There’s nothing quite as comforting as a plateful of pillowy Sweet Potato Gnocchi Pasta! This homemade twist on classic Italian gnocchi showcases the sweet earthiness of sweet potatoes, balanced perfectly with the savory bite of Parmesan and a shower of fresh herbs. Every soft bite is pan-fried for that irresistible golden crisp, making this dish delightfully luxurious yet wholesome. Whether you’re looking for a cozy vegetarian main or a special weekend meal, Sweet Potato Gnocchi Pasta promises flavor, fun, and a beautiful splash of orange color on your table.
Ingredients You’ll Need
The ingredients here are simple but thoughtfully chosen—each one plays its part in building flavor, color, and texture. Don’t be tempted to skip or substitute unless you’re feeling adventurous, because the magic is in these basics working together!
- Sweet potato: The star of the show brings vibrant color, natural sweetness, and a lovely soft texture to the gnocchi.
- All-purpose flour: Provides the structure that holds the dumplings together, be sure to have extra on hand for dusting.
- Grated Parmesan cheese: Adds a rich, nutty depth and helps bind the dough.
- Salt: Essential for drawing out the flavors and seasoning the dough perfectly.
- Nutmeg (optional): A tiny pinch makes a subtle, cozy difference—especially lovely during cooler months.
- Egg: Binds all the ingredients for a smooth, supple dough that’s easy to shape.
- Unsalted butter: Gives that signature richness to the finish, browning up the gnocchi as they sauté.
- Olive oil: Keeps the butter from burning and adds its own fruity undertones.
- Garlic cloves: Sizzled just right, they perfume the entire dish with their savory aroma.
- Red pepper flakes (optional): Just a hint for gentle heat; add more or less to suit your spice preferences.
- Fresh sage or parsley: Fresh herbs lift the whole dish and balance the sweetness of the potato beautifully.
- Extra grated Parmesan: For serving, because a little more cheese on top is always a good idea.
How to Make Sweet Potato Gnocchi Pasta
Step 1: Cook and Mash the Sweet Potato
Pierce your sweet potato all over with a fork, then microwave it for 6-8 minutes until tender and easily pierced with a knife. If you’d rather not microwave, roasting works too—just remember this may take up to an hour but deepens the flavor beautifully. Let it cool slightly before gently peeling off the skin and mashing the flesh in a large mixing bowl until completely smooth. The smoother your mash, the fluffier your gnocchi.
Step 2: Make the Dough
To the bowl of mashed sweet potato, add the flour, grated Parmesan, salt, nutmeg (if you’re using it), and the lightly beaten egg. Stir with a spoon or your hands until a soft dough begins to form. Don’t worry if it’s a bit sticky at first—you can always add a little more flour later, but you don’t want your dough to be tough.
Step 3: Shape the Gnocchi
Lightly flour your work surface and turn out the dough. Knead it just enough to bring it together, dusting with a bit more flour if needed until it’s soft but not sticking to your hands. Divide the dough into four portions and gently roll each into a rope about half an inch thick. Use a knife to cut each rope into one-inch pieces. For extra flair and that classic gnocchi appearance, roll each piece gently along the back of a fork to create ridges—they help the sauce cling!
Step 4: Boil the Gnocchi
Bring a large pot of well-salted water to a gentle boil. Drop in your gnocchi pieces in batches—don’t overcrowd the pot. Watch for them to float to the top; that’s when they’re done! This usually takes two to three minutes. Use a slotted spoon to transfer the gnocchi to a plate while you cook the rest.
Step 5: Pan-Fry and Finish
Heat the butter and olive oil together in a large skillet over medium heat. When the butter is foaming, add the minced garlic and red pepper flakes, letting everything sizzle until fragrant—this builds the base of your sauce. Add the boiled gnocchi, spreading them out so they get a chance to develop a golden crust. Sauté for three to four minutes until lightly crispy and gorgeously browned. Toss in your chopped fresh sage or parsley, then give the pan a gentle shake to coat the gnocchi in all that herby, garlicky goodness. Serve warm, with a fresh shower of extra Parmesan on top.
How to Serve Sweet Potato Gnocchi Pasta
Garnishes
If you want your Sweet Potato Gnocchi Pasta to really shine, finish with freshly grated Parmesan and a sprinkle of extra chopped herbs. For something a little fancy, try a drizzle of browned butter or a few crispy sage leaves—both add tons of flavor and look beautiful.
Side Dishes
I love pairing this rich, velvety gnocchi with a crisp green salad or some wilted greens like spinach or arugula. The freshness cuts through the richness perfectly. For an Italian feast, a basket of warm, crusty bread is lovely for sopping up any buttery sauce left on your plate.
Creative Ways to Present
You can serve Sweet Potato Gnocchi Pasta family-style in a big, rustic dish at the center of the table, or plate it individually for a more elegant presentation. Try arranging the gnocchi on a bed of sautéed greens or finishing with a scatter of toasted nuts (like walnuts or pine nuts) for extra crunch and a gourmet touch.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, simply pop your Sweet Potato Gnocchi Pasta in an airtight container and refrigerate for up to three days. They’ll reheat beautifully for lunch or another quick weeknight dinner, and the flavors only get better overnight!
Freezing
You can absolutely freeze uncooked gnocchi for later. Just arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to three months. Cook straight from frozen—no thawing needed—just add an extra minute or two to the boiling step.
Reheating
To revive leftover Sweet Potato Gnocchi Pasta, reheat them gently in a skillet with a splash of butter or olive oil. The pan-frying crisps them up again, much better than microwaving, which can make them soggy. If you’re short on time, a quick blast in the microwave also works.
FAQs
Can I make the dough in advance?
Absolutely! You can mix and shape the gnocchi dough a few hours ahead, then cover and refrigerate it until you’re ready to cook. This makes dinnertime extra quick and stress-free.
What if my dough is too sticky?
If your dough is wet or sticky, add flour one tablespoon at a time until it comes together. Be patient—you want the dough to stay soft, so don’t add too much at once. It’s better to flour your hands and work surface lightly as you shape the gnocchi.
Can I use gluten-free flour?
Yes, you can swap in a one-to-one gluten-free flour blend to make gluten-free Sweet Potato Gnocchi Pasta. Keep an eye on the texture and adjust as needed, since some blends soak up more moisture than others.
What sauces go well with Sweet Potato Gnocchi Pasta?
Brown butter and sage is a classic, but these gnocchi are also delicious with a light cream sauce, a spoonful of pesto, or even tossed with roasted cherry tomatoes and a bit of goat cheese. The possibilities are truly endless!
Can I use canned sweet potato puree?
While fresh sweet potato has the best flavor and texture, you can use canned puree in a pinch. Just make sure to drain it well since it can be wetter than freshly mashed potato—this helps prevent a sticky dough.
Final Thoughts
If you’ve never made gnocchi from scratch before, Sweet Potato Gnocchi Pasta is the perfect place to start. It’s a rewarding, hands-on kitchen project that turns simple ingredients into something spectacular. Don’t wait for a special occasion—whip up a batch, share them with loved ones, and savor every bite of this colorful, satisfying pasta!
Print
Sweet Potato Gnocchi Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Pan-Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Learn how to make delicious Sweet Potato Gnocchi Pasta at home with this easy-to-follow recipe. These pillowy gnocchi are made with wholesome ingredients and served in a flavorful sage butter sauce.
Ingredients
Gnocchi:
- 1 large sweet potato (about 1 pound)
- 1 cup all-purpose flour (plus more for dusting)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 1 egg (lightly beaten)
Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh sage or parsley
- Extra grated Parmesan for serving
Instructions
- Prepare the Gnocchi: Pierce the sweet potato with a fork and microwave until tender. Mash and combine with flour, Parmesan, salt, nutmeg, and egg. Form into ropes, cut into pieces, and shape.
- Cook the Gnocchi: Boil in salted water until they float. Drain and set aside.
- Make the Sauce: Sauté garlic and red pepper flakes in butter and oil. Add cooked gnocchi and herbs, then toss to coat.
- Serve: Sprinkle with Parmesan and enjoy!
Notes
- Ensure sweet potato is not too wet to avoid sticky dough.
- Freeze uncooked gnocchi on a tray before storing for later use.
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 4g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
