Sweet Potato Gnocchi
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Making Sweet Potato Gnocchi at home means skipping the bland packaged versions, with roasted sweet potato, creamy ricotta, and Parmesan shaped into soft bites that fry up golden in a skillet of butter and thyme. A simple trick keeps the dough from turning dense, making the whole recipe easier than you’d think.
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Sweet Potato Gnocchi is one of my favorite dishes to serve for Thanksgiving dinner, Christmas dinner, or even a cozy date night at home. I can prep the dough ahead, freeze a batch, or keep them in the fridge so they’re ready to cook whenever I need them. They always bring a warm, homemade touch that everyone enjoys.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sweet Potato Gnocchi with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find this sweet potato gnocchi easy to make.
Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet and roast for about 1 hour, until they’re very soft to make sure the flesh is tender and easy to mash.
I like using a rimmed baking sheet that distributes heat evenly and holds up well in a hot oven. Then, I line it with this parchment paper to keep the sweet potatoes from sticking and for quicker cleanup.
Once they’re cool enough to handle, scoop the flesh out and mash it so it’s smooth. I transfer mine into my batter bowl with a handle and spout, which allows me to mash and mix directly in the same bowl. Then, I use this potato masher to get a smooth texture without needing extra equipment.
Measure out 3 packed cups of the mashed sweet potato and put them in a large mixing bowl to begin making the dough. I always grab these stainless steel measuring cups for this part, so I know I’m working with the right amount every time.
Make the Dough
Add the ricotta, Parmesan, egg, and salt to the mashed sweet potatoes and mix until well combined. I fold everything together using a silicone spatula because it scrapes down the bowl cleanly with no bits stuck to the sides.
Start working in the flour gradually, about half a cup at a time, gently kneading after each addition. The goal is a soft, silky dough that doesn’t stick to your hands. Stop once it holds its shape and still feels tender. Using too much flour can lead to dense, heavy gnocchi.
Shape the Gnocchi
Lightly flour your work surface and divide the dough into 8 portions. Using this dough scraper here makes dividing and moving the dough faster without sticking to your hands.
Roll each portion into a long rope about ½ inch thick, keeping the pressure light so the dough stays round and even.
Cut into bite-sized pieces for a classic ridged texture, gently roll each piece over the back of a fork or a gnocchi board. I like using a gnocchi board to get perfect ridges that hold onto the sauce beautifully.
Place the shaped gnocchi onto a floured, parchment-lined baking sheet. This flour sifter is handy for lightly dusting the surface without clumps.
Boil the Gnocchi
Bring a large pot of water with salt to a boil. Working in batches, drop in the gnocchi.
When they float to the surface after 2–3 minutes, use a slotted spoon to remove them and transfer to a greased baking sheet. I always reach for my slotted spoon here to strain the gnocchi and avoid them from breaking apart.
Make the Brown Butter Thyme Sauce
In a skillet, melt the butter over medium heat. I like using this saucepan with a double spout, because it makes pouring mess-free.
Let it cook for 4–5 minutes, swirling now and then, until it browns and smells nutty. Remove from the heat and stir in the chopped thyme.
Season with salt and pepper to taste. I keep my salt and pepper grinder set near the stove so I can freshly grind just the right amount.
Sauté the Gnocchi
In a clean skillet over medium-high heat, add a little of the brown butter and sauté half the gnocchi just enough to turn golden and lightly crispy, about 5–6 minutes. A deep nonstick skillet helps crisp the gnocchi evenly without sticking.
Keep them warm in a 300°F oven while you cook the rest to maintain their crisp texture.
Serve
Drizzle the warm gnocchi with the remaining brown butter sauce and top with freshly grated Parmesan before serving. Enjoy!
If you’re taking this dish to a holiday dinner or potluck, I like to pack it in this portable food container so the gnocchi stay neat during transport. Then, I slip that dish into my insulated casserole carrier, which makes all the difference and allows everything to stay warm until serving.
Equipment
Ingredients
For the Gnocchi:
- 3 medium sweet potatoes pierced with a fork
- 2 cups ricotta cheese
- ⅔ cup grated Parmesan cheese
- 1 large egg lightly beaten
- 2 teaspoons salt
- 3 ½ to 4 ½ cups all-purpose flour as needed
For the Brown Butter Thyme Sauce:
- 1 cup unsalted butter
- 5 tablespoons fresh thyme chopped
- Freshly grated Parmesan for serving
- Salt and pepper to taste
Video
Instructions
- Preheat the oven to 400°F (200°C). Place the pierced sweet potatoes on a baking sheet and roast for about 1 hour, or until very tender. Let them cool slightly, then scoop out the flesh and mash until smooth. Measure 3 cups and transfer to a large mixing bowl.3 medium sweet potatoes
- Add ricotta, Parmesan, egg, and salt to the mashed sweet potatoes. Stir until combined.2 cups ricotta cheese, ⅔ cup grated Parmesan cheese, 1 large egg, 2 teaspoons salt
- Gradually mix in the flour, ½ cup at a time, kneading gently after each addition. Use just enough flour to form a smooth, soft dough that’s not sticky. Do not overwork the dough.3 ½ to 4 ½ cups all-purpose flour
- Lightly flour your work surface. Divide the dough into 8 portions. Roll each portion into a long rope about ½ inch thick. Cut into ½-inch pieces. Optional: Roll each piece over the back of a fork or gnocchi board to make ridges. Transfer to a parchment-lined baking sheet dusted with flour.
- Bring a large pot of salted water to a boil. Work in batches to avoid overcrowding.
- Drop the gnocchi into the boiling water. Once they float to the surface (about 2–3 minutes), remove them with a slotted spoon and place them on a lightly greased baking sheet.
- In a large skillet, melt the butter over medium heat. Let it cook for 4–5 minutes, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat and stir in the chopped thyme. Season with salt and pepper.1 cup unsalted butter, 5 tablespoons fresh thyme, Salt and pepper
- Heat a clean skillet over medium-high heat. Add a portion of the brown butter and half of the gnocchi. Sauté for 5–6 minutes, or until golden and lightly crispy. Transfer to a warm oven 300°F (150C) while you sauté the remaining gnocchi.
- Plate the gnocchi and drizzle with the remaining brown butter thyme sauce. Top with freshly grated Parmesan and enjoy warm.Freshly grated Parmesan
Notes
- Roast for better texture: Roasting the sweet potatoes helps dry them out, which keeps your dough from being too wet. Boiling them will leave the dough stickier and more complicated to handle.
- Mash thoroughly: A smooth mash gives you even dough. Lumpy potatoes can create dry spots and uneven texture in the gnocchi.
- Add flour slowly: Resist the urge to dump it all in. Adding it gradually controls the texture so your dough stays soft and light.
- Don’t over-knead: Work the dough just until it comes together. Overworking it will make the gnocchi dense and chewy.
- Dust with flour before boiling: Lightly dust the gnocchi with flour before cooking to prevent sticking in the pot.
- Use a slotted spoon: This helps lift the gnocchi out of the water cleaner and keeps them from breaking apart.
- Brown the butter slowly: Watch closely, once it starts to foam and smell nutty, remove it from the heat to avoid burning.
- Sauté in batches: Crowding the pan steams the gnocchi instead of crisping them. Cook in two batches for the best texture.
Nutrition
Recipe Notes and Expert Tips
I’ve made this more times than I can count. Here are some tips that make it turn out great every time.
- Roast for better texture: Roasting the sweet potatoes helps dry them out, which keeps your dough from being too wet. Boiling them will leave the dough stickier and more complicated to handle.
- Mash thoroughly: A smooth mash gives you even dough. Lumpy potatoes can create dry spots and uneven texture in the gnocchi.
- Add flour slowly: Resist the urge to dump it all in. Adding it gradually controls the texture so your dough stays soft and light.
- Don’t over-knead: Work the dough just until it comes together. Overworking it will make the gnocchi dense and chewy.
- Dust with flour before boiling: Lightly dust the gnocchi with flour before cooking to prevent sticking in the pot.
- Use a slotted spoon: This helps lift the gnocchi out of the water cleaner and keeps them from breaking apart.
- Brown the butter slowly: Watch closely, once it starts to foam and smell nutty, remove it from the heat to avoid burning.
- Sauté in batches: Crowding the pan steams the gnocchi instead of crisping them. Cook in two batches for the best texture.
How to Store Leftovers
Let any leftovers cool completely before transferring them to an airtight container. I prefer using airtight glass containers because they make reheating simple. They’ll keep in the fridge for up to 3 days.
For longer storage, freeze the uncooked gnocchi on a baking sheet until solid, then transfer to a zip-top bag; cook straight from frozen, adding an extra minute or two to the boiling time. I use these reusable freezer bags on hand for this step, as they seal tightly and prevent freezer burn.
Avoid freezing cooked gnocchi, as the texture becomes mushy when reheated.
What to Serve With Sweet Potato Gnocchi
This gnocchi is rich and savory on its own, but you can serve it with a simple green salad, sautéed greens like spinach or kale, or roasted Brussels sprouts. If you want to add protein, try it with crispy pancetta or grilled chicken on the side.
More Easy Recipes for You to Try at Home
I’m always working on simple, comforting recipes that are just as fun to cook as they are to eat.
Thank you.
You are more than welcome 🙂