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Sweet Potato Gnocchi Recipe
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5 from 3 votes

Sweet Potato Gnocchi Recipe

This sweet potato gnocchi recipe doesn’t require many ingredients, but it does call for some effort. But don’t worry— it’s actually very simple.
Prep Time35 mins
Cook Time5 mins
Total Time40 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Italian
Keyword: How to make Sweet Potato Gnocchi, sweet potato gnocchi, sweet potato gnocchi recipe
Servings: 4 servings
Calories: 236kcal
Author: Luna Regina


  • 10.6 oz sweet potatoes peeled and cut into 1-inch chunks
  • 3/4 cup all-purpose flour plus more for dusting
  • 1 egg yolk
  • 1/4 tsp salt
  • 1 1/2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 2 tsp garlic minced
  • 3 tbsp grated parmesan cheese divided
  • 1 tbsp fresh thyme leaves
  • 1/4 tsp ground black pepper or to taste
  • 1 tbsp fresh parsley for garnishing


  • Steam sweet potatoes: Place a pot on the stove, put a steamer basket inside the pot, and add water below the steamer basket. Add sweet potato into the steamer basket and cover with a lid. Turn on high heat and bring to a boil. Steam for 10 minutes or until the sweet potatoes are tender.
  • Mash the sweet potatoes: Transfer the sweet potato to a large mixing bowl. Mash with a potato masher until smooth. Allow to cool for 5 minutes.
    Optional: If you have a drum sieve, you can press the mashed sweet potato through the sieve to remove any fibers and get an even smoother texture.
  • Mix the dough: Add flour, egg yolk, and salt to the mashed sweet potato and mix well to combine.
  • Knead the dough: Once the mixture begins to come together, transfer to a clean, lightly floured work surface. Knead with your hands for about 5 minutes to form a smooth ball of dough.
    Note: You can add more flour if the dough is too wet and sticky. Remember to add a little bit at a time, and knead the flour into the dough before adding more so as not to overdo it.
  • Shape the gnocchi: Using a knife or a pastry cutter, divide the dough into four portions and roll each into thick ropes. Then, cut each rope into 1-inch pieces.
    Optional: To make ridges on the gnocchi, dust flour on a fork, place gnocchi on the fork tines, and press down gently while rolling it across the fork with your thumb. Lightly flour the gnocchi and put them on a floured plate.
  • Boil the gnocchi: Bring a large pot of water to boil on high heat. Once the water is boiling, reduce the heat to medium and drop the gnocchi into the water, a third at a time. Give them a stir to prevent sticking to the bottom of the pot, and wait for them to float to the top for about 2 minutes. Transfer gnocchi to a bowl with a slotted spoon and set aside. Repeat with the remaining gnocchi.
  • Pan-sear the gnocchi: In a large frying pan, heat unsalted butter, olive oil, and fresh thyme over medium heat until the butter starts to brown. Add garlic and stir for 30 seconds. Add boiled gnocchi and cook for 2 minutes. Add half of the parmesan cheese and cook for another minute until lightly browned.
  • Serve: Transfer gnocchi to a plate. Sprinkle with the remaining parmesan cheese. Garnish with fresh parsley and ground black pepper, and serve.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 260mg | Potassium: 302mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10885IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg