This sweet potato gnocchi recipe is sure to become your new favorite comfort food meal for the Fall. Mashed sweet potatoes are transformed into sweet, buttery, tender gnocchi. Cooked in a cheesy, creamy garlic sauce, this sweet potato gnocchi has a whole lot of flavor.
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My Take On Sweet Potato Gnocchi
This homemade sweet potato gnocchi is my new favorite sweet potato recipe. It's hearty, comforting, and really flavorful.
The sweet potato gnocchi is made with just a handful of ingredients and turns out perfectly tender and chewy, with a slight crisp. The texture is additive, and it's tossed in a rich and creamy sauce to make the ultimate homemade gnocchi recipe.
It's the perfect simple yet delicious weeknight meal for the whole family, or you can double the recipe and feed a crowd if you're hosting. Either way, this homemade sweet potato gnocchi recipe is sure to be a popular dish with everyone who eats it!
As good as this fresh gnocchi is by itself, it's even better served with these Olive Garden breadsticks. They're perfect for soaking up that delicious creamy and cheesy sauce.
Why This Recipe Works
Simple to make. The idea of making gnocchi from scratch might seem intimidating, but I promise it's shockingly simple. All you have to do is mix the gnocchi dough ingredients, shape the gnocchi pieces, boil them, then toss them in the cream sauce.
Winning combination. The tender yet crispy gnocchi in the creamy garlic butter sauce is straight-up addictive. You'll want to eat it every night for dinner!
Family favorite. My family always raves when I make this sweet potato gnocchi recipe. It's practically gone by the time I sit down, so I just know it'll be a hit in your home, too!
Ingredients
Here's what you'll need to make the gnocchi:
- Mashed sweet potato- my sweet potato puree works great.
- Egg
- Flour
- Salt
And here's what you'll need for the cream sauce:
- Butter
- Garlic paste
- Freshly grated parmesan
- Fresh sprigs of rosemary- sage works great too.
- Heavy cream
How To Make Sweet Potato Gnocchi
1. Make the gnocchi dough: Add the mashed sweet potato mixture to a large bowl along with the egg and salt. Stir until everything is well combined. Add the flour and fold until a soft dough forms. Make sure not to overmix the flour mixture, or the dough will be too sticky. The goal is to use as little flour as possible.
2. Shape the dough: Transfer the dough onto a well-floured surface and divide it into 3 or 4 equal pieces. Roll each ball into a 1-inch thick rope. Cut the rope into ½-inch pieces. For the classic gnocchi shape, slice each gnocchi over the tins of an upside-down fork using your thumb, or just slice them as is with a knife.
3. Boil gnocchi: Bring a large pot of water to a boil. Then, working in batches, drop each gnocchi into the boiling water. When the gnocchi floats to the top, they're cooked. Remove the cooked gnocchi with a slotted spoon and set aside on a wire rack lined with paper towels.
4. Complete the dish: Melt butter in a large skillet, then add garlic and rosemary and cook until fragrant. Add the gnocchi to the skillet and cook for about 5 minutes until they're lightly browned. Then, add the heavy cream and parmesan cheese and mix to coat the gnocchi in the sauce. Serve warm with some more parmesan cheese on top, and enjoy!
My Pro Tips To Make The Best Recipe
- Use a potato ricer for the smoothest mashed potatoes.
- Make the sweet potato mash the day before to save time.
- Use whole wheat flour for a healthier recipe.
- Use a mixture of butternut squash and sweet potato for a slightly different flavor.
- Garnish with chopped fresh herbs for extra flavor and a pop of color.
- Make a double batch of dough and freeze the uncooked gnocchi for an easy weeknight dinner for a later time.
How I Recommend Storing and Reheating This Recipe
In the fridge: I never have anything left after serving this to my family for dinner, but if you have some leftovers, just transfer them to an airtight container and store in the fridge for 3-5 days.
In the freezer: Allow the leftovers to cool completely, then transfer the leftovers to a freezer-safe container and freeze for up to 3 months.
Reheating: I like to put everything back in a skillet and warm it over medium heat, stirring every so often, for a few minutes. I just love the texture that it gives the noodles. Alternatively, you can microwave single-serving portions of gnocchi in 20-second intervals until it reaches your desired temperature.
Frequently Asked Questions
What do you eat with sweet potato gnocchi?
It's great served with things like parmesan crusted chicken with mayo, meatloaf with stuffing, or air fryer garlic bread, or you can serve it with a house salad for a lighter, healthier side dish.
Why is my sweet potato gnocchi mushy?
It may be mushy if you overmixed the dough or if the gnocchi wasn't boiled for long enough. It should float to the surface when boiled to make sure it's fully cooked.
Is sweet potato gnocchi good for you?
Since the main ingredient is sweet potatoes, yes, it is good for you. It's not the healthiest dish in the world, but it's definitely better for you than regular gnocchi or other pasta.
More Sweet Potato Recipes To Try Next
- Sweet potato casserole
- Sweet potato souffle
- Sweet potato biscuits
- Sweet potato pecan pie
- Sweet potato glass noodles
- Grandma's old fashioned sweet potato pie
Sweet Potato Gnocchi
This sweet potato gnocchi recipe is sure to become your new favorite comfort food meal for the Fall. Mashed sweet potatoes are transformed into sweet, buttery, tender gnocchi. Cooked in a cheesy, creamy garlic sauce, this sweet potato gnocchi has a whole lot of flavor.
Ingredients
- 3 cups mashed sweet potato
- 1 egg
- 1 ¾ cup flour, plus more as needed
- 1 teaspoon salt
Cream sauce:
- 2 tablespoon butter
- 1 teaspoon garlic paste
- ¼ cup freshly grated parmesan
- 2 fresh sprigs of rosemary or sage
- ¼ cup heavy cream
Instructions
- Add sweet potatoes into a bowl with egg and salt. Stir until well combined.
- Add flour and fold to combine. Do not overmix, or the gnocchi dough will be too sticky. The goal is to use as little flour as possible.
- Transfer the dough onto a well-floured surface and divide it into 3 or 4 equal pieces.
- Roll each ball of the dough into a 1-inch-thick rope. Cut the rope into ½-inch pieces. For the classic gnocchi shape, slice each gnocchi over the tines of an upside-down fork using your thumb. Or you can leave them as they are.
- Bring a large pot of water to a boil.
- Working in batches, drop each gnocchi into boiling water. When the gnocchi floats on top, they are cooked. Remove the gnocchi with a slotted spoon and set aside on a wire rack lined with paper towels.
- Melt butter in a skillet. Add garlic and rosemary and cook until fragrant.
- Add gnocchi and cook until they are lightly browned, for about 5 minutes.
- Add heavy cream and parmesan cheese.
- Give it a good stir to coat the gnocchi in the sauce, and serve gnocchi warm.
Nutrition Information:
Serving Size:
½ cupAmount Per Serving: Calories: 506Total Fat: 11.6gSaturated Fat: 6.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 72mgSodium: 830mgCarbohydrates: 86.6gFiber: 4.7gSugar: 10.7gProtein: 13.1g
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