Easy Sweet Potato Gnocchi

You will love this easy sweet potato gnocchi made with buttery crispy sage! A perfect fall dinner that is sure to impress!

Well, Halloween 2021 was a smashing success and the kids are all officially hopped up on candy! I have to admit I also have had my fair share of fun-sized candy bars in the past couple of days. SO good, wholesome food is in order for this week!

I started making this last year A LOT after we got the recipe in the mail in one of Wally’s cooking kits! He got a new kit every month that had all sorts of good recipes in it that are kid-friendly and easy to make. The company is called Raddish Cooking and I highly recommend it for kiddos that like to help in the kitchen! This sweet potato gnocchi was one we both enjoyed making and everyone enjoyed eating! So good!

Since discovering this and my love of cauliflower gnocchi, I’d say we have homemade gnocchi every couple of weeks around here! I like making a big batch and freezing some so I can add it to soups too, like this sausage gnocchi soup. Once you’ve made gnocchi a few times and realize how easy it is, you’ll want to make it again and again!

How do you make sweet potato gnocchi?

The first step to making homemade sweet potato gnocchi is to cook the sweet potato! There are a few ways to do this; roasting, boiling or my favorite, steaming.

We steam a lot of veggies around here! Especially root vegetables. I first peel and dice the sweet potato and then steam it until it is tender-soft and easy to mash, about 15 minutes.

Once soft and slightly cooled, mash up the sweet potatoes into a puree. I usually just use my potato masher by hand but you could also blend them up in a blender or a food processor until smooth!

Next, combine the sweet potatoes with flour, ricotta cheese, parmesan cheese, nutmeg and salt. Stir it all together until the dough comes together, adding a little extra flour if the dough is extremely sticky. Once you have a nice little dough ball, separate it into 4 equal pieces and on a floured surface, roll each piece out into a long rope, about 18″ long.

Using a sharp knife, cut each rope into 1″ pieces, being sure to keep them separated.

Bring a large pot of salted water to a boil over medium-high heat on the stove, and at the same time, melt about 1/4 cup of unsalted butter in a skillet.

Once melted, add sage leaves and garlic cloves. Let it simmer for 1-2 minutes before turning off the heat and removing the sage and garlic.

Once the water is boiling, add about half of the cut gnocchi to the pot with a slotted spoon. Cook the gnocchi until they rise to the surface and float, usually just a few minutes!

Remove the gnocchi from the water using the slotted spoon and transfer them to the warmed butter. Repeat with the remaining gnocchi!

Once all the gnocchi has been transferred to the skillet with the butter, give everything a good stir and then plate the gnocchi, topping it off with some extra parmesan and fresh ground pepper!

You can eat the gnocchi as it is as a meal on its own, or serve it on the side next to a grilled steak or roast chicken. It’s a great side dish!

How long does sweet potato gnocchi keep for?

Once cooked, the gnocchi can be kept in the fridge at room temperature for 2-3 days and then reheated. You can also freeze the uncooked gnocchi (after cutting it) in the freezer for up to 2 months. I would add a tablespoon of extra flour to a freezer bag before adding the uncooked gnocchi pieces, and then give it a gentle shake after adding the gnocchi. This will ensure the pieces do not stick together!

Can this gnocchi recipe be made gluten-free?

I have never tried making this with gluten-free flour, but I think the sweet potatoes may provide just enough starch to keep the gnocchi together. If you give it a try and it works for you, leave a note about it in the comments below!

I hope you enjoy one of our favorite recipes of fall!

A few of my other favorite meatless Monday ideas:

• mango tofu stir fry
• 3 ingredient mac and cheese
• crispy sheet pan gnocchi

Easy Sweet Potato Gnocchi

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5 from 5 reviews

• Author: Katherine | Love In My Oven
• Total Time: 40 minutes
• Yield: 3–4 servings 1x

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Description

You will love this easy sweet potato gnocchi made with buttery crispy sage! A perfect fall dinner that is sure to impress!

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Ingredients

Scale 1x2x3x

• 1/2 lb sweet potato, peeled and diced
• 1 1/4 cups all-purpose flour
• 1/4 cup ricotta cheese
• 1/3 cup fresh parmesan cheese, grated plus more for serving
• 1/4 tsp nutmeg
• 1 tsp kosher salt
• 1/4 cup unsalted butter
• 4 sage leaves
• 4 cloves garlic, whole
• 1/4 tsp ground pepper

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Instructions

1. Using a steaming basket, cook the sweet potato until it easily mashes with a fork. Remove from heat, and mash all of the sweet potato into a smooth puree.*
2. Measure out 1 cup of the sweet potato into a large mixing bowl, and add the flour, ricotta, parmesan, nutmeg and salt. Stir to combine until a shaggy dough starts to form. Using your hands, form the dough into a bowl and then turn it out on to a lightly floured surface. Knead the dough for about 2 minutes, then divide it into 4 equal parts (just eyeball it).
3. On the same floured surface, use lightly floured hands to roll out each ball into a long rope, about 18″ long. Cut each rope into 1″ pieces, keeping the pieces separated from each other.
4. Bring a large pot of salted water to a boil over high heat. At the same time, melt the butter in a saucepan over medium heat, adding the sage leaves and garlic once melted. Let the butter simmer for a few minutes before turning off the heat and removing the leaves and garlic cloves.
5. When the water starts boiling, add half of the gnocchi pieces with a slotted spoon, cooking until it starts floating, about 3 minutes. Once floating, remove the gnocchi with the slotted spoon and transfer it to the melted butter. Repeat with the remaining fresh gnocchi. Stir everything together gently in the saucepan and serve with extra fresh parmesan and fresh ground pepper.

Gnocchi can be stored in an airtight container, in the fridge, for 3-4 days. It can also be frozen, uncooked, in an airtight container for up to 2 months. Thaw overnight in the fridge or cook straight from frozen.

Notes

*You can also use a high-powered blender or food processor for this

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: pasta
• Method: stovetop
• Cuisine: Italian

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