Sweet Potato Gnocchi

Angela (Grammy) Derby


These are delicious and cook up just like white potato gnocchi. Serve them with butter and grated Parmesan cheese, browned butter and sage, or your favorite pasta sauce.


☆☆☆☆☆ 0 votes

Stove Top


  • 2 lb
    sweet potatoes or yams
  • 1 Tbsp
    salt (for cooking water)
  • 2-2 1/2 c
    all-purpose flour, plus more for rolling and shaping
  • 1

How to Make Sweet Potato Gnocchi


  1. Microwave or bake sweet potatoes until tender (for mashing). Cool for a few minutes. Skin will peel off easily, disgard skin and hard ends of potato.
  2. Mash potatoes thoroughly by pushing them through a ricer, food mill or using a large fork or potato masher.
  3. Stir in flour 1/2 cup at a time, until a dough forms. You may not need the last 1/2 cup...the dough will be soft but not sticky.
  4. Break off a piece of dough, and roll with the palms of your hands until you have a rope about as thick as your thumb.
  5. Cut rope into 1" pieces. Take each bit of dough and lightly push down against the inside of a fork as you "flip" it onto the board (or if you have one, use a butter paddle, which you can find in some speciality food shops). This will cause the gnocchi to take on a concave shape with ridges on the outside, which will ‘catch’ any kind of sauce you put on them.
  6. Place your gnocchi on a lightly floured baking sheet as you make them. (If you want to freeze them, place sheets in freezer until gnocchi are frozen and then place them in a freezer bag and store until ready to use. Do not defrost before boiling them.)
  7. Cook them in a gently boiling, well-salted water. They are done just as soon as they rise to the surface of the water. Transfer to a serving bowl immediately and pour sauce over them, stirring them gently to cover all.

Printable Recipe Card

About Sweet Potato Gnocchi

Course/Dish: Pasta
Main Ingredient: Potatoes
Regional Style: Italian

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