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Sweet Potato Gnocchi

This delightful recipe for Sweet Potato Gnocchi marries the natural sweetness of sweet potatoes with creamy ricotta and zesty Parmesan cheese, perfect for a cozy dinner or special occasion.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main
Cuisine: Italian
Keyword: Easy
Servings: 4 servings

Ingredients

Ingredients

  • 3 medium Sweet Potatoes or yams
  • 1 cup Whole Milk Ricotta Cheese
  • 1 cup Parmesan Cheese finely grated (about 3 oz)
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Salt
  • ½ teaspoon Ground Nutmeg
  • 2 ½ cups All-Purpose Flour
  • ½ cup Unsalted Butter cut into large pats
  • 9 leaves Fresh Sage thinly sliced

Instructions

  • Step 1: Preheat your oven to 400°F (200°C). Poke holes in each sweet potato with a fork and place them directly on the oven rack or a baking sheet. Bake for 45-60 minutes, or until they are fork-tender. Let them cool slightly before peeling off the skin.
  • Step 2: In a large mixing bowl, mash the baked sweet potatoes with a fork or potato masher until smooth. Add in the ricotta cheese, grated Parmesan, brown sugar, salt, and ground nutmeg. Mix until well combined and creamy.
  • Step 3: Gradually add the flour to the sweet potato mixture, one cup at a time, mixing until the dough just comes together. Adjust the amount of flour slightly, depending on how wet your sweet potatoes were. The dough should be soft but not overly sticky.
  • Step 4: On a lightly floured surface, roll the dough into long ropes about ¾ inch in diameter. Cut the ropes into 1-inch pieces to form individual gnocchi. Press each piece lightly with the tines of a fork to create ridges.
  • Step 5: Bring a large pot of salted water to boil. Add the gnocchi in batches; they are done once they float to the surface, usually taking about 2-3 minutes. Use a slotted spoon to remove them and place them on a clean kitchen towel or a baking sheet to drain.
  • Step 6: In a large skillet, melt the unsalted butter over medium heat. Add the sliced sage leaves and let them sizzle for about 1 minute. Then, add the cooked gnocchi to the skillet, tossing gently to coat them in the sage-infused butter. Sauté for about 3-5 minutes until they are golden brown.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Large Pot
  • Skillet

Notes

For the best texture, ensure your sweet potatoes are as dry as possible after baking. Excess moisture will require more flour, leading to denser gnocchi. You can freeze uncooked gnocchi by laying them on a baking sheet, freezing until solid, then transferring to a freezer bag.