This Sweet Potato Gnocchi Recipe is made with ricotta and parmesan cheeses with flour binding the dumplings together for the best homemade gnocchi, and then sautéed in butter and oil.
If you have never made homemade pasta, then you are in for a satisfying rich and delicious dumplings.
Be sure to try this Gnocchi with Sausage and Tomatoes Recipe too!
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
Have you had homemade gnocchi before? I’ve ordered them at a restaurant on several occasions and have always been amazed by how filling the little dumplings are. Once you make homemade pasta at home it’s hard to enjoy it any other way!
- Soft and pillowy, not hard and chewy like store purchased gnocchi.
- Melt in your mouth just like you would get at a top-notch restaurant.
- Easy to make! No special gnocchi boards or pasta making tools needed. Everything can be found in your kitchen.
- Simple ingredients; sweet potatoes, flour and cheese are the main ingredients.
EQUIPMENT AND INGREDIENTS NEEDED
If you are lucky enough to have authentic gnocchi board or potato masher, then be use to use those tools. However, you can use a plain cutting board and the tines from a fork to mimic the grooves typically seen on gnocchi.
- Large Stock Pot
- Slotted spoon
- Large Baking Sheet
- Cutting Board
- Sharp Knife
- Large Bowl
- Large skillet
- Sweet potatoes – cooked and mashed to a puree
- All Purpose Flour – for a gluten free dish you can use a 1:1 gluten free flour
- Ricotta Cheese – add to the rich soft pillow texture.
- Parmesan Cheese – buy the block style found in the refrigerator section of the grocery store and shred your own.
- Nutmeg – adds a warm nutty flavor.
- To ensure light gnocchi is to take as much moisture out of the ricotta as you can. I put the cheese on several layers of paper towels and lightly pressed on top of the ricotta with more paper towels repeating the process a couple of times.
- Use the amount of flour listed in the recipe card as a guideline. In one of my batches I only used 2/3 cups of flour. You don’t want the dough too sticky, but go easy on the flour and add a couple of tablespoons at a time.
- Pictured is one portion out of the three that this recipe makes, so you can cook up just what you plan on using and make more at a different time. If the gnocchi is a side dish, 5-6 pieces per person is satisfying.
- Shape the gnocchi and freeze the dough if you don’t plan on serving all at once.
There is actually a really cool gnocchi board that you can use to form the grooves in the gnocchi., but you can also use a grater or the tines of a fork to make the same indentations. I think it kind of looks rustic with the grooves, and wish the shape would have been more prominent.
WHAT TO SERVE WITH SWEET POTATO GNOCCHI
Sweet Potato Gnocchi are rich and filling and don’t need much to accompany them. We ate them just out of the pan sautéed with a mix of oil and butter along with this air fryer pork tenderloin or baked turkey thighs.
MORE RECIPES WITH SWEET POTATOES TO TRY
If you love cooking with sweet potatoes, then be sure to try these recipes too!
- Sweet Potato Casserole Recipe – Classic holiday side dish.
- Sweet Potato Soup with Coconut Milk – creamy and delicious soup without any dairy.
- Breakfast Bowl with Sweet Potatoes – Hearty dish with sausage to keep your satisfied for hours.
- Sweet Potato Cake with Crumble Topping – A sweet treat for brunch or dessert.
Homemade Sweet Potato Gnocchi
- 1 1/2 cups sweet potatoe flesh mashed ( about 3 medium potatoes)
- 6 ounces ricotta cheese I used low-fat, remove as much moisture possible
- 1/2 cup parmesan cheese finely grated
- 1/4 teaspoon nutmeg
- up to 1 1/2 cups of flour
- 1 tablespoons salt for boiling water for cooking
- Butter and olive oil for sautéing
- Bring a large pot of water to a boil, adding 1 tablespoon of salt.
- In a medium bowl mix sweet potatoes and ricotta cheese together mixing well. Add parmesan cheese and nutmeg. Mix in flour starting with a 1/4 cup. Add a tablespoon at a time until a soft dough forms.
- Divide dough into three portions. On a floured surface roll the dough forming a long rope that is about 1/2 in diameter. Cut each rope into 20 pieces. Add the indentation if you would like using a fork.
- Place gnocchi in boiling water (up to 10 at a time. Don't over crowd). Stir once to ensure gnocchi doesn't stick to the bottom. When the gnocchi floats to the top, let it simmer another minute. Remove with a slotted spoon and place on a baking sheet. Repeat until all gnocchi is cooked and let cool.
- In a large skillet over medium-high heat add 1 tablespoon of olive oil and 1 tablespoon of butter. When melted, gently add gnocchi and saute until a light crust forms. Turn once. Keep warm and repeat process for remaining gnocchi.
Sweet Potato PureeI prefer roasting my sweet potatoes. To follow this method, clean and pierce potatoes with a fork. Put on a baking sheet and roast at 400°F for 1 hour or until a fork and easily pierce the potato. Let cook and cut in half lengthwise. Remove pulp and mash with a potato masher or pulse in a food processor.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.