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Sweet Potato Gnocchi

Yields1 ServingPrep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

Gnocchi has always been a favorite amongst Italian restaurants and home chefs. However, adding sweet potatoes gives them a perfect Autumn flair, making them a fitting addition to a festive Thanksgiving table or a regular dinner party on a cool, crisp night.

Sweet Potato Gnocchi

For the Gnocchi:
 3 sweet potatoes, baked and insides scraped out
 2 cups all-purpose flour + more for dusting
 1 large egg
 ½ tsp ground nutmeg
 Pinch salt and pepper
For the Sauce:
 3 tbsp butter, cut into small pieces
 2 tsp sage, chiffonade
 ⅛ tsp ground cumin
 ¼ tsp salt (optional: use truffle salt instead)
 ¼ tsp ground black pepper
For the Gnocchi:

In a large bowl, mix the sweet potato, flour, salt, pepper, egg and nutmeg.


Mix the dough with your hands. It should be slightly sticky.


Divide dough into four sausage-shaped rolls. Roll each “sausage” by hand gently on a lightly-floured surface, about ½ inch thick.


Slice dough into little ‘pillows’, each should be approximately ½ inch-1 inch long. Most of the ends will square off. Sprinkle flour on gnocchi to prevent sticking.


Gently press indentations into the gnocchi with a fork.

For the Sauce:

In a large saucepan melt the butter and add the sage.


Swirl the pan keep the butter cooking evenly. Let the butter foam up, then continue cooking until browned bits begin to form at the bottom of the pan and the butter carries a fragrant nutty aroma.


Stir in remaining ingredients. Remove from heat.


Cook gnocchi in a large pan of salted boiling water by batches, if necessary. They are cooked and ready to serve when they float to the surface. Remove from the pot and drain.


Add the gnocchi into the saucepan and stir to coat them in the sauce.


Transfer to a large serving dish.

Nutrition Facts

Serving Size 4-6 Servings