Roasted Sweet Potato Gnocchi
FAQ
Can I make the gnocchi ahead of time?
Yes! You can shape them and store in the fridge for up to 24 hours. Keep them covered in a floured tray so they don’t stick.
My dough is sticky, what should I do?
Dust your hands and work surface with extra flour and handle gently. A brief chill in the fridge helps too.
How do I know when gnocchi is cooked?
They’ll float to the surface! Once they rise, give them another 30–60 seconds, then scoop them out.
Why are my gnocchi dense instead of light?
Usually too much flour or overworking the dough. Keep it gentle and stop mixing as soon as it comes together.
Chef’s Tips
- Roast the sweet potatoes, don’t skip this step! It brings out their natural sweetness and gives a richer, deeper flavor than boiling.
- Adjust the flour as needed: Sweet potato moisture can vary, so the dough might need a little extra flour. Add gradually until it just holds together, too much flour will make gnocchi dense. If it feels too soft, a quick chill in the fridge makes it easier to handle.
- Handle the dough gently! Overworking will also make gnocchi dense.
- Don’t overcrowd the pan when finishing in butter; it helps them crisp lightly instead of steaming.
- Add the butter + sage sauce just before serving for maximum flavour.
Roasted Sweet Potato Gnocchi
Fluffy, sweet, melt-in-your-mouth pillows of roasted sweet potato gnocchi! Tossed in nutty browned butter with crispy sage, these little bites are easier to make than you think and way more fun than store-bought. Finish with a sprinkle of Parmesan or microgreens and boom, you’ve got a restaurant-level dish right at home.
Ingredients
- 2 medium (700 g) sweet potatoes peeled
- 1.5 cups (180–200 g) all-purpose flour ,plus extra for dusting
- 1 large egg
- 1 tsp fine sea salt
- Pinch freshly grated nutmeg optional, but recommended
- Unsalted butter + fresh sage for finishing
- Optional: finely grated Parmesan or microgreens for garnish
Instructions
- Preheat oven to 400°F / 200°C.
- Pierce sweet potatoes and wrap in foil. Roast until soft, about 45–50 min.
- Let cool slightly, peel, and mash until smooth. For extra silkiness, push through a fine sieve.
- Tip: Dry off any excess moisture before mashing to keep the dough from sticky disaster.
- Place mashed sweet potato in a large bowl. Add salt, nutmeg, and egg; mix gently.
- Gradually fold in flour until dough just holds together. Stop as soon as it does, too much flour = heavy gnocchi.
- Lightly flour your work surface, roll dough into 2 cm thick logs, and cut into 2 cm pieces.
- Optionally, roll each piece over a fork or gnocchi board for classic ridges.
- Handle gently, overworking = dense gnocchi.
- Bring a large pot of salted water to a gentle boil.
- Drop gnocchi in batches. When they float (2–3 min), scoop out with a slotted spoon.
- Finish in a sauté pan with browned butter and fresh sage, tossing gently to coat.
- Spoon gnocchi over the browned butter + sage sauce.
- Optional: top with Parmesan or microgreens
- Serve immediately for best texture, and Enjoy!
Notes
Storage
- Cooked Gnocchi: Store in an airtight container in the fridge for up to 2 days.
- Reheat cooked gently in a pan with a little butter or olive oil.
- *avoid microwaving, this can make the gnocchi gummy.
- Make Ahead Fridge: Place gnocchi on a floured tray, cover tightly with plastic wrap, and store in the fridge for up to 24 hours.
- Make Ahead Freezer: Freeze uncooked gnocchi on the tray until solid, then transfer to a freezer bag for up to 2 months.
- Cook straight from frozen: Just add a minute or two to the boiling time.
- Sauce: Browned butter and sage can be made ahead and stored in the fridge for up to 3 days.
- Reheat gently before tossing with gnocchi.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
