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
Ingredients
- 1.5 lbs sweet potatoes
- 1 cup whole milk ricotta
- 1.5 tbsp packed dark brown sugar
- 1/8 tsp ground nutmeg
- salt
- 2 cups flour+more for dusting
- 4 tbsp salted butter
- 10 sprigs fresh thyme
- 1/4 cup chopped toasted walnuts optional
Instructions
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
24 Comments on “Sweet Potato Gnocchi”
Just the idea of using sweet potatoes for gnocchi sounds wonderful! You did a great job on making these, I sure would like that bowl of goodness in that first picture. Creative recipe-well done.
Absolutely stunning! I love the photos of them on the shelf! ….and I adore both sweet potatoes AND gnocchi…especially when they’re together!
I’ve always wanted to try to make gnocchi but was afraid I wouldn’t do it justice. But your sweet potato gnocchi looks absolutely wonderful. I rjust love coming to this blog 🙂
Another yummy dish ! Love the vibrant color ! I can imagine eating it straight from our pc hee hee
I love the color the sweet potatoes lend to the gnocchi and I’m the taste equals it. Very nice.
That sounds delicious and so easy to make.
I love gnocchi and would enjoy making this. I had a discussion with friends the other day. We often call yams sweet potatoes.. but sweet potatoes here are a much lighter color (but still sweet). Did you use the orange colored yams or light yellow sweet potatoes? I’d want to get the same rich color that you did!
Hi Barbara, I think I know what you’re talking about, I like the lighter yellow sweet potatoes too. In this case I believe what I’m using is the yams, the really bright orange colored ones. I hope you get to try and make these!
Love the idea of using sweet potatoes for gnocchi. Pretty and tasty!
omg i want to eat those pictures!!! it’d be hard for me not to take a little nibble of the dough before cooking!
I’ve never tried sweet potato gnocchi, but they sound way better than plain ones. The color is just gorgeous too!
I love gnocchi! I’ve made regular potato ones (even ricotta cheese ones) — but never sweet potato! The color is wonderful. The thyme butter sounds pretty great, too.
I love gnocchi! I’ve made regular potato ones (even ricotta cheese ones) — but never sweet potato! The color is wonderful. The thyme butter sounds pretty great, too.
I love gnocchi! I’ve made regular potato ones (even ricotta cheese ones) — but never sweet potato! The color is wonderful. The thyme butter sounds pretty great, too.
Never try gnocchi made with sweet potato (camote), sounds very interesting. Thanks for sharing this recipe.
Mmm, sweet potatoes! Also one of my favorites, and this recipe sounds great. Love the addition of thyme!
Joanne:
Another great recipe!
Thanks for sharing.
Charlie
Charlie, it’s always good to hear from you and know you’re reading. Thanks for saying hello!