There’s something irresistibly comforting about pillow-y dumplings made from sweet potatoes — slightly sweet, tender, and perfect for a cozy weeknight. This version uses just a handful of pantry staples and finishes with a butter-sage rosemary toss that smells like autumn. If you want a gnocchi that feels special without a long ingredient list, this recipe hits the spot.
Why you’ll love this dish
Sweet potato gnocchi turns humble ingredients into an elegant plate. It’s quicker than homemade pasta, uses pantry-friendly produce, and delivers a balance of sweet and savory that appeals to kids and grown-ups alike. Make it for a weeknight dinner, a vegetarian main, or a side for holiday protein — it dresses up easily with simple pantry sauces.
“Soft, lightly sweet dumplings with a brown-butter herb finish — this became our new Sunday favorite.” — home cook review
This recipe is also a great way to explore different sweet potato varieties; if you’re curious about the flavor differences, here’s a short read about Murasaki sweet potatoes and why some varieties give a firmer, dryer flesh that’s ideal for gnocchi.
What makes this recipe special
The beauty of this dish is in the texture control. Using mashed sweet potatoes keeps the dough tender while the egg and measured flour give structure without turning the gnocchi gummy. The brown butter with sage and a hint of rosemary adds nutty, aromatic notes that elevate a few simple ingredients into a restaurant-worthy plate. It’s also forgiving: you can roast or boil the potatoes depending on time and moisture preference.
How this recipe comes together
You’ll start by cooking and mashing the sweet potatoes, then mix in egg and salt and fold in flour just until a soft dough forms. Roll the dough into ropes, cut into bite-size pieces, and boil until they float. Finish by tossing the gnocchi in butter, olive oil, sage, and rosemary for a glossy, fragrant coating. Total active hands-on time is roughly 30–40 minutes, with most of that in shaping and finishing.
What you’ll need
- 2 large sweet potatoes (about 1.5–2 lb total)
- 1 cup all-purpose flour, plus more for dusting (add gradually; you may need a touch more)
- 1 large egg
- 1 teaspoon salt, divided (½ tsp for the dough, ½ tsp for boiling water)
- 2 tablespoons olive oil (for finishing)
- 2 tablespoons butter (for finishing; use unsalted if you want salt control)
- Fresh sage leaves (6–10 leaves, depending on size)
- Fresh rosemary leaves (1–2 sprigs, finely chopped)
- Grated Parmesan cheese (optional, for serving)
Ingredient notes and substitutions:
- If your sweet potatoes are very wet, roast them instead of boiling to reduce moisture (see Tips).
- For gluten-free, substitute a 1:1 gluten-free flour but expect a slightly different texture.
- Omit the egg for an eggless version — dough will be looser; increase flour carefully and expect a firmer gnocchi.
Directions to follow
- Bring a large pot of water to a boil. Add whole sweet potatoes and simmer until fork-tender, about 20–30 minutes depending on size. Drain and let cool slightly until you can handle them.
- Peel the sweet potatoes (skins should slip off easily) and mash thoroughly in a bowl until smooth. Using a ricer yields the lightest texture.
- Stir in the egg and ½ teaspoon salt until evenly combined. Mix gently — avoid overworking.
- Gradually fold in the flour, a little at a time, until the mixture forms a cohesive, slightly tacky dough. Stop adding flour once you can shape ropes without it sticking excessively.
- Lightly flour your work surface. Divide dough into 4 pieces and roll each into a long rope about ¾ inch thick. Cut into 1-inch pieces. If you like ridged gnocchi, roll each piece over the back of a fork or a gnocchi board.
- Bring a large pot of salted water to a simmer. Add gnocchi in batches so the pot doesn’t crowd. They’re done when they float — roughly 2–3 minutes. Scoop them out with a slotted spoon into a colander to drain.
- In a large skillet, melt butter with olive oil over medium heat until the butter begins to brown lightly. Add sage leaves and chopped rosemary; fry briefly until aromatic and the sage crisp edges appear.
- Add drained gnocchi to the skillet and toss gently until they’re coated and pick up a little color from the butter, 1–2 minutes. Serve immediately with grated Parmesan if desired.
How to plate and pair
Serve the gnocchi piled in a shallow bowl, drizzled with any brown butter from the pan and a few extra torn sage leaves for garnish. Pair with:
- A crisp green salad dressed with lemon vinaigrette to cut richness.
- A roasted mushroom ragù for a heartier main.
- Light roasted chicken or pan-seared salmon for protein.
For a playful dessert or snack contrast, consider serving a crunchy sweet-salty treat — try pairing the meal with homemade chocolate-dipped potato crisps for an unexpected finish: chocolate-covered potato chips make a whimsical counterpoint to the soft gnocchi.
Storage and reheating tips
- Refrigeration: Store leftover cooked gnocchi in an airtight container for up to 3–4 days. Keep sauce separate if possible.
- Freezing: For best results, freeze gnocchi uncooked. Arrange cut gnocchi on a baking sheet lined with parchment and freeze until firm (1–2 hours). Transfer to a freezer bag and store up to 2 months. Cook from frozen — add a minute or two to the boiling time.
- Reheating: Pan-sear refrigerated cooked gnocchi in butter until warmed through and slightly crisped on the exterior, or simmer briefly in boiling water for a refreshed texture. Avoid microwaving — it tends to make them gummy.
Helpful cooking tips
- Dryness matters: If your mashed sweet potatoes are watery, the dough will need more flour and the gnocchi can become dense. To reduce moisture, roast whole sweet potatoes at 400°F for 45–60 minutes before mashing.
- Measure by feel: Aim for a soft, slightly tacky dough. If it’s crumbly, add a teaspoon of water or a bit more mashed potato; if too sticky, dust with small amounts of flour.
- Don’t overwork: Knead just enough to bring dough together. Overworking develops gluten and makes gnocchi chewy.
- Use a ricer or food mill for the lightest texture; a stiff mash will make heavier dumplings.
- If you want uniform gnocchi size, use a ruler or make rope thickness consistent — even pieces cook at the same rate.
Recipe variations
- Brown butter and crushed walnuts: Add toasted walnuts with the herbs for crunch.
- Sage-cream sauce: Stir a splash of cream into the brown butter for a silky coating.
- Spiced sweet potato: Add a pinch of nutmeg and ground black pepper to the mash for warm spice notes.
- Vegan option: Replace the egg with a flax “egg” (1 tbsp flax + 3 tbsp water) and pan-fry a little longer for structure.
- Cheese-filled gnocchi: Flatten a piece of dough, add a small cube of mozzarella, pinch closed, and roll — cook like standard gnocchi for a molten center.
Common questions
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes — classic gnocchi is made with starchy russet or Yukon gold potatoes. The texture and flavor will be less sweet and more neutral; cook and mash them the same way, adjusting flour as needed.
Q: Why did my gnocchi come out dense?
A: Dense gnocchi usually means too much flour or overworked dough, or the sweet potatoes were too moist and required more flour. Roast potatoes to reduce moisture and add flour gradually. Also avoid excessive kneading.
Q: Can I prepare the gnocchi ahead of time?
A: Absolutely. Shape the gnocchi, freeze them on a tray until solid, then transfer to a bag. Cook from frozen when ready. You can also boil and store cooked gnocchi for up to 3–4 days in the fridge.
Q: How much does this recipe make?
A: With two large sweet potatoes, expect to serve 3–4 people as a main (2 as a side), depending on appetite and accompaniments.
Q: Is Parmesan necessary?
A: No — Parmesan adds savory umami that complements the sweet potato, but the dish is delicious without it. Try toasted breadcrumbs for a nutty crunch as an alternative.
If you want more recipes that play with potatoes in unexpected ways, try the chocolate-dipped crisps link above for a sweet-salty dessert idea.
Sweet Potato Gnocchi
Ingredients
For the gnocchi
- 2 large sweet potatoes (about 1.5–2 lb total) Use various sweet potato varieties for flavor exploration.
- 1 cup all-purpose flour Add more for dusting or if the dough is too sticky.
- 1 large egg For eggless version, substitute with a flax egg.
- 1 teaspoon salt, divided ½ tsp for the dough, ½ tsp for boiling water.
- 2 tablespoons olive oil For finishing.
- 2 tablespoons butter Use unsalted if you want salt control.
- 6-10 leaves fresh sage Adjust based on size.
- 1-2 sprigs fresh rosemary, finely chopped To enhance flavor.
- to taste grated Parmesan cheese (optional) For serving.
Instructions
Preparation
- Bring a large pot of water to a boil. Add whole sweet potatoes and simmer until fork-tender, about 20–30 minutes depending on size.
- Drain and let cool slightly until you can handle them. Peel the sweet potatoes and mash thoroughly until smooth.
- Stir in the egg and ½ teaspoon salt until evenly combined. Mix gently to avoid overworking.
- Gradually fold in the flour until the mixture forms a cohesive, slightly tacky dough.
Shaping
- Lightly flour your work surface. Divide dough into 4 pieces, roll each into a rope about ¾ inch thick, and cut into 1-inch pieces.
- Optional: To create ridged gnocchi, roll each piece over a fork or gnocchi board.
Cooking
- Bring a large pot of salted water to a simmer. Add gnocchi in batches to avoid crowding, cooking until they float (about 2–3 minutes).
- Scoop them out with a slotted spoon into a colander to drain.
Finishing
- In a large skillet, melt butter with olive oil over medium heat until lightly browned.
- Add sage leaves and chopped rosemary; fry briefly until aromatic.
- Add drained gnocchi to the skillet and toss gently until coated, 1–2 minutes. Serve immediately with grated Parmesan if desired.