Sweet potato gnocchi is incredibly easy to make at home and perfectly light and fluffy! Toss this gnocchi with a sweet maple butter sauce and lots of crispy sage.
Real deal fall comfort food in the house today! With a side of LOTS of crispy sage, cause we do our gnocchi game right around here.
I’m talking REAL scratch-made gnocchi – no need to run to Trader Joe’s to get sweet potatoes in your gnocchi today!
And if you’ve never tried the sweet potato gnocchi from Trader Joe’s before, trust me when I say you are in for a REAL treat with this homemade version.
I mean, look at those beautiful orange pillows! We’re obsessed with this gnocchi and our fully-stocked freezer would certainly suggest as much.
You’re about to join the obesssion.
This Sweet Potato Gnocchi features…
- Incredibly soft, pillowy sweet potato gnocchi
- A sweet + salty maple sage butter sauce
- Step-by-step instructions for making perfect gnocchi PLUS freezing instructions
Making the Sweet Potato Gnocchi
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Sweet potatoes
- Ricotta cheese
- Whole wheat flour (all-purpose also works!)
- Unsalted butter
- Fresh sage
- Maple syrup
There are so many different ways you can go with this gnocchi! Any sauce will working amazing here if you don’t care for the maple sage butter sauce. A few of our favorites –>
- Alfredo sauce
- Marinara or pasta sauce
- Garlic butter herb sauce
- Pesto sauce
Tips for Perfect Gnocchi
- Boil sweet potatoes – peel and cube sweet potatoes into 1-in cubes and cover with water. Simmer sweet potatoes until fork tender.
- Dry sweet potatoes – let the drained sweet potatoes sit covered in the pot 10 minutes to allow them to dry out a bit.
- Rice sweet potatoes – you can use a potato ricer, a food mill, or just a fork for this part. If you go the fork route, make sure you mash them very well!
- Gently work dough – very gently fold ricotta cheese, flour, and salt into sweet potatoes. Use a light hand for this part so as not to overwork the dough!
- Roll gnocchi – divide dough into 4 portions and roll each portion out into 15 inch ropes. Make sure your surface is well-floured for this part otherwise it will be sticky and messy!
- Cut gnocchi – use a bench scraper or a knife to cut ropes into 1-in pieces. Optionally, you can run gnocchi along the tines of a fork to make the signature patterned gnocchi design.
- Boil gnocchi – work in batches for this part! Drop gnocchi into simmering lightly-salted water and cook until gnocchi floats to surface.
How to Freeze Gnocchi
This gnocchi freezes wonderfully if you want to stockpile your freezer! You will need to make only a few adjustments to the recipe –>
Rather than boiling the gnocchi in step 6, keep the rolled gnocchi on the sheet pan and transfer the pan to the freezer to freeze 1 hour until the gnocchi is solid.
Then transfer gnocchi into a sealable bag to store in freezer up to 2 months.
Why freeze the gnocchi on the sheet pan first? This prevents the gnocchi from freezing together into a solid frozen chunk and will cook much easier later.
To cook the gnocchi from frozen, simply boil gnocchi straight from the freezer in lightly-salted water until gnocchi floats to top of water. Top with our maple sage butter sauce or your favorite sauce!
I mean…there’s really nothing to not be obsessed with here, guys. The gnocchi is perfectly light and pillowy. It soaks up ALL that sweet + salty maple sage butter sauce. The crispy sage is just doing its thing and taking everything up a notch.
Just pure fall in a pan, y’all. Meet dinner for the rest of fall.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven
Watch this gnocchi made step-by-step on Google web stories!
We love gnocchi around here! Try these favorites next.
- Sun-Dried Tomato Pesto Gnocchi
- Asiago Sage Pumpkin Alfredo Gnocchi
- Sheet Pan Gnocchi with Harvest Vegetables
Sweet Potato Gnocchi with Maple Sage Butter Sauce
Sweet Potato Gnocchi
- 1 lb (about 2 medium) sweet potatoes, peeled and cut into 1-in chunks
- 1/2 cup ricotta cheese (low fat or whole milk both work)
- 1 cup whole wheat flour
- 1 teaspoon salt
- Additional whole wheat flour for dusting surface
Maple Sage Butter Sauce
- 4 tablespoons unsalted butter
- 10-12 small sage leaves
- 2 tablespoons maple syrup
- Salt and pepper to taste
- Pinch cayenne pepper and fresh grated nutmeg, optional
- Toasted pecans for topping, optional
Sweet Potato Gnocchi
- Place sweet potato chunks in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium and allow to simmer 10-15 minutes until sweet potatoes are tender when pierced with a fork.
- Drain sweet potatoes well and return to pot. Cover pot with lid and let sit offheat 10 minutes to allow sweet potatoes to dry out.
- Once sweet potatoes have dried, run them through a ricer or food mill into a large bowl or finely mash with a fork in a large bowl. Let cool 20 minutes.
- Very gently fold ricotta cheese, flour, and salt into cooled sweet potatoes until incorporated. Turn onto a floured surface and very gently knead until dough just comes together. (be careful not to overwork the dough)
- Divide dough into four portions and roll each portion out into a 15 inch rope. (make sure to keep your surface well-floured) Cut ropes into 1-in pieces using a benchscraper or a sharp knife. Optionally, roll each gnocchi on the tines of a fork to get patterned effect. Transfer gnocchi to a large parchment paper-lined baking sheet.
- Bring a medium pot of lightly-salted water to boil over medium-high heat, then reduce heat slightly to keep at a low simmer. Working in batches, drop gnocchi into boiling water and cook until gnocchi floats to the top, about 2-3 minutes. Carefully transfer gnocchi back to sheet pan with a slotted spoon and repeat cooking with remaining gnocchi batches.
Maple Sage Butter Sauce
- In a medium saucepan over medium heat, melt butter until foamy. Add sage leaves and cook 2-3 minutes, turning occasionally until sage is crispy. Remove sage and drain on paper towels.
- Add maple syrup to butter and swirl pan over medium heat until bubbly and combined. Season with salt and pepper to taste and add cayenne and nutmeg if using.
- Gently toss boiled gnocchi into sauce and cook 1-2 minutes until coated in sauce. Top gnocchi with crispy sage leaves and toasted pecans if desired. Serve immediately while warm and enjoy!