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If you’re craving cozy comfort food with a homemade touch, sweet potato gnocchi is the perfect pick. These soft, pillowy dumplings are made with mashed sweet potato, parmesan and ricotta, then tossed in a roasted garlic white wine sauce that’s rich and flavorful. The blend of herbs and truffle salt brings extra depth, while the golden finish makes it feel special. This recipe is satisfying to make and even better to eat. And if you’ve never tried homemade gnocchi, try this recipe soon!
Showcase your impressive Italian cooking skills by making homemade sweet potato gnocchi for dinner tonight. This restaurant-worthy dish is so delicious.
You might also enjoy Hawaiian chicken, maybe paired with onion rings. Gnocchi foil packets and French onion gnocchi are tasty too.
Why You’ll Love It
Easy: If you thought making sweet potato gnocchi from scratch was going to be difficult, you’re in for a pleasant surprise. The steps to make it are easy to follow.
Authentic: Italian-style sweet potato dumplings are a traditional Italian dish, which can be made using regular potatoes or sweet ones. This delicious gnocchi will bring a true taste of Italy to your dinner table.
Versatile: When preparing homemade gnocchi, you can tweak the recipe as you wish, perhaps using different herbs or rice.
Homemade Potato Gnocchi Recipe Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sweet potatoes: Provide natural sweetness, soft texture and vibrant color.
Ricotta: Adds moisture and softness to the dough.
Egg: Helps bind the dough for shaping.
Parmesan cheese: Adds salty, nutty flavor to both the gnocchi and sauce.
All purpose flour: Forms the structure of the dough.
Truffle salt: Brings depth and a touch of earthy luxury.
Herbs: Oregano and thyme add herby notes that complement the garlic sauce.
Garlic: Roasted until soft and mellow for a rich base.
Coconut oil: Used for roasting and sautéing, adds mild flavor.
Shallot: Adds subtle sweetness to the sauce.
White wine: Forms the sauce base with a bright, balanced flavor.
Butter: Finishes the sauce with richness and shine.
How to Make Gnocchi in Roasted Garlic Butter Sauce
For more detailed instructions, with weights and measurements, jump to the printable recipe card.
Bake the potatoes and garlic: Wrap the garlic in foil and bake it, along with the potatoes, in the oven.
Make the garlic sauce: While the potatoes cool, sauté the shallot, add the garlic, butter and herbs, and cook.
Make the gnocchi dough: Mash the potatoes (using a potato ricer) with the other gnocchi ingredients then shape the mixture into balls.
Shape the gnocchi: Use the tines of a fork or a gnocchi board to flatten each gnocchi and press grooves into it.
Cook and serve: Cook gnocchi in boiling water, remove with a slotted spoon and then serve with the garlic sauce and fresh herbs and cheese to garnish.
Substitutions and Variations
Use white potatoes: For a more traditional gnocchi flavor. You could also use half sweet potatoes and half regular potatoes.
Use squash instead: Swap the sweet potatoes for butternut squash or pumpkin, both of which have very similar flavor profiles.
Swap coconut oil: Use olive oil, ghee or butter if preferred.
Try a cream sauce: Replace wine with cream for a richer finish.
Make it gluten free: Use a 1:1 gluten free flour blend.
Different sauce: Serve a brown butter sauce, creamy sauce or pasta sauce instead of the garlic sauce.
Serving Suggestions
With side dishes: Serve Italian giardiniera or a colorful Caprese salad on the side.
With meat: If you prefer to serve the gnocchi as the side dish, pair it with Italian steak, roasted chicken or even a steak sandwich.
How to Store Sweet Potato Gnocchi
Store: Cooked gnocchi can be stored in an airtight container in the refrigerator for up to 2 days.
Freeze: You can freeze uncooked gnocchi after they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer for 3 to 4 hour hours. Then place the frozen gnocchi into a freezer safe airtight container.
Thaw: Defrost overnight in the refrigerator.
Reheat: You can warm up leftover gnocchi in a pan on the stove or microwave it.
Top Tips
Firm it up: If you find that boiled potatoes are making the gnocchi too mushy, bake your sweet potatoes instead of boiling them. This helps to reduce the amount of water in the finished product and helps them to stay together better.
Cook a test batch: The best way to find out if you have added enough flour is to make a couple of pieces and put them in a pot of boiling water. If they fall apart, add more flour. After you’ve made sweet potato gnocchi a few times, you will be able to tell by how it feels.
Handy tools: While not necessary, a potato ricer and a gnocchi board are great investments if you plan to make gnocchi often.
Homemade Potato Gnocchi Recipe FAQs
There are several methods to try. You can use a potato masher, a fork, press through a sieve, use a food mill or grate on a box grater. I don’t recommend a food processor as the texture will be gluey.
This might be because you’re using potatoes with too high of water content (older ones have a lower moisture content than new ones) or you might be using too much flour.
Sweet Potato Gnocchi Recipe
Sweet Potato Gnocchi
Equipment
- Microplane or Grater
- Skillet with High Sides
- Pot Large
- Slotted Spoon or Strainer
- Masher or Potato Ricer
- Gnocchi board Optional
Ingredients
- 3 sweet potatoes, medium
- ¼ Cup ricotta, whole milk
- 1 egg
- ¼ Cup parmesan cheese, grated
- 2 ½ Cups all purpose flour, or 1:1 gluten free flour
- 1 Teaspoon truffle salt
- 1 Teaspoon dried oregano
- 1 Teaspoon dried thyme
For the Roasted Garlic Sauce
- 1 Bulb garlic
- 1 Tablespoon coconut oil
- 1 Pinch sea salt
- 1 Tablespoon shallot, minced
- ½ Cup white wine
- 3 Tablespoons Butter
- 2 Teaspoons dried oregano
- 1 Teaspoon dried thyme, dried
- Parmesan cheese, freshly grated
Instructions
- Preheat the oven to 400°F.
Prepare the Potatoes and Garlic
- Wash the potatoes, then pierce several times with a fork. Brush with coconut oil and space them out on a foil lined baking sheet.
- Remove most of the peel from the garlic bulb then slice ¼-inch off the top. Place into the center of a small square of foil. Drizzle with coconut oil and sprinkle with a pinch of sea salt. Wrap the foil around the garlic and place onto the baking sheet with the potatoes.
- Add to the center rack of the oven and bake for 1 hour.
- Cut the potatoes in half and place into the refrigerator to cool for 20 minutes
Make the Sauce
- Meanwhile, prepare sauce. Heat a deep skillet over medium heat. Add a splash of coconut oil.
- Once hot, add the diced shallot. Sauté for 5 minutes.
- Gently squeeze garlic out of the bulb and into the pan. Add butter, oregano, thyme, and a pinch of salt and pepper. Sauté 2 minutes.
- Next, pour in the white wine. Lower the heat to a simmer. Cook for 10 minutes.
Prepare the Gnocchi
- Next, prepare the gnocchi. Slide the peels off the potatoes and discard the skin.
- Cut potatoes into chunks and add to a large mixing bowl. Mash completely with a masher, potato ricer or fork.
- Next, combine potatoes with the ricotta, egg, parmesan cheese, truffle salt, oregano, and thyme. Add the flour and mix until the dough is no longer sticky. Add more flour if needed.
- Dust a wooden cutting board with flour.
Cook the Gnocchi
- Bring 4 cups of salted water to a boil.
- Once dough is thoroughly mixed, place onto the cutting board. Form into a ball.
- Divide the dough into 4 sections. Roll each into a smaller ball.
- Place dough into the refrigerator as you work. The dough is easier to work with when it is slightly chilled.
- Working one dough ball at a time, roll each ball into a 1-inch thick log.
- Cut into 1-inch pieces. If you want ridges, roll the dough over the tines of a fork. (An optional step that makes gnocchi look pretty).
- Add gnocchi to the boiling water and boil for 5 minutes. Remove with a strainer.
Assemble the Dish
- Add to the skillet and toss with the sauce.
- Serve immediately, garnished with fresh thyme and parmesan.
Notes
Cook a test batch: The best way to find out if you have added enough flour is to make a couple of pieces and put them in a pot of boiling water. If they fall apart, add more flour. After you’ve made sweet potato gnocchi a few times, you will be able to tell by how it feels.
Handy tools: While not necessary, a potato ricer and a gnocchi board are great investments if you plan to make gnocchi often.
Nutrition
Sweet potato gnocchi is a delicious, comforting dish that brings together tender homemade dumplings and a rich roasted garlic sauce. The sweet potatoes give the gnocchi a warm color and soft bite, while the herbs, cheese and truffle salt add bold flavor. Whether you’re looking to try something new or impress someone with a homemade pasta dish, this recipe checks all the boxes. It’s hearty, satisfying and sure to become a favorite in your recipe collection.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Gnocchi is one of my favorite pastas. I love this one. The texture is so incredible.
Gnocchi is my favorite pasta, and using sweet potato makes it love it even more.
What could I use instead of ricotta?
Well the closest ingredients in terms of flavor and texture would be mascarpone or sour cream or even creme fraiche, but these aren’t as thick and don’t offer the same taste, so I’d use ricotta for the best results.
If I’d known potato gnocchi was going to be this good I’d have made it years ago. Great little recipe.
I love gnocchi but never made it until I made this recipe. It was so good. One of my sons is gluten free and he really enjoyed it, so did the rest of us
I love gnocchi and was glad to have the flavor of sweet potatoes, and the roasted garlic sauce is totally delicious and easy to make.
This sweet potato gnocchi was incredible! I added a butter sage sauce. Oh my goodness!
This gnocchi was so good!! I made it for a friend who is gluten free and we both loved it!