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A square image of sweet potato gnocchi

Sweet Potato Gnocchi

Soft and pillowy sweet potato gnocchi with sage and a brown butter sauce. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 people
Calories 476kcal


  • 1 lb sweet potato
  • 1 tbsp thyme fresh
  • 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


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.
    Sweet Potato Gnocchi Recipe
  • Chop up the fresh thyme. Mash sweet potatoes in a bowl. Add thyme, parmesan, white pepper, ricotta, 1 egg yolk mix until smooth.
  • Add 2 cups of flour and mix until incorporated. 
    Sweet Potato Gnocchi Recipe
  • If the mixture to too wet 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.
    Sweet Potato Gnocchi Recipe
  • Cook in the boiling water until they float.
    Sweet Potato Gnocchi Recipe

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.


  • 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. 
  • The gnocchi can be frozen before boiling.


Serving: 85grams | Calories: 476kcal | Carbohydrates: 53g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 98mg | Sodium: 303mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11520IU | Vitamin C: 3.7mg | Calcium: 193mg | Iron: 3.1mg