Sweet potato gnocchi is an elegant yet surprisingly simple dish that brings autumn flavors to your dinner table any time of year. These pillowy, tender dumplings are made from roasted sweet potatoes, flour, and just a touch of nutmeg and cinnamon for warmth and depth. What makes this recipe so special is how the natural sweetness of the potatoes pairs beautifully with both savory and slightly sweet sauces—think brown butter and sage, or a lighter cream sauce with a hint of maple.
I absolutely love making gnocchi from scratch because there’s something so rewarding about creating these little clouds of deliciousness in your own kitchen. The dough comes together quickly, and you don’t need any special equipment beyond what you probably already have. Like baking our Best Vanilla Pound Cake, this recipe relies on quality ingredients and proper technique to shine.
The key to perfect sweet potato gnocchi is getting the moisture content just right. Too much and your dough becomes sticky and heavy; too little and your gnocchi won’t have that signature tender texture. I always bake my sweet potatoes rather than boil them because baking concentrates the flavor and keeps the moisture level more controllable. Once roasted, I scoop out the flesh and press it through a ricer, which creates an incredibly smooth base for our dough.
This recipe serves about four as a main course or six as a sophisticated starter. The gnocchi cook in just two to three minutes—they’ll float to the surface of boiling salted water when they’re ready. You can toss them with brown butter and sage sauce, a simple tomato reduction, or even a creamy sage and brown butter combination. For a more indulgent version, try topping them with a crispy sage and brown butter topping.
What I love most about this recipe is its versatility and how it showcases the beauty of seasonal cooking. Sweet potatoes are at their peak in fall, making this the perfect dish to celebrate that season. But honestly, these gnocchi are so delicious that you’ll find yourself making them year-round. Whether you’re cooking for a weeknight family dinner or impressing guests at a dinner party, like our Best Sugar Cookie Cut Out Recipe, this dish proves that homemade is always better. The combination of sweet potato’s natural creaminess and the delicate texture of fresh gnocchi creates something truly special that store-bought versions simply cannot match.
Ingredients
- 2 pounds sweet potatoes (about 2 large)
- 1 cup all-purpose flour, plus extra for dusting
- 1/4 cup cornstarch
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt, plus more for boiling water
- 1/4 teaspoon black pepper
- 1 large egg yolk
- 2 tablespoons unsalted butter
- 8-10 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Fleur de sel for finishing
Instructions
- Preheat your oven to 400°F. Wash the sweet potatoes thoroughly and prick them all over with a fork. This prevents them from bursting during roasting. Place them directly on the oven rack with a baking sheet below to catch any drips. Roast for 40-45 minutes, until they’re completely tender when pierced with a knife.
- Remove the sweet potatoes from the oven and let them cool until they’re cool enough to handle, about 5-10 minutes. Cut them in half lengthwise and scoop out the soft flesh into a bowl, discarding the skins.
- While the sweet potatoes are still warm, press the flesh through a ricer or food mill into a large bowl. This creates a smooth, lump-free base for your gnocchi dough. If you don’t have a ricer, you can mash them very thoroughly with a fork, but a ricer really does give the best texture.
- In a small bowl, whisk together the flour, cornstarch, nutmeg, cinnamon, salt, and black pepper. These dry ingredients will be incorporated into your sweet potato base.
- Make a well in the center of the sweet potato mixture and add the egg yolk. Using a fork, beat the egg yolk gently, then begin to incorporate it into the sweet potatoes.
- Gradually add the flour mixture to the sweet potato and egg mixture, stirring gently with a fork until a shaggy dough begins to form. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Lightly dust your work surface with flour. Turn the dough out onto the floured surface and gently knead it just until it comes together into a soft, slightly sticky ball. The dough should be tender and delicate—don’t knead it like bread dough.
- Divide the dough into four equal portions. Working with one portion at a time, gently roll it on the floured surface into a rope about 3/4-inch thick and about 12 inches long.
- Using a sharp knife or bench scraper, cut each rope into 3/4-inch pieces. These are your gnocchi. If desired, you can press each piece gently against the tines of a fork to create the traditional ridged pattern, which helps sauce cling to the gnocchi.
- Place the cut gnocchi on a parchment-lined baking sheet dusted with flour. At this point, you can refrigerate them for up to 4 hours, or freeze them for up to 2 weeks. Frozen gnocchi don’t need to be thawed before cooking.
- Bring a large pot of salted water to a rolling boil. The water should taste like the sea. Working in batches to avoid overcrowding, gently drop the gnocchi into the boiling water.
- The gnocchi will sink to the bottom of the pot initially. Stir them gently with a wooden spoon to ensure they don’t stick to the bottom. After about 1-2 minutes, they’ll begin to float to the surface.
- Once all the gnocchi have floated, let them cook for another 1-2 minutes. They should be tender but still hold their shape. Remove them with a slotted spoon to a colander, shaking gently to remove excess water.
- While the gnocchi cook, prepare the brown butter and sage sauce. In a large skillet, melt the butter over medium heat. Add the sage leaves and let them infuse into the butter for about 2-3 minutes, until the butter turns a light golden brown and smells nutty.
- Add the cooked gnocchi to the brown butter and sage sauce, tossing gently to coat each piece. Be careful to maintain the delicate structure of the gnocchi.
- Transfer the gnocchi to serving plates and finish with grated Parmesan cheese and a pinch of fleur de sel. Serve immediately while hot.
Pro Tips
Sauce Variations: While brown butter and sage is classic, these gnocchi pair beautifully with many sauces. Try a simple tomato sauce with fresh basil, a creamy Alfredo sauce, or even a maple and brown butter sauce for something slightly sweet. You could also top them with crispy bacon, toasted breadcrumbs, and a drizzle of truffle oil for a more indulgent presentation.
Texture Tips: The most common mistake when making gnocchi is overworking the dough. Handle it as gently as possible—think of it like making biscuits rather than kneading bread. If your dough seems too sticky, add flour one tablespoon at a time. If it’s too dry and won’t come together, add water one teaspoon at a time. The dough should be soft and slightly sticky, never stiff.
Sweet Potato Selection: Choose sweet potatoes that are similar in size so they cook evenly. The orange-fleshed variety works best for this recipe because it has a naturally sweeter, creamier texture. Avoid the pale-fleshed varieties, which are less flavorful and more watery.
Serving Suggestions: These gnocchi work wonderfully as a side dish to roasted meats or as a vegetarian main course. They’re also elegant enough for a dinner party and can be partially prepared ahead of time, making them a stress-free choice for entertaining. Pair them with a crisp white wine like Pinot Grigio or a light red like Pinot Noir.
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