Sweet Potato Gnocchi

This homemade sweet potato gnocchi is the perfect dish to make with loved ones over the weekend. Serve simply with a side salad and a glass of wine!

Sweet Potato Gnocchi

Do you know gnocchi? (OK, I’ll admit I really wanted to write do you gnow gnocchi…but that would prove I spend much too much time around my husband.) Gnocchi hold a special place in our hearts. We first ate them together on our honeymoon in Rome, and they were one of the first things we learned to cook together. (We also finally learned how to pronounce the word correctly: nyo-key – the “gn” is like the lasagna – I have to think of that every time I say it.)

Whatever the case, gnocchi are incredibly delicious Italian dumplings. They’re generally made of white potatoes, but can also be made with flour or ricotta. You can buy them packaged, and they’re quite delicious. However, if you have a bit of time to spare (perhaps on a weekend), it’s worth the effort to make them yourself!  This is a perfect “project” to try with a special someone, or with kids in the kitchen.

How to make sweet potato gnocchi

We’ve tried to simplify the cooking process so that this “project” shouldn’t end up taking more than an hour or two – though to do so you may have to (gasp!) use your microwave to cook the potatoes. We deviated from the traditional gnocchi recipe by using one of my favorite ingredients – sweet potatoes – instead of the standard baking potato. Sweet potatoes are incredibly good for you (one of the best foods you can eat!), and add just a twinge of sweetness to this homemade gnocchi recipe, along with tons of health benefits. Since we generally prefer savory preparations, we’ve simply prepared them here sauteed in olive oil, with a bit of sage and topped with lots of Parmesan.

To make sweet potato gnocchi, you’ll first need to cook the sweet potatoes until tender (this is where your microwave comes in handy!). Once cooked, scoop out the flesh of the sweet potatoes and mash them with a potato masher. Then, it’s just a matter of mixing in the other ingredients until the gnocchi dough is firm enough to roll out. The wheat flour, cheese, and egg are all crucial for making the gnocchi stick together and you really can’t substitute anything else for these ingredients, apologies if you’re dairy- or gluten-free!

After the gnocchi dough has been made, all that’s left to do is roll it out into long, thinnish strands and cut as desired. Once cut, you’ll need to either boil the gnocchi right away or freeze it for later. If you choose to freeze the gnocchi, I suggest laying out the pieces on a baking tray and freezing them that way before transferring everything to a freezer baggie. This prevents the gnocchi from sticking together and makes it easier to portion it out in the future!

If you have the chance, give this sweet potato gnocchi a try – they’re a wonderful treat for a special meal!

Looking for more easy Italian recipes?

Outside of this sweet potato gnocchi recipe, here are a few more of our favorite easy Italian recipes:

This recipe is…

This sweet potato gnocchi recipe is vegetarian.


Sweet Potato Gnocchi

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


This homemade sweet potato gnocchi is the perfect dish to make with loved ones over the weekend. Serve simply with a side salad and a glass of wine!



For the sweet potato gnocchi:

  • 2 pounds sweet potatoes
  • 1 egg
  • 1/4 cup Parmesan cheese, plus extra for serving
  • 1 1/2 to 2 cups all purpose flour
  • 1 teaspoon kosher salt

To serve:


  1. Cook the sweet potatoes by pricking them with a fork and microwaving until tender and fully cooked (for us, it took about 20 minutes total, around 10 minutes per side, but the time depends on your microwave and the size of the potatoes). Insert a knife into the potato to test whether it is fully cooked. (Alternatively, bake the sweet potatoes for about 40 minutes at 450°F.)
  2. Let the potatoes cool until they can easily be handled. Then scoop the flesh from the skins into a bowl and mash with a potato masher until smooth. Add 1 egg, 1/4 cup Parmesan cheese, 1 1/2 cups wheat flour, and 1 teaspoon kosher salt. Mix with a spoon and then knead until a dough forms. Gradually add additional flour until the dough comes together and is not sticky (we added an additional 1/2 cup; if it’s too sticky to roll out, add more flour!).
  3. Divide the dough in four parts, With your hands, roll out each dough piece into a long, skinny roll. Then cut off small parts of the dough to form the gnocchi, and re-roll them to look uniform. Use a fork to make an impression on the top of each gnocchi. Place the gnocchi on a parchment-paper lined baking sheet. From here you can freeze them, or immediately boil and prepare them as described below. (If you freeze them, you can boil them right out of the freezer.)
  4. When ready to serve, bring a large pot of salted water to a boil. Then boil the gnocchi (in batches if necessary) until they float, about 5 minutes.
  5. Thinly slice (chiffonade) 12 leaves fresh sage. In a large skillet, heat 2 tablespoons olive oil. Add the gnocchi, sage, and a bit of kosher salt and heat for several minutes, until slightly browned. Serve immediately, topped with fresh grated Parmesan cheese and fresh ground black pepper.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: sweet potato gnocchi

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    October 26, 2011 at 9:19 am

    I think I have a new “mommy and me” activity for when I get home for Thanksgiving in a few weeks! These are beautiful!

  • Reply
    October 26, 2011 at 3:37 pm

    I see great minds think alike! I love sweet potato gnocchi and yours look fantastic!

    • Reply
      October 26, 2011 at 3:50 pm

      Haha! Yeah, we saw your post on Monday. Must’ve been a perfect weekend for making gnocchi :)

  • Reply
    October 26, 2011 at 6:06 pm

    These look wonderful! I’ve been searching for a sweet potato gnocchi recipe and this one looks perfect! I’m making it for dinner!

    • Reply
      October 26, 2011 at 6:45 pm

      Ooo, great! Let us know how they turn out! :)

  • Reply
    Lindsay @ Pinch of Yum
    October 27, 2011 at 8:34 am

    How cool! I have never made gnocchi… and I don’t even know if I’ve really tried it. Sweet potato gnocchi sounds so good! I love sweet potatoes!

  • Reply
    October 27, 2011 at 1:32 pm

    Your gnocchi are gorgeous! I like that you came up with a lighter sauce (since I wouldn’t really want to eat a bowl of browned butter for dinner like a lot of other recipes call for). And I’m glad you included a pronunciation guide – I always have to try not to laugh to myself when I hear people pronounce the hard ‘g’ or the ‘h’!

    • Reply
      October 27, 2011 at 2:50 pm

      Oh, thank you!! I’m totally with you on the browned butter sauces (hence the lighter sauce). It turned out to be just the right lightness and amount of effort (after spending all the time to make them!).

  • Reply
    October 27, 2011 at 3:01 pm

    At the risk of being SUPER cheesy, I definitely want to second how much fun gnocchi actually is to make with a significant other! I love to cook, bake, etc; the boyfriend does not. He mostly just likes to eat. BUT, we had so much fun making gnocchi that he always brings it up and is really enthusiastic about making it again. It is really funny actually. I don’t have any kids, (knock on wood) but I would imagine same goes!

    I’ve never tried to make it with sweet potato, but it’s on the agenda!

    • Reply
      November 1, 2011 at 1:19 pm

      That’s not cheesy at all – that’s great!! I’m glad to hear that others are just as sentimental about the gnocchi making process :) Let us know how they turn out!

  • Reply
    Parsley Sage
    October 28, 2011 at 9:14 am

    Of course I gnow gnocchi :) This is a great recipe, using sweet potato must add an amazing flavor to these little beauties! Buzzed

    • Reply
      November 1, 2011 at 1:20 pm

      Hehe, glad to know someone appreciated the pun-age :) Thanks!!

  • Reply
    [email protected]
    October 28, 2011 at 6:32 pm

    Oooh this looks great. I have not ventured into making my own gnocchi yet, but I love that this at least starts with the microwave. (less intimidating!)

    • Reply
      November 1, 2011 at 1:21 pm

      I agree! We don’t use our microwave a lot, but it’s perfect for sweet potatoes (I’ve been using it to do single servings and it works great for one small potato – only about 5 minutes!).

  • Reply
    October 29, 2011 at 1:14 pm

    love them, love them, love them! here we make them with normal potato and we season them with Castelmagno cheese, too, yuuum! but also with classic butter and sage, also yummi. I will have to try the sweet potato version, although I am not sure if we have the right variety here, they might not turn out..oh well, I guess I have to try. Also, I never tried them with olive oil, I am very curious about the result!

    • Reply
      November 1, 2011 at 1:18 pm

      Oh, it is wonderful to hear from a real Italian! :) If you can find sweet potatoes, give them a try and let us know what you think!

  • Reply
    October 31, 2011 at 7:19 pm

    This looks delicious and I love the whole wheat flour instead of white! Thanks for sharing!

  • Reply
    November 1, 2011 at 5:55 pm

    You two are adorable! And this looks delicious. =)

    • Reply
      November 2, 2011 at 3:38 pm

      Aww, thank you! Love your site too – the photos are gorgeous!

  • Reply
    November 2, 2011 at 1:32 pm

    We made these sunday afternoon and they were delicious!! We didn’t have a potato masher (who doesn’t have one of those?! I better head to Bed, Bath, and Beyond right away!) so I popped the potato into the food processor for a few seconds….worked great! I can’t wait to make them again!

    • Reply
      November 2, 2011 at 3:46 pm

      Wonderful – I’m so glad they turned out! And so funny that you have a food processor but not a potato masher – I know lots of jealous souls out there! :)

  • Reply
    November 6, 2011 at 4:30 am

    These were amazing! Thank you so much for the recipe. My boyfriend and I made them and they hit the spot. Perfect for fall.

    • Reply
      November 10, 2011 at 2:57 pm

      You are so welcome – so glad you both enjoyed them! :)

  • Reply
    November 8, 2011 at 1:38 pm

    These are wonderful! Super easy to make too! I think I made mine a little small, as they only took about three minutes to boil. Ill be freezing most of the gnocchi so I will have a quick side dish for dinners this week.

    This blog is wonderful! So glad to have tumbled upon it. I just recently decided to cut meat out of my diet, so I am excited to try all of your recipes. :)

    • Reply
      November 10, 2011 at 2:59 pm

      Oh, thank you! I’m glad you found them easy as well (while they take a bit of time to make, the concept is quite simple!)

      Let us know if you try anything else out – it’s always great to hear feedback on the recipes! :)

  • Reply
    Sara @ Simply Whole Kitchen
    November 11, 2011 at 9:15 am

    Delicious!!! I tried these this week and they were SO good! Fantastic recipe!

  • Reply
    December 14, 2011 at 3:46 pm

    Hi! These look wonderful. I’d plan to make them this weekend with lamb shanks and wild mushrooms. I’m guessing you used the orange sweet potatoes (aka yams), vs. the white sweet potatoes, given the golden color of the gnocchi. Would you mind verifying that for me?

    Thanks so much!

    • Reply
      December 14, 2011 at 3:50 pm

      That’s correct! Hope you enjoy the recipe :)

  • Reply
    Paul Howell
    December 15, 2011 at 1:57 pm

    Which would you recommend using: the white sweet potatoes or the reddish yams?

    • Reply
      Paul Howell
      December 15, 2011 at 1:59 pm

      Sorry! I missed the last comment (by my wife, Kate) which answered my question!

      • Reply
        December 15, 2011 at 2:03 pm

        Haha! I thought it was funny that we got such a similar question :) We hope you enjoy the recipe!

    • Reply
      December 15, 2011 at 2:01 pm

      I’m not sure – we just call them sweet potatoes! The ones we usually buy are reddish on the outside and bright orange on the inside. Check out the ones we used in this video, if that helps :)


  • Reply
    December 16, 2011 at 10:20 pm

    crazy, crazy, crazy time consuming. I went into my kitchen at 5:15, left it at 9:15 in a huge mess to be dealt with tomorrow. my back hurts.

    • Reply
      December 17, 2011 at 11:46 am

      I’m sorry that they didn’t work out for you!

    • Reply
      December 22, 2011 at 4:57 pm

      Yes, sorry they didn’t work out! If you’d like, send us an email and we can help figure out how to make the process easier! While they take longer than the normal recipe, I’d think we could find some time savings for you. Let us know!!

  • Reply
    Kitt Eliz
    March 28, 2012 at 9:46 pm

    This is terrific! I’ve never even thought of making gnocchi before. Thanks for sharing!

  • Reply
    July 3, 2012 at 10:07 pm

    These were great!! I used the lighter sweet potatoes and they were delicious. I baked them in the oven in the morning and resumed the process in the late afternoon. It took me about 1.5 hours, including all of the interruptions from the kids, and now I have extra to freeze for later meals. I love it!! So worth the time. Thank you for such a great website. My family has loved everything we have tried.

  • Reply
    August 12, 2012 at 12:01 pm

    Can you use white flour instead of wheat? and how much would I use then?

    • Reply
      August 12, 2012 at 1:03 pm

      You can use the same amount of white flour.

  • Reply
    August 26, 2012 at 10:16 pm

    Holy awesome!!! I don’t really cook but I couldn’t resist trying these. Easy and SUPER yummy!

  • Reply
    January 5, 2013 at 3:33 pm

    I had to add WAY more than 1/2 cup extra flour!

  • Reply
    January 5, 2013 at 3:47 pm

    Tasted great, but I ended up using 5 cups of flour to make it less sticky, and the dough was still a bit sticky in the end. I don’t why it was so sticky, but they tasted good so it was okay. Any suggestions for next time? Thanks for the recipe!

    • Reply
      January 5, 2013 at 6:15 pm

      Yes, that is a lot of extra flour! The amount does vary each time, but usually not so much as this. Did you perhaps use more than 2 lbs total of sweet potatoes? Or an extra large egg? The amount of wets to dries is the key here. We’ve made it a few times with success, so I’m not sure exactly what might have been the issue for you! Maybe try it again and note all your measurements and weights as you do it? Let me know if it works out!

  • Reply
    August 22, 2013 at 12:18 pm

    Is the flour “whole wheat” or just regular white wheat ?

    • Reply
      August 22, 2013 at 12:22 pm

      We used whole wheat (though all-purpose flour would work too). Thanks for clarifying!

  • Reply
    August 21, 2019 at 4:07 pm

    Can you use this same recipe when making gnocchi with regular white/red potatoes too?

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