Sweet Potato Gnocchi
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These sweet potato gnocchi are an earthy and chewy delight that’s coated in a tasty sage and garlic parmesan sauce. It’s simple to make, but the rich flavors make these gnocchi taste like they’ve come straight out of a traditional trattoria in Italy!
Can’t get enough of this tasty sweet potato gnocchi? Try my Roasted Red Pepper Pasta or Basil Pesto Pasta.
Table of contents
Why You’ll Love It
The first time I tried this sweet potato gnocchi, my taste buds were totally hooked.
Every bite is a burst of comforting, herby goodness that I simply can’t get enough of. I absolutely love the burst of sweetness from the sweet potatoes, and they make a pleasant change from the old-school gnocchi I grew up with.
These pillowy parcels are paired with the most delicious sage and garlic parmesan sauce. It’s simple to whip up and has an amazing rich flavor that makes the whole dish taste super indulgent.
Ingredients You’ll Need
For the gnocchi
- Sweet potatoes: Bursting with sweet, earthy flavor and a vibrant orange color, these potatoes offer a delicious combination of natural sweetness and a hearty texture.
- Flour: Any regular flour will work here. I often use spelt flour as it’s whole grain and makes sweet potato gnocchi high in fiber and easier to digest.
For the Sage and Garlic Parmesan Sauce
- Extra virgin olive oil (or butter): I personally prefer using extra virgin olive oil as it’s packed with healthy fats and antioxidants. For a richer flavor, use butter in its place.
- Garlic: Give your sauce a rich, savory flavor with tons of depth.
- Fresh sage: For an earthy and peppery taste.
- Grated parmesan: Lends the sauce a depth and creaminess that’s just slightly nutty.
How to Make Sweet Potato Gnocchi
Step-by-step overview. Full ingredients and instructions are in the recipe card below
Cook the sweet potatoes:
- In the oven: Preheat the oven to 400°F (200°C). Then, place pierced sweet potatoes onto a baking sheet (photo 1). Bake them until tender or for about 45-60 minutes.
- In the microwave: If you’re cooking them in the microwave, pierce the potatoes with a fork and microwave them on high for 7-10 minutes until fork tender.
Mash the potatoes: Once the potatoes have cooled slightly and are easy to handle, peel and mash them.
Make the gnocchi dough: In a large bowl, combine the mashed sweet potatoes with flour and salt (photo 2). Start by mixing the dough with a fork, and then gently knead the mixture with your hands until it forms a smooth dough (photos 3 and 4).
Shape the gnocchi: Sprinkle a clean surface with flour and roll a small portion of the dough into a long rope (photo 5). Cut the rope into 1-inch pieces to form your gnocchi (photo 6). While you’re at it, coat each piece of gnocchi with more flour to prevent any sticking. You can make ridges in your gnocchi with a fork (photo 7) or this tool if you feel like it (photo 8).
Prepare the sauce: In a large skillet, heat the olive oil or butter over medium heat. If using butter, let it melt completely. Add the minced garlic and sage leaves to the skillet and saute for 2-3 minutes until the garlic is fragrant and the sage is slightly crispy.
Cook the gnocchi: Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float on top in around 1 to 2 minutes. Remove them gently with a slotted spoon.
Mix the ingredients together: Add the gnocchi to the skillet with the sauce. Toss gently to coat the gnocchi, then sprinkle with grated parmesan.
Serve and enjoy: Serve your sweet potato gnocchi hot with extra parmesan and sage leaves!
Notes and Tips
- The perfect amount of flour: To make the most delicious gnocchi, you need to add the perfect amount of flour. Too much, and your gnocchi will be tough. Too little, and they might come apart when cooking, creating a mushy mess. Also, how much flour you need will depend on how wet your sweet potatoes are. Add a little at a time for the perfect result, and don’t over-knead the dough. The dough will be ready when it’s not too sticky and easy to handle.
- Cook in batches: If you have a small pot, cook the gnocchi in batches to prevent them from sticking together.
- Scoring the gnocchi: It’s not necessary to score the gnocchi with a fancy gnocchi board or a fork. They do look prettier, and they make the sauce stick a bit better, but skipping this step won’t compromise the delicious outcome.
Serving Suggestions
- This simple parmesan and sage sauce is just one of the many sauces you can serve these gnocchi with.
- You can use any tomato-based sauce to give the gnocchi a more tangy flavor.
- Try drizzling them with a classic basil pesto, this nut-free pesto, or this Tuscan kale pesto.
- Or even this creamy vegan mushroom pasta sauce.
How to Store
- In the fridge: This gnocchi is best straight out of the pan, but you can store it in an airtight container in the fridge for up to 3 days if you need to. Reheat it in a pan with a splash of extra butter or oil.
- In the freezer: You can freeze uncooked gnocchi on a baking sheet before transferring it to a freezer bag for up to 2 months. Cook them straight from frozen and add a couple of minutes to the cooking time.
If you try this sweet potato gnocchi recipe, please leave a comment and a rating and let me know how much you liked it!
Sweet Potato Gnocchi
Ingredients
For the Gnocchi
- 1.5 pounds sweet potatoes - around 2 medium size
- 1 pound flour - I used spelt flour, but you can use regular flour or gluten-free flour
- 1 teaspoon salt
- extra flour - for sprinkling
Sage and Garlic Parmesan Sauce
- 3 tablespoons extra virgin olive oil - or butter
- 1 clove garlic - minced
- fresh sage - 6-8 leaves
- ¼ cup grated parmesan
- black pepper
Instructions
- Cook the Sweet Potatoes:Oven Method: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes or until tender.Microwave Method: Pierce the sweet potatoes with a fork. Microwave them on high for 7-10 minutes until tender, and you can pierce them with a fork.
- Once cooked, let the sweet potatoes cool a bit, then peel and mash them and let them cool for a few minutes until you can handle them.
- Make the Gnocchi Dough (note 1): In a large bowl or on your work surface, combine the mashed sweet potatoes, flour, and salt. Knead the mixture gently until it forms a smooth dough. If the dough is too sticky, add a bit more flour. You don’t want to over-knead the dough, or the gnocchi will become too tough.
- Shape the Gnocchi: Sprinkle a clean surface with flour. Take a small portion of the dough and roll it into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces to form the gnocchi. Coat the gnocchi with more flour to prevent them from sticking to one another.
- Optional: Use a fork or a gnocchi board to create ridges on each gnocchi piece.
- Prepare the sauce: In a large skillet, heat the olive oil or butter over medium heat. If using butter, let it melt completely. Add the minced garlic and sage leaves to the skillet. Sauté for about 2-3 minutes or until the garlic is fragrant and the sage leaves are slightly crispy.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, they are done when they float to the top, about 2-3 minutes. Remove gently with a slotted spoon.
- Mix: Add the gnocchi to the skillet with the garlic and sage. Toss gently to coat the gnocchi with the sauce. Sprinkle the grated Parmesan over the gnocchi and stir to combine. The heat from the gnocchi and sauce will help melt the cheese, creating a creamy texture.
- Serve Immediately: Serve the gnocchi hot, garnished with additional Parmesan, black pepper, and sage leaves.
Notes
Nutrition
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