Sweet Potato Gnocchi Recipe with sweet potatoes, flour, egg, nutmeg. Vibrant, soft orange gnocchi ready in 30 min with amazing sweet flavor and texture.
Ingredients for the Sweet Potato Gnocchi Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes (cooked & mashed) | 1 ½ cups | Use baked or microwaved potatoes for lower moisture. |
| All-Purpose Flour | 1 to 1 ¼ cups | Add gradually until dough is soft and manageable. |
| Salt | ½ teaspoon | Enhances the natural sweetness of the gnocchi. |
| Black Pepper | ¼ teaspoon | Optional, adds mild depth. |
| Parmesan Cheese (optional) | ¼ cup | For richer, more savory gnocchi. |
| Ricotta (optional) | 2 tablespoons | Helps create a softer, lighter texture. |
| Olive Oil | 1 tablespoon | For coating or pan-searing cooked gnocchi. |
| Extra Flour | As needed | Used for dusting the surface while shaping dough. |
Step-by-Step Instructions
Prep Sweet Potatoes
- Bake, steam, or microwave 2 medium sweet potatoes until soft.
- Peel and mash thoroughly to remove lumps, ensuring a smooth, creamy texture.
- Let mashed sweet potatoes cool slightly before mixing into dough.
Make the Dough
- In a mixing bowl, combine mashed sweet potatoes, 1–1¼ cups flour, and ½ tsp salt.
- Gently mix until a soft, slightly sticky dough forms.
- Avoid over-kneading to keep gnocchi light and tender.
Shape the Gnocchi
- Dust a clean surface with flour.
- Roll dough into ropes about ¾-inch thick.
- Cut ropes into 1-inch pieces and optionally press lightly with a fork for ridges.
Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Cook gnocchi in small batches; they are done when they float to the surface.
- Remove with a slotted spoon and drain briefly.
Serve Immediately
- Toss hot gnocchi with your choice of sauce, herbs, or grated cheese.
- Enjoy as a main dish or side with protein or vegetables.
Storage and Reheating Tips
| Method | How to Store | Reheating Tips |
|---|---|---|
| Refrigerator | Place cooked gnocchi in an airtight container for up to 3 days. | Reheat gently in a skillet with a little butter or olive oil. |
| Freezer (Uncooked) | Arrange gnocchi on a tray, freeze until firm, then transfer to a sealed bag. | Boil directly from frozen; no thawing needed. |
| Freezer (Cooked) | Cool completely, then freeze in an airtight container. | Reheat in a skillet with sauce; avoid microwave for best texture. |
| Make-Ahead Meal Prep | Portion uncooked gnocchi and freeze for future use. | Cook as usual; serve with fresh or pre-made sauce. |
Variations for Sweet Potato Gnocchi Recipe
Vegan Version
- Use mashed sweet potato, flour, and olive oil only.
- Skip eggs or cheese while maintaining soft, tender gnocchi.
Gluten-Free Version
- Replace all-purpose flour with a 1:1 gluten-free flour blend.
- Works well with potato starch or rice flour for lighter texture.
Ricotta-Enhanced Gnocchi
- Add 2–3 tablespoons of ricotta to the dough.
- Creates a creamier, more delicate gnocchi.
High-Protein Option
- Incorporate 1–2 tablespoons chickpea or almond flour.
- Adds protein without affecting the soft texture of the gnocchi.
Sauce Variations
- Brown butter & sage for nutty, aromatic flavor.
- Garlic butter for a classic, savory touch.
- Creamy Parmesan sauce for a rich, comforting option.
- Olive oil & fresh herbs for a light, fresh pairing.
Best Sauce Ideas for This Sweet Potato Gnocchi Recipe
| Sauce Option | Flavor Profile | Why It Works |
|---|---|---|
| Brown Butter & Sage | Nutty, aromatic, earthy | Enhances the natural sweetness of the gnocchi. |
| Garlic Butter Sauce | Savory, simple, classic | Quick option that adds depth without heaviness. |
| Creamy Parmesan Sauce | Rich, smooth, comforting | Creates a cozy, restaurant-style finish. |
| Olive Oil & Herbs | Light, fresh, balanced | Ideal for a healthier, minimal-ingredient meal. |
Why You’ll Love This Sweet Potato Gnocchi Recipe
What makes thisso appealing is how effortlessly it comes together while still delivering rich flavor and a soft, satisfying texture. Sweet potatoes add natural sweetness and a warm, earthy depth that regular gnocchi doesn’t offer. The dough is simple to handle, even if you’ve never made homemade gnocchi before, and it cooks in minutes.
This recipe also adapts easily, whether you want a vegan option, a gluten-free version, or a creamy sauce pairing. It’s quick enough for weeknights but still feels special, giving you a comforting, homemade pasta dish without extra steps.
Frequently Asked Questions
Q1: Can I make this Sweet Potato Gnocchi Recipe vegan?
A: Yes! Simply skip the cheese or eggs and use mashed sweet potato, flour, and a little olive oil. You’ll still get soft, fluffy gnocchi with great flavor.
Q2: Why is my gnocchi dough sticky?
A: Sweet potatoes can hold a lot of moisture. Gradually add flour while mixing until the dough is soft but not wet. Avoid overworking it to prevent dense gnocchi.
Q3: Can I freeze sweet potato gnocchi?
A: Absolutely. Freeze uncooked gnocchi on a tray first, then transfer to a sealed bag. Boil them directly from frozen for best results.
Q4: How much flour should I use?
A: Start with about 1 cup and add more as needed. The dough should hold together but remain soft, not dry or tough.
Q5: What sauces pair best with sweet potato gnocchi?
A: Brown butter & sage, garlic butter, creamy Parmesan, or olive oil with fresh herbs all complement the natural sweetness of the gnocchi beautifully.
