This homemade sweet potato gnocchi is tossed in nutty brown butter and crispy sage for a deliciously simple dinner. With just a few ingredients, you can turn roasted sweet potatoes into tender, pillowy gnocchi — no special equipment required!

Sweet Potato Gnocchi
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I love gnocchi and I was surprised at how easy it is to make it from scratch. While traditional gnocchi is made from russet potatoes, the sweet potato gives the gnocchi a slightly sweet flavor and pairs perfectly with a sage, brown butter sauce.

While gnocchi sounds fancy, it’s actually pretty simple to make! Roasting the sweet potato is the most time-consuming step, but once you have it mashed, the dough comes together quickly. These little dumplings cook in just a few minutes and crisp up beautifully in a skillet with butter.

Sweet Potato Gnocchi

Ingredients & Substitutions

  • Sweet Potato – Roasting brings out the best flavor and helps keep the flesh dry for the dough. Boiled sweet potatoes can be too watery.
  • Flour – All-purpose flour is necessary for this gnocchi. I have not tested it with gluten-free flours, so I can’t recommend a substitution.
  • Egg Yolk – This helps bind the dough. I don’t recommend substituting this, as it is essential for the texture.
  • Salt – A little salt in the dough and salted cooking water makes a big difference in flavor.
  • Butter – I recommend using high-quality butter like Kerrygold for the best flavor.
  • Fresh Sage – Crisping the sage leaves in butter infuses the sauce with delicious flavor.
  • Parmesan Cheese – Freshly grated Parmesan cheese is essential for a hit of umami, salty flavor. Buy real Parmesan cheese and grate it just before using.

How to Make Sweet Potato Gnocchi

In a bowl, combine mashed sweet potato, flour, egg yolk, and salt. Mix until a soft dough forms.
It should be slightly tacky but not sticky. Add more flour if needed.
Transfer to a floured surface, divide into 4 pieces, and roll each into a rope about ½ inch thick.
Cut into 1-inch pieces. Press lightly with a fork for ridges
Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float (about 2 minutes).
Remove with a slotted spoon.
In a skillet, melt butter over medium heat. Add sage leaves and cook 3–4 minutes until the butter turns golden and nutty.
Toss the gnocchi in the brown butter to coat and crisp the edges slightly. Season with salt and pepper.
Serve with grated Parmesan.

Tips for the Best Gnocchi

  • The dough should feel soft, like cookie dough. If it’s sticking to your hands, add flour a tablespoon at a time.
  • Avoid overworking the dough, which can make the gnocchi tough.
  • Roast, don’t boil, your sweet potato. Roasting deepens the flavor and keeps the texture dry, which is key for good gnocchi.

Frequently Asked Questions

  • How do I store leftovers? Store cooked gnocchi in the fridge for up to 3 days in an airtight container. Reheat in a skillet with butter for the best texture.
  • Can I freeze gnocchi? Absolutely! Freeze uncooked gnocchi on a tray, then transfer to a freezer bag. Boil from frozen when ready.
  • What should I serve with sweet potato gnocchi? It’s delicious on its own, but a simple kale salad or roasted vegetables balance the richness of the gnocchi perfectly.

More Sweet Potato Recipes

If you have leftover sweet potatoes, try my black bean and sweet potato casserole or whip up a loaf of this sweet potato bread.

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Sweet Potato Gnocch

Sweet Potato Gnocchi

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  • Author: Liz Thomson
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This homemade sweet potato gnocchi is tossed in nutty brown butter and crispy sage for a deliciously simple dinner. With just a few ingredients, you can turn roasted sweet potatoes into tender, pillowy gnocchi — no special equipment required!

Ingredients

Units Scale
  • 1 cup mashed sweet potato (from about one large roasted sweet potato – see notes for roasting instructions)
  • 1 1/3 cups all-purpose flour (plus more for dusting)
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 5 – 6 fresh sage leaves
  • Salt & pepper, to taste
  • Freshly grated Parmesan, for serving

Instructions

  1. In a bowl, mix together the mashed sweet potato, flour, egg yolk, and salt until a soft dough forms. It should be slightly tacky but not sticky. Add more flour if needed.
  2. Transfer the dough to a floured surface, cut into 4 pieces, and roll each into a rope about ½ inch thick. Cut into 1-inch pieces. Gently press each with a fork to make ridges (optional but cute).
  3. Bring a pot of salted water to a boil. Add gnocchi and cook until they float, about 2 minutes. Scoop them out and set aside.
  4. In a large skillet, melt the butter over medium heat. Add sage leaves and let the butter cook until golden and nutty, about 3 – 4 minutes.
  5. Add the cooked gnocchi to the skillet. Toss gently to coat and crisp the edges slightly. Season with salt and pepper.

  6. Serve warm with freshly grated Parmesan.

Notes

How to Roast Sweet Potatoes for Gnocchi

Oven Method (best flavor):

Preheat the oven to 400°F (200°C).

Pierce a medium sweet potato a few times with a fork and place on a parchment-lined baking sheet.

Roast for 45–60 minutes, or until very tender.

Let cool slightly, then scoop out the flesh and mash until smooth.

Microwave Method (quick option):

Pierce a medium sweet potato several times with a fork.

Place on a microwave-safe plate and cook on high for 5 minutes.

Check for tenderness — if a knife doesn’t slide through easily, continue microwaving in 1–2 minute intervals until soft.