Sweet Potato Gnocchi

Name: Sweet Potato Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4.0
Ingredients: 2 large sweet potatoes; 1 ½ cups all-purpose flour, plus extra for dusting; 1 large egg; 1 teaspoon salt; A pinch of nutmeg (optional); 3 tablespoons olive oil; 2 cloves garlic, minced; 1 cup spinach, roughly chopped; Parmesan cheese, for serving

Highlighted under: Sweet Treats

I remember the first time I made sweet potato gnocchi, it was a rainy Sunday afternoon. I had a pile of sweet potatoes from the farmer's market and figured why not try something new? The whole thing runs about $10 to make, and the joy of crafting those little pillows in my kitchen was such a simple pleasure. Plus, they’re super comforting on a chilly day.

Created by

The Simplecooktips Team

Last updated on 2026-06-07T23:22:19.228Z

I’ll admit, my first batch was a little gummy because I may have added too much flour. But the second batch turned out much better, and I learned that it’s okay to go by feel rather than just sticking to the exact measurements. There’s a lot of joy to be found in creating something delicious, even if it doesn’t look perfect at first.

One tip I can share is to never rush the cooking time; let that sweet potato steam a bit longer if needed. Trust me, the flavor gets so much better! Just make sure to keep a close eye on them while boiling, or they might just break apart. Yet, at the end of it all, seeing those little gnocchi simmering in a sauce brought me so much happiness.

What I Love About This

So easy to make once you get the hang of it
I can use leftover sweet potatoes from dinner
They freeze beautifully for quick meals later

Getting the Texture Right for Sweet Potato Gnocchi

Getting that smooth, fluffy texture in your gnocchi is all in the technique. When mashing the sweet potatoes, make sure there are no lumps; a potato ricer works wonders here if you have one. If you don't, just take your time with a fork or potato masher until it’s nice and creamy. It's okay if you find a couple of tiny bits, just aim for mostly smooth.

Flour is key, but you really want to add it gradually. If you add too much too quickly, your gnocchi can become dense and chewy rather than those light little pillows we all want. Keep an eye on the dough; it should feel slightly tacky but not sticky. If it sticks to your hands like glue, toss in a bit more flour until you get it just right.

Ingredient Notes

When choosing sweet potatoes, I like to go for those that are firm and have smooth skin. If you see any soft spots or blemishes, it's best to pass on those. The nutmeg is optional, but it adds a nice warmth to the gnocchi, especially if you’re serving it for a dinner on a cool evening. A little sprinkle goes a long way, so don’t overdo it.

For the sauce, using fresh garlic can really make a difference in taste. If you only have garlic powder or granules, it will work, but it won’t give you that same pungent, aromatic punch. And if you happen to have leftover roasted vegetables or even sautéed mushrooms, they can add a delightful touch when tossed in with the spinach.

Ingredients

For the Gnocchi

2 large sweet potatoes
1 ½ cups all-purpose flour, plus extra for dusting
1 large egg
1 teaspoon salt
A pinch of nutmeg (optional)

For the Sauce

3 tablespoons olive oil
2 cloves garlic, minced
1 cup spinach, roughly chopped
Parmesan cheese, for serving

Instructions

Prepare the Sweet Potatoes

Start by boiling the sweet potatoes in a pot of salted water. It usually takes about 20 minutes, but I like to check them by poking with a fork. If it goes in easily, they’re ready. Once cooked, peel them while they're still warm—it's much easier that way!

Mix the Dough

In a large bowl, mash the sweet potatoes until they're smooth. Add the egg, salt, and nutmeg if you're using it. Gradually mix in the flour until a dough forms. I usually eyeball how much flour I need, so don’t be afraid to adjust—if it’s too sticky, add a bit more.

Shape the Gnocchi

Dust your work surface with flour and take a piece of dough, rolling it into a long rope, about ½ inch thick. Cut it into small pieces about an inch long. You can create the classic gnocchi ridges by pressing each piece against a fork, but honestly, I sometimes skip this step if I’m in a hurry.

Cook the Gnocchi

Bring a large pot of salted water to a boil. When it’s bubbling nicely, drop the gnocchi in carefully. They are done when they float to the top, usually around 2-3 minutes. Use a slotted spoon to scoop them out and set them aside on a plate.

Make the Sauce

In a skillet, heat the olive oil over medium heat, then add the minced garlic. Sauté it for about 1 minute, being careful not to let it burn. Next, toss in the spinach and stir until it just wilts—this takes only a couple of minutes.

Combine and Serve

Add the cooked gnocchi to the skillet, gently tossing them in the garlicky spinach. Let everything warm up together for a minute or two, then serve it hot with a sprinkle of freshly grated Parmesan. Enjoy your cozy dish!

What to Serve with Sweet Potato Gnocchi

A sprinkle of freshly grated Parmesan cheese on top is a classic choice, adding that rich and salty goodness. You might also consider adding some toasted pine nuts or walnuts for a bit of crunch. Simple side salads, like a mixed greens salad with a vinaigrette, complement the creamy gnocchi nicely, creating a balanced meal.

If you're feeling adventurous, a drizzle of balsamic reduction can add an interesting twist. It introduces a sweet tang that can really round out the dish. Honestly, even a side of garlic bread goes surprisingly well with it, especially if you have leftovers to munch on.

Make-Ahead Tips

Making the gnocchi ahead of time can save a lot of hassle on a busy night. Once you've shaped them, you can toss them onto a baking sheet lined with parchment paper, making sure they don’t touch, and freeze them. Once frozen, transfer them to a freezer bag and they’ll keep well for up to three months. Just boil them straight from the freezer when you're ready to eat, no need to thaw.

The sauce can also be made ahead of time. Just store it in the fridge for about three days. When you're ready to serve, heat it gently over low heat, and if it seems too thick, you can always add a splash of water or broth to loosen it up. It’s little tricks like this that make weeknight cooking feel a lot easier!

Questions About Recipes

→ Can I use regular potatoes instead of sweet potatoes?

You can, but I wouldn't recommend it—sweet potatoes give a unique texture and sweetness that regular potatoes just can't match.

→ How do I know when the gnocchi is done cooking?

If they float to the top of the pot, they’re good to go! Just keep an eye on them, you don’t want to overcook and mush them.

→ Can I freeze these gnocchi?

Absolutely! Just freeze them in a single layer on a baking sheet, then transfer them to a bag. They'll be great for a quick dinner on busy nights.