5 Superb Sweet Potato Gnocchi Tonight

Oh my goodness, is it just me, or does the moment the leaves start turning, all I crave is something rich, cozy, and deeply satisfying? You know how I talk about bringing my grandma’s soulful cooking into my hectic week? Well, this recipe is the absolute pinnacle of that mission! Forget those overly complicated pasta nights; today, we are diving headfirst into the easiest pillowy sweet potato gnocchi you will ever make. Seriously, these little dumplings are so light, and the best part? We’re skipping the ricotta cheese completely! I, Carla Davis, adapted this from a simple farmers market treat into a full-on weeknight wonder. Get ready for the ultimate seasonal comfort food!

Why This Sweet Potato Gnocchi Recipe Works for Your Weeknight Table

I know life gets busy, and fancy pasta dishes feel like a weekend-only luxury. But this sweet potato gnocchi is different! It’s designed to be forgiving and fast, which means you get that incredible, seasonal comfort food flavor without spending half your evening kneading dough. It’s my secret weapon for making a fancy-tasting meal on a Tuesday!

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• It practically cooks itself. Sweet potatoes are extremely easy to handle—bake them or zap them in the microwave!
• The consistency is naturally soft, making it a fantastic cozy dish for the cooler months.
• No fancy cheese needed, which cuts down on ingredients and potential fuss.

Achieving That Pillowy Gnocchi Texture

If you are worried about dense, chewy rocks instead of clouds, don’t be! The secret to achieving those delicate, tender potato dumplings is simple: stop kneading the second it comes together. As soon as you add the last bit of flour and it’s just barely uniform, stop! Overworking the dough activates the gluten, and that’s what makes them tough. Remember, the drier your sweet potato mash is, the less flour you need, and less flour means a lighter, more pillowy gnocchi every single time.

Ricotta-Free Sweet Potato Gnocchi Simplicity

This is where things get truly easy. So many recipes out there demand ricotta, and honestly, that’s another thing to buy and keep refrigerated. My goal was to create an easy gnocchi recipe that works with what you probably already have! By relying solely on the sweet potato, egg, and flour, we streamline the process dramatically. It’s proof that you don’t need extra dairy to get amazing, natural sweetness and great texture in your homemade sweet potato gnocchi.

Ingredients for Your homemade sweet potato gnocchi

Okay, gathering your ingredients is where the magic starts, and honestly, it’s surprisingly short! Transparency is key here—I want you to see exactly what you need so there are no surprises mid-mix. We’re keeping the gnocchi dough super simple, just the essentials needed to get those light, tender potato dumplings. And then, the sauce ingredients—don’t skip smelling that sage bloom in the butter; it’s heavenly!

For the Sweet Potato Gnocchi Dough

• 1 pound sweet potatoes (that’s usually about 2 medium ones, the ones that feel firm in the store).
• 1 large egg (room temperature is best, but it’s okay if it’s cold!).
• 1 teaspoon salt.
• 1 1/2 cups all-purpose flour, plus extra for dusting the surface later—you’ll use different amounts, so keep it handy.

For the Maple Brown Butter Sage Sauce

This finishing touch is truly what takes your sweet potato gnocchi from good to OMG. It’s simple but packs a serious flavor punch! I highly recommend using the maple syrup; it balances the nutty butter so perfectly.

• 1/2 cup (that’s one whole stick) unsalted butter. Don’t skimp here; real butter makes *all* the difference when browning.
• 1/4 cup fresh sage leaves (don’t use dried, trust me on this!).
• 2 tablespoons maple syrup (this part is optional, but please try it!).

Step-by-Step Instructions for Perfect Sweet Potato Gnocchi

Alright, let’s get cooking! This process looks long on paper, but I promise you, once you get rolling, it flies by. The key to making homemade sweet potato gnocchi is really about managing moisture first, then not messing with the dough too much once it’s mixed. I like to get all my shaping done before I start the sauce, so everything comes together hot and fresh.

1. Cook the sweet potatoes until soft. You can bake them whole at 400°F (200°C) for about 45 to 60 minutes until they are squishy, or if you’re in a rush—hello, weeknight!—just pierce them a few times and microwave them for 8 to 10 minutes until they feel totally tender.

Preparing the Sweet Potato Base

Once they are cool enough that you won’t burn your fingers, slice those beauties open and scoop all that glorious inside into a bowl. This step is critical: you need to mash them until they are completely smooth. I mean it! Any lumps get in the way of that pillowy gnocchi texture we are aiming for. You should end up with about 1 cup of puree. If it looks soupy, hold back some of your flour later—we save that tip for the troubleshooting section!

Mixing and Kneading the Sweet Potato Gnocchi Dough

Now, add your egg and salt into that smooth sweet potato and mix it lightly. Start adding your flour gradually. Mix it with a fork until you get a shaggy, messy dough—this is exactly what you want. Turn it out onto your floured counter. Now listen closely: knead this dough gently for only 1 or 2 minutes, max! We are just bringing it together. If you see flour streaks still, keep folding it gently until it’s one cohesive mass. Stop immediately! Overworking this dough is the number one killer of tender potato dumplings.

Shaping and Boiling Your Sweet Potato Gnocchi

Cut that dough into four equal sections. Roll each piece into a rope about 3/4 of an inch thick. Use a sharp knife to cut those ropes into little 3/4-inch segments. You can leave them as cute little pillows, or gently roll them over the back of a fork to give them those ridges—the ridges help hold onto that lovely sauce later! Lay them out on a floured baking sheet so they don’t stick while you boil them. Get a big pot of salted water boiling and drop your gnocchi in batches. They cook FAST! They are done as soon as they float to the top, usually just 1 to 3 minutes. Scoop them out right away!

Making the Brown Butter Sage Sauce and Finishing

While you’re cutting your ropes, get your sauce going in a big skillet. Melt that stick of butter over medium heat. Toss in all your fresh sage leaves. Watch it closely! It will foam up, then the sputtering slows down, and you’ll see little brown bits forming at the bottom. It smells fantastic—nutty and rich! That’s when you quickly stir in your maple syrup (if you’re using it). Dump your cooked gnocchi right into the skillet and toss gently until every single one is coated in that beautiful brown butter sage magic. Serve instantly!

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Expert Tips for the Best Sweet Potato Gnocchi

Even though this is my easy gnocchi recipe, there are a couple of little secrets I’ve picked up over the years that can really elevate this from good to absolutely spectacular. When you are making homemade sweet potato gnocchi, every little bit of attention you pay to the sweet potato itself makes a huge difference in the final, light texture. Follow these tips, and I promise you’ll be making some of the best homemade pasta recipes around!

Moisture Control for Dry Sweet Potato Gnocchi Dough

This is my number one pro tip, especially if you used the microwave method for cooking your sweet potatoes—sometimes they hold more water than you think! You are aiming for dry, soft mash, not wet, sticky sludge. If your cooled mash feels really wet, don’t stress! Just spread that puree out onto a baking sheet like you’re frosting a cake.

Pop it into a low oven, maybe 250°F (120°C), for about 15 minutes. You’re just trying to evaporate some of that extra water. Take it out and let it cool again before mixing with the egg. A dryer base means you add less flour, and less flour absolutely guarantees those dreamy pillowy gnocchi!

Dairy Free Sweet Potato Gnocchi Sauce Variation

I love the nutty depth of brown butter, but I know many of you are looking for dairy-free options, or maybe you just ran out of butter! Don’t worry, we aren’t losing flavor here. You can absolutely make a fantastic sauce replacement.

For a dairy free sweet potato gnocchi experience, swap the butter out for good quality extra virgin olive oil. Heat the oil gently, then add your fresh sage leaves just like before. Since olive oil doesn’t brown the same way butter does, you’re looking for the sage leaves to get crispy and their flavor to really infuse into the oil—that takes about 3 minutes in medium heat. If you want that depth of flavor vanilla uses, add just a tiny pinch of nutmeg when you toss the gnocchi in the oil. It gives it that warm, round flavor profile that brown butter usually brings!

Make-Ahead and Storage for Your Sweet Potato Gnocchi

One of the best things about making homemade sweet potato gnocchi? You can make a huge batch on Sunday, and then you have quick weeknight pasta ready to go later in the week! Seriously, nothing beats boiling something that only takes two minutes for dinner after a long day. But you have to freeze them properly, or they turn into one giant, sticky orange blob, and nobody wants that!

The trick here is patience for about an hour, which is honestly nothing compared to the time you save later. You need to freeze them individually first. After you have cut and shaped all your little dumplings, you lay them out on a baking sheet that you have thoroughly floured—use a little extra flour here just to be safe! Make sure they aren’t touching at all. Pop that tray right into the freezer. Forty-five minutes to an hour is usually enough until they are rock solid.

Once they are completely frozen solid, you can transfer them right into a zip-top freezer bag. Squeeze out all the air you can, seal it up, and they are good to go for a couple of months. When you want to cook them straight from frozen, it’s super easy. Just drop them right into that boiling salted water. You won’t need to thaw them at all, but just add an extra minute or two to the cook time since they are starting out frozen stiff. They still float up to the top when they’re done, so you’ll know exactly when they are ready to be tossed in that brown butter sauce!

Serving Suggestions for This Fall Pasta Dish

Now that you have these gorgeous, tender little pillows of orange goodness, the question becomes: what are we serving them with? Because the brown butter sage sauce is so flavorful and rich, I often find that less is more, which is what makes these such wonderful sweet potato dinner ideas. They truly shine as the star of the show, which keeps your whole meal planning simple—a huge plus in my book!

For a true showstopper meal, especially if you are serving this recipe for a holiday or special gathering, keep the sides light and bright. A crisp green salad dressed with a tart vinaigrette (maybe lemon and Dijon?) cuts through that buttery richness perfectly. You want something that offers texture and acidity to balance the sweetness!

If you are serving this as a side dish alongside a roast chicken or perhaps some pork tenderloin, it works beautifully as a substitute for traditional mashed potatoes or even a pasta side. It’s hearty enough, especially since it’s made with sweet potato, but it still feels elegant. If you happen to have leftovers and want another fantastic way to use that sweet potato flavor, you know I always suggest checking out my recipe for Southern Sweet Potato Casserole later in the week!

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For a vegetarian main dish, toss in some toasted pecans or walnuts right at the end with the sauce—they add the perfect crunch. A little bit of freshly grated Parmesan sprinkled on top (if you aren’t sticking to the dairy-free sauce!) never hurts either. It’s such a versatile fall pasta dish, really!

Frequently Asked Questions About Sweet Potato Gnocchi

I always get so many great questions when people try this recipe for the first time! Making homemade sweet potato gnocchi for the first time can feel a little intimidating, especially if you’re used to store-bought pasta. I’ve rounded up the most frequent things I hear from readers about hitting that perfect texture and keeping this easy gnocchi recipe simple.

Can I use regular potatoes instead of sweet potato gnocchi?

That’s a great question! You absolutely can use regular starchy potatoes like Russets to make gnocchi—it’s the classic way! However, this specific recipe is optimized for the natural sweetness and slightly different moisture content you get from sweet potatoes. If you swap them out, your gnocchi will taste like traditional potato gnocchi, which is delicious, but you might need to adjust your flour slightly. Sweet potatoes give us that gorgeous subtle sweetness that pairs so perfectly with the brown butter sauce, so I really recommend sticking to the recipe’s star ingredient if you can!

How do I ensure my sweet potato pasta is gluten-free?

It’s super common for people to ask about making this sweet potato pasta gluten-free, especially since we aren’t using ricotta! Because this recipe relies on the flour for structure, you need a good substitute. I always recommend using a high-quality 1:1 gluten-free all-purpose flour blend. These blends are designed to act just like regular flour. That said, because gluten-free flours absorb liquid differently, be prepared! You might need an extra tablespoon or two of the blend to get the dough to come together without being sticky. You’ll still want to knead it gently to keep those tender potato dumplings light!

Is the brown butter sage sauce necessary for the sweet potato gnocchi?

Necessary? No. Highly, highly recommended? Yes! Listen, if you are in a huge rush, you can definitely just boil your gnocchi and toss them with a little drizzle of good olive oil and a shake of salt when they come out. That’s quick comfort food right there. But truly, the brown butter sage sauce recipe is what makes this dish sing.

If you don’t want to brown the butter but still want a warm flavor, just melt butter gently and add fresh sage for a minute—it infuses the flavor without the nutty depth. For a super simple alternative that still feels special, just toss the cooked gnocchi with a tablespoon of olive oil, a sprinkle of salt, toasted nuts, and maybe a grating of Parmesan cheese if you are eating dairy. You simply can’t go wrong, but try the sage butter at least once!

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If you want loads more ideas for simple meals or want to check out my general cooking tips, feel free to browse my latest posts!

Estimated Nutritional Breakdown for Sweet Potato Gnocchi

Now, I’m certainly not a nutritionist, and I always tell folks in my community that these numbers are just an approximation based on the standard ingredient amounts in the recipe card. Cooking at home means you control the portions and the quality of the butter, right? So, please take these figures with a grain of salt, or maybe a sprinkle of that brown butter!

But generally speaking, when you make homemade sweet potato gnocchi this way, focusing on vegetables and whole ingredients, you get a dish that’s wonderfully satisfying without being overly heavy. It’s perfect for a chilly evening where you need some real substance. Here is what you can generally expect per serving:

• Calories: About 450 (That’s a substantial meal!)
• Fat: Around 22g (Most of this is coming from that glorious brown butter sauce!)
• Saturated Fat: Roughly 14g (Again, that butter!)
• Carbohydrates: Around 55g (Mostly from the sweet potato and flour, keeping you feeling full.)
• Protein: About 10g
• Fiber: A nice boost at 6g, thanks to all that sweet potato!

This breakdown shows why I highly recommend balancing this rich main course with a really light, crisp salad on the side. It helps keep the whole meal feeling balanced, even when you’ve drowned your delicious tender potato dumplings in nutty brown butter. Enjoy every bite!

Share Your Pillowy Sweet Potato Gnocchi Creations

Wow, we made it! Doesn’t seeing that gorgeous, light sweet potato gnocchi swimming in brown butter just make you hungry all over again? I truly hope you loved making this as much as I love sharing it with you. This dish is the perfect example of how simple, honest ingredients can turn into a truly elegant meal that feels incredibly special.

Now, I need your help! I love hearing back when you try one of my recipes. Did they turn out as light and airy as you hoped? Did you try the optional maple syrup in the sauce, or did you skip it? Please jump down to the comments below and give this recipe a star rating—it helps other busy home cooks find reliable meals, and it lets me know what you want to see next!

If you snap a picture of your beautiful orange dumplings or your skillet presentation, tag me on social media! Seeing these Italian inspired recipes land on your home tables is the greatest joy for me. And if this has inspired your next dinner plan, make sure you click that save button so you can easily find this recipe card again when fall rolls around next year. Happy cooking, friends, and thank you for stopping by Carla’s Cooking!

Need to reach out with a tricky question or just want to say hello? You can always send me a note over on my contact page!

The Easiest Pillowy Sweet Potato Gnocchi with Brown Butter Sage Sauce

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Make tender, homemade sweet potato gnocchi using simple steps. This recipe focuses on achieving a pillowy texture without ricotta, served with a classic, flavorful brown butter and sage sauce.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 20 min
• Total Time: 50 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Boiling and Pan-Frying
• Cuisine: Italian Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound sweet potatoes (about 2 medium)
• 1 large egg
• 1 teaspoon salt
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh sage leaves
• 2 tablespoons maple syrup (optional)

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Instructions

1. Cook the sweet potatoes until soft. You can bake them at 400°F (200°C) for 45-60 minutes, or pierce them and microwave them for 8-10 minutes until tender.
2. Once cool enough to handle, slice the sweet potatoes open and scoop the flesh into a bowl. Mash thoroughly until completely smooth. You need about 1 cup of mashed sweet potato.
3. In a large bowl, combine the mashed sweet potato, egg, and salt. Mix lightly.
4. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
5. Knead the dough gently for just 1-2 minutes until it comes together. Do not overwork the dough, or the gnocchi will be tough.
6. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
7. Use a knife to cut the ropes into 3/4-inch pieces. You can leave them as small pillows or gently roll them over the back of a fork or a gnocchi board to create ridges. Place finished gnocchi on a floured baking sheet.
8. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually 1-3 minutes. Remove immediately with a slotted spoon.
9. While the gnocchi cooks, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, the milk solids turn brown, and it smells nutty (about 3-5 minutes).
10. If using, stir in the maple syrup.
11. Add the cooked gnocchi directly to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately. This dish pairs well with simple sides, avoiding the need for complex meal planning or meal delivery services.

Notes

• For the best texture, ensure your sweet potato puree is dry. If it seems wet, you can spread it on a baking sheet and bake it at a low temperature (250°F or 120°C) for 15 minutes to dry it out slightly.
• If you are looking for dairy-free sweet potato gnocchi, substitute the butter in the sauce with olive oil and add a pinch of nutmeg for depth.
• You can freeze uncooked gnocchi by placing them in a single layer on a floured tray, freezing until solid, and then transferring them to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8
• Sodium: 450
• Fat: 22
• Saturated Fat: 14
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 55
• Fiber: 6
• Protein: 10
• Cholesterol: 85