Made with roasted sweet potatoes, grated cheese, and just the right amount of flour, these pillowy gnocchi burst with naturally sweet, earthy flavors.
Sweet Potatoes pair beautifully with a rich brown butter sauce or try some of our other suggestions for other delicious topping ideas.
Homemade sweet potato gnocchi is not only more flavorful than store-bought versions, and a great alternative to the regular potato gnocchi during the Thanksgiving holiday and fall cooking.
Whether you're planning a cozy fall dinner, a holiday menu, or a restaurant-worthy weeknight meal, this gourmet gnocchi brings warmth, color, and depth to the plate.
This recipe turns simple ingredients into something special, perfect for a family project.
Making this dish together will feel, a rustic charm that shouts fabulous Autumn flavors with this special meal.
Why You Will Love This Recipe
- Restaurant quality at home: These gnocchi are tender, lightly sweet, and incredibly flavorful.
- Seasonally perfect: Sweet potatoes add warm, earthy notes and pair beautifully with fall and holiday sauces.
- Freezer-friendly: Make a double batch, and then the gnocchi freeze perfectly for quick gourmet meals anytime.
- Versatile: Pair with brown butter, cream sauces, or even a light pesto for completely different flavors to have a new dish every time you make them.
Tip for Making Sweet Potato Pasta
- Roast, don’t boil the potatoes. Boiling adds water and makes the gnocchi gummy. Roasting keeps the potatoes fluffy.
- Tough pasta means you added too much flour. Too sticky, not enough flour. Just add enough to easily roll and do not overwork the dough.
- These freeze perfectly. Add to a cookie sheet, freeze, and add to freezer bags when solid.
- Pan sear after boiling for a butter coating and omit the sauce for a crispy edge.
Some Alternative Sauce Combinations to Try for Sweet Potato Gnocchi
- Creamy Parmesan & Garlic Alfredo
- Maple Brown Butter with Toasted Walnuts
- Gorgonzola Cream Sauce
- Spinach or Basil Pesto
- Tomato Cream Vodka Sauce
Sweet Potato Gnocchi Pin for later
Yield: 6
Sweet Potato Gnocchi
If you’re looking for a gourmet pasta dish that’s comforting, elegant, and truly simple to make, this Sweet Potato Gnocchi will be the star on your holiday table.
Prep time: 1 H & 25 MCook time: 8 MinTotal time: 1 H & 33 M
Ingredients
- Sweet Potato Dough
- 2 large sweet potatoes (about 1 1/2 pounds)
- 1 large egg, lightly beaten
- 1 to 1 1/4 cups all-purpose flour (more as needed)
- 1/2 cup grated Parmesan and Pecorino Romano Blended cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of nutmeg (optional or cinnamon)
- Brown Butter Sage Sauce
- 6 tablspoons unsalted butter
- 8 fresh sage leaves
- 1 small garlic clove, smashed
- salt and black pepper, to taste
- 1/4 cup grated Parmesan / Pecorino Romano blend (for serving)
Instructions
- Directions:
- Preheat oven to degrees. Roast the potatoes until a fork goes through them easily. (Roasting prevents excess moisture.)
- Remove the soft potatoes from the skin and mash or put through a food processor until smooth,
- Sweet Potato Dough:
- In a bowl, combine mashed sweet potato, egg, cheese, salt, pepper, and nutmeg.
- Stir in the flour and mix until a soft dough forms.
- This will be a little sticky.
- Put some flour on a cutting board and cut the dough into 4 even pieces.
- Roll out ropes, then slice into 1-inch pieces.
- Roll on a gnocchi board or press with a fork.
- How To Cook Sweet Potato Gnocchi
- In a large 8-quart pot of salted water, bring this to a boil.
- Using a slotted spoon, add the gnocchi to the water
- When these start to float to the top, they are cooked, and this usually takes around 6 minutes.
- Using the slotted spoon, drain over the sink into a pasta bowl.
- Brown Butter Sage Sauce:
- In a medium-sized skillet, melt the butter over low heat.
- Stir in the sage leaves and garlic.
- Simmer until butter becomes golden brown, around 4 minutes.
- Remove the garlic.
- Season with salt and pepper.
- Lightly toss the gnocchi into the sauce
- Serve with grated cheese on top.
Notes
Some Alternative Sauce Combinations to Try for Sweet Potato Gnocchi
- Creamy Parmesan & Garlic Alfredo
- Maple Brown Butter with Toasted Walnuts
- Gorgonzola Cream Sauce
- Spinach or Basil Pesto
- Tomato Cream Vodka Sauce
Tip for Making Sweet Potato Pasta
- Roast, don’t boil the potatoes. Boiling adds water and makes the gnocchi gummy. Roasting keeps the potatoes fluffy.
- Tough pasta means you added too much flour. Too sticky, not enough flour. Just add enough to easily roll and do not overwork the dough.
- These freeze perfectly. Add to a cookie sheet, freeze, and add to freezer bags when solid.
- Pan-sear after boiling for a butter coating and omit the sauce for a crispy edge
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Sweet Potato Gnocchi Pin for later
Other Recipes To Try
Grandma's Spaghetti and MeatballsPasta Fazool
Authentic Fettucine Alfredo not the American version
