This super soft and pillowy sweet potato gnocchi recipe calls for 5-ingredients and is tossed in a simple garlic butter sauce. The best homemade, gluten-free gnocchi recipe in under 30 minutes!
Best easy homemade sweet potato gnocchi recipe
I love gnocchi! It’s light, fluffy, and hits the spot every time. When I am lazy, I will just order takeout from a restaurant or make the Trader Joe’s version, but trust me; it’s nowhere as delicious as this homemade recipe! Admittedly, the sound of making homemade gnocchi is overwhelming. But, don’t worry, this recipe is so easy to follow that any level cook can make this fancy Italian dish.
Homemade sweet potato gnocchi is very similar to regular gnocchi. The texture is the same: it is light, airy, fluffy, and tender. Each bite piece is like a small potato pillow and melts in your mouth. The one difference is the color! Sweet potato gnocchi is orange.
This gnocchi recipe takes 30 minutes from start to finish. You only need five simple ingredients: sweet potatoes, ricotta or Greek yogurt, parmesan cheese, salt, and flour. What’s even better? You can make this sweet potato gnocchi 100% gluten-free and vegan if you want! I left instructions below.
Anyways, this homemade gnocchi is a must-try! It’s tossed in a simple garlic butter sauce, and each bite will melt in your mouth. You’ll impress anyone you make this recipe for!
Why you’ll love this recipe:
- Quick & Easy: Homemade gnocchi in under 30 minutes.
- So Soft: Each piece of sweet potato gnocchi is soft, pillowy, and tender.
- Delicious Sauce: Served with a simple butter and crispy garlic sauce.
- Dietary Options: Gluten-free and vegan options.
- Customizable: Made with ricotta or Greek yogurt.
- Show Stopper: Easily impress your guests with your cooking skills.
- So Delicious: Tastes better than Trader Joe’s or any store-bought brand.
- 5 Ingredients: Made with just 5 simple ingredients.
- Try this creamy lemon caper pasta or this butternut squash pasta next!
Ingredients needed & substitutions
This sweet potato gnocchi is seriously the best recipe you’ll ever try! It’s everything you look for in a classic Italian gnocchi made at home. There are two parts to this recipe: (1) the 5-ingredient gnocchi and (2) the simple garlic butter sauce. Here is a list of everything you need so you are prepared:
Homemade sweet potato gnocchi:
- Sweet Potatoes: This is the base ingredient in the gnocchi recipe. I love sweet potato, and it naturally colors this home gnocchi orange. You can also use white flesh or purple flesh sweet potato.
- Ricotta or Greek Yogurt: This gives the gnocchi a little moisture without adding oil or butter. If you are using Greek yogurt, make sure it is plain. You can use 0%, 2%, or 5%.
- Parmesan: This adds so much flavor to these homemade sweet potato gnocchi. It makes it cheesy and so delicious! You can also use r pecorino Romano. If you are dairy-free or vegan, use nutritional yeast.
- Flour: Use all-purpose regular or gluten-free four. Do not use almond, coconut, or oat flour.
- Salt: For a bit of seasoning.
Garlic butter sauce:
- Butter: I like unsalted butter to control the seasoning!
- Garlic: Add 3 cloves of minced garlic for the best flavor.
- Thyme Leaves: You are fresh for the best flavor, but you can also use dry.
- Freshly Ground Black Pepper: For seasoning.
How to make homemade sweet potato gnocchi
Say hello to the best-ever fluffy sweet potato gnocchi recipe! You’ll be in and out of the kitchen in under 30 minutes – it’s crazy how easy it is to make homemade gnocchi. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, poke the sweet potatoes with a fork and microwave them for 7 – 10 mins until soft and completely cooked. Then, let them cool until you can touch them and scoop the flesh out of the skins. Add to a large bowl and mash until no clumps remain. Next, add ricotta and parmesan. Mix until combined.
Now, add 1 cup of flour to start and mix. Stop mixing as soon as the flour is incorporated, and lightly knead it until it can easily form a smoothish ball. See the picture below!
Add more flour if it is very wet, but the goal is to use as little flour as possible, so keep that in mind. You want to stop kneading as soon as you can, so only about 1 – 2 minutes.
Let the dough rest for five if you feel like you worked with it a lot. Then, cut into four even sections. Roll them like a snake about ¾ inch thick. See the picture below!
Now, cut it with a bench scraper or knife into ½ inch pieces. They may start to get misshapen or uneven. Gently roll the tube again. You can also gently press the piece back into the square shape.
Gently roll them down the back of a fork IF you want to have that classic gnocchi shape, but you don’t have to. Let them rest for 10 minutes while you bring a large pot of water to boil.
Then, cook the gnocchi until they float to the top – this will take about 3 minutes, depending on size. Drain and set to the side.
Meanwhile, make the garlic butter sauce by melting the butter. Once heated, add minced garlic. Stir until the garlic starts to get fragrant and golden. Add the cooked gnocchi. It’s okay if they are a little wet. Toss until it’s coated; I love it when the edges of the gnocchi get a little golden and crisp. They should be little potato pillows!
Enjoy the homemade sweet potato gnocchi in your simple garlic butter sauce!
The best sauce for sweet potato gnocchi:
I’ve served this homemade sweet potato gnocchi with tons of different sauces. I love pesto, red sauce, and white wine caper, but the best one is this 4-ingredient garlic butter sauce. It takes 2 minutes to make, the flavor is strong, and it compliments the cheesy gnocchi very well. Here’s a list of what you need (the full recipe is in the recipe card at the bottom of this post):
- Unsalted butter
- Fresh garlic cloves
- Thyme leaves (fresh is best)
- Freshly ground black pepper
Expert cooking tips for homemade gnocchi
- Don’t overwork your dough. Over-kneading it can cause the gnocchi to be tough and dense. Mix until your gnocchi dough is just combined, and there are little to no dry spots of flour.
- Start with 1 cup of flour; you can always add more. If you add too much flour, your gnocchi will be dry! It’s super important to use as little flour as possible, so start with just 1 cup. Check the reference pictures above.
- Use a fork to shape the gnocchi. You don’t need a fancy tool! Gently roll your small gnocchi pillows on the back of a fork to get that classic ridged indentation.
- Use russet potatoes if needed. If you don’t have sweet potatoes, you can also use russet potatoes.
- Make them gluten-free. It’s super easy to make this homemade gnocchi recipe gluten-free – use gluten-free all-purpose flour.
- Make it vegan. You can also make this gnocchi recipe vegan by substituting the parmesan cheese with nutritional yeast and the ricotta with dairy-free cream cheese or dairy-free unflavored yogurt.
Frequently Asked Questions
What does it taste like?
This homemade sweet potato gnocchi tastes like cheesy and buttery potatoes. The primary flavors come from the freshly grated parmesan cheese inside the gnocchi and the garlic butter sauce. You cannot taste the ricotta or Greek yogurt.
What’s the texture?
Once boiled, the gnocchi is soft, tender, and fluffy. They are like little potato pillows. Sweet potato gnocchi is NOT dense or rubbery. You also have to option to crispen up the edges of the gnocchi.
Can I use purple or white flesh sweet potatoes?
I love using garnet sweet potatoes since they color the gnocchi orange; however, you can certainly use a white or purple flesh potato if you want.
What if I don’t have a microwave?
If you don’t have a microwave to cook the sweet potatoes, I reccomend roasting them at 375°F for 35 – 45 minutes.
What’s the best alternative to Greek yogurt?
The best alternative to Greek yogurt in this recipe is ricotta cheese or cream cheese. You can also try cottage cheese, I have not tested this, though.
Is this sweet potato gnocchi healthy?
Yes, this sweet potato gnocchi is healthy. First, this recipe only calls for five wholesome ingredients. Second, there are no food colorings, preservatives, or “natural flavors.” Third, homemade sweet potato gnocchi is high in protein, with over 8 grams per serving. Lastly, this recipe can be made gluten-free and vegan.
Is this recipe gluten-free?
Make this homemade sweet potato gnocchi gluten-free by using gluten-free all-purpose flour instead of all-purpose flour.
Can I make it dairy-free and vegan?
Yes, you can make this sweet potato gnocchi recipe dairy-free and vegan! Substitute the ricotta cheese for dairy-free yogurt and the parmesan for nutritional yeast.
What other sauces can I serve homemade sweet potato gnocchi with?
The sky is the limit! You can serve homemade sweet potato gnocchi with red sauce, pesto, vodka sauce, alfredo, parmesan, or garlic butter (my favorite).
Can you freeze gnocchi?
You can freeze uncooked gnocchi. To prevent them from sticking together, place the shaped gnocchi on a rimmed baking and freeze for 1 hour (until solid). Then, transfer them to an airtight freeze-save bag and freeze them for up to 2 months. When you are ready to enjoy them, add the frozen gnocchi directly to a pot of boiling water and follow the cooking instructions.
How to store and reheat gnocchi:
Storing: Add any leftovers to an airtight container and store them in the refrigerator for up to 4 days.
Reheating: If you like crispy gnocchi, reheat them in a saute pan over medium until warm. Otherwise, you can reheat the sweet potato gnocchi in the microwave for 60 – 90 seconds until they are warm.
If you love this recipe, try these next!
- Chicken and Broccoli Lasagna
- Lemon Caper Pasta
- Best Chicken Bolognese
- Zucchini Turkey Meatballs (Keto)
- Chicken Broccoli Pasta Bake
- Butternut Squash Pasta Sauce
- Pumpkin Sweet Potato Soup
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Sweet Potato Gnocchi Recipe
Sweet Potato Gnocchi:
Garlic Butter Sauce:
- 2 – 3 tbsp unsalted butter
- 2 – 3 large garlic cloves, minced
- 2 tsp thyme leaves
- Freshly ground black pepper
- Poke the sweet potatoes with a fork and microwave them for 7-10 mins until soft and completely cooked through. Then, let them cool until you can touch them and scoop the flesh out of the skins. Add to a large bowl and mash until no clumps remain. Next, add ricotta and parmesan. Mix until combined.
- Add 1 cup flour to start and mix. Stop mixing as soon as the flour is incorporated, and lightly knead it until it can easily form a smoothish ball. See the picture below! Add more flour if it is very wet, but the goal is to use as little flour as possible, so keep that in mind. You want to stop kneading as soon as you can, so only about 1 – 2 minutes.
- Let the dough rest for 5 if you feel like you worked with it a lot. Then, cut into 4 even sections. Roll them like a snake about ¾ inch thick. See the picture below!
- Now, cut it with a bench scraper or knife into ½ inch pieces. They may start to get misshapen or uneven. Gently roll the tube again. You can also gently press the piece back into the square shape.
- Gently roll them down the back of a fork IF you want to have that classic gnocchi shape, but you don’t have to. Let them rest for 10 minutes while you bring a large pot of water to boil
- Cook until they float to the top – about 3 minutes, depending on size. Drain and set to the side.
- Meanwhile, make the garlic butter sauce by melting the butter. Once heated, add minced garlic. Stir until the garlic starts to get fragrant and golden. Add the cooked gnocchi. It’s okay if they are a little wet. Toss until it’s coated, I love it when the edges of the gnocchi get a little golden and crisp. They should be little potato pillows!
- Enjoy immediatly!
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