchi in a single layer on a baking sheet and let them cool to room temperature first. This stops them from steaming and getting mushy in storage.
• Store airtight – Transfer to an airtight container with a piece of parchment or wax paper between layers to prevent sticking. They’ll keep beautifully for 2-3 days this way.
• Uncooked option – If you’ve shaped but not boiled your gnocchi yet, arrange them on a floured baking sheet, cover with plastic wrap, and refrigerate for up to 2 days. The cold actually helps them hold their shape better when you do cook them!

Freezing for Later

This is my secret weapon for quick weeknight meals. Frozen Sweet Potato Gnocchi are total lifesavers!

• Flash freeze first – Lay uncooked gnocchi in a single layer on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). This prevents them from clumping together.
• Bag them up – Transfer the frozen gnocchi to a freezer bag, squeeze out all the air, and they’ll keep for a glorious 2-3 months. I write the date with a Sharpie because future me always forgets.
• Cook from frozen – No need to thaw! Just drop them straight into boiling water—they’ll take about 3-4 minutes to cook through.

Reheating Like a Pro

The microwave is tempting, but hear me out—these methods keep your gnocchi from turning to mush:

• Pan-fry for crispiness – My absolute favorite method! Heat a little oil or butter in a skillet over medium-high, add your cooked gnocchi, and fry until golden and crispy on the outside. The contrast of crispy exterior and soft interior? Chef’s kiss!
• Quick boil – Drop refrigerated gnocchi into boiling water for just 30-60 seconds to reheat. Any longer and they’ll get waterlogged.
• Oven refresh – Spread on a baking sheet at 350°F for 5-8 minutes if you’re reheating a big batch. Works great for gnocchi in casseroles too!

One last tip? If you’re freezing cooked gnocchi, undercook them slightly the first time so they don’t get mushy when reheated. Now you’ve got delicious Sweet Potato Gnocchi ready whenever the craving strikes—which, let’s be honest, will be often!

Sweet Potato Gnocchi FAQs

I get asked ALL the time about my Sweet Potato Gnocchi—people want to know every little secret! Here are the questions that pop up most often in my kitchen (and my honest answers):

Can I use canned sweet potatoes?

Oh honey, I know canned seems easier, but trust me—fresh is BEST for Sweet Potato Gnocchi. Canned sweet potatoes have too much moisture, which throws off your dough consistency. Plus, they often have added sugars or syrups that mess with the flavor. If you’re short on time, bake your sweet potatoes the night before—they’ll mash up perfectly when you’re ready to cook!

Why did my gnocchi turn out dense?

Been there! Usually, dense gnocchi means one of three things happened: 1) You overworked the dough (remember—gentle kneads only!), 2) Added too much flour (the dough should be soft, not stiff), or 3) Didn’t use enough egg (that’s our binder!). Next time, stop mixing as soon as the dough comes together—it’s okay if it’s slightly sticky. You can always dust your hands while shaping!

Can I make gluten-free Sweet Potato Gnocchi?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend (I like the ones with xanthan gum already added). The texture will be slightly different—a bit more delicate—so handle them gently when boiling. And whatever you do, don’t skip the egg—it helps hold everything together!

How do I know when the dough is ready?

Great question! The perfect Sweet Potato Gnocchi dough should feel like firm playdough—soft enough to indent with your finger but not sticky enough to cling to your hands. Pro tip: Do the “earlobe test”—pinch a bit of dough; it should feel like your earlobe (weird but works!). If it’s sticky, add flour 1 tablespoon at a time until it’s just right.

Can I prep the dough ahead?

You bet! Shape your gnocchi, arrange them on a floured baking sheet, cover tightly with plastic, and refrigerate for up to 24 hours. The cold actually helps them hold their shape better when cooking! For longer storage, freeze them (uncooked) as I described earlier—they’ll keep beautifully for months.

Still have questions? Drop them in the comments—I love geeking out about Sweet Potato Gnocchi almost as much as I love eating it!

Nutritional Information

Okay, let’s talk numbers—because I know some of y’all are curious about what’s actually in these delicious Sweet Potato Gnocchi! Now, full disclosure: nutrition can vary based on your exact ingredients (like how big your egg was or if you went heavy on the flour). But here’s the general breakdown per serving (about 1 cup cooked gnocchi):

• Calories: 220
• Carbohydrates: 45g
• Protein: 6g
• Fiber: 4g
• Sugar: 5g (all natural from the sweet potatoes!)
• Fat: 1g
• Sodium: 200mg

Remember, these are estimates—your actual numbers might dance around a bit depending on your exact ingredients. The best part? These gnocchi pack a great vitamin A punch from all that beautiful orange sweet potato goodness!

Now stop reading and go make a batch—then come back and tell me how yours turned out! Tag me on Instagram or drop a comment below. I live for your Sweet Potato Gnocchi success stories!

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