Sweet Potato Gnocchi

You know those recipes that feel fancy but are secretly so simple? This is one of them. If you’ve ever felt intimidated by the idea of making gnocchi from scratch, I promise you—this version couldn’t be easier. All you need is sweet potato, flour and a pinch of salt. That’s it! I make it all the time, and it still amazes me how satisfying the process is.

There’s no need for any special equipment or experience here. Just mash your baked sweet potato, mix it with flour and salt, roll into a sausage shape and slice into gnocchi. You can leave them as they are or roll them over a fork for that classic ridged look (totally optional but fun!). Once they float to the top of the pot, they’re done—and ready for your favourite sauce. I love them with butter and sage, but blue cheese and leek is another favourite in our house. Soft, pillowy, and so comforting—Buonissimo!

How to Shape Gnocchi (With or Without Tools)

There are a few ways to shape your gnocchi, depending on how much time and patience you have—and none of them require any special tools. But honestly, no matter which method you choose, they’ll turn out buonissimo!

• The simplest method is to cut the dough into small pieces and leave them just as they are—this is the quickest option and still tastes amazing.
• If you want to go a step further, you can roll each piece over the back of a fork to create the classic ridges. These ridges help the sauce cling to the gnocchi and give them that recognisable look. It takes a bit more time, but it’s worth it if you’re after that authentic feel.
• Alternatively, if you have a gnocchi board, use that instead of a fork—it’s faster and gives an even finish.

Ways To Enjoy It

Sometimes the best way to enjoy sweet potato gnocchi is with just a minimal sauce—think a little butter, sage, or a drizzle of olive oil and Parmesan. That way, the naturally sweet, earthy flavour of the gnocchi shines through and doesn’t get lost under a heavy sauce:

• With brown butter and sage for a quick Italian classic
• Topped with blue cheese and sautéed leeks
• With a tomato and basil sauce for something lighter
• Baked into a cheesy gnocchi bake with greens

But if you’re looking for something more nourishing and filling, here are some of my favourite ideas:

• Toss this feta and chickpea traybake sauce One-Tray Baked Feta Chickpeas, for extra fibre.
• Pair with lentils, wilted greens and a spoon of my Easy Pesto alla Genovese – Authentic Italian Pesto
• Serve with a quick plant based tomato sauce: Sugo Finto (Tuscan Vegetable “Fake” Sauce)

Tips

• Use cold sweet potato: Let it cool completely after baking to help the dough hold together better.
• Mash really well: The smoother the mash, the smoother your gnocchi.
• Don’t overwork the dough: Mix until just combined for light, fluffy results.
• Add flour gradually: If your dough feels too sticky, sprinkle a bit more, but try not to add too much or they’ll turn dense.
• Test a couple first: Boil a few gnocchi first to check the texture before cooking the full batch.

Swaps

Plain flour: I haven’t tested this with gluten-free flour, but a 1:1 gluten-free blend may work if you need a GF option—just be mindful the texture might change slightly.

Storage

Fridge: Store uncooked gnocchi on a tray covered with cling film for up to 1 day.
Freezer: Freeze in a single layer on a tray, then transfer to a container or bag. Cook straight from frozen—no need to defrost!

More Pasta Recipes

• Cavatelli (Easiest Homemade Pasta)
• Scissor Pasta
• Gnudi – Tuscan Ricotta & Spinach Dumplings