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Servings: 8
Calories: 488kcal
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
[adthrive-in-post-video-player video-id="0QIo8vaF" upload-date="2025-10-23T13:03:01+00:00" name="Healthy Sweet Potato Gnocchi" description="Easy sweet potato gnocchi that’s light, fluffy, and perfect for weeknight dinners." player-type="default" override-embed="default"]
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
Calories: 488kcal | Carbohydrates: 33g | Protein: 14g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 838mg | Potassium: 424mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13318IU | Vitamin C: 9mg | Calcium: 258mg | Iron: 2mg
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