Sweet Potato Gnocchi – The Almond Eater

This homemade Sweet Potato Gnocchi is pillowy soft and easy to make with less than 10 ingredients. It’s served with a comforting herb-infused cream sauce to give you a wholesome gluten-free dinner for fall.

There are a million ways to use sweet potatoes during fall and winter (hello, brown butter sweet potatoes and vegan sweet potato pie!) but have you considered using them to make homemade gnocchi? It’s a fun, easy, and delicious spin on the classic potato pasta.

 

This easy Sweet Potato Gnocchi recipe shows you how it’s done, step-by-step. The sweet potato pasta dough comes together in no time using cooked sweet potatoes, almond flour, and ricotta cheese to give each potato nugget a subtle sweetness, as well as creamy and nutty flavors. They just so happen to be naturally gluten-free, too!

I took this homemade sweet potato gnocchi a step further by tossing in an easy and comforting sage cream sauce. So cozy and creamy, every bite screams, “perfect fall dinner!”

Recipe features

• Making gnocchi from sweet potatoes puts a sweet, nutty, and seasonal twist on classic potato gnocchi!
• The gnocchi is naturally gluten-free, can be made well in advance, and is easy to freeze for quick dinners.
• Serving it with the rich and creamy herb-infused sauce brings warmth and comfort to every bite.

Ingredients

Sweet potatoes – Classic gnocchi is made from mashed white or yellow potatoes but mashed sweet potatoes work just as well and add even more flavor! Buy firm potatoes that are about the size of your hand with smooth, unblemished skin.

Ricotta cheese – This rich and creamy Italian cheese makes the gnocchi so much more irresistible. Plus, it binds the dough together without making it too heavy.

Parmesan cheese – This second cheese in the dough adds a savory, umami element. I highly recommend grating the parmesan from the block rather than using pre-grated cheese. It’s of higher quality and tastes so much better.

Almond flour – Remember to use almond flour, not almond meal. This naturally gluten-free flour can easily be made at home and gives the gnocchi a light and tender texture and a slightly nutty taste.

Arrowroot starch – This soaks up any moisture in the dough to help hold the gnocchi together when boiling. If you don’t have arrowroot, use tapioca starch instead. Cornstarch should also work, although it may change the flavor slightly. 

Herb garlic cream sauce – A blend of butter, heavy cream, garlic, sage, rosemary, onion powder, sea salt, spinach, and grated parmesan creates a creamy, herby sauce that perfectly complements the savory-sweet gnocchi. I’ve included even more sauces that work well with sweet potato gnocchi in the Variations section below. 

Instructions

Step 1: Microwave the sweet potatoes. Follow the prep and cooking tips in my microwaved sweet potatoes recipe, then set the cooked potatoes aside to cool.

Step 2: Make the dough. Scoop the flesh from the potatoes into a bowl and lightly mash. Stir in the ricotta, parmesan, garlic, salt, almond flour, and arrowroot starch until just combined. Meanwhile, bring a large pot of water to a boil.

Step 3: Cut the gnocchi. Knead the dough on a well-floured surface into a loaf. Slice it into 8 pieces, then roll each piece into a skinny log. Cut the logs into 1-inch gnocchi pieces and place them on a flour-coated baking sheet.

Step 4: Boil. Cook the gnocchi in the boiling water until they rise to the top. Set aside on an oiled plate or baking sheet to cool.

Step 5: Pan-fry. Melt the butter in a large skillet over medium heat, then add half of the gnocchi and pan-fry until they’re slightly browned. Transfer to a plate, then repeat with the remaining gnocchi.

Step 6: Sauce and serve. Melt the remaining butter over medium heat in a small skillet. Add the heavy cream, garlic, sage, rosemary, onion powder, salt, and spinach, and cook until the spinach is wilted. Stir in the parmesan cheese until it melts, then pour the sauce over your cooked gnocchi. Enjoy!

Tips and FAQs

• I recommend microwaving, baking, or steaming the sweet potatoes until they’re very soft but not mushy. Do not boil them, as this can make them too watery.
• Draining the ricotta cheese will ensure that your dough isn’t too wet, sticky, or hard to work with. You can drain the cheese by placing it in a fine-mesh sieve over a bowl or in a piece of cheesecloth tied to a wooden spoon resting over a large bowl.
• Do not overmix the gnocchi dough or else the pasta will be dense. Mix the ingredients until they just come together, then knead until the dough is smooth.
• For that classic gnocchi shape, use a gnocchi board or the back of a fork to create the ridges on each piece. This will also help the sauce cling to each piece!
• Boil the gnocchi in batches to prevent the pieces from clumping together. Once they rise to the top, they’re done—this only takes a few minutes, so don’t go far! 
• After boiling, space out the gnocchi on a lightly oiled plate or baking sheet so they don’t stick together as they cool. 
• Reserve some of the gnocchi cooking water. If the sauce is too thick, you can stir in a splash at a time to thin it out.

Variations

Serving suggestions

Gnocchi tossed in rosemary cream sauce is a delicious and filling dinner all on its own. Consider serving a pear salad or baby kale salad, cooked green beans, and garlic bread on the side to round out the meal. You can’t go wrong with a crisp glass of Chardonnay or Sauvignon Blanc to wash it all down, too.

If you’d like to serve the gnocchi as a side dish, pair it with juicy chicken breasts, apple pork chops, air fryer salmon, honey ginger pork, or any protein you love. 

Why is my sweet potato gnocchi mushy?

This likely happened because there was excess moisture in the dough or the gnocchi was overcooked. To avoid mushy gnocchi, give the cooked sweet potatoes plenty of time to cool, drain any excess moisture from the potatoes and ricotta, and remove the gnocchi from the pot as soon as it rises to the top.

Does canned sweet potato puree work in this recipe?

I haven’t tried making sweet potato gnocchi with canned sweet potato puree, but I’m sure it would work just fine. Make sure the puree isn’t too wet (you can drain it in a fine-mesh sieve or cheesecloth just in case) and keep in mind that you may need more flour to get the right dough texture.

Can I make the gnocchi dough in advance?

Yes! After kneading the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Bring it to room temperature before rolling and cutting.

Can I freeze uncooked sweet potato gnocchi?

Yes, this is a great way to save time. Place the raw gnocchi on a flour-coated baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer-safe bag for up to 2 months. They can be cooked directly from frozen, but add an extra minute or two to the boiling time.

Storage

Refrigerator: Cooked sweet potato gnocchi is best served immediately, but the leftovers will keep for up to 3 days in the fridge. Store them in an airtight container to keep them fresh.

Reheating: Gently warm the leftover gnocchi in an oiled or buttered skillet over medium heat until warmed through.

More sweet potato recipes 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!