If you’re craving a comforting, flavorful dish that’s both rustic and refined, this Sweet Potato Gnocchi Pasta Recipe is your new best friend in the kitchen. The naturally sweet and velvety texture of mashed sweet potatoes blends beautifully with tender, pillowy gnocchi made from scratch, enriched with just the right hint of sage butter and Parmesan. Every bite feels like a warm hug, making it perfect for cozy dinners or impressing friends with a homemade Italian classic reinvented with a vibrant twist. Trust me, this recipe will quickly become a favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating magic in your kitchen. Each component in this Sweet Potato Gnocchi Pasta Recipe plays a crucial role, from the sweet potato’s rich color and taste to the sage and garlic that elevate the final sauce into something truly special.
- Sweet potato: Brings natural sweetness and a smooth, creamy base for tender gnocchi.
- All-purpose flour: Essential for forming the dough, giving structure and balance without overpowering the sweet potato flavor.
- Egg yolk: Adds richness and binds the dough together for perfect texture.
- Salt: Enhances all the inherent flavors in the gnocchi and sauce.
- Butter: Creates a luscious sauce that coats the gnocchi beautifully while adding depth.
- Garlic: Packs a punch of aromatic flavor, freshening and brightening every bite.
- Parmesan cheese: Sprinkled in and on top for that salty, nutty finish that elevates the dish.
- Fresh sage: Introduces an earthy, slightly peppery note that perfectly complements the sweetness.
- Freshly ground black pepper: Adds subtle heat and complexity.
- Red pepper flakes (optional): For those who appreciate a little kick in their pasta.
How to Make Sweet Potato Gnocchi Pasta Recipe
Step 1: Prepare the Sweet Potato
Start by boiling the peeled and cubed sweet potato in salted water until tender, about 10 to 15 minutes. This step softens the sweet potato, making it perfect to mash smooth. Let it cool slightly before moving on, as warm mash blends better with the other ingredients.
Step 2: Make the Dough
Measure out 1 cup of the mashed sweet potato and transfer it to a large bowl. Add the egg yolk and salt, stirring well to combine. Gradually incorporate the all-purpose flour, mixing until a soft dough forms that holds together without being sticky. Transfer the dough to a floured surface and knead gently until smooth; be ready to add a little more flour if it feels too wet.
Step 3: Shape the Gnocchi
Divide the dough into four equal parts and roll each into a rope about half an inch thick. Cut each rope into one-inch pieces. If you want to get fancy, gently roll each piece along the back of a fork to create ridges—these help the sauce cling to the gnocchi better, but it’s totally optional.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches to avoid overcrowding, cooking them until they float to the surface, which usually takes 2 to 3 minutes. This floating is the perfect indicator that your gnocchi are cooked through and ready to be lifted out with a slotted spoon.
Step 5: Prepare the Sage Butter Sauce
While the gnocchi cook, melt butter over medium heat in a large skillet. Add minced garlic and fresh sage, cooking until fragrant—about a minute. Then, add the cooked gnocchi, tossing them gently in the buttery herb sauce until they get a light golden sear, around 3 to 4 minutes. Finish by sprinkling Parmesan cheese over the top and seasoning with black pepper and optional red pepper flakes for a hint of heat.
How to Serve Sweet Potato Gnocchi Pasta Recipe
Garnishes
A final touch of freshly grated Parmesan is not just decoration but a flavor boost that enhances every bite. A sprinkle of chopped sage leaves or a light drizzle of extra virgin olive oil can also add a subtle freshness and shine that make the dish pop on the plate.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, which provides a refreshing contrast to the richness of the gnocchi. Roasted vegetables like Brussels sprouts or asparagus add a delightful texture and earthiness to round out your meal splendidly.
Creative Ways to Present
To impress your guests, serve the gnocchi in warm bowls topped with crispy sage leaves and a dusting of Parmesan. For a rustic look, a wooden cutting board with small bowls of extra toppings like chili flakes and shaved Parmesan can turn the meal into an interactive dining experience. You could even layer gnocchi in a gratin dish with extra butter and cheese, baking it briefly for a golden crunchy finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftover gnocchi pasta, store it in an airtight container in the refrigerator for up to 2 days. To keep the gnocchi from clumping, toss them lightly with a little olive oil before refrigerating.
Freezing
Sweet Potato Gnocchi Pasta Recipe is freezer-friendly! Arrange uncooked gnocchi on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. They can stay frozen for up to one month and can be boiled directly from frozen when ready to cook.
Reheating
The best way to reheat cooked gnocchi is by sautéing them gently in butter or olive oil until warmed through and slightly crisped, which refreshes their texture beautifully. Avoid microwaving, as it can make them soggy.
FAQs
Can I use a different type of flour for this Sweet Potato Gnocchi Pasta Recipe?
All-purpose flour works best for balance in texture, but if you need a gluten-free version, you can experiment with gluten-free flour blends. Just keep in mind the dough might require some adjustments in hydration.
Is it possible to make this recipe dairy-free?
Absolutely! Skip the Parmesan and replace butter with olive oil for a dairy-free twist. The gnocchi will still taste fantastic and maintain their soft, delicate texture.
How can I add more flavor to the Sweet Potato Gnocchi Pasta Recipe?
Try adding herbs like thyme or rosemary to the butter sauce or sprinkle toasted pine nuts over the finished dish for added crunch and aroma. Fresh lemon zest can also brighten the flavors wonderfully.
What’s the best way to prevent the gnocchi from sticking together?
Be sure to dust your work surface and hands with flour while shaping the gnocchi, and avoid overcrowding the pot during cooking. Tossing cooked gnocchi gently with a little butter or oil also helps keep them separate.
Can I prepare the dough ahead of time?
You can prepare the dough a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature before rolling and shaping to ensure it’s pliable and easy to work with.
Final Thoughts
This Sweet Potato Gnocchi Pasta Recipe is one of those joy-filled dishes that brings comfort, warmth, and a touch of elegance to your table. Whether you’re cooking for family, friends, or just yourself, making gnocchi from scratch is so rewarding, and the sweet potato adds such a delightful flair. Give it a try—you might just discover a new favorite that you’ll want to serve again and again!
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Sweet Potato Gnocchi Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sweet Potato Gnocchi Pasta features tender, pillowy gnocchi made from mashed sweet potatoes, flour, and egg yolk, lightly sautéed in a fragrant butter, garlic, and fresh sage sauce. Finished with Parmesan cheese and a touch of black pepper, it’s a comforting Italian-inspired main dish perfect for a cozy meal.
Ingredients
Gnocchi
- 1 large sweet potato (about 1 pound), peeled and cubed
- 1 ½ cups all-purpose flour (plus more for dusting)
- 1 egg yolk
- ½ teaspoon salt
Sauce and Topping
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- ¼ cup grated Parmesan cheese (plus more for serving)
- Freshly ground black pepper, to taste
- Optional: red pepper flakes for heat
Instructions
- Cook Sweet Potato: Boil the cubed sweet potato in salted water until fork-tender, about 10-15 minutes. Drain and let cool slightly, then mash until smooth.
- Prepare Dough: Measure out 1 cup of the mashed sweet potato and transfer it to a large bowl. Add the egg yolk and salt, mixing well. Gradually add flour, stirring until a soft dough forms.
- Knead Dough: Transfer the dough to a floured surface and gently knead until smooth, adding more flour if sticky.
- Shape Gnocchi: Divide the dough into 4 sections, roll each into a long rope about ½ inch thick, and cut into 1-inch pieces. Optionally, roll each piece along the back of a fork to create ridges.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Prepare Sauce: In a large skillet, melt the butter over medium heat. Add garlic and sage, cooking until fragrant, about 1 minute.
- Sauté Gnocchi: Add the cooked gnocchi to the skillet and sauté until lightly golden, 3-4 minutes.
- Finish and Serve: Sprinkle with Parmesan cheese, season with black pepper and optional red pepper flakes, then serve warm.
Notes
- You can freeze uncooked gnocchi on a baking sheet, then transfer to a bag for up to 1 month. Boil straight from frozen.
- For a dairy-free version, skip the Parmesan and use olive oil instead of butter.
