A delicate sweetness mixed with a tingling spiciness. These soft sweet potato gnocchi will awaken your tastebuds and make you crave for more. They're very easy to make and you'll never want to eat store-bought again.
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If you've never made gnocchi from scratch, don't worry! This recipe is beginner-friendly, requiring just a few simple ingredients and easy-to-follow steps. Sweet potatoes bring natural sweetness, while a touch of spice adds depth. The result? A comforting, restaurant-quality dish perfect for weeknights or special occasions.
If you want to be cuddled by the delicious taste and soft consistency of the classic potato gnocchi, you can try my recipe for classic Potato Gnocchi and also my Stuffed Potato Gnocchi with Gorgonzola or Stuffed Gnocchi with Mozzarella and Tomato. Or why not try the aromatic Tarragon Potato Gnocchi, one of my favorite versions! (check this post on How to make Homemade Potato Gnocchi (complete step-by-step guide))
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Potatoes vs. Sweet Potatoes
The sweet potato is only distantly related to the potato, as they come from different families. Sweet potatoes are also often called yams in North America, but they are also very different from true yams. *identity crisis*
Sweet potatoes, or batatas, are native from the tropical regions of America and they have a large family of over 1000 different varieties.
When it comes to Gnocchi, the most important characteristic of the potato, the main ingredient, is that it needs to be starchy and "mealy". That's why you should never use waxy potatoes to make Gnocchi.
Sweet Potatoes have the perfect consistency and the perfect texture to make great Sweet Potato Gnocchi, so they don't need any extra ingredients or process.
How to make perfect Gnocchi
If you want soft, pillowy delicious Gnocchi, use as less flour as possible!
There, this is the secret. Flour is necessary for Gnocchi dough because it's what holds everything together. If you make potato balls without flour, they will dissolve completely when you toss them in boiling water (heads up to my friend who actually did this). But too much flour will make the Gnocchi tough and chewy, and we don't want that either.
So how to regulate the amount of flour? To use as little flour as possible, we need to make sure that the potatoes are as dry as possible so that the dough will come together with a minimum amount of flour. That's why I recommend boiling potatoes with the peel or baking them in the oven.
Storage & Reheating
Refrigeration: Cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days. If uncooked, dust with flour, place in a single layer on a baking sheet, and refrigerate for up to 24 hours before cooking.
Freezing: To freeze uncooked gnocchi, arrange them on a baking sheet in a single layer and freeze for 1 hour. Once solid, transfer them to a freezer bag or container and store for up to 3 months. Cook directly from frozen-no need to thaw!
Reheating: Reheat cooked gnocchi by pan-frying them in butter or olive oil over medium heat until warmed through and slightly crispy. If using sauce, gently heat the gnocchi in the sauce on the stovetop until hot.
Recipe FAQs
Yes! You can refrigerate the dough for a few hours before shaping, or freeze the uncooked gnocchi for future meals.
Once they float to the surface of the boiling water, they are ready!
Browned butter and sage, garlic cream sauce, or a spicy tomato sauce all work wonderfully with these gnocchi.
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📖 RECIPE
Ingredients
Equipment
Method
- Cut the sweet potatoes in half lenghtwise and place cut side down on a baking sheet. Bake in a preheated oven at 200°C (400°F) for about 20 minutes, or until tender.
- Alternatively, boil the sweet potatoes (whole or in big chunks) for about 10 minutes.
- Scoop the sweet potato flesh in a bowl when it's still hot and add the salt and chili powder to taste. Then add the flour and mix well with a wooden spoon for a few minutes.
- When you have a dough consistency, knead with your hands for a few more minutes until you have a uniform dough. Add more flour if it's too sticky although it's not recommended as it will make the gnocchi harder.
- Let the dough cool down, then dust flour on a wooden board and roll a piece of gnocchi dough into a long snake about ½ inch (1-2 cm) thick.
- Cut little pieces of dough about ¾ inch (2 cm) long and then roll them on a gnocchi board or on a fork to give them texture.
- Set the gnocchi on a clean towel and dust will a little bit of flour so they don't stick together.
- Bring a large pot of salted water to boil and add the butter and sage on a large pan, melting the butter at low heat.
- Toss the gnocchi in the boiling water and once they start floating to the surface, drain them and toss in the pan with the melted sage butter. Fry the gnocchi in the butter for a minute and serve immediately. Sprinkle with Parmigiano Reggiano or Pecorino to taste.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Jay Gilbert says
Great recipes, delicious ingredients, and a healthy life. Start with every drop of natural edible oil