Sweet Potato Gnocchi

Why You’ll Love Sweet Potato Gnocchi Recipe

This recipe is perfect for busy weeknights or meal prep, requiring minimal ingredients while delivering maximum comfort. The sweet potatoes lend a naturally sweet, rich flavor and lovely color, and the gnocchi’s pillowy texture makes every bite irresistible. Whether you serve them with a vibrant tomato sauce, a creamy pesto, or a simple butter and herb drizzle, these bites feel indulgent yet wholesome.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound sweet potatoes (about 450 g)
1 cup all‑purpose flour (add more if needed)
½ teaspoon salt

Directions

1. Prick the sweet potatoes all over with a fork and microwave them for 7 to 10 minutes, or until very tender. Once cooked, let them cool slightly.

2. Cut the cooked sweet potatoes in half, scoop out the flesh, and place it in a bowl. Mash thoroughly with a fork until mostly smooth.

3. Add the flour and salt to the mashed sweet potatoes. Stir with a spoon and then use your hands to gently combine into a soft dough that’s moist but not sticky. Add small amounts of extra flour as needed.

4. Lightly flour your work surface and knead the dough briefly—just long enough to bring it together into a compact ball.

5. Divide the dough into four pieces. Roll each piece into a long rope about ½ inch (1 cm) thick. Cut the ropes into bite‑sized pieces to form the gnocchi. You can leave them as is or roll them over the back of a fork to create ridges.

6. Bring a large pot of salted water to a boil. Add the gnocchi and cook for 1–2 minutes, or until they float to the surface.

7. Use a slotted spoon to transfer the cooked gnocchi to your favorite sauce and toss gently to coat.

Servings and timing

Servings: about 2 servings
Prep time: 25 minutes
Cook time: 2 minutes
Total time: 27 minutes

Variations

• Vegan option: Serve with a dairy‑free pesto or a rich tomato sauce
• Herb‑infused dough: Add finely chopped rosemary or sage into the dough for extra flavor
• Cheesy twist: Stir grated Parmesan or pecorino into finished gnocchi before serving
• Crispy finish: After boiling, quickly sauté gnocchi in olive oil until lightly golden

Storage/Reheating

• Uncooked gnocchi: Refrigerate in an airtight container for up to 3 days, or freeze on a tray then transfer to a freezer bag for up to 3 months. Cook from frozen; they will float once done
• Cooked gnocchi: Store in the refrigerator in an airtight container for up to 2 days. Reheat gently in the microwave or sauté in a pan with a bit of olive oil until warm

FAQs

What type of sweet potatoes should I use?

Use any sweet potatoes you like, but larger, starchy varieties work best for a dough that’s easy to handle.

Do I have to cook the sweet potatoes in the microwave?

No. You can bake them in the oven until tender; this helps reduce moisture for a firmer dough.

Why are my gnocchi too sticky?

If the dough feels overly sticky, gradually add more flour while kneading until it’s soft but manageable.

Can I make gluten‑free gnocchi?

Yes. Substitute all‑purpose flour with a gluten‑free blend suited for doughs.

How do I prevent gnocchi from falling apart in the water?

Ensure your dough isn’t too wet and that the water is at a rolling boil before adding the gnocchi.

What sauces go well with sweet potato gnocchi?

Serve with marinara, pesto, brown butter and sage, or any sauce you love.

Can I freeze cooked gnocchi?

Yes, but freezing uncooked gnocchi generally gives a better texture when reheated.

How do I shape gnocchi traditionally?

Roll dough into ropes, cut into pieces, and optionally press with a fork to create ridges.

Can I add herbs to the dough?

Absolutely. Finely chopped herbs like sage or rosemary add aroma and flavor.

What’s the best way to reheat gnocchi?

Reheat in a pan with a bit of olive oil or in the microwave until just warmed through.

Conclusion

This sweet potato gnocchi recipe proves that homemade gnocchi doesn’t have to be intimidating. With just three key ingredients and a handful of simple steps, you’ll enjoy tender, flavorful gnocchi any night of the week. Experiment with sauces and finishes to make it your own, and don’t forget you can prep ahead or freeze for meals later.