Sweet Potato Gnocchi is a simple and delicious homemade dish that combines the natural sweetness of sweet potatoes with the savoury flavours of sage and parmesan.
Perfect for a cosy dinner, this recipe is a great way to impress family and friends with minimal effort. The soft, pillowy gnocchi pairs beautifully with the crispy sage and buttery garlic sauce.
Looking for other yummy pasta recipes? You'll love my Creamy Lemon Orzo recipe or my Pumpkin Ricotta Cannelloni recipe.
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Why you should make your own Sweet Potato Gnocchi
- Healthy and Nutritious: Sweet potatoes are packed with vitamins and minerals, making this dish both delicious and wholesome.
- Comfort Food: The combination of sweet potato, butter, and parmesan creates a comforting, hearty meal perfect for any occasion.
- Impressive Yet Easy: Homemade gnocchi might sound challenging, but this recipe breaks it down into simple steps that anyone can follow.
Ingredients
- Sweet Potato: Adds a natural sweetness and a soft, creamy texture.
- Plain Flour: Helps to bind the ingredients and gives structure to the gnocchi.
- Egg: Acts as a binding agent, ensuring the gnocchi holds together.
- Salted Butter: Provides a rich, savoury flavour and helps crisp up the gnocchi.
- Garlic: Adds a depth of flavour and aromatic quality.
- Sage Leaves: Complement the sweet potato with their earthy flavour.
- Parmesan: Adds a salty, umami element that enhances the overall taste.
- Sea Salt Flakes: Enhances the flavours of all the ingredients.
- Pepper: Adds a hint of spice and complexity.
See recipe card for quantities.
Hint: Mixing the dough too much can make the gnocchi dense and chewy. Mix just until combined.
Substitutions for Sweet Potato Gnocchi
Butternut Squash: Can replace sweet potato for a similar sweet flavour.
Gluten-Free Flour: Use instead of plain flour for a gluten-free option.
Spinach: Replace sage leaves with fresh spinach for a different green addition.
Storage
Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a bit of butter or oil until heated through. For longer storage, freeze the uncooked gnocchi on a baking sheet before transferring them to a freezer bag; they can be stored in the freezer for up to 2 months.
Top tip
Boil a few pieces of gnocchi first to ensure the texture is right before cooking the entire batch.
FAQ
Can I freeze the gnocchi? Yes, you can freeze the uncooked gnocchi. Lay them out on a baking sheet to freeze individually before transferring them to a freezer bag.
What if I don't have a potato ricer? You can use a food processor or mash the sweet potatoes by hand until very smooth.
Can I use regular potatoes instead of sweet potatoes? Yes, regular potatoes can be used, but the flavour and texture will be slightly different.
Related
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Sweet Potato Gnocchi
Ingredients
- 300 g sweet potato peeled, cut into 1cm pieces
- 120 g plain flour (plus a little extra for dusting)
- 1 egg
- 2 tablespoon butter salted
- 3 garlic cloves minced
- 20 sage leafs
- 30 g parmesan
- sea salt flakes
- pepper
Instructions
- Steam the potato for 10 minutes or until soft then allow to cool for 10 minutes.
- Put the potato through a potato ricer or blend in a food processor until smooth then transfer to a large bowl.
- Add the egg to the potato with a big pinch of salt and mix until just combined.
- Add the flour and mix again until combined. Do not kneed as this will make your gnocchi chewy and dense instead of fluffy. The dough will feel wet, sticky and hard to work with but any Italian will tell you that the less flour you use the better so although it will feel messy, collect the dough up into a ball, dust in a layer of flour and continue with the recipe.
- Dust your bench/large chopping board with more flour then place the dough on the floured surface. Halve the dough using a bench scraper (or knife).
- Roll out/shape the dough into a long piece about 1 inch wide. Use the bench scraper to cut up the dough into small pieces of gnocchi.
- Bring a pot of water to the boil with a big pinch of salt, add the gnocchi in two batches. Boil for 2 - 3 minutes, the gnocchi is ready when it floats to the top. Transfer the cooked gnocchi to a bowl.
- Bring a large pan to medium heat with the butter. Add the garlic and sauté for 1 - 2 minutes then add the sage and fry until it starts to crisp up.
- Add the gnocchi to the pan and turn up the heat, to high. Pan fry the gnocchi until browned and crispy. Season with salt and pepper.
- Transfer to serving bowls, shave some fresh parmesan on top and enjoy!
Notes
- Avoid Overworking the Dough: Mixing the dough too much can make the gnocchi dense and chewy. Mix just until combined.
- Test a Few First: Boil a few pieces of gnocchi first to ensure the texture is right before cooking the entire batch.
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