Sweet potato gnocchi are an easy 3-ingredient Italian-inspired dish ready in less than 30 minutes and excellent for meal prep or a weeknight dinner.
Louise and I love them with marinara sauce, pesto, or with a simple butter and sage sauce. Enjoy!
Table of Contents
Introduction
So, we re-cooked and re-shooted pictures and video for these sweet potato gnocchi to make sure the recipe was easy to follow.
You guys, it literally took us less than half an hour to make and it turned out so good 🫠.
I also wanted to serve them with a different sauce, not the usual butter and sage.
So I made a quick marinara sauce, you know a little spicy with plenty of dried oregano…
Then I added a grating of parmesan for umami, a dollop of burrata cheese for creamy, a sprinkling of pistachio nuts for crunchy, et voilà 🤌.
The dish was SO GOOD we couldn’t wait for dinner. We just devoured it on the spot, at 3:43 PM 😅.
Louise wanted me to tell you she also likes sweet potato gnocchi with basil pesto, lentil bolognese, or baked in the oven with mozzarella like gnocchi alla Sorrentina 🙆♀️.
Instructions
Step 1: Prick the sweet potatoes with a fork and microwave them for 7 to 10 minutes until tender. Cut them in half, scoop out the flesh, add it to a bowl, and mash with a fork.
Step 2: Add flour and salt and mix with a spoon first, then with your hands, to combine.
Transfer to a lightly floured worktop and knead for a short minute until you have compact, soft, and slightly moist dough (not wet and sticky).
Step 3: Cut dough into 4 pieces, roll out into long ropes, then cut into small pillow-shaped gnocchi (about 1/2 inch or 1 cm in size).
You can cook the gnocchi without further shaping, or you can roll them with your thumb on a gnocchi board or on the back of a fork to make ridges (see video).
Step 4: Cook the gnocchi in a large pot with plenty of salted boiling water for 1 to 2 minutes, or until they float to the surface.
Remove them from the water with a spider or slotted spoon and add them to your favorite sauce.
We recommend a simple marinara sauce topped with a grating of parmesan, a dollop of burrata cheese, a drizzle of extra virgin olive oil, and chopped pistachios (substitute dried oregano for pistachios).
More Italian Recipes
- Potato gnocchi
- Pastina
- Mushroom risotto
- Broccoli pasta
- Ricotta pasta
- Spaghetti all’Assassina
- Minestrone soup
- Vegetarian lasagna
If you tried this Sweet Potato Gnocchi recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Sweet Potato Gnocchi
Video
Ingredients
- 1 pound sweet potatoes Note: you need 10.5 oz/300 g of sweet potato flesh after microwaving the sweet potatoes. To get that, you should microwave about 1 pound/450 g of raw sweet potatoes.
- 1 cup all-purpose flour add more if needed, a little at a time.
- ½ teaspoon salt
Instructions
- Prick 1 pound sweet potatoes with a fork and microwave them for 7 to 10 minutes until tender. Cut them in half, scoop out the flesh, add it to a bowl, and mash with a fork.
- Add 1 cup all-purpose flour and ½ teaspoon salt and mix with a spoon first, then with your hands, to combine.Transfer to lightly floured worktop and knead for a short minute until you have compact, soft, and slightly moist dough (not wet and sticky).
- Cut dough into 4 pieces, roll out into long ropes, then cut into small pillow-shaped gnocchi (about 1/2 inch or 1 cm in size).You can cook the gnocchi without further shaping, or you can roll them with your thumb on a gnocchi board or on the back of a fork to make ridges (see video).
- Cook the gnocchi in a large pot with plenty of salted boiling water for 1 to 2 minutes, or until they float to the surface.Remove them from the water with a spider or slotted spoon and add them to your favorite sauce.We recommend a simple marinara sauce topped with a grating of parmesan, a dollop of burrata cheese, a drizzle of olive oil, and chopped pistachios (substitute dried oregano for pistachios).
Notes
- You need 300 grams/10.5 ounces of microwaved sweet potato flesh, without the skin. To get that start from 1 pound/16 ounces/450 grams of raw sweet potatoes.
- If you don’t have a microwave, bake the sweet potatoes whole in the oven at 400°C or 200°C for 50 minutes, or until soft. Avoid boiling them.
- Depending on the water content of your sweet potatoes you might need more flour. Add a little at a time as you knead.
- Don’t over-knead the dough. Over-kneading will develop the gluten in the flour, making the sweet potato gnocchi too chewy.
- Uncooked gnocchi: 3 days in the refrigerator, 3 months in the freezer. Freeze gnocchi on a tray in single layer before transferring to a bag. Cook from frozen until they float.
- Cooked gnocchi: store in an airtight container in the fridge for 2 days. Reheat in the microwave.
Nutrition
More Sweet Potato Recipes
Love sweet potatoes? You are in the right place then 😀. We’ve got plenty of recipes for you:
For even more ideas, check out this list that Louise made with more than 25 easy sweet potato recipes. Enjoy!
My whole family loved these, even my picky kids. I messed up the recipe from the start by peeling the potatoes, and the dough was crazy sticky. But I added flour until it was manageable and they turned out tasting great.