Sweet Potato Gnocchi

If you’re looking for the kind of dish that wraps you in comfort while still feeling a bit fancy, this sweet potato gnocchi has your name written all over it. Pillowy-soft gnocchi made with sweet potatoes, ricotta, and a hint of parmesan, all kissed by a buttery rosemary garlic sauce and nestled up with crisped bits of sausage. It’s one of those recipes that makes your kitchen smell like a warm Italian hug.

Behind the Recipe

The first time I made sweet potato gnocchi, it was a cool autumn evening. I remember the scent of rosemary wafting through the kitchen and that first forkful melting in my mouth like a soft dumpling cloud. Over time, I’ve tweaked it to perfection. A little less flour here, a touch more ricotta there. It became the kind of dish I pull out when I want to impress, but also when I just want something soulful and hearty.

Recipe Origin or Trivia

Gnocchi traces its roots back to ancient Roman times, where variations were made using semolina dough. But the sweet potato version? That’s a more modern spin, blending Italian tradition with American ingredients. The use of sweet potatoes not only adds a beautiful orange hue but also brings a natural sweetness that pairs wonderfully with the saltiness of sausage and the savory notes of parmesan and rosemary.

Why You’ll Love Sweet Potato Gnocchi

This dish is one of those kitchen winners that checks all the boxes:

Versatile: Serve it as a main dish or a cozy side—it works both ways.
Budget-Friendly: Uses simple pantry staples and a few fresh items.
Quick and Easy: Once you’ve boiled and mashed the sweet potatoes, the rest comes together in no time.
Customizable: Swap the sausage for mushrooms or go full vegetarian.
Crowd-Pleasing: That soft texture and rich flavor? Always a hit at the table.
Make-Ahead Friendly: You can shape and freeze the gnocchi for later use.
Great for Leftovers: Just reheat in a skillet for crispier edges and fresh flavor.

Chef’s Pro Tips for Perfect Results

Sweet potato gnocchi is a dream to make when you know the right tricks. Here’s what I’ve learned from many batches:

• Roast the sweet potatoes instead of boiling to avoid excess moisture.
• Let the dough rest for 10–15 minutes before rolling—it helps with handling.
• Dust your surface and hands lightly with flour to keep the dough from sticking.
• Don’t overwork the dough or it can become tough.
• Use a fork to press grooves into the gnocchi—this helps the sauce cling better.

Kitchen Tools You’ll Need

No fancy gadgets needed, just a few reliable tools:

Baking Sheet: For roasting the sweet potatoes evenly.
Mixing Bowl: Where all the magic comes together.
Potato Masher or Ricer: To get that smooth sweet potato texture.
Bench Scraper or Knife: For cutting the gnocchi dough into small pieces.
Fork: To shape those classic gnocchi ridges.
Large Pot: For boiling the gnocchi until they float to the top.
Skillet: To sauté sausage and toss the gnocchi in butter sauce.

Ingredients in Sweet Potato Gnocchi

Every ingredient here plays a key role in balancing flavor, texture, and richness:

1. Sweet Potatoes: 2 medium, roasted and mashed. Adds natural sweetness and color.
2. All-Purpose Flour: 1 to 1½ cups. Binds the dough together and adds structure.
3. Ricotta Cheese: ½ cup, whole milk. Adds creaminess and helps lighten the dough.
4. Parmesan Cheese: ¼ cup, grated. Gives that signature savory Italian flavor.
5. Egg: 1 large. Helps hold everything together.
6. Salt: 1 teaspoon. Enhances the flavors throughout the dish.
7. Italian Sausage: 8 ounces, removed from casing. Brings savory depth and crisp edges.
8. Unsalted Butter: 4 tablespoons. The base of the sauce and what gives that silky finish.
9. Garlic Cloves: 2, minced. Infuses the butter sauce with rich aroma.
10. Fresh Rosemary: 1 tablespoon, chopped. Earthy and fragrant.
11. Black Pepper: ½ teaspoon. For a gentle bite and balance.

Ingredient Substitutions

Need to tweak the recipe? Here’s how:

Sweet Potatoes: Use pumpkin puree or butternut squash for a similar sweetness.
Ricotta Cheese: Cottage cheese blended smooth works in a pinch.
Parmesan Cheese: Try pecorino or asiago if you want a sharper edge.
Italian Sausage: Swap with ground turkey or sautéed mushrooms for a vegetarian version.
All-Purpose Flour: Use gluten-free flour blend to make it gluten-free.

Ingredient Spotlight

Sweet Potatoes: These beauties aren’t just for Thanksgiving. They bring a touch of sweetness and moisture, making the gnocchi incredibly tender.

Ricotta Cheese: Light, creamy, and just a little tangy, it softens the dough and brings everything together like a dream.

Instructions for Making Sweet Potato Gnocchi

Ready to dive in? Here are the exact steps you’ll follow to bring this dish to life:

1. Preheat Your Equipment:
   Preheat oven to 400°F. Line a baking sheet with parchment and roast whole sweet potatoes for about 45 minutes, until fork-tender.
2. Combine Ingredients:
   Let the sweet potatoes cool slightly, then peel and mash. In a bowl, mix the mash with ricotta, egg, parmesan, and salt. Gradually add flour until a soft dough forms.
3. Prepare Your Cooking Vessel:
   Bring a large pot of salted water to a gentle boil while you shape the gnocchi.
4. Assemble the Dish:
   Divide the dough into 4 sections. Roll each into a rope, then cut into 1-inch pieces. Use a fork to create ridges on each piece.
5. Cook to Perfection:
   Drop gnocchi into boiling water in batches. Once they float (about 2 minutes), remove and drain.
6. Finishing Touches:
   In a skillet, cook sausage until browned. Remove, then add butter, garlic, and rosemary to the pan. Let it sizzle, then toss in the gnocchi and sausage.
7. Serve and Enjoy:
   Plate the gnocchi warm, topped with extra parmesan and a sprinkle of black pepper.

Texture & Flavor Secrets

The real magic of this dish lies in how the fluffy gnocchi melt into the buttery, herby sauce, while the crispy sausage adds that irresistible contrast. The sweet potatoes give a subtle caramel note, and the rosemary lifts everything with its woodsy scent. Parmesan finishes it all with a salty, nutty kiss.

Cooking Tips & Tricks

Here are a few handy tricks I’ve picked up along the way:

• Don’t add all the flour at once. Start with less and add more only if needed.
• Test a couple gnocchi first. If they fall apart in boiling water, add a bit more flour.
• If pan-searing after boiling, let them cool slightly first for better browning.
• You can freeze uncooked gnocchi on a tray, then store in a bag for up to 2 months.

What to Avoid

Even simple recipes can go sideways. Here’s what to watch out for:

• Using overly wet sweet potatoes. It’ll make the dough sticky and hard to work with.
• Skipping the fork ridges. They’re not just cute—they hold the sauce.
• Boiling too long. As soon as they float, they’re ready.
• Overmixing the dough. Keep it gentle to maintain that soft texture.

Nutrition Facts

Servings: 4
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

If you’re prepping ahead, shape the gnocchi and freeze them uncooked on a tray. Once frozen, transfer to a bag for easy future meals. Leftovers can be refrigerated for up to 3 days. To reheat, sauté in a bit of butter for crispy edges, or microwave gently with a splash of water to soften.

How to Serve Sweet Potato Gnocchi

This dish pairs beautifully with a simple green salad and a piece of crusty bread to soak up the buttery sauce. For a more indulgent twist, drizzle a bit of brown butter over the top or add a few toasted pine nuts for crunch.

Creative Leftover Transformations

Leftovers? Lucky you. Here are a few ways to reinvent them:

• Toss with spinach and a splash of cream for a next-day skillet meal.
• Add to a soup base for an easy, pillowy dumpling vibe.
• Crisp them up in a pan and serve with a poached egg on top for brunch.

Additional Tips

• Let your butter brown just slightly for a nuttier flavor.
• Use freshly grated parmesan, not the shelf-stable kind—it really makes a difference.
• Want spice? Add a pinch of red pepper flakes to the butter sauce.

Make It a Showstopper

Serve the gnocchi in a shallow, wide dish so the ridges and sauce shine. Garnish with extra rosemary sprigs and a generous grating of parmesan right before serving. For a rustic touch, use a wooden serving spoon.

Variations to Try

• Brown Butter Sage Gnocchi: Swap rosemary for sage and brown the butter deeply.
• Vegetarian Delight: Replace sausage with caramelized mushrooms and leeks.
• Lemon Zest Twist: Add fresh lemon zest to the sauce for a bright lift.
• Spicy Kick: Mix in a bit of crushed red pepper with the garlic.
• Cheesy Bake: Layer cooked gnocchi with mozzarella and broil until bubbly.

FAQ’s

Q1: Can I make the gnocchi dough ahead of time?

Yes, but it’s best to shape and freeze them right away to avoid sogginess.

Q2: What type of sausage works best?

Mild Italian sausage is great, but spicy works too if you like heat.

Q3: How do I keep the gnocchi from being too dense?

Use light hands, don’t overmix, and keep flour to a minimum.

Q4: Can I skip the egg?

You can try, but the egg really helps bind everything together.

Q5: How do I store leftovers?

In an airtight container in the fridge for up to 3 days.

Q6: Can I boil instead of roast the sweet potatoes?

You can, but roasting gives better flavor and less water.

Q7: Can I use canned sweet potato puree?

Yes, just make sure it’s not too watery.

Q8: How do I know when the gnocchi is done boiling?

They’ll float to the top when they’re ready.

Q9: Is this dish freezer-friendly?

Absolutely. Freeze the uncooked gnocchi for best results.

Q10: Can I make it dairy-free?

Yes, swap ricotta and butter for plant-based versions.

Conclusion

This sweet potato gnocchi is one of those recipes that feels like a warm hug in every bite. Whether you’re making it for date night, a dinner party, or just because, it delivers both comfort and class. Trust me, once you taste that buttery rosemary sauce clinging to those soft little pillows, you’ll be hooked.

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