sweet potato and gnocchi recipe

Written BySheba G Updated On
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The Best sweet potato and gnocchi recipe

I started making sweet potato gnocchi a few years ago because I wanted a pasta night that felt a little lighter than the usual bowl of spaghetti. Sweet potatoes mash into a soft, smooth dough with flour and a little egg, and the gnocchi come out pillowy instead of dense. The ingredient list is short, the method is simple, and I can have dinner on the table in about an hour on a weeknight. It has become one of those recipes I do not have to think about anymore.

My kids ask for this one by name, which says a lot because my youngest used to push sweet potatoes to the side of her plate. Something about the little dumplings makes them eat it without negotiation. My husband likes his with browned butter and sage, and I usually do a simple tomato sauce or just olive oil and parmesan. Everyone builds their own bowl, and there is rarely anything left in the pan.

This is a good recipe for a regular Tuesday and also good enough for company. Sweet potatoes bring vitamin A, fiber, and potassium to the table, and the gnocchi themselves are satisfying without being heavy. I serve it with a green salad or roasted broccoli when I want a full meal, and I freeze extra gnocchi on a sheet pan so there is always a backup dinner in the freezer. Once you make the dough a couple of times, the whole process goes fast.

Crispy Gnocchi with Roasted Sweet Potato and Sage Brown Butter

4.7 from 1968 votes

Golden, pan-crisped gnocchi tossed with caramelized cubes of roasted sweet potato in a nutty garlic-sage brown butter. A handful of Parmesan and toasted walnuts turn it into a hearty weeknight plate that comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 590 kcal

🥘Ingredients

For the Sweet Potato and Gnocchi

1 large sweet potato, about 1 pound, peeled and cut into 1/2-inch cubes
16 ounces shelf-stable potato gnocchi
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

For the Sage Brown Butter

4 tablespoons unsalted butter
3 cloves garlic, thinly sliced
8 fresh sage leaves
1/4 teaspoon red pepper flakes
1 tablespoon fresh lemon juice

To Finish

1/3 cup finely grated Parmesan
2 tablespoons walnuts, toasted and roughly chopped
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment or foil.
2Toss the sweet potato cubes with 1 tablespoon of the olive oil, the salt, pepper, and smoked paprika until evenly coated. Spread them in a single layer on the baking sheet and roast for 20 to 22 minutes, flipping once halfway through, until the cubes are tender and browned at the edges.
3While the sweet potato roasts, bring a large pot of salted water to a boil. Add the gnocchi and cook just until they float to the surface, about 2 to 3 minutes. Drain well and reserve 1/2 cup of the cooking water.
4Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the drained gnocchi in a single layer and cook without stirring for 4 to 5 minutes, until the undersides turn deep golden. Toss and cook another 2 minutes, then transfer to a plate.
5Lower the heat to medium and melt the butter in the same skillet. Cook for 2 to 3 minutes, swirling often, until it foams and smells nutty and the milk solids turn light brown. Add the garlic, sage leaves, and red pepper flakes and cook for 60 to 90 seconds, until fragrant and the sage turns crisp at the edges.
6Add the roasted sweet potato and the crisped gnocchi to the skillet and toss gently to coat in the brown butter. If the pan looks dry, splash in a little of the reserved cooking water to loosen the sauce.
7Stir in the lemon juice and half of the Parmesan. Taste and adjust the salt and pepper.
8Divide among warm plates and top with the remaining Parmesan, the toasted walnuts, and the parsley. Serve right away.

🔧Equipment

Large rimmed baking sheet
Large skillet
Large pot
Chef’s knife and cutting board
Colander
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 590 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 40mg🧂Sodium: 800mg🌾Total Carbs: 78g🥦Dietary Fiber: 6g🍬Sugars: 6g🥩Protein: 10g

📝Notes

Tips: Keep the gnocchi in a single layer in the skillet so they brown instead of steam, and work in two batches if your pan is crowded. Cut the sweet potato into even 1/2-inch cubes so they finish roasting at the same time as the gnocchi crisps. Shelf-stable gnocchi crisp up better than frozen, so no need to thaw anything. Toasted pecans or pepitas work in place of the walnuts, and a squeeze of lemon at the end keeps the brown butter from tasting heavy. Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion size.

Watch Video Of How Crispy Gnocchi with Roasted Sweet Potato and Sage Brown Butter Works

This sweet potato gnocchi is one of those recipes I keep coming back to because it works for a quick weeknight dinner and still feels special enough for a family gathering. The sweet potato gives the gnocchi a little natural sweetness and a soft, pillowy texture that both kids and adults seem to love. It is simple enough to make on a busy day but good enough that I am happy to serve it to guests.

❓ Frequently Asked Questions About Crispy Gnocchi with Roasted Sweet Potato and Sage Brown Butter

1. Should I roast the sweet potato or boil it?

Roasting is the better choice. It drives off moisture and concentrates the natural sweetness, which means you need less flour to bring the dough together and end up with lighter gnocchi. Boiling works in a pinch, but drain the potatoes well and let them steam dry for several minutes before mashing so the dough does not turn sticky.

2. Why did my gnocchi come out dense or gummy?

Too much flour is almost always the culprit. Add flour a spoonful at a time and stop as soon as the dough holds together and no longer sticks to your hands, even if you have some flour left over. Overworking the dough has the same effect, so mix gently and shape the rope with light pressure rather than kneading it like bread.

3. Can I make sweet potato gnocchi ahead of time or freeze it?

Yes to both. Arrange the shaped gnocchi on a parchment-lined tray, freeze until firm, then transfer to a freezer bag for up to two months. Cook them straight from frozen, adding about a minute to the boil time. If you are refrigerating instead, use them within a day, since the dough softens as it sits.

4. How do I know when the gnocchi are cooked?

They float. Drop them into well-salted boiling water in small batches so the pot does not crowd, and wait for them to rise to the surface. Give them 30 to 60 seconds after that, then lift them out with a slotted spoon. If you are finishing them in a skillet with sauce or brown butter, pull them a touch early so they do not overcook.

5. What sauce goes best with sweet potato gnocchi?

The sweetness pairs well with brown butter and sage, a simple garlic and olive oil toss, or a creamy sauce cut with a little Parmesan. Tomato-based sauces work too, though a pinch of red pepper flakes helps balance the sugar. Keep the sauce light so it coats the gnocchi rather than weighing them down.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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