There is a moment in late afternoon light when the kitchen smells like roasted orange sweetness and a simple dinner feels a little special, I often reach for a Sweet Potato Gnocchi Recipe when I want something comforting and a bit elevated without hours of fuss, the velvet orange gnocchi browning gently in butter feels like a hug on a plate and makes even a regular weeknight feel curated.
Why You’ll Love It
This recipe balances a soft pillowy texture with browned butter and crisped sage for contrast, it is perfect for cozy dinners, small dinner parties, or when you want to transform leftover roasted sweet potatoes into something extraordinary, people who love homemade pasta but want fewer ingredients will appreciate how forgiving the dough is.
Serves 4
Prep Time: 45 minutes |
Cook Time: 15 minutes |
Total Time: 60 minutes
Ingredients
- 2 medium sweet potatoes about 700 g whole, roasted and mashed
- 1 large egg, lightly beaten
- 1 1/4 cups (150 g) all purpose flour plus more for dusting
- 1/2 cup (50 g) grated Parmesan cheese plus extra for serving
- 1 tsp fine salt
- 1/4 tsp freshly grated nutmeg or ground nutmeg
- 2 tbsp unsalted butter
- 8 fresh sage leaves
- Freshly ground black pepper to taste
Instructions
- Roast the sweet potatoes whole at 400 F until very tender about 40 minutes, cool slightly, scoop the flesh and measure about 2 cups of mashed sweet potato.
- Push the warm mashed sweet potato through a sieve or mash very smooth in a bowl, let cool until just warm, stir in the egg, Parmesan, salt and nutmeg until combined.
- Add the flour gradually and mix with a fork until a sticky dough forms, turn onto a lightly floured surface and gently knead 6 to 8 times until it holds together, avoid overworking the dough.
- Divide the dough into 4 pieces, roll each into a 3 4 inch rope on a floured surface, cut into 1 inch pieces, if desired press each piece lightly with the back of a fork to create ridges.
- Bring a large pot of salted water to a rolling boil, cook the gnocchi in batches until they float plus 30 seconds, remove with a slotted spoon and drain briefly.
- In a large skillet melt the butter over medium heat until it foams and turns a light amber color, add the sage leaves and cook until crisp, add the drained gnocchi and toss gently until they pick up some color about 2 minutes.
- Plate the gnocchi in warmed shallow bowls, shave extra Parmesan over the top, grind fresh black pepper and serve immediately.
Tips & Tricks
- Keep the sweet potato as dry as possible after roasting to avoid sticky dough, excess moisture means more flour and denser gnocchi.
- Use warm mashed sweet potato when mixing the egg so the dough binds easily but cool enough to handle.
- Do not overwork the dough; knead lightly to keep gnocchi tender rather than chewy.
- Test a single gnocchi before shaping the rest to check texture and adjust flour as needed.
- Boil in small batches so the water stays at a lively boil and the gnocchi cook evenly.
Serving Ideas
- Simple supper serve with browned butter and sage and a green salad for a weeknight.
- Dinner party plate with toasted walnuts and microgreens for a pretty starter.
- Cozy autumn meal with roasted root vegetables and a glass of white wine.
- Holiday side dish alongside roasted meats to add color and comfort to the table.
Frequently Asked Questions
Can I make the dough without an egg
Yes you can substitute 3 tablespoons aquafaba or a flax egg to bind but expect a slightly different texture and handle the dough gently
How do I know when gnocchi are cooked
They are done when they float to the surface of gently boiling water and then cook for about 30 seconds more for a tender center
Why did my gnocchi turn out dense
Dense gnocchi usually mean too much flour or overworking the dough, use drier mashed sweet potato and add flour gradually while mixing
Sweet Potato Gnocchi Recipe
This recipe balances a soft pillowy texture with browned butter and crisped sage for contrast, it is perfect for cozy dinners, small dinner parties, or when you want to transform leftover roasted sweet potatoes into something extraordinary, people who love homemade pasta but want fewer ingredients will appreciate how forgiving the dough is.
Ingredients
- 2 medium sweet potatoes about 700 g whole, roasted and mashed
- 1 large egg, lightly beaten
- 1 1/4 cups (150 g) all purpose flour plus more for dusting
- 1/2 cup (50 g) grated Parmesan cheese plus extra for serving
- 1 tsp fine salt
- 1/4 tsp freshly grated nutmeg or ground nutmeg
- 2 tbsp unsalted butter
- 8 fresh sage leaves
- Freshly ground black pepper to taste
Instructions
- Roast the sweet potatoes whole at 400 F until very tender about 40 minutes, cool slightly, scoop the flesh and measure about 2 cups of mashed sweet potato.
- Push the warm mashed sweet potato through a sieve or mash very smooth in a bowl, let cool until just warm, stir in the egg, Parmesan, salt and nutmeg until combined.
- Add the flour gradually and mix with a fork until a sticky dough forms, turn onto a lightly floured surface and gently knead 6 to 8 times until it holds together, avoid overworking the dough.
- Divide the dough into 4 pieces, roll each into a 3 4 inch rope on a floured surface, cut into 1 inch pieces, if desired press each piece lightly with the back of a fork to create ridges.
- Bring a large pot of salted water to a rolling boil, cook the gnocchi in batches until they float plus 30 seconds, remove with a slotted spoon and drain briefly.
- In a large skillet melt the butter over medium heat until it foams and turns a light amber color, add the sage leaves and cook until crisp, add the drained gnocchi and toss gently until they pick up some color about 2 minutes.
- Plate the gnocchi in warmed shallow bowls, shave extra Parmesan over the top, grind fresh black pepper and serve immediately.
Conclusion
This sweet potato gnocchi recipe is a simple way to bring a handcrafted, elegant feeling to an ordinary night, the colors and textures invite small adjustments and experimentation so you can make it lighter, richer, or dairy free with confidence, take your time with the potato and the dough, trust the gentle knead and you will have tender pillows of gnocchi that feel both satisfying and a little bit special.
