Web Analytics

This webpage contains affiliate links. Please view our disclosure policy for more details.

PASTA & GNOCCHI | SWEET POTATO | ITALIAN INSPIRED RECIPES

Sweet Potato Gnocchi

Jump to recipe

You will love these bright orange gnocchi made with sweet potatoes. Follow our simple steps and make them easily in your kitchen. They are ideal tossed in any sauce and can be turned into lunch or dinner everyone loves. 

If you love these gnocchi, you will also adore our classic potato gnocchi and the rustic gnocchi with spelt flour.

More tasty recipes you will love:

How to make sweet potato gnocchi

For our delicious sweet potato gnocchi you will only need SWEET POTATO MASH, PLAIN FLOUR and SALT. Let's check how to make these little dumplings.



How to make sweet potato mash

The easiest way of making sweet potato mash is to roast sweet potatoes in the oven. Prick them with a fork several times, place on the lined baking sheet and bake until very soft.

Baking time vary depending on the size of sweet potatoes. For medium-sized sweet potatoes it's enough 40-50 minutes at 200°C (392°F). Once you can insert easily fork in the sweet potato, it's ready. If the sweet potatoes are really big, you can half them to bake faster.

Once they are soft and skin is wrinkled, take them from the oven and leave to cool for a few minutes until you can handle them. Carefully peel off the skin and place sweet potato flesh into a bowl. Mash it with a fork or potato masher until you get a smooth mash. From 500g of sweet potatoes you will get around 300g of mash.

Kitchen essentials for this recipe:

Kitchen products that we recommend:

Making sweet potato gnocchi dough

Once you have sweet potato mash ready, kneading the dough is quick and easy. For this recipe we don't use any eggs or egg yolks. Sprinkle the potato mash with some salt then gradually add flour while kneading after each addition.

If the dough is too sticky add some more flour as needed. Be sure not to over knead the dough as gnocchi will be tough. Shape the dough into a flat disc.

Shaping sweet potato gnocchi

Using a dough cutter cut the disc into 4 then roll each piece on a floured work surface or a pastry math into a rope 1.5cm thick. Cut the rope into 2cm long slices which makes our gnocchi. Keep extra flour handy to dust the dough to prevent the sticking.

Lay gnocchi on a floured tray and repeat this with the rest of the dough. Once you have done all your gnocchi, you can prepare them immediately or freeze for later use.

How to cook sweet potato gnocchi?

Bring a large pot of water to boil, add gnocchi in small batches and cook for about 1 - 2 minutes or until they float. Remove them from the water using a slotted spoon and toss with your desired sauce or prepare in some other way.



Can we freeze sweet potato gnocchi?

Once you made gnocchi, it's the best to cook them immediately. They are not good to keep in the fridge as they become soggy.

You can freeze them for later use in the way that arrange them on a baking sheet in one layer and place in the freezer. Once they are frozen, transfer them to a freezer bag. When you want to cook them, just throw them directly into boiling water without thawing.

Serving ideas for sweet potato gnocchi

Sweet potato gnocchi can be served in so many way you will have a hard time to decide. We love to serve them in brown butter sauce and with sprinkled with dried oregano. This simple recipe is ideal for a quick and easy meal, if you have your gnocchi ready. 

Looking for more gnocchi & pasta recipes? Check these out:


Check out our collection of Italian Inspired Recipes you can easily prepare at home!





Sweet Potato Gnocchi

SERVES: 2 servings
COOKS IN: 1 hour 10 minutes
LEVEL: Easy

INGREDIENTS

  • 500g sweet potatoes (1.1 pounds), 2 medium sweet potatoes
  • 60g plain flour (1/2 cup)
  • 1/4 teaspoon of salt

Shop kitchen essentials for this recipe:

Baking Sheet | Heatproof Bowl | Dough Scraper | Medium Pot (for cooking gnocchi)



METHOD

  1. Preheat the oven to 200°C (392°F). Prick the sweet potatoes with a fork for several times and lay them on the baking sheet lined with baking paper. Bake for 50-60 minutes or until the fork can be inserted easily in the potatoes. Set aside to cool until you can handle them easily.

  2. Remove the skin from the sweet potatoes and mash them with a fork or using potato masher. Place in the large heatproof bowl.

  3. Add the flour and salt and gently fold until everything comes together. Dust the work surface with flour then turn the mixture onto it and knead until it's firm and no longer sticky, adding flour as needed. Don't overwork the dough!

  4. Divide the dough into 4 then roll each pieces into a long sausage (2cm thick). Cut the logs with a dough cutter into 2cm long gnocchi.

  5. If cooking gnocchi immediately, heat a saucepan of salted water to boil. Add gnocchi and let cook for a few minutes. Once the gnocchi rise to the surface, let it cook for another 30 seconds and then remove using a slotted spoon. Toss in your favourite sauce.

We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.