Sweet Potato Gnocchi
I honestly haven’t shared many homemade pasta recipes on my blog, but this Sweet Potato Gnocchi was one I had to share. The orange dough feels rustic and familiar, while the brown butter and herbs make it special enough for a slow dinner. Every piece comes out a little different. That’s part of the charm, and it keeps the bowl looking like real food made at home. This recipe is inspired by Italian gnocchi and it’s simple to shape once the sweet potatoes are dry. The finished dish is filling without feeling heavy, and the mushrooms add a savory bite.
For a larger family meal, serve it beside our Roast Chicken. The crisp skin and juicy meat work well with the soft orange pillows. When people think about homemade gnocchi, they often avoid it because sticky dough can feel unpredictable. But once the potatoes are roasted and cooled, the dough becomes much easier to handle. You only need enough flour to hold the shape. Then the pieces boil quickly and finish in a glossy skillet sauce with walnuts, herbs and sun-dried tomatoes.
This recipe is warm and quick once the dough is shaped, so I recommend it for anyone who wants a comforting dinner with a little hands-on cooking. The gnocchi have soft centers and lightly crisp edges. And the butter smells nutty right before the herbs go in. That small moment tells you the sauce is ready.
Why You’ll Love It
Roasting the garnet sweet potatoes at 425°F drives off moisture that boiling would trap. That lets 1 1/2 cups of 00 flour hold the dough without making it heavy.
A 10-minute chill firms the starch, so the ridges survive the 212°F boil and the centers stay tender. Browning the boiled gnocchi for 2 minutes per side builds crisp patches through direct skillet contact.
Brown butter then coats those rough edges while mushrooms and walnuts add savory depth. If you enjoy that contrast between crisp surfaces and soft centers, try our Air Fryer Fries too.
Ingredient List
- garnet sweet potato: Scrubbed and halved lengthwise so roasting removes moisture and deepens sweetness.
- 00 flour: Use 1 1/2 cups in the dough and reserve the rest for dusting and shaping.
- Parmigiano-Reggiano: Finely grated and divided between the dough, skillet finish and plated garnish.
- large egg yolk: Separated from the white and used to bind the orange dough without adding excess moisture.
- Diamond Crystal kosher salt: Use 1 teaspoon in the dough and 1 tablespoon to season the boiling water.
- ground nutmeg: Adds a warm background note that supports the sweet potato without tasting sugary.
- filtered water: Use 4 quarts for boiling and reserve 1 tablespoon to loosen the skillet glaze if needed.
- extra-virgin olive oil: Coats the skillet and helps the cremini mushrooms brown before the butter enters.
- cremini mushroom: Wiped clean and sliced 1/4 inch thick for browned edges and a meaty bite.
- unsalted European-style butter: Cut into pieces so it melts evenly and develops an amber nutty sauce.
- garlic clove: Peeled and minced so the aroma opens quickly without leaving large bitter pieces.
- fresh rosemary: Finely chop 1 tablespoon for the skillet and reserve 1 teaspoon as fresh finishing flecks.
- fresh sage: Finely chop 1 tablespoon for the brown butter and reserve 1 teaspoon for serving.
- walnut half: Roughly chopped and lightly toasted so the final dish has crisp uneven pieces.
- oil-packed sun-dried tomato: Drained well and sliced into narrow strips for concentrated sweet and tangy contrast.
- freshly ground black pepper: Added near the end so its aroma stays sharp against the brown butter.
The Gear
- Rimmed sheet pan: A sturdy 13×18-inch aluminum pan exposes the sweet potato halves to dry heat, while a small crowded pan traps steam and leaves the mash wet.
- Large mixing bowl: A 4-quart clear glass bowl gives the dough room for gentle folding, while a narrow bowl encourages heavy kneading and uneven flour pockets.
- Potato ricer: A stainless steel ricer creates a fine mash without overworking starch, while a coarse masher can leave lumps that tear the shaped gnocchi.
- Bench scraper: A 6-inch metal bench scraper divides sticky dough and cuts clean pillows, while a serrated knife drags the ropes and creates thin tails.
- Large wooden cutting board: A board at least 18 inches long gives four dough ropes enough space, while a small board crowds the pieces and makes them stick.
- Six-quart pot: A heavy 6-quart pot holds 4 quarts of water with room for a steady boil, while a smaller pot cools sharply when gnocchi enter.
- Twelve-inch cast-iron skillet: A well-seasoned 12-inch skillet stores enough heat for crisp patches, while a thin nonstick pan loses heat and leaves the gnocchi pale.
- Slotted spoon: A wide stainless slotted spoon lifts each 12-piece batch without tearing ridges, while small tongs pinch and split the soft pillows.
Directions
Step 1: Roast the sweet potatoes until dry and tender
Heat the oven to 425°F. Halve 3 medium garnet sweet potatoes lengthwise and place them cut side down on a parchment-lined rimmed sheet pan. Roast for 40 to 50 minutes. Rotate the pan at minute 25 so the edges color evenly.
Let the halves rest for 10 minutes until the centers cool to about 110°F. The skins should wrinkle and pull from the flesh. The cut sides will show dark amber spots and the centers should smell sweet and nutty. A knife should slide through without resistance.
Pull them early and the mash stays firm and lumpy. Go past 55 minutes and the edges dry into tough bits. Roast at 425°F because dry heat concentrates starch without adding water.
Tip: Choose similarly sized sweet potatoes around 8 ounces each so all six halves soften within the same 10-minute window.
Step 2: Mash and fold the orange dough
Scoop 3 roasted garnet sweet potatoes into a large bowl while the flesh is near 110°F. Press until no firm pieces remain. Add 1 large egg yolk, 1/4 cup finely grated Parmigiano-Reggiano, 1 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon ground nutmeg. Fold in 1 1/2 cups 00 flour with a rubber spatula for about 90 seconds.
Then press the mixture together with your fingertips for 30 to 45 seconds. Stop when one soft orange mass forms and only a few flour streaks remain. It should feel tacky but shouldn’t glue itself to your hand. (My first batch got a full five-minute knead, it turned bouncy and dense.
) Overmix and the dough becomes chewy. Fold briefly because excess gluten makes the gnocchi tough.
Tip: Weigh the mashed sweet potato and use about 20 ounces. Extra flesh can make the dough need too much flour.
Step 3: Roll and cut the gnocchi pillows
Dust a large wooden cutting board with 1/4 cup 00 flour. Divide the orange dough into 4 uneven pieces. Roll each piece into a rope about 3/4 inch thick using light outward strokes. Cut the ropes into 36 squat pillows about 1 inch long.
Press shallow ridges into one side and keep the pieces loosely spaced for 12 to 15 minutes. Move the 36 shaped gnocchi to a floured tray and chill at 40°F for 10 minutes. The ridges should stay visible and the corners should look softly rounded rather than sharp. If the pieces slump before chilling, dust them with 1 tablespoon more flour.
Warm dough spreads and loses its ridges. Chill 10 minutes because firmer starch keeps the pillows intact.
Tip: Cut with one straight downward motion instead of dragging. A dragged edge seals unevenly and creates thin tails that overcook.
Step 4: Boil the gnocchi in steady batches
Bring 4 quarts filtered water and 1 tablespoon Diamond Crystal kosher salt to a full 212°F boil in a 6-quart pot. Lower 12 chilled gnocchi into the water at a time. Stir once from the bottom after 20 seconds.
Cook for 2 to 3 minutes until every piece floats, then give them 30 seconds more. Lift each batch out and let excess water drain for 20 seconds. The orange pillows should look slightly deeper in color with swollen ridges and a smooth damp surface.
You’ll hear the boil return within 30 seconds after each batch enters. Crowding all 36 pieces drops the temperature and makes their surfaces gummy. Boil in batches because steady heat sets the flour without waterlogging.
Tip: Keep the finished batches in one lightly oiled layer for no longer than 15 minutes so they don’t stick together.
Step 5: Brown the mushrooms and build the butter sauce
Heat 2 tablespoons extra-virgin olive oil in a 12-inch cast-iron skillet over medium-high heat at about 7 on a 10-dial for 90 seconds. Add 8 ounces sliced cremini mushrooms in one loose layer. Leave them untouched for 3 minutes. Flip and cook for 3 more minutes until their edges turn dark brown and their centers shrink.
Lower the heat to medium at about 5 on a 10-dial. Add 4 tablespoons unsalted European-style butter, 2 minced garlic cloves, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, 1/3 cup walnut halves and 1/3 cup sliced oil-packed sun-dried tomatoes. Stir for 90 seconds. The butter should foam and smell nutty.
Go longer and the garlic turns bitter. Brown the butter gently because milk solids scorch fast.
Tip: Pat the sliced cremini mushrooms dry for 5 minutes before cooking. Surface moisture steams them before their edges can darken.
Step 6: Brown and coat the gnocchi
Raise the skillet to medium-high heat at about 6 on a 10-dial. Add 18 boiled gnocchi and spread them into one loose layer. Leave them untouched for 2 minutes, then flip and cook for 2 more minutes. Move that batch to a plate and repeat with the remaining 18 pieces.
Return all 36 gnocchi to the skillet. Toss for 60 seconds so the amber butter and herbs coat every piece. Add 1/4 teaspoon freshly ground black pepper and 2 tablespoons Parmigiano-Reggiano. The gnocchi should show irregular deep golden patches while their orange centers stay soft.
(I used to stir constantly, the color never developed. ) Move too often and the crust can’t form. Leave each side still because direct contact creates caramelized edges.
Tip: If the skillet looks dry after the second batch, add 1 tablespoon filtered water rather than extra butter to loosen the glaze.
Step 7: Plate with Parmesan and herbs
Divide the skillet mixture into 4 portions while it remains near 150°F. Place 9 gnocchi in each small pale blue-gray ceramic pasta bowl. Spoon the cremini mushrooms, walnut pieces and sun-dried tomato strips between the pillows rather than over them. Finish each bowl with 1/2 tablespoon finely grated Parmigiano-Reggiano and 1/4 teaspoon each fresh rosemary and sage.
Serve within 3 minutes. The butter should still look glossy and the Parmesan should soften without disappearing. Each bowl needs uneven overlap and a mix of orange and deep golden surfaces. Wait 10 minutes and the butter starts to firm around the edges.
Don’t bury the gnocchi under garnish because their browned patches should remain visible. Plate while hot because warm butter carries the herb aroma.
Tip: Warm the serving bowls at 170°F for 5 minutes so the glossy butter stays fluid through the first bites.
Tips for Success
- Roast the garnet sweet potatoes cut side down at 425°F. The dark amber contact patches show moisture has evaporated enough for a light dough.
- Keep the mashed sweet potato near 110°F before adding the egg yolk. Hotter mash can tighten the yolk and create yellow streaks.
- Add the final 1/2 cup of 00 flour only 1 tablespoon at a time. Stop when the dough feels tacky but releases from one fingertip.
- Shape all 36 gnocchi within 15 minutes. Long counter rests warm the dough and soften the shallow ridges before boiling.
- Boil only 12 gnocchi per batch in 4 quarts of water. The rolling bubbles should return within 30 seconds.
- Leave each gnocchi side untouched for 2 minutes in the skillet. Constant tossing prevents the irregular golden crust seen in the finished bowl.
- Finish with 2 tablespoons finely grated Parmigiano-Reggiano while the skillet is near 150°F. It softens into the glaze without forming heavy clumps.
- Add 1/2 teaspoon crushed red pepper with the garlic for a warm chile finish that balances the sweet orange gnocchi.
- Replace the walnuts with 1/3 cup toasted pecans for a sweeter crunch that matches the caramelized sweet potato edges.
- Fold 2 cups baby spinach into the skillet during the final 60 seconds for a greener dinner with lightly wilted leaves.
- Swap the sun-dried tomatoes for 1/3 cup roasted red pepper strips and add 1 teaspoon lemon zest for a brighter Mediterranean variation.
Make It Your Own
- 00 flour: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour — Start with 1 1/4 cups and add up to 1/4 cup more only if the dough sticks. The gnocchi will feel softer and less springy, so chill them for 20 minutes before boiling.
- unsalted European-style butter and Parmigiano-Reggiano: Miyoko’s plant milk butter and dairy-free Parmesan — Use both in a 1:1 amount. The sauce stays glossy but tastes less nutty, so brown the plant butter for only 60 seconds to avoid a scorched flavor.
- large egg yolk: 1 tablespoon aquafaba — Use 1 tablespoon aquafaba and add 2 extra tablespoons of 00 flour. The egg-free dough is more fragile, so cut larger 1 1/4-inch pillows and boil them in batches of 8.
- garnet sweet potato: jewel sweet potato — Use the same 1.5-pound weight. Jewel sweet potatoes are slightly wetter and lighter in flavor, so roast them 5 minutes longer and expect to need 2 extra tablespoons of flour.
- cremini mushroom: 1 cup browned ground beef — Replace the 8 ounces of mushrooms with 1 cup drained browned beef and add it after the butter foams. For a practical batch option, use beef from our Ground Beef Meal Prep.
- fresh sage: dried rubbed sage — Use 1 teaspoon dried rubbed sage for 1 tablespoon fresh sage. Add it with the butter for only 45 seconds because dried herbs can turn dusty and bitter with longer heat.
Storage Instructions
Refrigerate finished Sweet Potato Gnocchi within 2 hours in a shallow airtight container. Keep them for up to 4 days at 40°F or colder. For longer storage, freeze shaped raw gnocchi on a floured tray for 2 hours.
Transfer the firm pieces to a freezer bag and press out excess air. They keep for 2 months and can go straight into boiling water. Reheat refrigerated gnocchi in a covered 350°F oven for 10 to 12 minutes with 1 tablespoon filtered water.
For crisper edges, use a skillet over medium heat for 4 minutes and turn once. Don’t microwave longer than 90 seconds because the centers can toughen. Discard leftovers with a sour smell, slimy mushroom surfaces or butter that tastes sharply rancid.
Sweet Potato Gnocchi
Ingredients
- 3 medium, about 1.5 pounds garnet sweet potato Scrubbed and halved lengthwise so roasting removes moisture and deepens sweetness.
- 2 cups 00 flour Use 1 1/2 cups in the dough and reserve the rest for dusting and shaping.
- 1/2 cup Parmigiano-Reggiano Finely grated and divided between the dough, skillet finish and plated garnish.
- 1 large egg yolk Separated from the white and used to bind the orange dough without adding excess moisture.
- 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt Use 1 teaspoon in the dough and 1 tablespoon to season the boiling water.
- 1/4 teaspoon ground nutmeg Adds a warm background note that supports the sweet potato without tasting sugary.
- 4 quarts plus 1 tablespoon filtered water Use 4 quarts for boiling and reserve 1 tablespoon to loosen the skillet glaze if needed.
- 2 tablespoons extra-virgin olive oil Coats the skillet and helps the cremini mushrooms brown before the butter enters.
- 8 ounces cremini mushroom Wiped clean and sliced 1/4 inch thick for browned edges and a meaty bite.
- 4 tablespoons unsalted European-style butter Cut into pieces so it melts evenly and develops an amber nutty sauce.
- 2 large garlic clove Peeled and minced so the aroma opens quickly without leaving large bitter pieces.
- 1 tablespoon plus 1 teaspoon fresh rosemary Finely chop 1 tablespoon for the skillet and reserve 1 teaspoon as fresh finishing flecks.
- 1 tablespoon plus 1 teaspoon fresh sage Finely chop 1 tablespoon for the brown butter and reserve 1 teaspoon for serving.
- 1/3 cup walnut half Roughly chopped and lightly toasted so the final dish has crisp uneven pieces.
- 1/3 cup oil-packed sun-dried tomato Drained well and sliced into narrow strips for concentrated sweet and tangy contrast.
- 1/4 teaspoon freshly ground black pepper Added near the end so its aroma stays sharp against the brown butter.
Instructions
- Heat the oven to 425°F. Halve 3 medium garnet sweet potatoes lengthwise and place them cut side down on a parchment-lined rimmed sheet pan. Roast for 40 to 50 minutes. Rotate the pan at minute 25 so the edges color evenly. Let the halves rest for 10 minutes until the centers cool to about 110°F. The skins should wrinkle and pull from the flesh. The cut sides will show dark amber spots and the centers should smell sweet and nutty. A knife should slide through without resistance. Pull them early and the mash stays firm and lumpy. Go past 55 minutes and the edges dry into tough bits. Roast at 425°F because dry heat concentrates starch without adding water.
- Scoop 3 roasted garnet sweet potatoes into a large bowl while the flesh is near 110°F. Press until no firm pieces remain. Add 1 large egg yolk, 1/4 cup finely grated Parmigiano-Reggiano, 1 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon ground nutmeg. Fold in 1 1/2 cups 00 flour with a rubber spatula for about 90 seconds. Then press the mixture together with your fingertips for 30 to 45 seconds. Stop when one soft orange mass forms and only a few flour streaks remain. It should feel tacky but shouldn’t glue itself to your hand. (My first batch got a full five-minute knead, it turned bouncy and dense.) Overmix and the dough becomes chewy. Fold briefly because excess gluten makes the gnocchi tough.
- Dust a large wooden cutting board with 1/4 cup 00 flour. Divide the orange dough into 4 uneven pieces. Roll each piece into a rope about 3/4 inch thick using light outward strokes. Cut the ropes into 36 squat pillows about 1 inch long. Press shallow ridges into one side and keep the pieces loosely spaced for 12 to 15 minutes. Move the 36 shaped gnocchi to a floured tray and chill at 40°F for 10 minutes. The ridges should stay visible and the corners should look softly rounded rather than sharp. If the pieces slump before chilling, dust them with 1 tablespoon more flour. Warm dough spreads and loses its ridges. Chill 10 minutes because firmer starch keeps the pillows intact.
- Bring 4 quarts filtered water and 1 tablespoon Diamond Crystal kosher salt to a full 212°F boil in a 6-quart pot. Lower 12 chilled gnocchi into the water at a time. Stir once from the bottom after 20 seconds. Cook for 2 to 3 minutes until every piece floats, then give them 30 seconds more. Lift each batch out and let excess water drain for 20 seconds. The orange pillows should look slightly deeper in color with swollen ridges and a smooth damp surface. You’ll hear the boil return within 30 seconds after each batch enters. Crowding all 36 pieces drops the temperature and makes their surfaces gummy. Boil in batches because steady heat sets the flour without waterlogging.
- Heat 2 tablespoons extra-virgin olive oil in a 12-inch cast-iron skillet over medium-high heat at about 7 on a 10-dial for 90 seconds. Add 8 ounces sliced cremini mushrooms in one loose layer. Leave them untouched for 3 minutes. Flip and cook for 3 more minutes until their edges turn dark brown and their centers shrink. Lower the heat to medium at about 5 on a 10-dial. Add 4 tablespoons unsalted European-style butter, 2 minced garlic cloves, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, 1/3 cup walnut halves and 1/3 cup sliced oil-packed sun-dried tomatoes. Stir for 90 seconds. The butter should foam and smell nutty. Go longer and the garlic turns bitter. Brown the butter gently because milk solids scorch fast.
- Raise the skillet to medium-high heat at about 6 on a 10-dial. Add 18 boiled gnocchi and spread them into one loose layer. Leave them untouched for 2 minutes, then flip and cook for 2 more minutes. Move that batch to a plate and repeat with the remaining 18 pieces. Return all 36 gnocchi to the skillet. Toss for 60 seconds so the amber butter and herbs coat every piece. Add 1/4 teaspoon freshly ground black pepper and 2 tablespoons Parmigiano-Reggiano. The gnocchi should show irregular deep golden patches while their orange centers stay soft. (I used to stir constantly, the color never developed.) Move too often and the crust can’t form. Leave each side still because direct contact creates caramelized edges.
- Divide the skillet mixture into 4 portions while it remains near 150°F. Place 9 gnocchi in each small pale blue-gray ceramic pasta bowl. Spoon the cremini mushrooms, walnut pieces and sun-dried tomato strips between the pillows rather than over them. Finish each bowl with 1/2 tablespoon finely grated Parmigiano-Reggiano and 1/4 teaspoon each fresh rosemary and sage. Serve within 3 minutes. The butter should still look glossy and the Parmesan should soften without disappearing. Each bowl needs uneven overlap and a mix of orange and deep golden surfaces. Wait 10 minutes and the butter starts to firm around the edges. Don’t bury the gnocchi under garnish because their browned patches should remain visible. Plate while hot because warm butter carries the herb aroma.
Notes
Nutrition
Common Questions
Yes. Arrange the 36 shaped pieces in one floured layer and refrigerate them at 40°F for up to 24 hours. Cover the tray only after the first 20 minutes, because early condensation can wet the flour and make the pillows stick.
The roasted sweet potato probably retained extra moisture or entered the bowl above 110°F. Add 00 flour 1 tablespoon at a time and stop after 1/2 cup extra. More flour will make the gnocchi hold, but the centers become dense and breadlike.
Use a cup-for-cup gluten-free flour blend that contains xanthan gum. Start with 1 1/4 cups and chill the shaped gnocchi for 20 minutes at 40°F. Boil one test piece first because gluten-free dough often needs 15 to 30 seconds less after floating.
Roast 6 sweet potatoes on two 13×18-inch pans and switch their oven positions at minute 25. Boil the 72 pieces in six batches of 12. Use two 12-inch skillets for browning, because one skillet will steam the gnocchi instead of forming golden patches.
Serve one 9-piece portion with a sharp green salad or roasted broccoli for balance. For a larger dinner, add a 4-ounce portion of salmon or chicken. Keep the side lightly seasoned because the brown butter, Parmesan and sun-dried tomatoes already bring plenty of salt and richness.
Freeze the shaped raw gnocchi in one layer for 2 hours, then bag them for up to 2 months. Boil them directly from frozen for 3 to 4 minutes. Reheat sauced leftovers at 350°F for 10 minutes with 1 tablespoon water to restore the glossy coating.
A Final Note
One of my signature recipes! This Sweet Potato Gnocchi uses roasted orange flesh, light flour dough and glossy brown butter mushrooms for tender golden-edged pillows.
It makes 4 generous servings, and the nutty butter smell still reminds me of my first successful batch. Try it for dinner and share your bowl, or add our Air Fryer Salmon for a fuller meal.
Gnocchi gets its name from an Italian word connected to knots or knuckles. Sweet potato gnocchi keeps that handmade feel, but adds a warm orange color.
