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These sweet potato gnocchi are soft homemade dumplings made with ricotta, parmesan and roasted sweet potatoes, then tossed in a buttery roasted garlic wine sauce. With my family’s roots in Parma, I have a soft spot for Italian dishes like gnocchi, and this sweet potato variation is a fun one to make at home. I originally developed this recipe gluten-free because I have celiac disease, and it also works with regular flour. The result is a comforting dish with plenty of savory flavor.
Why You’ll Love It
Homemade sweet potato gnocchi with ricotta, parmesan and a roasted garlic butter sauce. The recipe works with regular flour or a gluten-free 1:1 blend.
Soft, tender gnocchi: Roasted sweet potatoes and ricotta make these dumplings soft, while parmesan and herbs add savory flavor to balance their natural sweetness.
Roasted garlic sauce: Roasting a whole bulb of garlic mellows its sharpness. Combined with butter, shallot, white wine and herbs, it makes a flavorful sauce without cream.
No special equipment needed: You can mash the sweet potatoes with a fork or potato masher and use a regular fork to shape the gnocchi.
Two flour options: I originally made this recipe gluten-free, and it works with regular flour too. It’s nice to have both options, especially when cooking for someone who needs to avoid gluten.
You might also enjoy Hawaiian chicken with onion rings, gnocchi foil packets, sweet potato pie, pasta e patate and French onion gnocchi.
Sweet Potato Gnocchi Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sweet potatoes: Roasting them rather than boiling helps reduce excess moisture, making the gnocchi dough easier to handle.
Ricotta and parmesan: Ricotta adds softness, while parmesan gives the gnocchi a savory, slightly salty flavor.
Egg and flour: The egg helps bind the dough, while the flour gives it structure. Use all-purpose flour or a 1:1 gluten-free flour blend. Both versions work, although the dough may feel a little different.
Truffle salt and herbs: Truffle salt, oregano and thyme add savory, earthy flavor. Regular salt works if you don’t have truffle salt.
Roasted garlic and shallot: These give the sauce its aromatic base. Roasted garlic is milder and sweeter than raw garlic.
White wine and butter: White wine adds acidity, while butter gives the sauce its rich finish.
How to Make Sweet Potato Gnocchi
For more detailed instructions, with weights and measurements, jump to the printable recipe card.
Roast the sweet potatoes and garlic: Pierce the potatoes with a fork and place them on a baking sheet with the prepared garlic bulb wrapped in foil. Bake at 400°F until tender.
Make the garlic sauce: Sauté the shallot, then add the roasted garlic, butter and herbs. Pour in the white wine and simmer until the flavors come together.
Prepare the gnocchi dough: Remove the sweet potato skins and mash the flesh until smooth. Mix in the ricotta, egg, parmesan, seasonings and flour to form a soft dough.
Shape the gnocchi: Divide the dough into sections, roll each into a log and cut into small pieces. Roll each piece over a fork or gnocchi board if you want ridges.
Cook and serve: Boil the gnocchi in batches until cooked through, then transfer them to the skillet and gently toss with the roasted garlic sauce. Finish with parmesan and fresh thyme.
Substitutions and Variations
Make them gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. This recipe was originally developed gluten-free, so it’s a great option if you need to avoid gluten. Different blends absorb moisture differently, so check the dough’s consistency as you work.
Use regular potatoes: For a more traditional gnocchi flavor, try regular potatoes instead. You may need to adjust the flour because the moisture content will be different.
Swap the coconut oil: Olive oil or butter can be used instead when sautéing the shallot.
Try a different sauce: Brown butter and sage are particularly good with sweet potato gnocchi. One reader tried that combination and loved it.
Skip the truffle salt: Use regular salt if you prefer a simpler flavor or don’t have truffle salt.
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.
How to Store
Store: Keep cooked sweet potato gnocchi in an airtight container in the refrigerator for up to 2 days.
Freeze: Arrange uncooked, shaped gnocchi in a single layer on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe container or bag for up to 2 months.
Thaw: There’s no need to thaw uncooked frozen gnocchi. Cook them directly from frozen in boiling water, allowing a little extra time.
Reheat: Gently warm leftover cooked gnocchi in a skillet over medium-low heat. Add a splash of water if the sauce needs loosening.
Top Tips
Bake rather than boil: Roasting the sweet potatoes helps keep extra water out of the dough. Wet potatoes can make the gnocchi sticky and tempt you to add too much flour.
Add flour gradually: Work the dough gently and add only enough flour to make it manageable. Too much flour can make the gnocchi dense.
Cook a test piece: I always recommend testing one or two pieces before shaping the whole batch, especially with gluten-free flour. If they fall apart in the water, the dough may need a little more flour.
Keep the dough cool: If the dough becomes difficult to handle, refrigerate it briefly while you work with the remaining sections.
Don’t worry about perfect ridges: A fork is all you need. The ridges help catch the sauce, but smooth gnocchi taste just as good.
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 FAQs
Yes. A potato masher or fork works well, as long as you mash the sweet potatoes thoroughly and remove any large lumps. A ricer gives a finer texture, but it’s not essential. I wouldn’t use a food processor because overworking the potatoes can make the mixture gummy.
Sweet potatoes contain moisture, and the amount varies depending on their size and how they’re cooked. Baking rather than boiling helps, and letting them cool before making the dough makes it easier to handle. Add flour gradually and avoid overworking the mixture. If you’re unsure about the consistency, cook one piece before shaping the rest.
Yes! I originally developed this recipe using gluten-free flour because I have celiac disease. A 1:1 gluten-free flour blend works in place of all-purpose flour, although different blends can absorb moisture differently. I recommend checking the dough’s consistency and cooking a test piece before shaping the entire batch. If you’re cooking for someone with celiac disease, be sure to check the labels on all packaged ingredients and avoid cross-contact with gluten.
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
- 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
- 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 gradually and mix gently until a soft dough forms that can be handled and shaped. Add a little more flour only if needed.
- Dust a wooden cutting board with flour.
Cook the Gnocchi
- 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).
- Bring a large pot of salted water to a gentle boil.
- Add the gnocchi in batches and cook for about 2 to 4 minutes, until they float to the surface. Let them cook for another 30 to 60 seconds, then remove with a slotted spoon or strainer.
Assemble the Dish
- Add to the skillet and toss with the sauce.
- Serve immediately, garnished with fresh thyme and parmesan.
Notes
Add flour gradually: Work the dough gently and add only enough flour to make it manageable. Too much flour can make the gnocchi dense.
Cook a test piece: I always recommend testing one or two pieces before shaping the whole batch, especially with gluten-free flour. If they fall apart in the water, the dough may need a little more flour.
Keep the dough cool: If the dough becomes difficult to handle, refrigerate it briefly while you work with the remaining sections.
Don’t worry about perfect ridges: A fork is all you need. The ridges help catch the sauce, but smooth gnocchi taste just as good.
Handy tools: While not necessary, a potato ricer and a gnocchi board are great investments if you plan to make gnocchi often.
Nutrition
Homemade sweet potato gnocchi takes a little more time than opening a package of pasta, but shaping the dough is part of the fun. With my family’s roots in Parma, I have a soft spot for Italian cooking, and I love that this recipe works with both regular and gluten-free flour. The roasted garlic sauce is especially good with the sweetness of the potatoes, and I hope you’ll let me know if you try it with a different sauce.
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!
I don’t know what I loved more, the gnocchi or the sauce! What a perfect combination. Loved every bite!!
I don’t know what I loved more, the gnocchi or the sauce! What a perfect combination. Loved every bite!
This was so delightfully rich and flavorful and much easier to make than I anticipated. We plan on making it part of our regular dinner rotation!
Make this often. Love this recipe!
This looks delicious! Will give this a go over the weekend 🙂
Looks delicious, thanks for sharing! Will definintely try this over the weekend 🙂
Gnocchi is SO GOOD! I can’t wait to try this version. And, yes, I absolutely need a potato ricer in my life!
I’ve never heard of making these with sweet potato before! Yum!!!
I really enjoy gnocchi but have never had the sweet potato version. It look delicious. I am going to try it next week when I start my Fall cooking.
Oh my yummy! This sounds perfect for fall and a lot better than the smoothie I am currently having for lunch.