How to make Sweet Potato Gnocchi Recipe

Chef Dan Catanio , On January 25, 2024


Sweet Potato Gnocchi Recipe

Level: Medium

Time: 90 mins

Serves: 6-8

Cost: Low

Sweet Potato Gnocchi Recipe Overview

Handmade sweet potato gnocchi is a delightful twist on traditional Italian dumplings, crafted by combining mashed sweet potatoes with flour and seasonings. The resulting dough is rolled into small pillows, creating soft and pillowy gnocchi that boast a distinct sweet and savory flavor profile. This artisanal dish offers a unique and comforting experience, perfect for those seeking a flavorful departure from the classic potato-based gnocchi.

Gnocchi has been enjoyed across many regions of Europe for eons using different ingredients and methodologies.

Ingredients for This Sweet Potato Gnocchi Recipe

sweet potato gnocchi ingredients

Sweet Potato Gnocchi Ingredients.

  • Sweet Potato – 4 Medium

  • Egg – 1 Large

  • All Purpose Flour – 1½C

  • Unsalted Butter – Half a Stick

  • Black Pepper – 1tsp

  • Salt – 1tsp

Kitchen Tools For This Sweet Potato Gnocchi Recipe

tools for cooking sweet potato gnocchi

Sweet Potato Gnocchi Tools.

  • 6-8qt Pot

  • 8-10″ pan

  • Metal Mixing Bowl

  • Stand Mixer

  • Cutting Board

  • Chef’s Knife

  • Mashing Implement

  • Vegetable Peeler

Cooking Directions for this Sweet Potato Gnocchi Recipe:

  1. Wash your sweet potatoes under running water. You may peel them, cut into sections and boil them until soft throughout (20-25mins), or you can boil them whole, skin-on (covered in next step). While the sink of the potato is nutrient-dense it adds blemishes to otherwise perfectly orange texture of the gnocchi. Also, the skin changes the texture of the gnocchi.

  2. sweet potato peeled cut and boiled

    Wash, peel, cut into sections, and boil for 20-25 minutes or until cooked.

  3. You may also boil your sweet potatoes whole, skin-on. This requires an additional 5-10 minutes of boil time, but the skin falls right off. Be sure to allow your sweet potatoes 15-20 minutes to cool down before handling. Using a potato masher you can press down on the now boiled potatoes to create the sweet potato mash.

  4. boiled sweet potato skin off

    Take special care, as the sweet potatoes will be extremely hot after boiling.

  5. Add your sweet potato mash from the step above along with 1 cup of flour, and a pinch of slat salt, and pepper to your mixer. Mix well until the ingredients have bonded and are fully incorporated. After this, crack one egg and add the yolk and egg white, mixing on a low setting until fully incorporated.

  6. sweet potato gnocchi in mixer

    Fully incorporate your ingredients to complete the dough.

  7. Utilize some of your remaining flour to dust your cutting board or working surface. Fold out your dough, and use flour as needed to dissuade it from sticking.

  8. sweet potato gnocchi dough

    Use flour as needed to dissuade the dough from sticking.

  9. Section your dough into 4 even bricks. Each will be used independently to prepare the dumplings. You may store extra dough sections in the fridge (3-4 days) or in the freezer. With one section, roll the dough into a rope, about the thickness of a wine cork. Slice into ½-¾” sections.

  10. sweet potato gnocchi portioned rolled and cut

    Your dumplings can be about ½-¾” long.

  11. Bring a quart of salted water to a boil. When the water boils gently drop the sweet potato gnocchi in the boiling water. Use a ladle to place the gnocchi in the water to not create a splash as the gnocchi gently enter the boiling water. The gnocchi will sink to the bottom of the pot, then will surface when they are cooked. The process of cooking gnocchi takes about 2-3 minutes. When the gnocchi float, you can remove them and place them and place them on your serving plate. (Boil a few dumplings at a time so they do not stick to each other).

  12. sweet potato gnocchi boiling station

    Only boil a few dumplings at a time so they do not stick together.

  13. Melt half a stick of butter in a hot pan. If you’d like, add aromatic herbs to the butter to infuse with more flavor, removing the cooked herbs prior to frying the dumplings. Place your dumplings in the pan, and lightly toss them to coat in butter. Your gnocchi is ready to serve once they develop flecks of cooked crust on the outside. ***

  14. sweet potato gnocchi frying in pan

    Your dumplings should develop flecks of crispy exterior.

  15. Plate and enjoy your handmade, sweet potato gnocchi. Finish the gnocchi with tomato sauce, pesto sauce and grated parmesan cheese. Enjoy these with a salad or protein of your choice for a delectable meal.

  16. sweet potato gnocchi plated and garnished

    Your gnocchi will be beautiful, orange pillows with a crispy exterior.

*** Step seven above is optional. Similar to traditional potato gnocchi, sweet potato gnocchi do not have to be seared in a pan to be served. You can take them out of the boiling water and plate them to enjoy.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.