These homemade sweet potato gnocchi are soft, tender, and finished in a skillet with butter for a lightly golden exterior. Made with sweet potatoes, egg, freshly grated Parmesan, and flour, they bring a comforting twist to traditional Italian-style gnocchi.
The dough is simple to prepare, and you can shape the gnocchi with a fork to create the familiar ridges that help sauce cling to each piece. Serve them straight from the skillet with extra Parmesan, fresh herbs, or your favorite sauce for a satisfying homemade meal.
Why You’ll Love This Recipe
- Simple ingredients: You only need sweet potatoes, egg, Parmesan, flour, and butter.
- A comforting twist: Sweet potatoes add natural sweetness and a warm color to homemade gnocchi.
- Two cooking methods: Boiling cooks the gnocchi through, while a quick fry in butter adds a golden finish.
- Easy to customize: Finish with Parmesan, fresh herbs, or a sauce you enjoy.
- Make-ahead friendly: Cook the sweet potatoes in advance to make preparation easier.
Ingredients You’ll Need
- Sweet potatoes: Two medium sweet potatoes provide the base of the dough. Cook them until completely tender, then remove as much excess moisture as possible.
- Egg: One large egg helps bind the ingredients together.
- Freshly grated Parmesan: Adds a savory, cheesy flavor to the dough. Reserve a little extra for serving.
- All-purpose flour: Helps the dough hold its shape. Start with the stated amount and avoid adding too much, as excess flour can make gnocchi dense.
- Unsalted butter: Used to fry the cooked gnocchi until lightly golden. You can adjust the amount if needed to coat the skillet.
Sweet Potato Gnocchi Recipe
Course: MainCuisine: ItalianDifficulty: Easy4
servings19
minutes20
minutesIngredients
230 g sweet potatoes, raw weight
1 large egg
½ cup (50 g) freshly grated Parmesan cheese, plus more for serving
¾ cup (90 g) all-purpose flour, plus more for rolling
2 tablespoons (28 g) unsalted butter (for frying)
Directions
- Cook the sweet potatoes
Scrub and dry the sweet potatoes, then pierce them several times with a fork. Microwave until very soft, approximately 8–9 minutes depending on their size and your microwave, or roast at 220°C until tender, about 45–60 minutes.
Let them cool enough to handle. Cut them open, scoop out the flesh, and pass it through a potato ricer or mash it gently until smooth. Measure approximately 225 g of prepared sweet potato. - Prepare the gnocchi dough
Allow the mashed sweet potato to cool until lukewarm or nearly at room temperature. This helps prevent the egg from cooking when mixed in.
Add the egg and mix until combined. In a separate bowl, combine the flour and grated Parmesan, then gently fold them into the sweet potato mixture.
Mix only until a soft dough forms. Sweet potatoes vary in moisture, so the dough may feel slightly sticky. Dust your work surface and hands lightly with flour rather than adding large amounts directly to the dough. - Shape the gnocchi
Bring a large pot of salted water to a boil. Divide the dough into three portions and place one portion on a lightly floured surface.
Roll it into a rope approximately 1.25 cm thick. Cut into pieces about 2.5 cm long and dust lightly with flour to prevent sticking.
To create traditional ridges, gently roll each piece over the back of a fork or a gnocchi board. Repeat with the remaining dough. - Boil the gnocchi
Cook the gnocchi in batches in the boiling water, taking care not to overcrowd the pot. They will initially sink and then rise to the surface.
Once they float, cook for another 1–2 minutes, checking that they are tender and cooked through. Remove them with a slotted spoon and let excess water drain away. - Fry in butter
While the gnocchi cook, melt the butter in a large skillet over medium heat. Once the gnocchi are drained, transfer them to the skillet in a single layer where possible.
Cook until lightly golden on one side, then turn and cook for another minute or two. Work in batches if necessary so the gnocchi brown rather than steam. - Serve
Transfer the gnocchi to serving plates and finish with freshly grated Parmesan. Serve immediately while the centers are tender and the outside is lightly golden.
For a different finish, try fresh sage, cracked black pepper, or a sauce that complements the sweetness of the potatoes.
Notes
- Cook the potatoes until very tender. Undercooked sweet potatoes are harder to mash smoothly and can leave lumps in the dough.
Let the sweet potato cool before adding the egg. Warm rather than hot potato is easier to work with.
Keep the dough light. Add flour gradually if the dough is difficult to handle, but avoid working in too much. Excess flour can make the finished gnocchi heavy.
Use a light touch. Kneading the dough extensively can make the gnocchi tougher.
Cook in batches. This gives the gnocchi room to move in the water and helps them brown evenly in the skillet.
Drain well before frying. Excess water can cause the butter to splatter and prevent browning.
Variations and Serving Ideas
Add fresh herbs: Sage is a classic partner for butter, while thyme or finely chopped parsley also works well.
Try another cheese: Finish with crumbled Gorgonzola, feta, or grated smoked mozzarella if you enjoy a stronger or creamier cheese flavor.
Serve with sauce: A simple butter-and-herb finish keeps the sweet potato flavor prominent. You can also serve the gnocchi with a creamy cheese sauce or a light tomato sauce.
Make them without frying: The gnocchi can be served straight from the cooking water after draining. Add your chosen sauce and Parmesan instead.
Make-Ahead and Storage
Prepare the sweet potatoes ahead: Cooked sweet potato flesh can be refrigerated in a covered container for 1–2 days. Bring it to a suitable temperature for mixing and check that it has not released excess moisture before making the dough.
Store cooked gnocchi: Refrigerate leftover cooked gnocchi in an airtight container and use within 2–3 days. Reheat gently in a skillet with a little butter until hot throughout.
Freezing: For the best texture, freeze shaped, uncooked gnocchi in a single layer on a floured tray. Once firm, transfer them to a freezer-safe container. Cook from frozen in batches, allowing extra cooking time as needed; avoid thawing them first, as they may become sticky.
Frequently Asked Questions
Why is my sweet potato gnocchi dough sticky?
Sweet potatoes contain different amounts of moisture depending on their size and how they are cooked. Dust your hands and work surface lightly with flour, and add a little more flour only if the dough is too difficult to shape. Too much flour can make the gnocchi dense.
Do I need a potato ricer?
No. A potato ricer produces a fine, even texture, but you can use a masher or fork. Mash gently and avoid leaving large lumps.
How do I know when gnocchi are cooked?
They usually rise to the surface of the boiling water when nearly cooked. Allow another 1–2 minutes, then check one for tenderness before removing the batch.
Can I serve sweet potato gnocchi without frying them?
Yes. Boil the gnocchi until tender, drain them well, and toss with your favorite sauce or a little butter and Parmesan. Frying is optional, but it adds a golden exterior.
Can I make the gnocchi ahead?
You can cook the sweet potatoes in advance, which saves time. You can also shape and freeze the uncooked gnocchi. For the best texture, cook them shortly before serving.
Final Thoughts
Homemade sweet potato gnocchi are a comforting way to turn a few simple ingredients into a satisfying meal. Keep the dough soft, handle it gently, and finish the cooked gnocchi in butter for a lightly golden exterior. A little Parmesan and fresh herbs are all you need to bring the dish to the table.
