Sweet Potato Gnocchi
This homemade Sweet Potato Gnocchi is paired with a simple thyme butter for a delicious and comforting meal!
If you like classic gnocchi, you might find you’ll be an even bigger fan of sweet potato gnocchi because the flavor is a bit more pronounced.
I definitely find that I prefer using sweet potatoes rather than regular for my gnocchi, and the gorgeous color doesn’t hurt either.
They’re great enough on their own that you don’t need a fancy sauce for them.
Here I brown them in some thyme steeped brown butter right before serving to enhance the flavor. Simple and delicious.
Sage would work nicely here too!
How to Make Sweet Potato Gnocchi:
Mix mashed sweet potatoes with ricotta, brown sugar, and nutmeg until blended.
Add the flour until you end up with a sticky soft dough:
Resist the urge to add more flour, as this will make the gnocchi much more dense.
Dust your countertop with flour, then take 1/4 of the dough at a time and roll it out into a long rope.
Cut 1 inch pieces from the dough.
If desired, roll the gnocchi into the tines of a fork to create ridges.
The purpose of this is to help the gnocchi catch the sauce with its ridges, but it’s not required here.
Boil the gnocchi for 3 minutes until the pieces float, then drain and pan fry in brown butter.
Sweet Potato Cheesecake is another of my favorite dishes for a sweet potato themed dessert. Enjoy!
Sweet Potato Gnocchi with Thyme Butter
- 1.5 lbs sweet potatoes
- 1 cup whole milk ricotta
- 1.5 tbsp packed dark brown sugar
- 1/8 tsp ground nutmeg
- 2 cups flour+more for dusting
- 4 tbsp salted butter
- 10 sprigs fresh thyme
- 1/4 cup chopped toasted walnuts optional
- Prick the sweet potatoes all over with a fork, then microwave on high for 7-10 minutes until fork tender. Cut the sweet potatoes in half and let them cool, then scoop out all the flesh. Put the sweet potato flesh through a food mill (this is preferred so you get a fine consistency), or mash it well with a fork.
- Mix the mashed sweet potatoes with the ricotta, brown sugar, and nutmeg until blended. Season to taste with salt. Add the flour 1/2 cup at at time, until you end up with a sticky soft dough.
- Dust your countertop with flour, then take 1/4 of the dough at a time and roll it out into a long rope. Cut 1 inch pieces from the dough.
- If desired, roll the gnocchi into the tines of a fork to create ridges. The purpose of this is to help the gnocchi catch the sauce with its ridges, but it’s not required here.
- Bring a pot of salted water to a boil, and cook the gnocchi (you may need to do this in 2 or 3 batches) for about 3 minutes, until they float in the water. Drain and set aside while you prepare the sauce.
- Place the butter and thyme in a frying pan and cook over medium high heat until melted. Remove the thyme sprigs if desired, then add the gnocchi to the pan. Fry for about 3 minutes on each side until golden brown, and sprinkle the walnuts on top. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.