Sweet Potato Gnocchi

After our family took a cooking class together—where we learned to make and shape classic gnocchi—we gathered again on a Sunday evening and had a light-bulb moment: what if we made gnocchi with roasted sweet potatoes? Roasting the sweet potatoes deepens their flavor and keeps the dumplings light yet richly savory. Finished in a nutty browned butter and crisp sage leaves, each pillowy bite evokes cozy autumn warmth—without drifting into dessert territory.

Ingredients

• Gnocchi:

• 2 lb (900 g) orange-flesh sweet potatoes (about 2 large)
• 1 large egg yolk
• ¾–1 cup (90–120 g) all-purpose flour, plus more for dusting (start with ¾ cup)
• ½ tsp table salt
• ¼ tsp white pepper (or black pepper)
• pinch nutmeg (optional; up to ⅛ tsp)
• 2–3 tbsp finely grated parmesan (optional; adds savory depth)
• semolina or additional flour, for dusting the tray

• To Serve:

• 1 batch Browned Butter & Sage Sauce
• finely grated parmesan, for finishing (optional)

Directions

Roast the Sweet Potatoes

Roast sweet potatoes at 400ºF (205ºC) until completely tender, 45–60 minutes. Split open and let steam escape for 10–15 minutes to reduce moisture. Scoop out the flesh.

Rice and Cool

Pass warm sweet potato flesh through a ricer (or mash very thoroughly). Measure 2 packed cups (450–500 g). Spread briefly on a sheet pan to steam off residual moisture, then cool until just warm.

Make the Dough

In a bowl, combine sweet potato, egg yolk, salt, pepper, optional nutmeg, and parmesan. Sprinkle ¾ cup (90 g) flour over the top. Fold gently with a bench scraper or spatula until a soft dough forms. It should be supple and just slightly tacky. If sticky, add flour 1 tbsp at a time.

Test for Texture

Bring a small pot of well-salted water to a boil. Roll and boil a small test nugget. If it falls apart or tastes mushy, knead in 1 tbsp flour and test again. Avoid overworking the dough.

Shape the Gnocchi

Lightly flour the counter and divide dough into four pieces. Roll each into a ¾-inch (2 cm) rope and cut into ¾-inch (2 cm) pieces. Optionally roll on a gnocchi board or fork. Transfer pieces to a semolina- or flour-dusted sheet pan.

Boil

Bring a large pot of well-salted water to a boil. Cook gnocchi in batches. They will sink, then float. Cook 30–60 seconds after floating, then lift gently with a spider directly into a warm bowl.

Serve

Toss gently with Browned Butter & Sage Sauce, loosening with a splash of cooking water as needed. Finish with parmesan and serve immediately.

Notes

Preparation

• Roasting reduces moisture and prevents dense or gummy dough.
• Flour amounts vary based on moisture. Add just enough to make dough manageable.
• A potato ricer ensures the lightest texture; avoid food processors, which make puree gluey.
• Nutmeg is optional. Keep to a tiny pinch for a savory balance.
• Parmesan in the dough deepens savoriness and firms texture slightly.

Serving Suggestions

• Classic pairing: Browned Butter & Sage Sauce.
• Also works with simple garlic–olive oil or a light gorgonzola cream.
• Top with toasted breadcrumbs for added texture.

Variations

• Add 1–2 tbsp minced fresh herbs (sage, thyme, chives) to the dough.
• Use purple sweet potatoes for a more earthy, colorful version; flour amount may vary.
• Add ¼ cup ricotta for softer, pillowy gnocchi (increase flour slightly).

Make-Ahead & Storage

• Freeze uncooked gnocchi on a floured tray, then store in freezer bags up to 2 months. Boil from frozen; add 1–2 minutes to cook time.
• Refrigerate cooked gnocchi lightly coated in oil up to 2 days. Rewarm gently in sauce.
• Refrigerate raw dough tightly wrapped up to 24 hours; dust with a little flour if it hydrates.