Sweet Potato Gnocchi Recipe

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!

Sweet Potato Gnocchi - The Foodie Affair


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.
Sweet Potato Gnocchi - The Foodie Affair


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
  • Fork
  • 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.
Sweet Potato Gnocchi - The Foodie Affair


  • 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.
Sweet Potato Gnocchi - The Foodie Affair

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.


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.

Sweet Potato Gnocchi - The Foodie Affair


If you love cooking with sweet potatoes, then be sure to try these recipes too!

Gnocchi with Sausage and Tomatoes in an iron skillet.
Sweet Potato Gnocchi on a white plate ready to be eaten.

Homemade Sweet Potato Gnocchi

Delicious gnocchi made with sweet potatoes. This homemade meal doesn't require any special tools. Tender and filling vegetarian dish.
4.86 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: gnocchi, sweet potato gnocchi, sweet potato gnocchi recipe
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Calories: 270kcal
Author: Sandra Shaffer


  • 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 Puree

I 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.


Serving: 1g | Calories: 270kcal | Carbohydrates: 37g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 1271mg | Fiber: 3g | Sugar: 3g


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.

Adapted from Epicurious, Sweet Potato Gnocchi with Brown Butter and Sage.

Hugs Sandra Signature

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  1. Hi Sandra,
    I’ve seen you so much on Google+ and love your recipes but I don’t think I’ve visited your blog before! How gorgeous is it here – wow. You have so many beautiful dishes and I love that you include sinful ones as well. I’m going to start to do the same, lol.
    I’m going to follow you on FB too so I don’t miss a thing.
    Thanks so much for your kind words at Bobbi’s blog! Hope you’re having a great weekend.

    1. Hi Robyn! Thank you so much for stopping by and for the sweet compliment! So glad to meet another awesome blogger. I’m looking forward to visiting your blog and FB page too 🙂

  2. I do love gnocchi. I don’t think I’ve ever had sweet potato gnocchi before. Your little pillows look so light and fluffy and the sweet potato really does add a beautiful colour to the dish xx

  3. Oh wow, I have never actually seen the process of gnocchi made before. Great to see those photos of what it looks like before it’s final form. That orange colour is so pretty, I will have to try these, such a great alternative to standard potatoes!

  4. I haven’t made gnocchi in a long time, but we have a recipe coming up for French Fridays with Dorie. I’d love to try your sweet potato version, too! The color is amazing!