sweet potato gnocchi recipe
- The Best sweet potato gnocchi recipe
- Sweet Potato Gnocchi with Creamy Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Sweet Potato Gnocchi with Creamy Garlic Sauce Works
- ❓ Frequently Asked Questions About Sweet Potato Gnocchi with Creamy Garlic Sauce
The Best sweet potato gnocchi recipe
I love this recipe because it’s so versatile. It’s great for a weeknight when you want something hearty but still light, or it’s perfect for a weekend dinner when you’re serving it with a rich tomato sauce or a simple garlic butter. My kids especially enjoy it because it’s healthier than regular potato gnocchi—more fiber, less refined starch, and still just as delicious. Plus, sweet potatoes bring a nice dose of vitamins and antioxidants that make it feel like you’re nourishing your family in a tasty way. And honestly? It’s one of those dishes that feels like a little treat without the guilt. You can make a big batch ahead and freeze them, so they’re always ready when you need them. It’s that kind of recipe that just keeps giving.
Sweet Potato Gnocchi with Creamy Garlic Sauce
A comforting dish featuring homemade sweet potato gnocchi baked with a rich, creamy garlic sauce. Perfect for a cozy meal!
🥘Ingredients
- 2 medium sweet potatoes (about 2 lbs), peeled and cubed
- 2 cups all-purpose flour
- 1 tsp salt
- ½ tsp nutmeg
- 1 egg
- ½ cup grated Parmesan cheese (optional)
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Boil 4 cups of water in a large pot. Peel and cube the sweet potatoes, then boil them for 10-12 minutes until tender. Drain and let cool slightly. -
3
In a large bowl, mix flour, salt, nutmeg, and egg. Gradually add the cooled sweet potatoes to the flour mixture, mixing well until a dough forms. -
4
Using a food processor or by hand, roll the dough into thin ropes (about ¼-inch thick). Cut into 1-inch pieces. -
5
Place gnocchi pieces on the prepared baking sheet. Sprinkle lightly with Parmesan (if using). Bake for 20-25 minutes or until golden brown. -
6
While gnocchi bakes, melt butter in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, simmer for 2 minutes. Stir in mozzarella and Parmesan until melted. Season with salt, pepper, and red pepper flakes (if using). -
7
Once gnocchi is golden, remove from oven. Toss with the garlic sauce until well coated. Serve hot.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Baking sheet
- Oven
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra fluffiness, let gnocchi rest for 5 minutes after baking before serving.
- Substitute sweet potatoes with regular potatoes if needed, but adjust baking time accordingly.
- Add a sprinkle of fresh parsley or basil for garnish.
- Tips: You can substitute whole wheat flour for a healthier option, but the texture may vary slightly.
Watch Video Of How Sweet Potato Gnocchi with Creamy Garlic Sauce Works
❓ Frequently Asked Questions About Sweet Potato Gnocchi with Creamy Garlic Sauce
What is the best way to store homemade sweet potato gnocchi?
Homemade sweet potato gnocchi can be stored in the fridge for up to 5 days in an airtight container. For longer storage, freeze them for up to 3 months. To freeze, spread them on a tray to prevent clumping, then transfer to a freezer bag. Thaw in the fridge overnight before reheating.
Can I substitute regular potato flour for sweet potato flour in this recipe?
No, it’s best to use sweet potato flour (or mashed sweet potato mixed with flour) for the authentic texture and flavor. Regular potato flour lacks the natural sweetness and moisture that sweet potatoes provide, making the gnocchi gummy or less flavorful.
How do I prevent sweet potato gnocchi from breaking when cooking?
To avoid breaking, roll the gnocchi gently while wet and use a light hand when lifting them from the pasta machine. If they do break, don’t worry—they’ll still taste great! Cooking in a small amount of boiling water (just enough to cover) and stirring gently also helps maintain their shape.
What’s the best way to cook sweet potato gnocchi to keep them soft and tender?
Cook them in well-salted boiling water for 2–3 minutes (they’ll finish cooking in the oven or pan). Drain immediately and toss with a little butter, garlic, and Parmesan. Overcooking can make them mushy, so check frequently and remove as soon as they float.
Can I make sweet potato gnocchi ahead of time and bake them later?
Yes! You can pre-cook and freeze them, then bake from frozen. Spread them on a baking sheet, add a little oil, and bake at 375°F (190°C) for 20–25 minutes, flipping halfway. Alternatively, toss with olive oil and bake at 400°F (200°C) for 15–20 minutes for a crispier texture.
