Get ready to fall in love with Sweet Potato Gnocchi Pasta—a dish that effortlessly merges rustic Italian charm with the natural sweetness and vibrant color of sweet potatoes. Each pillowy gnocchi morsel is gently tossed in golden sage butter, finished with a shower of Parmesan, and perfect for moments when comfort food should also look (and taste!) utterly irresistible. Whether it’s a cozy weeknight treat or a show-stopper for friends, this recipe is always a conversation starter in my kitchen.
Ingredients You’ll Need
What makes Sweet Potato Gnocchi Pasta shine is its short, no-fuss ingredient list—each element is simple, but oh-so vital in creating that irresistible aroma, flavor, and texture. Let’s break it down so every bite is pure pleasure!
- Sweet Potato: Brings earthy sweetness, gorgeous color, and a tender texture—bake or microwave for different depth of flavor.
- All-Purpose Flour: The backbone of our gnocchi dough; just enough to bind without making the pasta heavy.
- Grated Parmesan Cheese: Lends a wonderful salty richness and subtle nuttiness that ties everything together.
- Salt: Enhances every flavor and keeps the gnocchi perfectly seasoned.
- Ground Nutmeg: Adds warmth and brings out the natural sweetness of the potato—just a pinch makes magic.
- Egg: Acts as a binder, giving the gnocchi structure while keeping them unbelievably soft.
- Butter: Forms the luscious base for our golden sauce—unsalted is best for control.
- Garlic: A punch of savoriness that infuses the butter and takes the sauce to new heights.
- Fresh Sage Leaves: Their signature earthy aroma is dreamy when crisped in butter, but rosemary or thyme work too!
- Red Pepper Flakes (optional): For a hint of gentle heat—totally adjustable to your palette.
- Salt and Pepper to Taste: Round out and brighten the flavors in the final dish.
- Additional Grated Parmesan: Because more cheese never hurt—finish with a generous sprinkle for extra magic.
How to Make Sweet Potato Gnocchi Pasta
Step 1: Cook and Mash the Sweet Potato
Start by piercing your sweet potato several times with a fork, then pop it in the microwave for 6 to 8 minutes (or roast at 400°F if you have the time for even deeper, caramelized flavor). Let it cool just enough to handle safely, then peel and mash it until completely smooth. Measure out one cup—consistency here means perfect gnocchi every time!
Step 2: Make the Gnocchi Dough
Add your freshly mashed sweet potato to a large bowl and mix in the flour, grated Parmesan, salt, nutmeg, and the lightly beaten egg. Using a fork or your hands, gently bring it together just until a soft dough forms. The key is a light touch—a sturdy dough will yield heavy gnocchi, so don’t overwork it!
Step 3: Shape the Gnocchi
Dust your surface with flour and divide the dough into four pieces. Roll each into a long rope about half an inch thick, then slice into one-inch pillows. If you want those classic ridges, gently roll each piece along the tines of a fork—it’s a small detail that soaks up all the incredible sauce later.
Step 4: Boil the Gnocchi
Bring a generously salted pot of water to a rolling boil. Drop in your gnocchi in batches—don’t crowd the pot! They’ll let you know they’re done by floating to the surface, typically in two to three minutes. Use a slotted spoon to carefully lift them out; they’re delicate and ready for the skillet.
Step 5: Prepare the Sage Butter Sauce
Meanwhile, in a large skillet, melt the butter over medium heat, swirling in the minced garlic, fresh sage leaves, and a dash of red pepper flakes if you’re feeling spicy. Sauté for two to three minutes until everything smells heavenly and the butter just begins to brown—this nutty, aromatic sauce is gnocchi’s best friend!
Step 6: Toss and Crisp the Gnocchi
Add the cooked gnocchi straight to the skillet, turning them gently to coat in the sage butter. Let them sauté another minute or two so they pick up a golden edge—this not only amps up the flavor but adds a slight crispiness that’s simply irresistible. Serve right away with a cloud of Parmesan to finish.
How to Serve Sweet Potato Gnocchi Pasta
Garnishes
The right garnish transforms Sweet Potato Gnocchi Pasta from comforting to absolutely elegant. I love an extra shower of grated Parmesan right before serving, plus a few fried sage leaves for crunch and color. A finishing crack of fresh black pepper or even a drizzle of browned butter is equally welcome.
Side Dishes
Balance the richness by serving your gnocchi alongside a crisp green salad tossed in a light vinaigrette or slender roasted veggies like asparagus or broccolini. For heartier appetites, a slice of crusty focaccia is perfect for soaking up every last drop of that sage butter sauce.
Creative Ways to Present
Turn Sweet Potato Gnocchi Pasta into a dazzling main course by serving individual portions in shallow bowls with microgreens and toasted pine nuts. Or, for a dinner party twist, try serving family-style on a big platter surrounded by colorful roasted vegetables for that “wow” effect.
Make Ahead and Storage
Storing Leftovers
Any leftover gnocchi can be cooled completely, then stored in an airtight container in the fridge for up to three days. The flavors will meld and deepen, making tomorrow’s lunch just as delightful as dinner!
Freezing
To freeze, spread uncooked gnocchi on a parchment-lined tray and freeze until solid before transferring to a zip-top bag. They keep beautifully for up to two months. When ready to eat, boil straight from frozen—no need to thaw!
Reheating
Leftover Sweet Potato Gnocchi Pasta can be quickly revived in a skillet with a touch of butter, giving them a gorgeous crispy edge. Alternatively, a minute or two in the microwave works, but the stovetop method creates unbeatable flavor and texture.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While the unique sweetness and color of sweet potatoes make this dish stand out, regular russet potatoes will give you a more traditional gnocchi. Just be sure to let your mashed potatoes dry out a bit so the dough isn’t too wet.
How do I keep gnocchi from being too dense or gummy?
The secret lies in not overworking the dough and using just enough flour to bring it together. Working gently and keeping the dough soft ensures those characteristic pillowy bites every time.
Is there a vegan version of this Sweet Potato Gnocchi Pasta?
Yes! Simply omit the Parmesan or use a vegan substitute, and swap the egg for a flaxseed “egg” or a tablespoon of olive oil. Use dairy-free butter for the sauce and enjoy a completely plant-based version!
Can I prepare gnocchi in advance for a dinner party?
Definitely. Shape your gnocchi in the morning, arrange on floured trays, and refrigerate (covered) until ready to cook. You can also freeze the uncooked gnocchi and cook from frozen as guests arrive for a fresh and impressive meal.
How do I make the gnocchi extra crispy?
After boiling, let the gnocchi dry briefly on a towel, then pan-fry in melted butter until the edges turn golden and crisp. This step creates a slight crust and makes Sweet Potato Gnocchi Pasta extra irresistible!
Final Thoughts
If you’ve never tried making pasta from scratch, let Sweet Potato Gnocchi Pasta be your joyful introduction—it’s approachable, deeply satisfying, and sure to become a staple in your kitchen. Trust me, once you taste these golden pillows in their fragrant sage butter bath, you’ll want to make them over and over again. Don’t wait—grab a sweet potato and make tonight extra special!
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Sweet Potato Gnocchi Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy a taste of Italy with this delicious homemade Sweet Potato Gnocchi Pasta recipe. These pillowy gnocchi are made with sweet potato, Parmesan cheese, and a touch of nutmeg, served in a savory sage butter sauce. Perfect for a cozy dinner at home!
Ingredients
Main Gnocchi Ingredients:
1 large sweet potato (about 1 pound), 1 cup (125g) all-purpose flour (plus more for dusting), 1/4 cup (25g) grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 egg (lightly beaten)
For the sauce:
2 tablespoons butter, 2 cloves garlic (minced), 6–8 fresh sage leaves, 1/4 teaspoon red pepper flakes (optional), salt and pepper to taste, additional grated Parmesan for serving
Instructions
- Prepare the Gnocchi: Pierce and cook sweet potato until soft. Mash and mix with flour, Parmesan, salt, nutmeg, and egg. Form dough, cut, and cook gnocchi.
- Make the Sauce: Sauté garlic, sage, and red pepper flakes in butter. Toss cooked gnocchi in the skillet until lightly crisped.
- Serve hot with Parmesan on top.
Notes
- You can swap sage for rosemary or thyme.
- For a dairy-free version, omit or substitute the Parmesan.
- Leftover gnocchi can be pan-fried for added texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
