Sweet Potato Gnocchi

Sweet Potato Gnocchi


"A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes."

Ingredients 1 h 5 m {{adjustedServings}} servings 346 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 71.1g
  • 23%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
  2. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
  3. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.
Tips & Tricks
Chef John's Sweet Potato Casserole

See how to make not-too-sweet sweet potato casserole with a pistachio crust.

Spicy Sweet Potato Chips

See how to make crispy baked sweet potato chips with a cayenne kick.

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Reviews 129

  1. 174 Ratings

Rachel D

A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like toothpaste. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water!


I gave this recipe 3-stars before, because my attempt came out very soggy and not very appetising. However, I have since played with the recipe a bit, getting a better idea of "soft dough" (it should stick to your hands, but stick to itself more...if that makes sense) and now I LOVE this recipe. Worth the effort - filling, tasty, and great with blue cheese or alfredo sauce.

CareerWife Dreamin' of 1950s

IMPORTANT TIP: baking the potatoes took about 50 minutes - not 30. Also, it took forever to cut up the pasta (probably because I didn't do big dough balls). I would plan about 2-3 hours for this recipe. PREP TIPS: I added brown sugar and cinnamon to enhance the flavor of the sweet potatoes. Also, regarding the flour thing, I think the key is to follow the recipe when adding flour to the dough. Then, when you are actually rolling out the pasta, make sure the surface on which you are working and your hands are well floured. This will keep it from being too sticky and ending up looking like dumplings. Also, the person who said the smaller the better was VERY right. If you make the pieces of pasta large, you will end up with extremely filling dough balls. If you want it to be like pasta, and not dumplings, you need to keep it small. I went with flat, squares & rectangles about 1" x 1" to 1" x 2" (still very filling). Also, I used the tofu cream sauce recipe on this site, using vanilla soy milk instead of plain (to add sweetness and match the pasta) and it was awesome!! Even my husband, who is not a vegetarian, loved it. :)