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!)
- Salt
- Unsalted butter
- Fresh sage
- Maple syrup
- Pecans
Recipe Variations
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
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Ingredients
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
Instructions
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!
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