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
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).
Video
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!
I made these tonight and they were amazing! I used 450 grams sweet potatoes (measured after peeling away the skins) and 1.5 cups whole wheat flour. The whole wheat flour worked great.
Wonderful, Lisa!! Whole wheat flour is excellent, I’m so glad that you enjoyed them ❤️
Thank you for taking the time to leave a comment here!! Kindest,
Louise
very very easy to make and delicious
will never buy shop bought gnocchi again
thank you
If I were to try this with quinoa flour, would I still use 1 cup? You mentioned two medium size sweet potatoes. About how many grams/ounces would that be approximately? Thank you in advance for your response. I’d love to try making these!
Hi Liz,
I am not sure about quinoa flour I am afraid. I’d probably start with 1/2 cup and add more until you reach a workable dough.
You need 1 pound/450 grams of sweet potatoes for the recipe 🙂 The quantities are in the recipe box at the end of the page.
I hope this helps 🙂
Nico
I followed the directions but I could just not get the sweet potato dough to not be sticky. Like it wouldn’t form into a dough like in the picture, no matter how much flour I added, even though I only used 2 medium-sized sweet potatoes, it just would not become less sticky. I ended up throwing away the whole batch. Shame because I was really looking forward to trying this recipe. I’m also really bad at baking so this might also be why I couldn’t get the dough to work *shrugs*
Hi there! Im so sorry the recipe didn’t work out for you :-s
Not sure what could have gone wrong; it could be that your sweet potatoes had a lot more moisture than ours.
It’s also possible you live in an area with more humidity in the air. In this case it’s harder to make the dough less sticky; but with enough flour you should still be able to somehow shape the gnocchi…
I’m sorry I cant be of more help.
Best,
Nico
I am having the same issue. I’m thinking that I. mixed the flour into the sweet potatoes while they were still warm. I think this seemed to create steam in the dough. By the time I get enough flour into the dough so it’s not sticky, I have overkneaded and over floured. I’ll try again when I’m not so frustrated
Hi Katie,
I am sorry the recipe didn’t work out for you.
I also add the flour while the potatoes are still warm but didn’t have the same problem.
I hope it will be better next time!
Best of luck
Nico
I was having the same issue…I ended up adding Potato Starch to the dough and it seemed to fix the issue. I can’t say how much I added because I eyeballed it.
We will see how well the end up cooking.
Did the gnocchi work out with the potato starch?
I also had to add way more flour than suggested, but then my gnocchi tasted of flour!!!
I love these
Can gluten free flour be used?
Hi Linda,
Yes, you can use a 1-to-1 gluten-free flour replacement to make gluten-free sweet potato gnocchi.
Kindest,
Louise
A big hit even with my two picky eaters! I served turkey meatballs with cream sauce with the gnocchi. (I used white whole wheat flour and vegan butter)
Hi Rizi,
That’s amazing, I’m so happy this was a family-hit!!
Thank you very much for taking the time to leave a comment – and have a great weekend when you get there.
All the best,
Louise
I added some garlic powder and dried thyme to the mixture for extra oomf but otherwise, the potato/flour ratio and directions were great. Love how simple (and vegan) the recipe is
Hi Rah,
I’m delighted you enjoyed the gnocchi!
Thank you for the tip, and for taking the time to leave a comment here!
Have a great week ahead.
Kindest,
Louise
So very easy, quick and very tasty. Thank you for this recipe.
Super happy you liked it, Barbara!
Thanks so much for your comment, have a fantastic week!
Kindest, Louise
Sounds so nice and easy. Will try this – thank you
Amazing recipe!!! Great way to use leftovers!! Thank you!
I’m delighted you liked the gnocchi! Thanks for coming back to leave a comment. Cheers, Nico