Sweet Potato Gnocchi finished with garlic chili butter.
This version of gnocchi takes a sweet and simple turn, and it makes a lot of sense, especially if you love sweet potatoes as much as I do.
They add natural sweetness, a pop of color, and are packed with fiber and nutrients like vitamins A and C, which are great for digestion, energy, and overall wellness. I’m always looking for new ways to use them in everyday meals, beyond just fries or mash. So when I decided to try making gnocchi from scratch for the first time, sweet potato felt like the natural choice.
At first, I thought the dough would be tricky, but it came together easily. I used mashed sweet potato, whole wheat flour, and egg yolk. The whole wheat flour added texture and a bit more fiber, which worked well with the soft sweetness of the potato. Once I got into the rhythm of rolling and cutting, the process became straightforward and surprisingly enjoyable. As long as the dough stays soft and not too dry, shaping the gnocchi is pretty manageable.
I knew I might be veering away from tradition, but that’s part of the process. Just a quick note: I’m no expert, this is simply something I made in our kitchen and wanted to share.
What is Gnocchi?
Gnocchi are small, soft dumplings typically made from potatoes, flour, and eggs. They have been a staple in Italian cuisine for centuries and come in many regional variations. While gnocchi can be made from a variety of ingredients, such as ricotta, semolina, and sweet potatoes, the classic version is most often made from mashed potatoes. The name “gnocchi” comes from the Italian word nocchio, meaning “a knot in wood,” which refers to the shape of the dumplings.
Fun Fact: Did you know that gnocchi dates back to Roman times? While the dumplings we know today are commonly made with potatoes, they were originally made from a simple mixture of flour and water, sometimes enriched with eggs. It wasn’t until the 16th century, after potatoes were introduced to Europe from the Americas, that potato-based gnocchi became popular in Italy. Over the years, gnocchi has evolved into a beloved comfort food, with regional variations and unique ingredients like sweet potatoes, as used in this recipe.
Need a Sign? This Spicy Sweet Potato Gnocchi Might Be It
- Naturally Flavorful and Colorful. The sweet potato adds a rich, slightly sweet flavor and a beautiful orange color, making the dish both tasty and visually appealing.
- Packed with Nutrition. Sweet potatoes are high in fiber, vitamin A, and antioxidants. They also contain less starch and more fiber than regular potatoes. Using whole wheat flour boosts the nutritional value even more.
- Versatile. Pairs well with many sauces and is easy to customize.
- Feels Special. It looks impressive but is totally doable at home.
Ingredient Spotlight
Sweet Potato
Sweet potatoes bring natural sweetness, vibrant color, and a ton of nutritional value, plus, they help keep the gnocchi soft and flavorful without needing much else.
Whole Wheat Flour
Instead of using all-purpose flour, I went with whole wheat for extra fiber. It adds a subtle nutty taste that pairs well with the sweet potato.
Egg Yolk & Parmesan Cheese
Egg yolk helps the dough stick together while keeping it soft. A little Parmesan adds a bit of saltiness that balances the potato’s natural sweetness. You can skip the cheese if you want, but it gives the gnocchi a bit more flavor.
Garlic
Because what’s a buttery sauce without garlic? It builds the base of the flavor and makes everything smell incredible once it hits the pan.
Chili Flakes, Fresh Basil & Lemon
Chili flakes add a bit of heat, but you can adjust to your taste. A handful of fresh basil and a squeeze of lemon at the end help lighten the dish and add some fresh flavor.
Ready to cook? Here’s everything you’ll need and how to make it.
Spicy Sweet Potato Gnocchi
Equipment
- Pot
- Colander
- Mixing bowl
- Potato masher or fork
- Knife & cutting board
- Skillet or sauté pan
Ingredients
For the Gnocchi
- 1 medium sweet potato about 250g
- ½ cup whole wheat flour plus extra for dusting
- ¼ cup Parmesan cheese grated
- 1 egg yolk
- ½ tsp salt
For the Sauce
- 1 tbsp butter or olive oil
- 2 cloves garlic minced
- ½ tsp chili flakes adjust to taste
- ½ tsp black pepper
- ½ lemon
- 2 tbsp fresh basil chopped
Instructions
- Boil the sweet potatoes: Peel and cube the sweet potatoes. Bring a pot of salted water to a boil, then add the sweet potatoes. Boil until they are tender when pierced with a fork, about 15-20 minutes. Drain and mash until smooth.
- Make the dough: In a large bowl, combine the mashed sweet potatoes with whole wheat flour, egg yolk, salt, garlic, and black pepper. Mix until the dough starts to come together. Add more flour if necessary, but be careful not to make it too dry. The dough should be soft and slightly sticky.
- Shape the gnocchi: On a lightly floured surface, roll the dough into long ropes about ½ inch thick. Cut them into 1-inch pieces. Use a fork to gently press each piece to create the traditional gnocchi indentations.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, making sure not to overcrowd the pot. Once the gnocchi float to the surface, cook for another 1-2 minutes. Remove with a slotted spoon and set aside.
- Prepare the garlic butter sauce: In a large skillet, melt butter or heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add chili flakes and black pepper to taste. Gently toss in the cooked gnocchi and stir to coat them in the sauce.
- Sauté the gnocchi: Add the cooked gnocchi to the pan, tossing gently to coat in the sauce. Cook for 3-4 minutes, allowing the gnocchi to absorb the flavors and become slightly crispy on the edges.
- Finish and serve: Add fresh basil leaves and a squeeze of lemon juice for extra flavor. Serve the gnocchi with grated Parmesan cheese.
Notes & Tips
- Baking the Sweet Potatoes: You can bake the sweet potatoes instead of boiling them for a slightly different texture and flavor. Simply pierce the potatoes with a fork and bake them in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender.
- Herb Variations: You can try using thyme, rosemary, or sage instead of basil. These herbs will impart different flavors and aromas to the dish.
- Add a Little Cheese: For extra flavor, add grated Parmesan or pecorino to the dough mixture along with the sweet potatoes. This adds a richer taste to the gnocchi.
- Don’t Overwork the Dough: When mixing the dough, be careful not to overwork it, as this can result in tough gnocchi. Mix just until the ingredients come together.
Storage & Reheating
- Freezing Uncooked Gnocchi: To freeze uncooked gnocchi, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. They can be cooked directly from frozen in boiling salted water, just wait until they float to know they’re done.
- Storing Leftovers: Store any leftover cooked gnocchi in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, sauté the gnocchi in a pan with some olive oil or butter until crispy and golden. This method restores their texture and enhances the flavor.
FAQs
- Can I make gnocchi ahead of time?
Yes. After shaping, freeze the gnocchi in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container. You can boil them straight from frozen, just cook in salted water until they float to keep their texture intact. - Can I use regular flour instead of whole wheat flour?
Yes. All-purpose flour gives a more traditional gnocchi texture. Whole wheat flour adds a nuttier flavor and more fiber, but both work well. - My gnocchi turned out too soft. What did I do wrong?
Too much moisture might be the cause. Make sure to bake (not boil) the sweet potatoes and let them cool before mashing. If the dough feels sticky, add a bit more flour until it holds its shape. - Can I make the gnocchi gluten-free?
Yes, you can. Use a gluten-free flour blend designed for baking or pasta. Look for one that includes rice flour, potato starch, or tapioca flour. You may need to adjust the amount to get a dough that’s soft but not too sticky.
Another Pasta?
If this sweet potato gnocchi made your day a little brighter, you might want to check out my Creamy Shrimp and Pumpkin Pasta too, and tag me on Instagram @barelysalted. I’d genuinely love to see your version 🙂
Kitchen + Stereo
There’s something oddly soothing about rolling dough while a good song plays in the background. For this sweet potato situation, I had That’s All by Sarah Vaughan on… soft, slow, and just the right kind of dramatic. Like it knows you’re trying to make dinner and romanticize your life at the same time.
Love,
Jezelle
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