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Sweet Potato Gnocchi

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Total Time
Prep: 30 min. Cook: 25 min.
Nancy Mock

By Nancy Mock

Recipe by John Goins, Palm Springs, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 06, 2024

Bring gorgeous fall color to your plate with homemade sweet potato gnocchi, cooked in butter and sage.

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While I love sweet potatoes made into fries, or mashed and topped with marshmallows at Thanksgiving, the orange spuds are uniquely delicious when turned into pasta, otherwise known as gnocchi. Sweet potato gnocchi can be made simply at home with just flour, eggs and sweet potatoes—and the resulting pasta has a lovely autumnal color with the natural sweetness of sweet potato.

Sweet potato gnocchi can be used in many dishes that call for regular gnocchi. They’re particularly wonderful in soups and recipes with Italian sausage.

Ingredients for Sweet Potato Gnocchi

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  • Sweet potatoes: When you’re at the store, make sure you don’t pick up yams on accident. Although the names are often used interchangeably, yams and sweet potatoes are actually two different kinds of tubers.
  • Flour: Use an all-purpose type of flour in this sweet potato gnocchi recipe. Flour is combined with mashed sweet potatoes to create the gnocchi dough.
  • Egg: Use a room-temperature egg to bind the dough together. The egg adds a little flavor and richness too.
  • Butter: Once the fresh gnocchi are prepared, they’re sauteed in butter. You can use salted or unsalted butter here.
  • Fresh sage: The earthy flavor of fresh sage is sublime when paired with sweet potato. Use some from your kitchen herb garden, or look for packets of fresh herbs at the store.
  • Salt: A little salt in the pasta dough lifts the flavor and makes the gnocchi sweet potato more delicious.

Directions

Step 1: Prepare the sweet potatoes

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Bring a large pot of water to a boil, and add the peeled and cubed sweet potatoes. Cook the potatoes until they’re fork-tender, 15 to 20 minutes.

3/4th shot of a person mashing cooked sweet potatoes in a pot with a potato masher; the person is holding the potato masher with their right hand, and their left hand is resting on the side of the pot; the background is a white wooden surfaceTaste of Home

Drain the potatoes, then mash them until they’re smooth.

Step 2: Make the gnocchi

overhead shot of a white bowl with ingredients for baking; the ingredients in the bowl are flour, an egg, sugar, and mashed sweet potatoes; the bowl is sitting on a white wood tableTaste of Home

Place the mashed sweet potatoes, flour, salt and egg in a large bowl. Work the ingredients together with your hands until a smooth dough forms.

3/4th shot of a person kneading dough on a wooden board; the board is covered in a layer of flour; the dough is orange in color and the person's hands are covered in flour; the person is using both hands to knead the dough, one hand is on top of the dough and the other hand is underneath; the background is a white wooden surfaceTaste of Home

Knead the dough for three to four minutes, or until it’s soft and uniform.

3/4th shot of a hand rolling out a long piece of orange dough on a wooden cutting board, the board is dusted with white flour, there is a round ball of the same orange dough to the left of the hand; the hand is holding the dough in place as it is being rolled out, the dough is smooth and uniform in texture; the background is a white wooden surface with a few light wood grain markingsTaste of Home

Roll the dough into a long rod that has a 1/2-inch diameter.

overhead shot of a person making gnocchi on a wooden cutting board; there is a hand pressing down on a long piece of gnocchi dough with a white tool; there are many gnocchi pieces already made, dusted with flour, scattered on the cutting board; the cutting board sits on a white wood backgroundTaste of Home

Use a knife to cut the rod into 1-inch, bite-sized pieces.

Editor’s Tip: Authentic gnocchi has little ridges. If you want your gnocchi to have these, use a grooved gnocchi board to create these lines, or simply press the tines of a fork on the gnocchi pieces.

Step 3: Boil the gnocchi

overhead shot of a pot of sweet potato gnocchi simmering on a stovetop; the pot is sitting on a black burner with white dots; the gnocchi are floating in the water and are a bright orange color; the pot is on a white wooden surfaceTaste of Home

Bring a large pot of water to a boil. Add the gnocchi and cook for seven to eight minutes or until the gnocchi float to the top of the water. Use a slotted spoon to transfer the gnocchi to a plate.

Step 4: Toss the gnocchi with butter and sage

overhead shot of a black skillet with a silver handle on a white wooden surface; in the skillet, there are orange gnocchi being cooked and a hand is holding a black spatula to stir the gnocchi;Taste of Home

In a large skillet, melt the butter over medium heat. Add the gnocchi and cook until they’re lightly browned on the edges, for 8 to 10 minutes. As they cook, spoon the melted butter over them. Add the fresh sage leaves to the pan and stir until they’re fragrant, about one minute.

Step 5: Serve the sweet potato gnocchi

Transfer the cooked gnocchi to bowls and pour the melted butter and sage over them. Sprinkle with grated Parmesan cheese, coarsely ground black pepper or minced fresh sage as you like.

overhead shot of a plate of pumpkin gnocchi; the gnocchi is cooked and golden brown and has been tossed in a sauce of butter, sage, and parmesan cheese; the gnocchi is in a light blue bowl, and the white wood backgroundTaste of Home

Sweet Potato Gnocchi Variations

  • Try browned butter: Browned butter, as opposed to regular melted butter, would give the sauce a deeper and nuttier taste.
  • Flavor the dough with aromatics: Add freshly minced garlic or grated gingerroot to the gnocchi sweet potato dough. You can also flavor it with just a little finely diced, sauteed red onion.
  • Add orange zest: The bright flavor of orange is really delicious when mixed in with sweet potato and sage. Consider adding a teaspoon or two of orange zest to the dough mixture.
  • Give the dish some spice: Add a few dried chili peppers or seeded and sliced fresh chili peppers to the pan and saute with the gnocchi. Some fresh types of peppers you could try include aji, serrano or shishito. If you’d prefer to use dried peppers, try chile de arbol or smoky ancho peppers.

How to Store Sweet Potato Gnocchi

Allow any leftover sweet potato gnocchi to cool completely. Transfer them and the butter sauce to a sealed food storage container, and store the gnocchi in the fridge.

How long does sweet potato gnocchi last?

When tightly sealed, your leftover refrigerated sweet potato gnocchi will last for up to three days.

Can you freeze sweet potato gnocchi?

Yes. Freezing sweet potato gnocchi is a great way to have it on hand for future meals. After cutting the dough into pieces, freeze them in a single layer on a tray. Once they’re frozen solid, transfer the gnocchi to a freezer-proof bag or container and store them in the freezer for up to three months.

Can you reheat sweet potato gnocchi?

Reheating sweet potato gnocchi is fine as long as it’s done gently to protect the texture of the pasta. Add frozen gnocchi to a skillet with butter, and gently saute it for several minutes until it’s heated through. Frozen gnocchi can be added directly to the pan—you don’t have to wait for it to thaw.

Another way to reheat sweet potato gnocchi is to bring a little water to a simmer in a saucepan, add the gnocchi, and stir for just a minute or two until the pasta is hot. Avoid reheating the pasta in the oven or microwave, as these methods can make the gnocchi tough.

Sweet Potato Gnocchi Tips

3/4th shot of a plate of pumpkin gnocchi; the gnocchi is cooked and golden brown and has been tossed in a sauce of butter, sage, and parmesan cheese; the gnocchi is in a light blue bowl, and the white wood backgroundTaste of Home

How else can you cook sweet potatoes for gnocchi?

Boiling is one of the easiest ways to cook the potatoes, but there are other cooking methods you can try too. Whole sweet potatoes can be placed on a tray in the oven and baked until tender. Or, pressure-cook the potatoes in an Instant Pot, where they’ll cook more quickly if you slice them first. Even a microwave can do the job: For whole sweet potatoes, pierce them all over to allow steam to escape, or microwave sliced sweet potatoes in a dish with a little water until they’re tender.

Why is my sweet potato gnocchi recipe gummy?

To avoid a gummy or gluey texture, it’s important not to over-knead the dough with this sweet potato gnocchi recipe. Once you bring the dough together with your hands, knead it for a few minutes—just until the dough has a consistent and soft texture.

Too much flour can also create a gummy texture in gnocchi. Here’s the right way to measure flour for the most accurate results. If you find the dough is sticky when rolling it, add only a tiny bit of flour to the work surface.

What can you serve with sweet potato gnocchi?

When you want a light meal, make this sweet potato gnocchi recipe the main dish, topping bowls with grated Parmesan, Gruyere or cheddar and serving it with slices of homemade fresh bread. This pasta is also tasty with sides of cooked greens like sauteed spinach or kale.

You could also swap sweet potato gnocchi into regular gnocchi recipes, like gnocchi with spinach and chicken sausage. Or, turn sweet potato gnocchi into a side for pork dishes, whether it’s your favorite pork chop recipe or a pork tenderloin with mustard sauce.

Test Kitchen Approved

Sweet Potato Gnocchi

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Prep Time 30 min
Cook Time 25 min
Yield 6 servings

Ingredients

  • 2 pounds cubed peeled sweet potatoes
  • 3-1/2 cups all-purpose flour, plus extra for rolling
  • 2 teaspoons salt
  • 1 large egg, room temperature
  • 1/4 cup butter
  • 1 tablespoon fresh sage
  • Optional: Additional melted butter, grated Parmesan, coarsely ground pepper, minced fresh sage
Text Ingredients

Directions

  1. Bring a large pot of water to a boil. Add sweet potatoes; cook until fork-tender, 15-20. Drain; mash sweet potatoes until smooth.
  2. Place sweet potato, flour, salt and egg in a large bowl; work with your hands until a smooth dough forms. Knead 3-4 minutes or until dough is soft and uniform. Roll dough into a 1/2-inch wide rod. With a knife, cut into 1-in. bite-sized pieces.
  3. Bring a fresh pot of water to a boil. Add gnocchi; cook until pieces float to the top, 7-8 minutes. Use a slotted spoon to transfer to a plate as they float to the top.
  4. In a large skillet, melt butter over medium heat. Add gnocchi; cook until lightly browned on the edges, spooning the butter over the gnocchi as they cook, 8-10 minutes. Add sage; stir until fragrant, about 1 minute. Serve gnocchi in bowls. If desired, drizzle with additional melted butter, sprinkle with Parmesan, additional sage and pepper, if desired.

Nutrition Facts

1 cup: 476 calories, 9g fat (5g saturated fat), 51mg cholesterol, 944mg sodium, 86g carbohydrate (7g sugars, 7g fiber), 11g protein.

Author
Nancy Mock
Nancy contributes writing, recipes and food photography to Taste of Home, where she covers regional eats, food history and trending dishes. Her work can also be seen on her website, Hungry Enough to Eat Six, as well as other food-focused publications. Nancy and her family live in New England and she’ll never say no to a plate of gravy-laden pouti...
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Nancy Mock
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I make a simple sweet potato gnocchi from scratch, then toss the light pillows of pasta in a delicious butter sauce infused with fragrant sage. Serve with a sprinkle with Parmesan, freshly cracked pepper and more minced sage. —John Goins, Palm Springs, California
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