Sweet Potato Gnocchi

Test Kitchen-Approved

Author Notes: I was always intimidated by the idea of making gnocchi, but this recipe is far more simple that you'd think for such an elegant result. Microwaving the sweet potato cuts down on time, and the rest of the ingredients are mixed together in one bowl. Serve it plain, or as I like to do, with sautéed broccoli rabe and a quick sage brown butter sauce.Posie (Harwood) Brien

Serves: 6
Prep time: 30 min
Cook time: 10 min


  • 1 large sweet potato (about 1 pound)
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup freshly grated Parmesan, plus more for serving
  • 1 teaspoon salt
  • 1 1/4 cups all-purpose flour
In This Recipe


  1. Prick the sweet potato all over with a fork, wrap in a damp paper towel, and microwave until soft (about 7 minutes).
  2. Line a baking sheet with parchment paper.
  3. Scoop out the flesh of the potato and add it to a large bowl. Add the ricotta, Parmesan, and salt and mix until smooth. Add the flour, a little at a time, stirring and then kneading until the dough just comes together—don't overwork the dough as you want it stay light.
  4. Once the dough comes together, divide it into 6 equal pieces. Roll each piece into a long rope, about 1" in diameter. (Dust with more flour as needed to keep it from sticking.) Using a sharp knife, cut the rope into 1" pieces and transfer the pieces onto the parchment-lined sheet,
  5. At this point, you can either freeze the gnocchi to make later (this is such a good idea for weeknight dinners!) or cook them right away. To cook, bring a large pot of salted water to a boil. Drop in the gnocchi and cook for about 2-5 minutes, or until they're tender and they float to the surface of the water. Transfer the gnocchi carefully (they're very delicate and can fall apart easily) to the parchment-lined sheet again.
  6. Serve hot with more Parmesan and some cracked pepper and butter. I like to toss mine with a simple garlic sage brown butter sauce (melt butter until it smells nutty, add some sage and minced garlic and cook briefly) and sautéed greens or broccoli rabe and cheese.

More Great Recipes:
Pasta|Italian|Potato|Sweet Potato/Yam|Make Ahead|Boil|Dinner|Entree

Reviews (12) Questions (0)

12 Reviews

VGFrank January 25, 2019
Delicious and oh-so-easy to make fluffy orange creamsicle-colored clouds! A friend had given me a small wedge of lemon ricotta from Trader Joe’s, so I used that instead of traditional ricotta, and it was just superb - I highly recommend trying this, I think it made them even lighter and puffier, and that touch of tangy lemon with the sweet potato was the perfect counterbalance.
rpepper November 10, 2018
These are delicious.
cosmiccook August 15, 2018
Can't wait to try these--I made the Sweet Potato ones from Epicurious?BA but they were a dismal failure. This looks much simpler and better!
Laura P. August 15, 2018
Would this work with any GF flours?
Carolyn G. August 12, 2018
can I substitute regular potatoes in this recipe? if so what kind?
Author Comment
Posie (. August 15, 2018
If you want a regular potato gnocchi I’d use this recipe! https://food52.com/recipes/29579-classic-potato-gnocchi
Kris August 8, 2018
Silly question but can I substitute regular potatoes in this recipe? if so what kind? The reason I am asking is most gnocchi recipes include egg and I really want to try this one because it doesn't.
Cecilia M. August 12, 2018
There are a few recipes of gnocchi made without eggs ( and white potatoes) online, also with or without cheese for a vegan gnocchi.
Christine C. August 6, 2018
This looks so good. How long would I need to boil them if I froze them first?
Author Comment
Posie (. August 6, 2018
I often freeze them and it really only adds a minute or two to the boiling type--just watch closely and drain them as soon as they start floating to the surface of the water.
Mika September 9, 2018
Can they be cooked from frozen or should they be thawed first?
Author Comment
Posie (. September 9, 2018
You can cook them from frozen! Will just add a tiny bit more time.