These homemade Sweet Potato Gnocchi are a cozy twist on a classic favorite. Made from fresh, vibrant sweet potatoes, they offer a comforting and flavorful dining experience. Perfectly paired with a garlic butter sage sauce and Parmesan they make an unforgettable meal.
We start with fresh sweet potatoes, chosen for their natural sweetness and deep flavor. They’re mashed and mixed with egg and just enough flour to create a dough that’s soft and easy to shape.
After being cut into small pieces, our gnocchi take a quick dip in simmering water, turning into delicate clouds of goodness. But we don’t stop there. We give them a nice, crispy outside by cooking them in a hot pan with a little olive oil. This gives them a satisfying crunch that perfectly complements their soft insides.
The finishing touch is a blend of flavors. Butter, garlic and sage come together, creating a lovely, fragrant sauce that wraps around each gnocchi. These ingredients work together, making the sweet potato’s natural sweetness even better and filling the dish with a comforting warmth.
A sprinkle of freshly grated Parmesan cheese adds a savory touch that balances out the sweet potatoes. The result is a plate that looks and tastes amazing.
Whether you eat it on its own or with your favorite sauces, our tasty Homemade Sweet Potato Gnocchi is a great dish you can have for lunch or dinner.
How to make sweet potato gnocchi
First, heat up your oven to 375°F (190°C). Give your potatoes a good wash and poke them a few times with a fork all around. Then, place them on a baking sheet lined with parchment paper.
Let them bake for 45-60 minutes until a knife easily slides through. Once they’re done, allow them to cool a bit. Afterward, peel and mash them up well, using either a potato masher or a grater.
In a big bowl, mix together the mashed potatoes, egg, and flour until they stick together. Then, knead it all until you have a smooth, slightly sticky dough. Dust your hands and work surface with flour, and cut a piece of dough. Roll it into a rope about 3/4-inch (2cm ) thick, and cut it into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork and place them on a parchment paper-lined baking sheet dusted with a little flour.
Give them a 15-20 minute rest before boiling. Bring a large pot of water to a boil, then lower the heat to a gentle simmer. Add the gnocchi in batches. When they float up to the surface, let them sit for another minute, then scoop them out with a slotted spoon and transfer to a large dish.
How to make Garlic Butter Sage Fried Gnocchi
For a mouthwatering garlic butter sage fried version, heat up 2 tablespoons of olive oil in a big frying pan. Toss in your boiled gnocchi (about 1 pound or 500g) and season with salt and pepper. Cook them up for around 5-6 minutes until they turn a beautiful golden brown. Transfer them in a bowl.
In the same pan, add the butter and let it melt over medium heat. Toss in the fresh sage leaves and let them cook for about 2 minutes. Add the garlic and cook for another minute. Pop the fried gnocchi back in the pan and give it a good mix. Sprinkle in some Parmesan cheese, a bit more salt and pepper, and stir it all together.
Finish off your dish with some Parmesan shavings and fresh sage leaves. Savor and enjoy the dish while still warm. Hope you will try it out, and if you do, don’t forget to share the photos with me on Instagram. Enjoy!
Other sweet potato recipes you may like to try
This Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip is one of the most impressive and delightful dishes you can prepare for holiday gatherings.
This Sweet Potato Soufflé is one of the most comforting side dishes perfect for any season. With a crispy top and a light and fluffy interior, this flavorful souffle is best served hot right out of the oven.
These Stuffed Sweet Potatoes are the perfect combination of sweet and savory and are sure to be a hit with your guests.
YOU MAY ALSO LIKE:
Classic Potato Gnocchi
Roasted Sweet Potatoes with Goat Cheese and Candied Bacon
Pumpkin Crescent Rolls
Meat and Potato Skillet
Sweet Potato Burger Patties
Baked Parmesan Sweet Potato Fries
Roasted Sweet Potato Salad
Creamy Sweet Potato Soup
Broccoli and Sweet Potato Salad
Potato Plum Dumplings
Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi
For Homemade Gnocchi – makes 2 pounds (1kg) gnocchi
- 2 pounds (1kg) sweet potatoes
- 1 egg
- 2 cups (250g) all-purpose flour , use up to 2 1/2 cups (310g) flour if the dough is too sticky
For Garlic Butter Sage Fried Gnocchi – for 1 pound (500g) gnocchi – for 3-4 servings
- 1 pound (500g) boiled gnocchi
- 2 tbsp tbsp (30g) olive oil
- 4 tbsp (56g) unsalted butter
- freshly ground black pepper
- 3 cloves garlic , minced
- 4 fresh sage leaves , or more if desired
- 1/2 cup (50g) Parmesan cheese , grated
Prepare the sweet potato gnocchi.
- Preheat the oven to 375°F (190°C).
- Wash the potatoes and prick them with a fork several times on all sides. Place on a parchment paper baking sheet.
- Bake for 45-60 minutes, or until tender when pierced with a knife.
- You can also consider microwaving or boiling the sweet potatoes.
- Let cool slightly.
- Peel them and mash them well, using a potato masher or even a grater.
- In a large bowl mix the mashed potatoes with egg and flour until they bind together. Knead until a smooth, sticky dough is formed.
- Dust the hands and working surface with flour and cut a piece of dough.
- Roll into a rope of 3/4-inch (2cm) thickness. Cut the rope into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork.
- Transfer the gnocchi onto a floured parchment paper-lined baking sheet.
- Continue with the rest of the dough.
- Let the rest for 15-20 minutes before boiling them.
- Bring a large pot of water to boil then reduce the heat to a low simmer. Add the gnocchi into the hot water and cook in batches. Let the gnocchi boil until they rise to the surface of the water. Let them boil on the surface another minute and they are done. Remove the gnocchi with a perforated spoon and transfer them to a large dish.
How to prepare the garlic butter sage fried gnocchi. (1 pound-500g gnocchi)
- Heat 2 tablespoons of olive oil in a large frying pan.
- Add 1 pound (500g) boiled gnocchi into the pan. Season with salt and pepper. Cook for about 5-6 minutes until golden brown.
- Transfer the gnocchi to a bowl.
- In the same pan add the butter and let it melt over medium heat. Add the fresh sage leaves and let them cook for about 2 minutes.
- Add the garlic and cook for 1 minute more.
- Add the fried gnocchi back to the pan and give them a stir.
- Add the Parmesan cheese, more salt and pepper and stir to combine.
- Top the dish with Parmesan shavings and fresh sage leaves. Enjoy!