If you’re craving a cozy, comforting dish that still feels a bit special, this Sweet Potato Gnocchi Pasta Recipe is an absolute must-try. The soft, pillowy gnocchi made from roasted sweet potatoes bring a natural sweetness and vibrant color that pairs beautifully with a fragrant sage butter sauce. It’s a delightful twist on traditional gnocchi and perfect for impressing friends or treating yourself on any night of the week.
Ingredients You’ll Need
This Sweet Potato Gnocchi Pasta Recipe calls for simple, wholesome ingredients that come together to create a rich, flavorful experience. Each element plays a role in balancing texture, taste, and even a bit of nostalgia for Italian comfort food.
- Mashed roasted sweet potato (1 cup): Provides natural sweetness and moisture to the dough while giving gnocchi their signature soft texture.
- Egg (1, lightly beaten): Acts as a binder to hold the dough together without making it tough.
- Salt (1/2 teaspoon): Enhances all the flavors gently but effectively.
- Nutmeg (1/4 teaspoon, optional): Adds a subtle warmth and depth, making the gnocchi even more aromatic.
- All-purpose flour (1 to 1 1/4 cups): Creates structure in the dough, giving it the perfect balance of softness and firmness.
- Butter (2 tablespoons): Used for sautéing, it brings richness and helps brown the gnocchi beautifully.
- Olive oil (1 tablespoon): Combined with butter for a perfect sauté base that prevents burning and adds flavor.
- Garlic (2 cloves, minced): Infuses the dish with a warm, savory punch.
- Fresh sage (1 tablespoon, chopped): Offers an earthy, herbal note that complements the sweet potato exquisitely.
- Salt and pepper (to taste): Essential for seasoning during cooking and finishing.
- Grated Parmesan cheese: Adds salty, nutty flavor and a touch of luxury on top when serving.
How to Make Sweet Potato Gnocchi Pasta Recipe
Step 1: Prepare the Dough
Start by mixing together the mashed roasted sweet potato with the lightly beaten egg, salt, and optional nutmeg in a large bowl. This combination is the foundation for a dough that’s moist and tender but able to hold its shape. Gradually add the flour, starting with 1 cup, and mix just until a soft, slightly sticky dough forms. Be careful not to overmix, since that can make the gnocchi dense rather than fluffy.
Step 2: Shape the Gnocchi
Place the dough on a floured surface and knead it gently and briefly. Divide it into four equal pieces, then roll each piece into a rope about half an inch thick. Cut these ropes into 1-inch pieces to form individual gnocchi. For a beautiful traditional finish, gently roll each piece over the back of a fork to create subtle ridges that hold sauce perfectly.
Step 3: Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding. Cook them until they float to the surface—this usually takes about 2 to 3 minutes—which signals they’re perfectly done. Use a slotted spoon to remove the gnocchi and set them aside while you prepare your sauce.
Step 4: Make the Sage Butter Sauce and Sauté
In a large skillet, melt the butter together with olive oil over medium heat. Add the minced garlic and chopped fresh sage, cooking for 1 to 2 minutes until the mixture is fragrant and just starting to brown. Carefully add the cooked gnocchi to the skillet, tossing them gently as they sauté until they’re golden around the edges, about 3 to 4 minutes. Season with salt and pepper to taste for a perfectly balanced dish.
How to Serve Sweet Potato Gnocchi Pasta Recipe
Garnishes
Top your warm gnocchi with a generous sprinkle of freshly grated Parmesan cheese for a salty, nutty finishing touch. If you want to add a little extra, chopped toasted walnuts or a drizzle of good quality olive oil can add delightful texture and flavor contrasts.
Side Dishes
This dish shines on its own but pairs wonderfully with simple green salads tossed in lemon vinaigrette or roasted seasonal vegetables for extra color and nutrition. A crisp glass of white wine, like Pinot Grigio or Sauvignon Blanc, will complement the sweet and savory flavors perfectly.
Creative Ways to Present
For a dinner party, consider plating the gnocchi individually in shallow bowls with an extra sprig of fresh sage on top. You can also drizzle browned butter sauce over them tableside for that extra wow-factor. Serving with a side of crusty garlic bread makes this recipe feel even more indulgent and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftover gnocchi, store them in an airtight container in the refrigerator for up to 2 days. It’s best to keep the gnocchi and sauce separate to preserve texture and flavor.
Freezing
You can freeze gnocchi before cooking by arranging the cut pieces in a single layer on a baking sheet dusted with flour and freezing until firm. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep for up to 2 months and can be cooked directly from frozen by adding a minute or two to their boiling time.
Reheating
To reheat, sauté leftover cooked gnocchi gently in a little butter and olive oil until warmed through and crisp on the edges. Avoid microwaving when possible to maintain their tender texture and prevent sogginess.
FAQs
Can I use a different type of flour for this recipe?
While all-purpose flour works best for the perfect dough texture, you can try using a blend with gluten-free flour or whole wheat flour. Just be aware that the gnocchi texture might be slightly different—perhaps a bit denser or crumblier.
What if I don’t have fresh sage? Can I use dried herbs instead?
Fresh sage really brings out the character of this Sweet Potato Gnocchi Pasta Recipe, but if you only have dried, use it sparingly—about one teaspoon—to avoid overpowering the delicate flavors.
How can I tell when the gnocchi are done cooking?
Gnocchi are ready when they rise and float to the water’s surface, usually in 2 to 3 minutes. Cooking them longer doesn’t help and could make them mushy, so keep an eye on the pot.
Is this recipe suitable for vegans?
This particular recipe contains egg and butter, so it’s not vegan as is. However, you can substitute mashed sweet potato without egg and use vegan butter or olive oil for sautéing and enjoy a vegan-friendly variation.
Can I make the gnocchi dough ahead of time?
Absolutely! You can prepare the dough, shape the gnocchi, and freeze them before cooking. This is great for meal prep and busy days when you want a quick, homemade meal.
Final Thoughts
I can’t recommend this Sweet Potato Gnocchi Pasta Recipe enough if you’re looking for something comforting yet a little unique. It’s surprisingly easy to make, wonderfully flavorful, and perfect for bringing a little Italian-inspired warmth to your table. Give it a try—you just might discover a new favorite!
Print
Sweet Potato Gnocchi Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Gnocchi Pasta is a delightful homemade dish featuring tender gnocchi made from roasted sweet potatoes. Lightly sautéed with garlic and fresh sage in butter and olive oil, this vegetarian Italian-inspired main course offers a perfect balance of sweet and savory flavors. Ideal for a cozy fall meal, it’s easy to prepare and serves four.
Ingredients
Gnocchi Dough
- 1 cup mashed roasted sweet potato (about 1 medium)
- 1 egg (lightly beaten)
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 1 to 1 1/4 cups all-purpose flour (plus more for dusting)
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh sage (or thyme)
- Salt and pepper to taste
To Serve
- Grated Parmesan cheese (for serving)
Instructions
- Prepare the Gnocchi Dough: In a large bowl, combine the mashed roasted sweet potato, lightly beaten egg, salt, and nutmeg if using. Mix until well incorporated, then gradually add 1 cup of the all-purpose flour. Stir until a soft, slightly sticky dough forms, adding up to 1 1/4 cups of flour if needed. Avoid overmixing to keep the gnocchi tender.
- Shape the Gnocchi: Transfer the dough onto a floured surface and knead briefly to bring it together. Divide the dough into four equal pieces. Roll each piece into a rope about 1/2 inch thick. Cut each rope into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges, which help sauce cling better.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches to avoid overcrowding. Cook until they float to the surface, about 2 to 3 minutes. Use a slotted spoon to remove the cooked gnocchi and set them aside on a plate.
- Sauté with Garlic and Sage: In a large skillet, heat the butter and olive oil over medium heat until the butter melts. Add the minced garlic and chopped sage, cooking for 1 to 2 minutes until fragrant but not browned. Add the cooked gnocchi to the skillet and sauté for 3 to 4 minutes until the gnocchi develop a light golden crust.
- Season and Serve: Season the sautéed gnocchi with salt and pepper to taste. Serve immediately, topped generously with freshly grated Parmesan cheese for added flavor and texture.
Notes
- You can prepare the gnocchi dough ahead of time and freeze the gnocchi before boiling them. Just thaw before cooking.
- For a variation, try serving the gnocchi with browned butter sauce or creamy goat cheese for a richer flavor profile.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian-Inspired
