You will love these bright orange gnocchi made with sweet potatoes. For this recipe you'll need only 3 ingredients! Toss gnocchi in your favourite sauce and have a delicious healthy meal.
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.
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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. Don't skip also our recipes for classic potato gnocchi and rustic gnocchi with spelt flour.
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.
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.
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.
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.
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.