Sweet Potato Gnocchi Recipe

Name: Sweet Potato Gnocchi Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 20 oz sweet potatoes; 3 tablespoon ricotta or Greek yogurt; 3 tablespoon freshly grated parmesan or pecorino romano; 1 cup all-purpose flour; ½ teaspoon salt; 2 - 3 tablespoon unsalted butter; 2 - 3 large garlic cloves; 2 teaspoon thyme leaves; freshly ground black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
312 kcal
Course
Lunch, Dinner
Cuisine
Italian, International

Sweet Potato Gnocchi Recipe

Iris Warren

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This super soft and pillowy sweet potato gnocchi recipe calls for 5-ingredients and is tossed in a simple garlic butter sauce. The best homemade, gluten-free gnocchi recipe in under 30 minutes!

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Ingredients

Servings

Sweet Potato Gnocchi:

20 oz sweet potatoes (about three 6 - 7oz medium sweet potatoes)
3 tablespoon ricotta or Greek yogurt
3 tablespoon freshly grated parmesan or pecorino romano
1 cup all-purpose flour regular or gluten-free
½ teaspoon salt

Garlic Butter Sauce:

2 - 3 tablespoon unsalted butter
2 - 3 large garlic cloves minced
2 teaspoon thyme leaves
freshly ground black pepper

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Instructions

Poke the sweet potatoes with a fork and microwave them for 7-10 mins until soft and completely cooked through. Then, let them cool until you can touch them and scoop the flesh out of the skins. Add to a large bowl and mash until no clumps remain. Next, add ricotta and parmesan. Mix until combined.
Add 1 cup flour to start and mix. Stop mixing as soon as the flour is incorporated, and lightly knead it until it can easily form a smoothish ball. See the picture below! Add more flour if it is very wet, but the goal is to use as little flour as possible, so keep that in mind. You want to stop kneading as soon as you can, so only about 1 - 2 minutes.
Let the dough rest for 5 if you feel like you worked with it a lot. Then, cut into 4 even sections. Roll them like a snake about ¾ inch thick. See the picture below!
Now, cut it with a bench scraper or knife into ½ inch pieces. They may start to get misshapen or uneven. Gently roll the tube again. You can also gently press the piece back into the square shape.
Gently roll them down the back of a fork IF you want to have that classic gnocchi shape, but you don’t have to. Let them rest for 10 minutes while you bring a large pot of water to boil
Cook until they float to the top - about 3 minutes, depending on size. Drain and set to the side.
Meanwhile, make the garlic butter sauce by melting the butter. Once heated, add minced garlic. Stir until the garlic starts to get fragrant and golden. Add the cooked gnocchi. It’s okay if they are a little wet. Toss until it’s coated, I love it when the edges of the gnocchi get a little golden and crisp. They should be little potato pillows!
Enjoy immediatly!

Notes

Sweet Potato: I love using garnet sweet potatoes since it colors them orange; however, you can certainly use a white or purple flesh potato if you want. You can also use russet potatoes.
Gluten-Free: Make this homemade sweet potato gnocchi gluten-free by using gluten-free all-purpose flour instead of all-purpose flour. Do not use almond, coconut, or oat flour.
Vegan: You can make this sweet potato gnocchi recipe dairy-free and vegan! Substitute the ricotta cheese for dairy-free yogurt and the parmesan for nutritional yeast.
Sauces: You can serve homemade sweet potato gnocchi with red sauce, pesto, vodka sauce, alfredo, parmesan, or garlic butter (my favorite).
Storing: Add any leftovers to an airtight container and store them in the refrigerator for up to 4 days.
Reheating: If you like crispy gnocchi, reheat them in a saute pan over medium until warm. Otherwise, you can reheat the sweet potato gnocchi in the microwave for 60 – 90 seconds until they are warm.
Freezing: You can freeze uncooked gnocchi. To prevent them from sticking to each other, place the shaped gnocchi on a rimmed baking and freeze for 1 hour (until solid). Then transfer them to an airtight freeze-save bag and freeze them for up to 2 months. When you are ready to enjoy them, add the frozen gnocchi directly to a pot of boiling water and follow the cooking instructions.
The nutritional information below is calculated with the garlic butter sauce. To reduce the amount of fat and calories, serve your sweet potato gnocchi with your favorite red sauce or presto.

Nutrition Information

Show Details

Calories 312kcal (16%) Carbohydrates 54g (18%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 18mg (6%) Sodium 435mg (18%) Potassium 547mg (16%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 20362IU (407%) Vitamin C 6mg (7%) Calcium 114mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 312 kcal

% Daily Value*

Calories	312kcal	16%
Carbohydrates	54g	18%
Protein	8g	16%
Fat	7g	11%
Saturated Fat	4g	20%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	18mg	6%
Sodium	435mg	18%
Potassium	547mg	12%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	20362IU	407%
Vitamin C	6mg	7%
Calcium	114mg	11%
Iron	3mg	17%