Learn how to make soft, pillowy Sweet Potato Gnocchi with this easy recipe! I’ll guide you through every step, from preparing the sweet potatoes to shaping the gnocchi, so you can confidently create this dish at home. Pair it with my rich brown butter sage sauce or your favorite sauce for a guaranteed dinner winner!
Table of Contents
Making sweet potato gnocchi from scratch is easier than you think—really! Forget the rumors about homemade gnocchi being tricky, fussy or destined to turn into dense little bricks. With my foolproof recipe and tips, you’ll be shaping soft, pillowy bites of perfection in no time. Trust me, if you’ve ever mashed a potato, you’re already halfway there!
That said, I want to make sure I set expectations: This is not a recipe to attempt on a busy weeknight while your ravenous self balances a glass of Pinot Grigio in one hand and a bag of Cool Ranch Doritos in the other. If you’re craving a quick, no-fuss meal, check out my 20-minute One-Pot Gnocchi with Sausage. But if you’re here to join the ranks of gnocchi warriors, then read on …
- Sweet potatoes: You’ll need 2 medium-sized sweet potatoes, which you’ll microwave for quick and easy preparation.
- Fresh ricotta: Strain in a sieve for about two hours to remove excess moisture. In this recipe, ricotta takes the place of an egg, acting as a binder while adding creaminess and keeping the gnocchi light and tender. It’s a simple swap that makes all the difference!
- Parmesan cheese: Adds a salty, nutty depth of flavor and helps bind the dough.
- Salt: Enhances all the flavors.
- All-purpose flour: You’ll add the flour gradually, a little at a time, aiming for the least amount needed to create a cohesive dough. This keeps your gnocchi soft and pillowy. Too much flour can make them dense. For a gluten-free option, 1:1 gluten-free flour works well.
- Brown butter sage sauce: This quick and flavorful sauce takes the pillowy sweet potato gnocchi to the next level. It’s made with just butter, fresh sage leaves and balsamic vinegar.
Kelly’s Note: The sauce is optional! These gnocchi are just as delicious tossed with classic bolognese sauce, basil pesto, Alfredo or even a simple garlic butter sauce.
See the recipe card for full information on ingredients and quantities.
Tips Before You Get Started
So you’re in it to win it. Your eyes are on the prize. You’re going big and not going home. Congratulations! You’re in for a deliciously satisfying journey. Here are a few tips to help facilitate your impending gnocchi domination:
- Harness Your Flour Power: The more flour you use in the gnocchi dough, the more dense it will be. If you’re aiming for light, pillowy, like-the-kind-I-had-at-that-restaurant gnocchi, you’ll want to review my tips in the recipe below to gauge how much flour to use.
- Embrace the Indentations: While there’s no law that requires you to complete the final step of rolling each sweet potato gnocchi on the back of a fork to create the characteristic indentations, I would highly encourage you to do so. Those little ridges help soak up all the sauce. And when the sauce is balsamic brown butter, I guarantee you won’t want to miss a drop.
- Know Your Gnocchi Limits: Making homemade sweet potato gnocchi requires persistence, determination and an if-she-can-do-it-I-can-do-it attitude. At the end of the day, we’re dealing with flour, potatoes and cheese. Worst case scenario, you turn it all into cheesy mashed sweet potatoes.
- Cook sweet potatoes. Prick them all over with a fork, then place them on a microwave-safe plate. Microwave on high for about 5 minutes per side, or until they’re fork-tender.
- Mash! Cut the sweet potatoes in half and scoop out the flesh into a medium bowl. Mash them thoroughly with a fork or pass them through a potato ricer (shown below) for a super-smooth texture.
- Make the gnocchi dough. Stir together 3 cups of mashed sweet potatoes with the strained ricotta, Parmesan cheese and salt. Begin adding flour ½ cup at a time. After each addition, mix gently to incorporate. The goal is to add the least amount of flour while still making a cohesive, pliable dough. You may end up using up to 2 cups of flour to reach this point. Shape the dough into a large ball.
- Divide and roll the dough. Lightly flour your work surface and divide the dough into six equal portions. Take one portion and roll it into a long rope about 20 inches in length.
- Cut and shape (optional). Cut the dough rope into 20 pieces. You can leave them as smooth pillows or roll them over a fork to create the classic gnocchi shape.
- Boil. Boil the gnocchi until they float to the top of the pot, about 1 or 2 minutes. Use a slotted spoon to transfer them out of the pot.
- Enjoy! At this point, you can whip up that brown butter and sage sauce (full instructions in the recipe card below), or toss with your favorite gnocchi sauce. Top with Parmesan cheese and dig in!
Not a fan of sweet potatoes but still dig these fluffy dumplings? Check out my recipe for easy homemade gnocchi made with just 3 simple ingredients!
Storage Tips
- Storing: Store uncooked gnocchi in a single layer on a parchment-lined baking sheet. Refrigerate for up to 2 days, covering the tray lightly with plastic wrap to prevent drying out. Boiled gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter or sauce to bring them back to life.
- Freezing: For longer storage, freeze the sweet potato gnocchi directly on the tray until firm, then transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months. Cook them straight from frozen—no need to thaw!
From more gnocchi recipes to my favorite sweet potato recipes, I’ve got you covered:
Main Course
Servings 6 servings
Ingredients
For the gnocchi:
- 1 pound red-skinned sweet potatoes (approx. 2 potatoes)
- 1 (12-oz.) container fresh ricotta, strained in a sieve for 2 hours
- 1 cup grated Parmesan cheese
- 2 teaspoons salt
- 2 1/2 cups (or more) all-purpose flour
For the brown butter:
- 8 Tablespoons unsalted butter
- 1/4 cup loosely packed sage leaves
- 3 Tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Parmesan cheese, for serving
Instructions
Make the gnocchi:
- Scrub and dry the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a plate and microwave them on “high” until they’re fork-tender, about 5 minutes per side. Remove the sweet potatoes from the microwave, cut them in half, and then scoop the flesh into a medium bowl. Using a fork, thoroughly mash the sweet potatoes, or alternately, pass the sweet potato flesh through a ricer.
- Transfer 3 cups of the mashed sweet potatoes to a large bowl. Add the strained ricotta, stirring until thoroughly combined. Stir in the Parmesan cheese and salt, and then start adding the flour, ½ cup at a time, until a soft dough forms. (See Kelly’s Notes.) Shape the dough into a large ball.
- Lightly flour a baking sheet and set it aside. Lightly flour your work surface and divide the dough into six equal portions. Take one portion and roll it on your work surface or between your hands until it’s about 20 inches in length. Cut the dough into 20 pieces to form each gnocchi then transfer them to the floured baking sheet. Repeat the rolling and cutting process with the remaining five pieces of dough.
- Using the back of a fork, press each gnocchi into the tines to form indentations.
- Prior to cooking the gnocchi, make the brown butter sauce (recipe follows).
- When you’re ready to cook the gnocchi, bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.
- Remove the gnocchi with a slotted spoon to a serving bowl. Repeat the cooking process with the remaining gnocchi.
- Toss the warm gnocchi with the prepared brown butter sauce. Garnish with Parmesan cheese and serve.
Make the brown butter:
- Melt the butter in a medium saucepan over medium heat, stirring occasionally. Cook the butter until the foam subsides and it begins to turn a golden brown color, about 3 minutes. Turn off the heat and add the sage leaves, allowing them to cook for 1 minute.
- Remove the brown butter from the heat and stir in the balsamic vinegar, salt and pepper. Serve immediately with the sweet potato gnocchi.
Kelly’s Notes
- Sweet potatoes will vary in how much moisture they contain, but it’s important to not add too much flour or your gnocchi will be dense. The goal is to add the least amount of flour while still making a cohesive, pliable dough. You should end up using roughly 2 cups of flour to reach this point.
- Storing: Store uncooked gnocchi in a single layer on a parchment-lined baking sheet. Refrigerate for up to 2 days, covering the tray lightly with plastic wrap to prevent drying out. Boiled gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter or sauce to bring them back to life.
- Freezing: For longer storage, freeze the sweet potato gnocchi directly on the tray until firm, then transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months. Cook them straight from frozen—no need to thaw!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories: 475kcal, Carbohydrates: 58g, Protein: 13g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 54mg, Sodium: 1256mg, Potassium: 458mg, Fiber: 4g, Sugar: 6g, Vitamin A: 15220IU, Vitamin C: 15.3mg, Calcium: 250mg, Iron: 3.5mg
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Can you use powdered sage if you don’t have the leaves
Absolutely, Patty! Sage is more pungent in its ground form, so it’s important to adjust down. For 1 tablespoon of fresh sage, use 1/2 teaspoon of ground sage.
I made these for my husband and I, and they turned out perfectly! Great texture and super delicious.
These will keep if you can vacuum pack them
Hi wondering if anyone has made the gnocchi a few days a head of time than boiled them the day of serving? Have they worked?
Hi Julie! I’ve never made gnocchi ahead of time, but I have made fresh pasta and frozen it then cooked it a few days later. I’m not sure what the texture would be of these gnocchi but let me know if you give it a shot.
I made the gnocchi and they fell apart in the boiling water! So disappointed!! They looked great. I used a little less flour than it called for, do you think that could have caused them to fall apart? I was so excited to try these :(
Hi Susan – Yes, the gnocchi will hold their shape as long as you use the amount of flour as directed in the recipe.
Looking forward to trying this recipe! Do these freeze well?
Hi Kelly! I’ve never tried freezing this recipe so I can’t say with certainty how it’d turn out.
Made it again tonight – last time I used tub ricotta – this time it was fresh! And wow! How good was it! Also, we didn’t have Parmesan so substituted tasty cheese and still really goid! I am off to brag about my dinner and share the recipe again!!
Kelly, I love gnocchi so much!! and I’m so glad you made your own. Yeah. love it! I haven’t made sweet potato gnocchi yet so can’t wait to try this one!!! woot woot!! love and pinned!
Thanks so much, Alice!
I don’t normally post after trying a recipe but this was much easier than I thought and tasted amazing! We cooked a little chicken thigh with sage to go with it. Perfect! Thank you so much for sharing!
Yum! Great addition, Katie!
Thanks for getting back to me – I think I’ll try freezing them!
Hi Kelly, this looks so delicious! Do you think the gnocchi could be made ahead of time (the night before) and kept in the fridge? I’m hoping to make this for a Friday night dinner party and won’t have much time when I get in from work. Any idea if it’d turn out ok? Thanks.
Hi Kirsty! Thanks so much! I can’t say for certain how the gnocchi would be on day 2, however I do know many people freeze uncooked gnocchi (rather than refrigerate them), and then have great success with boiling them and serving them as needed. Hope that helps!
These look fantastic but I would like to make ahead of time. Do they freeze well?
Hello Kelly,
Do you think I could replace the regular flour with whole wheat flour and it would come out the same? This looks fabulous!
Hi Darya! I’ve never made this recipe with whole wheat flour, so I can’t say for certainty if the recipe would still work out with that substitution. If you do try this, I recommend starting with a small amount of whole wheat flour by replacing 25% of the AP flour with the WW, then leaving the remaining AP flour, as substituting the full amount is likely to make the gnocchi too dense. Hope this helps!
Hi Kelly!
Just wondering the I could omit the ricotta and still get the same delicious gnocchi? We are dairy free. Would veganise be an option?
I can use vegan butter for the brown butter part! Yay!
Cheers!
Hi Brandy – It’s very difficult to make sweet potato gnocchi without an additional bider (i.e. ricotta) because sweet potatoes contain much more liquid than regular potatoes, so they require additional binders to keep their shape in gnocchi form. I’ve never tried making this recipe without the ricotta, so I can’t say for certain if that would work.
Just wanted to come back and tell you that we enjoyed this soooo much! My dad grows sweet potatoes, so I’m always looking for something different to do with the 25 pounds I have sitting in my kitchen. I had baked 6 potatoes this past weekend and decided to try this recipe with the leftovers. I had about 2.5 cups of potato and used a 15 oz container of ricotta. Instead of the sage butter, I made a blue cheese mushroom sauce with shallots and spinach, then topped it all with sliced grilled chicken breast. Holy cow it was good! I only rolled out enough gnocchi for us to eat, but I’ll be making the rest of it asap! BTW, I rolled and cut the gnocchi Sunday night, then laid them flat on a baking sheet and froze. I let them thaw for 10-15 minutes and they cooked up beautifully. Thanks for a great recipe!
Wow! That sounds like an awesome dish, Jeanie! So glad you’re enjoying the sweet potato gnocchi :)
YUM!!! And I have to admit and advise that I did a lot of personalizing and they still had rave reviews!! :) I am – amongst many things – Gluten Free – so I replaced conventional flour with 2/3 GF mix and 1/3 Almond flour – I also stay as far away from fresh dairy as possible so since I knew I would be walking the thin line with the parmesan and butter later… I replaced the ricotta with firm tofu – I also added a few other flavours with roast garlic and organic onion powder… and voila! a generous splash or two of fresh lemon with the balsamic when everything was frothing in the butter and wow…….. thank you :) I even have enough yet uncooked to put in the freezer for another whole meal
Awesome! So glad you enjoyed the recipe, Eka, and loved your updates!
Do you mean two 1-pound sweet potatoes or two sweet potatoes totaling 1 pound?
Hi Katherine – It’s two 1-pound sweet potatoes, so a total of two pounds. Hope that helps!
If i was looking at replacing the plain flour with wholemeal flour, would it be the same quantity?
Hi Ivy! I’ve never tried substituting another type of flour for the all-purpose, so unfortunately I can’t say with certainty if that would work (or how much).