This easy to make sweet potato gnocchi is filled with nutritious, delicious sweet potato and flavored with fresh thyme and parmesan! You can make the batter a day ahead and store it in a piping bag, then just squeeze out into boiling water and serve with your favorite sauce.
I served my gnocchi with some fried sage, browned butter and shaved parmesan cheese and loved it. So simple and full of flavor!
Originally I wanted to make some perfectly formed gnocchi but there was a major hitch! I baked these super-moist sweet potatoes very carefully; brushing with olive oil and wrapping them in foil. When it came to mixing everything together the dough was not firm enough to form.
What could have been a disaster turned into something delicious! I transferred the dough into a piping bag and cut the tip off then just squeezed it onto boiling salted water and used a pair of scissors to snip the “gnocchi” every inch or so. They were moist, flavorful, and I got to skip the time-consuming part where you from the gnocchi into logs and cut them!
How to Make Sweet Potato Gnocchi
1. Roast the sweet potatoes until tender and allow them to cool a bit. remove skin and transfer to a large bowl. drain ricotta to remove excess water.
2. Mash sweet potatoes in a bowl. Add thyme, parmesan, white pepper, ricotta, 1 egg yolk and mix until smooth.
3. Add flour and mix until incorporated. You can add a bit more flour if needed to help bring your mixture together. Bring a medium pot of salted water to a boil. Transfer mixture to a piping bag and snip the tip off.
4. Squeeze piping bag over the boiling water and cut off 2 inch pieces. Boil until they float then transfer to a plate.
How do you Brown Butter?
Browned butter is just cooked down so the milk solids caramelize and get a wonderful nutty taste. To make it you cook butter on medium low heat in medium pot, stir occasionally and keep an eye on it as if can go from perfect to burnt quite quickly.
You want the color to be a nice golden color but you can cook till pretty dark and it’s still delicious. Browned butter has a great depth of flavor that can enhance almost any dish!
Pro Tips for making this sweet potato gnocchi
- You can make the gnocchi mixture a day ahead, transfer to a piping bag and store in the fridge. Boil before serving.
- If you don’t want to serve with brown butter then try using a splash of walnut oil instead!
- When frying the sage be careful not to burn it, it only needs a few seconds in the oil. Fry 3-4 leaves at a time, then transfer to a paper towel to dry off.
- If you’re in a rush then definitely use the microwave to cooke the sweet potato.
- This dish is WONDERFUL with toasted pine nuts or walnuts. The crunch really adds to the overall dish and makes it a full meal in my opinion.
If you love this recipe check these out!
Cornbread Pudding with a kick!
If you’ve tried this sweet potato gnocchi recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Sweet Potato Gnocchi
Ingredients
INGREDIENTS
- 1 lb sweet potato
- 1 tbsp thyme fresh
- ⅓ cup parmesan cheese
- ¼ tsp white pepper
- 1 cup ricotta drained
- 1 egg yolk
- 2 1/4 cups all-purpose flour divided
For the Sauce:
- ½ cup butter
- pinch salt to taste
- 1 sprig fried sage
- pinch pepper
- 1/2 cup olive oil
Instructions
For the Gnocchi:
- Pierce sweet potatoes with a knife or fork a few times. Roast for about an hour at 400F degrees or microwave until fork tender, about 8-10 minutes.Drain ricotta by squeezing in a with cheese cloth or pressing it in a sieve.
- Let them cool and remove the skins.
- Chop up the fresh thyme.
- Mash sweet potatoes in a bowl. Add thyme, parmesan, white pepper, ricotta, 1 egg yolk mix until smooth.
- Add flour and mix until incorporated.
- Add ¼ cup more flour until a desired consistency is reached.
- Transfer dough to a a piping bag and cut the tip off so there's a 3/4 inch opening.
- Bring a pot of salted water to a boil.
- Squeeze gnocchi over the water and cut about 2 inch pieces at a time.
- Cook in the boiling water until they float.
For the Assembly:
- In a small saucepan, heat olive oil. Drop a few sage leaves into the oil. Flip over after about 2-4 seconds. Transfer to a paper towel.
- Add butter in a small pot and heat over medium to medium-low heat stirring occasionally until it darkens to a golden color. Be careful of splatters.
- Pour on browned butter over gnocchi. Sprinkle on salt, pepper, parmesan and fried sage leaves.
Notes
- You can make the gnocchi mixture a day ahead, transfer to a piping bag and store in the fridge. Boil before serving.
- If you don't want to serve with brown butter then try using a splash of walnut oil instead!
- When frying the sage be careful not to burn it, it only needs a few seconds in the oil. Fry 3-4 leaves at a time, then transfer to a paper towel to dry off.
- This dish is WONDERFUL with toasted pine nuts or walnuts. The crunch really adds to the overall dish and makes it a full meal in my opinion.
Nutrition
Amazing! Looks great!