Sweet Potato Gnocchi Pasta Recipe

Get ready to fall in love with every tender, golden bite of Sweet Potato Gnocchi Pasta—a dish that will have you swearing off store-bought gnocchi for good! This recipe transforms humble kitchen staples into pillowy little dumplings kissed with earthy sweetness, bathed in garlicky butter, and finished with fresh herbs and a flurry of Parmesan. Whether you’re an ambitious home cook or a weeknight dinner enthusiast, Sweet Potato Gnocchi Pasta is a fun, highly rewarding dish you’ll crave with every bite.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple, familiar ingredients come together to create the magic of Sweet Potato Gnocchi Pasta. Each ingredient pulls its own weight: building flavor, color, and texture to surprise and delight every forkful.

• Sweet potato: The star, bringing signature color, moist texture, and a pleasing natural sweetness.
• Egg: Binds everything together for tender, cohesive gnocchi.
• Salt: Seasons the dough and brightens all the flavors.
• Ground nutmeg: Adds subtle warmth and a hint of autumn spice to the finished dish.
• All-purpose flour: Provides structure—start with less and add if needed for perfect, pillowy dough.
• Butter: Forms the golden, garlicky sauce that coats the gnocchi.
• Garlic: Infuses the butter for a deeply savory, rich aroma.
• Red pepper flakes (optional): Just a pinch introduces gentle heat if you like a bit of a kick.
• Parmesan cheese: Adds briny, salty depth and umami to each bite.
• Chopped fresh sage or parsley: Lends freshness, color, and a herbal finish as a garnish.

How to Make Sweet Potato Gnocchi Pasta

Step 1: Prepare the Sweet Potato

Start by tenderizing your sweet potato—prick it all over with a fork and give it a quick zap in the microwave (or roast if you have time for deeper flavor). You want it soft and mashable, setting the tone for your silky dough. Allow it to cool a bit before scooping out the fluffy orange flesh and mashing until cloudlike and smooth; this ensures your Sweet Potato Gnocchi Pasta ends up soft, never gummy.

Step 2: Make the Dough

Measure out a perfectly packed cup of your mashed sweet potato and slide it into a large bowl. Add your beaten egg, a generous sprinkle of salt, a dusting of nutmeg, and your initial scoop of flour. Use a fork to bring the mixture together, then switch to your hands. If the dough is sticky, dust in a little more flour, but remember—less is often more for light gnocchi. Knead just until a soft dough forms.

Step 3: Shape the Gnocchi

Turn your dough onto a floured surface and divide it into four manageable portions. Roll each piece into a rope, about three-quarters of an inch thick. Now, cut into cheerful one-inch pillows—here’s where Sweet Potato Gnocchi Pasta starts to feel like an event! For classic ridges, gently press each piece with a fork, which also helps to scoop up more sauce.

Step 4: Boil the Gnocchi

Bring a big pot of salted water to a rolling boil. Drop the gnocchi in batches so they have room to swim. When they rise to the top like little clouds (about 2 to 3 minutes), they’re done! Scoop them up with a slotted spoon—they’re delicate and perfect for their buttery finish.

Step 5: Sauté and Serve

While your gnocchi cool, melt butter in a large skillet over medium heat, then add minced garlic and a pinch of red pepper flakes if you’d like to amp up the flavor. Tumble in the cooked gnocchi and gently toss to coat, letting them sizzle until they’re lightly golden and crisped on the outside while staying soft within. Sprinkle with heaps of Parmesan and plenty of fresh sage or parsley. Your Sweet Potato Gnocchi Pasta is ready to shine!

How to Serve Sweet Potato Gnocchi Pasta

Garnishes

The finishing touch matters! Shower your gnocchi with grated Parmesan while it’s still hot, so it melts into tiny pockets. Fresh herbs, like chopped sage for earthiness or parsley for brightness, add color and that special “restaurant” feeling with every plate of Sweet Potato Gnocchi Pasta.

Side Dishes

This dish pairs wonderfully with a simple leafy green salad dressed in a zippy vinaigrette—it cuts through the richness in such a pleasing way. Roasted vegetables, especially Brussels sprouts or asparagus, add a hearty yet healthy vibe to your meal, making Sweet Potato Gnocchi Pasta the absolute star of dinner.

Creative Ways to Present

Try serving your Sweet Potato Gnocchi Pasta in shallow bowls for a luxurious touch, or arrange the dumplings on a platter and drizzle with browned butter and crispy sage leaves. For special occasions, set the gnocchi over a bed of garlicky sautéed spinach or serve family-style with extra cheese passed around at the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer cooled Sweet Potato Gnocchi Pasta to an airtight container and keep it in the fridge for up to 3 days. The flavors meld and develop beautifully overnight, so don’t be surprised if tomorrow’s lunch tastes even better.

Freezing

To freeze uncooked gnocchi, arrange them in a single layer on a floured tray and freeze until solid, then transfer to a zip-top bag. Take out what you need straight from the freezer—just cook a minute or two longer in boiling water. Cooked gnocchi can be frozen too, but for the best texture, freeze before boiling if possible.

Reheating

Warmed gently in a buttered skillet over medium heat, leftover Sweet Potato Gnocchi Pasta regains its irresistible crisp-tender edge. Alternatively, cover and microwave in short bursts, adding a splash of water or broth to keep things moist and steamy.

FAQs

Can I use gluten-free flour for Sweet Potato Gnocchi Pasta?

Yes, you can swap in a good quality gluten-free all-purpose blend without worry! Just be gentle with mixing and add the flour little by little until the dough feels soft but not sticky.

How do I stop my gnocchi from being dense or gummy?

The secret is to use just enough flour to hold the dough together; extra flour can make them tough. Also, don’t overwork the dough—mix just until combined and handle it as lightly as possible for those pillowy bites that define delicious Sweet Potato Gnocchi Pasta.

Can I roast the sweet potato instead of microwaving it?

Absolutely! Roasting sweet potatoes caramelizes and intensifies their natural sugars, giving your Sweet Potato Gnocchi Pasta a richer flavor. Just bake at 400°F until fork-tender, then scoop and mash as directed.

What sauce goes best with Sweet Potato Gnocchi Pasta?

These gnocchi excel with a simple butter and sage sauce, but they’re also fantastic tossed in brown butter, creamy Alfredo, or even a light tomato cream sauce—the sweet, earthy base pairs beautifully with a range of flavors.

Can I make this recipe vegan?

You can! Replace the egg with a flaxseed or chia “egg” and use vegan butter and a sprinkle of nutritional yeast for a luscious, dairy-free Sweet Potato Gnocchi Pasta everyone will enjoy.

Final Thoughts

Go ahead—treat yourself (and those lucky enough to share your table) to homemade Sweet Potato Gnocchi Pasta. Every bite is a celebration of simple ingredients and hands-on kitchen fun. If you’ve never made gnocchi from scratch, this is the perfect place to start. Happy cooking and even happier eating!

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