You know those nights when pasta feels too basic, but you also don’t want to attempt some five-hour Julia Child situation? Enter sweet potato gnocchi: the ultimate “I’m fancy but also lazy” dinner. It’s pillowy, cozy, and way easier than it looks. Plus, saying “gnocchi” makes you sound like you’ve got your life together, even if you’re still eating cereal for dinner half the week.
Why This Recipe is Awesome
- It’s literally three main ingredients—sweet potatoes, flour, and an egg. If you can boil water, you can handle this.
- Cheaper than store-bought gnocchi, and honestly better-tasting.
- A sneaky way to eat vegetables while convincing yourself you’re carb-loading like an athlete.
- You can pair it with any sauce: brown butter sage (classic), marinara (basic but safe), or even a creamy cheese sauce (YOLO).
- It freezes like a champ. Future you will be very grateful.
Ingredients You’ll Need
- 2 medium sweet potatoes (about 1 ½ pounds) – the star of the show
- 1 egg – the glue holding this carb baby together
- 2 to 2 ½ cups all-purpose flour – because sweet potatoes alone = sticky nightmare
- 1 teaspoon salt – flavor insurance
- Extra flour for dusting – because sticky dough is the enemy
Optional but highly recommended:
- Butter, fresh sage, and a sprinkle of parmesan for serving—chef’s kiss
Step-by-Step Instructions
- Bake or microwave the sweet potatoes until soft. Scoop out the flesh and mash until smooth. Let it cool a bit—you don’t want scrambled eggs in your dough.
- Mix the mashed sweet potato with the egg and salt. Stir until combined.
- Start adding flour, about half a cup at a time, until a soft dough forms. It should be slightly tacky but not clinging to your fingers like desperate ex energy.
- Transfer to a floured surface. Divide the dough into four pieces. Roll each into a long rope, about ¾ inch thick.
- Cut the ropes into bite-sized pillows (about 1-inch pieces). If you’re feeling extra, roll each piece over the back of a fork for ridges. If not, no one will arrest you.
- Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. They’re done when they float to the top (about 2–3 minutes).
- Optional but glorious: pan-fry the boiled gnocchi in a little butter until golden and crispy.
- Serve with your favorite sauce. Sprinkle parmesan like you’re a Food Network star.
Common Mistakes to Avoid
- Using too much flour. Yes, sticky dough is annoying, but adding too much flour makes your gnocchi tough instead of pillowy.
- Not draining potatoes properly. If your sweet potatoes are waterlogged, your dough will be a swamp. Bake them instead of boiling for drier flesh.
- Skipping the pan-fry. Technically optional, but that crispy golden exterior? Game changer.
- Overcrowding the pot. Don’t dump them all in at once or they’ll clump together like middle school dance partners.
Alternatives & Substitutions
- Gluten-free? Use a 1:1 gluten-free flour blend—it works surprisingly well.
- No egg? Use a flax egg (1 tbsp ground flax + 3 tbsp water) or just skip it if your potatoes are on the drier side.
- Feeling bougie? Add some ricotta to the dough for extra softness.
- Want more flavor? Add nutmeg, garlic powder, or even parmesan right into the dough.
FAQ
Do I need to peel the sweet potatoes?
Yep. Unless you like chewy skin chunks in your gnocchi, which I’m gonna guess you don’t.
Can I freeze gnocchi?
Totally. Freeze them uncooked on a tray, then transfer to a bag. Boil straight from frozen—no need to thaw.
What sauce goes best with sweet potato gnocchi?
Brown butter and sage is the ultimate flex. But pesto, marinara, or creamy Alfredo also slap.
Can I make this ahead of time?
Yes! Make the dough, shape the gnocchi, and refrigerate for up to a day before cooking.
Why did my gnocchi turn out gummy?
You either added too much flour or didn’t drain the sweet potatoes enough. Don’t worry, still edible. Drown them in sauce and no one will notice.
Do I need a gnocchi board?
Nope. Fork tines or nothing at all will do the trick. The board is for people with too much kitchen storage.
Final Thoughts
Sweet potato gnocchi is one of those recipes that looks gourmet but is secretly as simple as boiling water and mashing veggies. It’s cozy, versatile, and almost impossible to mess up (unless you skip the flour altogether, but then you’re just making mashed potatoes). So grab a couple of sweet potatoes, roll up your sleeves, and get ready to casually impress yourself—and anyone lucky enough to snag a plate. You’ve got this.