Pasta, Rice, Grains/ Vegetables

Sweet Potato Gnocchi with Butter & Sage

Gnocchi are delicious poached dumpling-like preparations. They are typically North Italian, although Roman gnocchi (made with potatoes) is a regional specialty rarely found in Northern home kitchens. A light hand is a watchword for these delicacies, otherwise, they will be soggy and leaden.

The sweet potato gives this gnocchi an attractive color and sweet taste. These are my first gnocchi, they are probably not the best looking, but they are sure very tasty!

Sweet Potato Gnocchi with Butter & Sage

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  • 1 lb. sweet potato
  • 1 egg yolk
  • 1 Tbsp. fresh sage, chopped
  • 1 tsp. fine sea salt
  • smoked paprika to taste
  • about 1 cup unbleached all-purpose flour
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 5 Tbsp. butter
  • fresh sage leaves
  • cheese for serving



Preheat the oven to 350F.


Poke a few holes in sweet potato to let steam escape, then place it on a baking sheet.


Bake until the potato is tender, about 45 minutes.


Let it cool, then peel, and pass it through a ricer, or a food mill with a fine grate.


In a large bowl combine the sweet potato with the egg yolk,


Parmesan cheese, chopped sage, salt, and paprika.


Gently, using only your fingertips mix the flour into the sweet potato mixture to make a fairly firm mass that doesn't stick to your fingers.


Work until just combined, as if you were making a pastry dough.


The goal here is to use the minimum amount of flour and develop its gluten only enough to stick the whole thing together.


Throw a little flour onto your work surface and gently knead the dough.


Using a knife with a flat blade, divide the dough into 2 portions.


Start rolling one portion at a time into a thin sausage shape, starting from the center.


Cut the dough into pillow-shaped pieces. Using a fork lightly press to make marks.


Bring salted water to a boil in a wide, shallow pot.


Add the gnocchi, reduce heat, and cook them until they float to the top.


Cook one minute longer until the gnocchi are cooked through but still firm.


Using a slotted spoon skim the from the water.


In a meantime, place a large, heavy saucepan over medium-high heat and add the butter.


Once the butter has browned, add fresh sage leaves, and toss gently the gnocchi.


Cook the gnocchi until they are holder brown, about 5-6 minutes.


Serve immediately with grated Parmesan cheese.

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  • Reply
    January 22, 2014 at 5:19 am

    Your first gnicchi look really good, I have to say 🙂 For me sweet potato is still mystery ingredient 😀

  • Reply
    Rosa's Yummy Yums
    January 22, 2014 at 7:09 am

    Heavenly! A refined dish.



  • Reply
    La Table De Nana
    January 22, 2014 at 1:49 pm

    I enjoy making Gnocchi..I see you do too:)
    Have never tried w/ sweet potato thank you for the inspiration!

  • Reply
    Eric Pepple
    January 22, 2014 at 3:49 pm

    What an unbelievably fantastic idea! I never thought to use sweet potato for gnocchi. Great idea 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    January 22, 2014 at 4:39 pm

    If I were to make gnocchi this would definitely be the recipe I would use!

  • Reply
    January 22, 2014 at 5:18 pm

    Did yours take FOREVER to make/cook? I made regular potato gnocchi for what I thought would be a quick dinner last year. I started at 5pm and we didn't get to eat till after 10pm! I couldn't believe how long it took to make them and roll them and then for them to cook. I love the look of sweet potato/pumpkin gnocchi and will give them a go (when the memories of all of that time have faded 😉 )

  • Reply
    January 22, 2014 at 6:51 pm

    The process did not take a long time at all. You need just extra time for roasting a sweet potato, about 45 minutes. Then you mix, cook for one minute after boiling, and cook with butter for 5 minutes. I had a difficult time with a dough, but only for a first time. Next time my gnocchi will be perfect, I hope any way-))))

  • Reply
    Rebecca Subbiah
    January 22, 2014 at 9:56 pm

    so wish this was my dinner 🙂

  • Reply
    Sandra Mihic
    January 22, 2014 at 11:48 pm

    Looks so good! I love them too!

  • Reply
    Shema George
    January 23, 2014 at 8:32 pm

    Love Gnocchi but never tried the sweet potato version.. Looks really yummy

  • Reply
    Angie Schneider
    January 24, 2014 at 1:49 pm

    You have me at sweet potato gnocchi! Gorgeous golden colour.

  • Reply
    Екатерина Расторопова
    June 4, 2014 at 4:44 pm

    А на сколько порций расчитан этот рецепт? На одну-две?

  • Reply
    June 4, 2014 at 4:58 pm

    У нас в семье 4 человека, два взрослых и двое детей. Нам хватило пообедать всем-) Приятного аппетита!

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