If you’re looking to add a comforting, colorful twist to your pasta night, this Sweet Potato Gnocchi Pasta Recipe is exactly what you need. Soft, pillowy gnocchi made with naturally sweet sweet potatoes come together with savory notes from fresh sage and garlic, delivering a perfect balance of flavors. It’s both approachable and impressive, making it one of my absolute favorite dishes to share with friends who crave something homemade yet special.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays a vital role: from the sweet creaminess of sweet potatoes and ricotta to the aromatic punch of sage and garlic. Together, they create a gnocchi pasta that’s rich, tender, and full of flavor.
- 1 pound sweet potatoes: The star ingredient adding natural sweetness and moisture for soft gnocchi.
- 1 cup all-purpose flour: Ensures the dough holds together without becoming dense—plus extra for dusting.
- 1/2 cup ricotta cheese (drained): Keeps the gnocchi light and tender with a silky texture.
- 1/4 cup grated Parmesan cheese: Adds a sharp, savory depth that balances the sweetness.
- 1/2 teaspoon salt: Enhances all the flavors in the dough.
- 1/4 teaspoon ground nutmeg: A subtle warming spice that complements the sweet potato beautifully.
- 2 tablespoons unsalted butter: For sautéing and creating that luscious browned butter flavor.
- 1 tablespoon olive oil: Helps gently cook the garlic and sage without burning.
- 2 cloves garlic (minced): Infuses the dish with bold, aromatic notes.
- 1 tablespoon chopped fresh sage: Earthy and fragrant, it pairs perfectly with sweet potato.
- Salt and pepper to taste: To season your finished dish just right.
How to Make Sweet Potato Gnocchi Pasta Recipe
Step 1: Prepare the Sweet Potatoes
Start by piercing your sweet potatoes with a fork and microwaving them until tender, about 6 to 8 minutes. I love this quick method because it softens the sweet potatoes perfectly without drying them out. Let them cool just enough to handle, then peel and mash until silky smooth. This smooth base is crucial for creating tender gnocchi that melt in your mouth.
Step 2: Make the Dough
In a large bowl, combine the mashed sweet potatoes with flour, ricotta cheese, Parmesan, salt, and a pinch of nutmeg. Mix everything together until a soft dough forms. Don’t be alarmed if it feels a bit sticky—this is how it should be. We’ll adjust as we knead on the floured surface.
Step 3: Knead and Shape the Gnocchi
Lightly flour your work surface and turn out the dough. Gently knead it, adding more flour only as needed, until it holds together but is still delicate and pliable. Divide the dough into four equal parts, then roll each into a rope roughly three-quarters of an inch thick. Cut these ropes into bite-sized pieces. For a classic look and better sauce hold, roll each piece over the back of a fork to add ridges—such a satisfying step!
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil and then reduce the heat to a simmer. Add gnocchi in small batches, cooking them until they magically float to the surface, which takes about 2 to 3 minutes. Use a slotted spoon to retrieve the tender gnocchi and set them aside—see how light and fluffy they are?
Step 5: Sauté with Garlic and Sage
In a skillet over medium heat, melt the butter with olive oil. Add the minced garlic and chopped fresh sage, cooking just until fragrant—around 1 to 2 minutes. Toss in the cooked gnocchi and sauté them gently until they develop a light, golden crust. Finish by seasoning with salt and pepper. This last step adds a toasty richness and an herbaceous lift that makes the dish truly irresistible.
How to Serve Sweet Potato Gnocchi Pasta Recipe
Garnishes
Simple garnishes can take your presentation to the next level. Sprinkle a bit of freshly grated Parmesan on top for extra umami sparkle. A few torn sage leaves or a drizzle of browned butter over each plate adds warmth and visual appeal. A crack of black pepper also works wonders to brighten flavors.
Side Dishes
This Sweet Potato Gnocchi Pasta Recipe shines as the centerpiece of your meal, but pairing it with a crisp green salad drizzled with lemon vinaigrette or roasted seasonal vegetables offers a well-rounded balance. The freshness contrasts beautifully with the gnocchi’s rich texture and cozy flavors.
Creative Ways to Present
For a special occasion, serve the gnocchi in shallow bowls to showcase each tender pillow bathed in buttery sage sauce. Alternatively, toss the gnocchi into a light cream sauce with a sprinkle of toasted walnuts or crispy pancetta for an elevated twist. You can even plate it alongside a swirl of roasted beet puree for stunning color contrast—so inviting!
Make Ahead and Storage
Storing Leftovers
If you have any sweet potato gnocchi pasta leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the gnocchi separate from the sauce to maintain the best texture and avoid sogginess. When ready to eat, quickly reheat in a skillet to regain that delightful golden crust.
Freezing
You can freeze the raw gnocchi before boiling them. Arrange the cut pieces on a parchment-lined tray and freeze until firm, then transfer to a resealable bag or container. Frozen gnocchi can be stored for up to one month, giving you a handy homemade meal ready anytime—no thawing needed, just boil from frozen.
Reheating
Reheat cooked gnocchi gently in a skillet with a bit of butter or olive oil over medium heat. This preserves their tenderness while crisping the edges slightly—way better than microwaving, which can make them rubbery. Serve hot, and enjoy like they were freshly made!
FAQs
Can I roast the sweet potatoes instead of microwaving?
Absolutely! Roasting sweet potatoes adds a deeper, caramelized flavor that works wonderfully in this recipe. Just bake them at 400°F until tender, then proceed as usual.
Is it possible to make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free blend, but the texture might be slightly different. Experiment with xanthan gum or starches to help bind the dough properly.
Can I freeze cooked gnocchi?
Freezing cooked gnocchi isn’t recommended as it can change the texture and make them mushy upon reheating. It’s best to freeze before cooking for the best results.
What sauce pairs best with sweet potato gnocchi?
Browned butter with sage is classic and fantastic, but light cream sauces or even a sage and garlic olive oil drizzle complement the sweet potato perfectly without overpowering its flavor.
How do I prevent the gnocchi from sticking?
Make sure to dust your work surface generously with flour when shaping, and cook them in salty water in small batches. Also, gently toss cooked gnocchi in butter or oil to keep them separate.
Final Thoughts
There’s something truly special about crafting your own Sweet Potato Gnocchi Pasta Recipe from scratch—it’s comforting, flavorful, and makes for such a memorable meal. I hope you give this recipe a try, whether it’s for a cozy night in or to impress friends. Once you taste those tender gnocchi pillows infused with the warm notes of sage and butter, you’ll see why it’s become one of my favorite homemade dishes to make and share!
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Sweet Potato Gnocchi Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Sweet Potato Gnocchi Pasta is a delicious, comforting Italian-inspired dish featuring tender, pillowy gnocchi made from sweet potatoes, ricotta, and Parmesan cheese. The gnocchi is boiled until it floats and then sautéed in a fragrant butter, garlic, and sage sauce for a rich, flavorful meal perfect for fall or any cozy night at home.
Ingredients
Gnocchi
- 1 pound sweet potatoes (about 2 medium)
- 1 cup all-purpose flour (plus more for dusting)
- 1/2 cup ricotta cheese (drained)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Sauce and Finishing
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
Instructions
- Cook the Sweet Potatoes: Pierce the sweet potatoes with a fork and microwave for 6–8 minutes or until soft. Let cool slightly, then peel and mash until smooth to create the base for the gnocchi dough.
- Make the Dough: In a large bowl, combine the mashed sweet potatoes, flour, ricotta, Parmesan, salt, and nutmeg. Mix until a soft dough forms. Turn the dough onto a floured surface and gently knead, adding more flour as needed until the dough is slightly sticky but workable.
- Shape the Gnocchi: Divide the dough into four sections, roll each into a rope about 3/4-inch thick, and cut into bite-sized pieces. Optionally, roll each piece along the back of a fork to create ridges for better sauce adhesion.
- Cook the Gnocchi: Bring a large pot of salted water to a boil, then reduce to a simmer. Cook the gnocchi in batches until they float to the top, about 2–3 minutes. Remove them with a slotted spoon and set aside.
- Prepare the Sauce and Finish: In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and chopped sage and cook until fragrant, about 1–2 minutes. Add the cooked gnocchi to the skillet and sauté until they are lightly golden. Season with salt and pepper to taste, then serve immediately.
Notes
- For deeper flavor, roast the sweet potatoes instead of microwaving.
- Try serving with a browned butter sauce or a light cream sauce for variation.
- Gnocchi can be frozen before boiling for up to one month; simply cook from frozen.
