5 stars (15 ratings)
27 Comments »
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A homemade potato gnocchi recipe is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.
Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.
Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)
But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.
Serve with shaved Parmesan and some glasses of wine.
Brown Butter Sweet Potato Gnocchi
Yield: 6 servings
Prep: 1 hour hour
Cook: 1 hour hour 30 minutes minutes
Total: 2 hours hours 30 minutes minutes
Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.
5 stars (15 ratings)
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Ingredients
- 2 medium sweet potatoes
- ½ cup whole milk ricotta
- ¼ cup freshly grated Parmesan
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
- 2 to 2 ½ cups all-purpose flour
- 1 ½ tablespoons olive oil
- ½ cup unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh sage leaves
- ½ cup shaved Parmesan
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.
Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.
Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan.
Serve immediately.
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posted on December 14, 2019under entree, fall, pasta
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27 comments -
Anne Nye — February 14, 2023 @ 7:58 AM Reply
Question: would you top with a sauce or just serve as a side? What kind? They sound delicious but after throat cancer I have trouble with anything dry at all.
-
Linda — March 12, 2022 @ 11:54 AM Reply
Made these gluten and dairy free with my own cashew ricotta and almond nutty parmesan. Still awesome. The recipe makes quite a bit so I’m freezing some to see how they hold up. Really delicious recipe, thank you!
-
Shayla — February 8, 2022 @ 9:23 AM Reply
I know it’s been a few years since you posted this recipe but I absolutely had to comment. This Gnocchi recipe is amazing! I made a double batch, since it’s a little labor intensive to make, and I’m so glad I did. My family, including 3 little ones, absolutely loved it! I froze half and it made an easy dinner the second time around – they cook from frozen quickly and I didn’t adjust the cooking time. I’m making them again and will once again double the batch to freeze half.
-
BM — December 31, 2021 @ 11:13 PM Reply
I just made these and they’re lovely.
Even with the parmesan I used the taste was beautifully sweet, reminiscent of schupfnudeln imo.
I made these for me and my toddler, I made a light cheese sauce with a roux and some parmesan to bind.
Eating now. 10/10.
-
Hannah — September 17, 2021 @ 10:23 PM Reply
BRO this gnocchi slaps. I made it dairy free using almond yogurt instead of ricotta and vegan parm. This shit tastes like fall
-
Sabrina — September 17, 2021 @ 6:39 AM Reply
I’m not super experienced at cooking but these were so good and made me feel like real chef. I was anxious about making a pasta from scratch but it was pretty simple, if a little ugly. The sage and garlic pair perfectly with the sweet potato flavor. I’ll definitely be making this again!
-
Ryan Lewis — August 27, 2021 @ 7:35 AM Reply
great base recipe. i added tasted walnuts to my brown butter and a drizzle of vinegar (sherry) to brighten the dish up.
-
Mar — March 7, 2021 @ 2:27 PM Reply
Question: What size (weight) of sweet potato do you start with?
-
Joy — February 23, 2021 @ 1:52 PM Reply
My sister was visiting and I made these-boy did her eyes light up!!!
They are freaking fabulous- I agree with a previous poster the brown butter and crispy sage were the piece de resistance.
Thank you for this truly wonderful recipe.
-
Missie — February 10, 2021 @ 3:55 PM Reply
This gnocchi recipe made me look like a gourmet chef. Absolutely fabulous. I added some half and half to the sauce. Amazing.
-
CM — January 30, 2021 @ 5:38 PM Reply
Holy cow, these were AMAZING!!! It was my first attempt at any homemade gnocchi, and my husband and I were astonished at how great they were. We froze half for later…so excited to have them again soon. I’m drooling just thinking about them :)’
-
CKB — January 24, 2021 @ 11:20 AM Reply
These are absolutely delicious! Making them again for the second time. I read that they can be frozen but then how are they supposed to be cooked when the come out of the freezer? Thaw first then cook or cook when frozen?
Thanks for the great recipe!
-
Laurie Duncan Cleary — November 28, 2020 @ 8:25 PM Reply
I’ve made this dish twice now, and have to say it is really delicious. My first attempt had great flavor but the gnocchi were not as tender as I wanted. Second time around, I was extra careful not to overwork the dough. The crispy finish on the gnocchi and the crispy sage in browned butter were the killer details. I licked my dish clean!
-
Allison Thayer — May 10, 2020 @ 11:57 AM Reply
YUM, want to try asap!! Just curious though – where do you buy store bought? I can’t ever find any, other than the trader joe’s frozen section but those already have a very heavy sauce on them
-
Patricia Robertson — January 11, 2022 @ 9:00 AM Reply
I find fresh gnocchi in the deli refrigerated section, not frozen . I’m definitely going to try these.
-
Liz — April 26, 2020 @ 2:03 PM Reply
This sounds delicious and I’m in the middle of making these but few things because I am confused…. my two medium sized potatoes only yielded just under a cup once mashed but the recipes is calling for 1.5 cups of mashed sweet potatoes. Second, the recipe calls for 1/4 cup of grated Parmesan and the 1/2 cup of shaved parmesan…but then throughout the recipe, you say ‘stir in the parmesan’. Which one? I am assuming the grated for the dough but then 1/2 cup if shaved Parmesan is a lot to just ‘sprinkle’ over at the end of the recipe.
-
Jordyn — April 25, 2020 @ 12:58 PM Reply
These were time-intensive, but definitely worth it! I had a little bit of trouble browning them without them sticking to the pan, but otherwise the steps were seamless.
-
Melissa Cheek — April 19, 2020 @ 9:52 AM Reply
Made this last night, soooo good! We used half the butter to finish and didn’t have sage or garlic but really thought they were perfect without!
-
Ian — January 16, 2020 @ 10:26 AM Reply
QUESTION
I am planning to make these for a party of 15, is it okay to double/triple the batch? and if so, how many times should I multiply for that amount of people?
-
Chrissy Kiely — December 28, 2019 @ 11:56 AM Reply
Can you make this with golden potatoes, for those who are not big fans of sweet potato?
-
Alyssa — December 25, 2019 @ 4:04 PM Reply
Okay wow. These were so damn delicious. By far my new favorite dish. Thank you for blessing the world with this recipe. You’re amazing.
-
Terri — December 23, 2019 @ 2:32 PM Reply
Everyone LOVED them!! One of my boys said this was the second best thing I have EVER made – I said, WHAT?!?! LOL!! Second only to a 40 year old English Toffee recipe!! I have more sweet potato and they want me to do another batch right away. I made them too big but I have that figured out now 🙂
-
Jana @ Damn Delicious — December 23, 2019 @ 2:48 PM Reply
That’s such a huge compliment! Thanks for sharing with us, Terri. Happy holidays!
-
Shari — December 17, 2019 @ 9:19 PM Reply
Question!!! If one was to make extra and freeze them should they be froze before they are boiled??
-
Chungah @ Damn Delicious — December 18, 2019 @ 4:54 AM Reply
Yes, it is best to freeze gnocchi uncooked as soon as they are shaped. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
-
Rachel — December 16, 2019 @ 4:05 AM Reply
This looks scrumptious. Just got back from a trip to Italy and this sounds so simple but savory. Can’t wait to try making it with my kids. We love your recipes!
-
Kate — June 2, 2020 @ 5:23 PM Reply
So so good, even though I skipped the frying step. Huge hit.
Anne Nye — February 14, 2023 @ 7:58 AM Reply
Question: would you top with a sauce or just serve as a side? What kind? They sound delicious but after throat cancer I have trouble with anything dry at all.
Linda — March 12, 2022 @ 11:54 AM Reply
Made these gluten and dairy free with my own cashew ricotta and almond nutty parmesan. Still awesome. The recipe makes quite a bit so I’m freezing some to see how they hold up. Really delicious recipe, thank you!
Shayla — February 8, 2022 @ 9:23 AM Reply
I know it’s been a few years since you posted this recipe but I absolutely had to comment. This Gnocchi recipe is amazing! I made a double batch, since it’s a little labor intensive to make, and I’m so glad I did. My family, including 3 little ones, absolutely loved it! I froze half and it made an easy dinner the second time around – they cook from frozen quickly and I didn’t adjust the cooking time. I’m making them again and will once again double the batch to freeze half.
BM — December 31, 2021 @ 11:13 PM Reply
I just made these and they’re lovely.
Even with the parmesan I used the taste was beautifully sweet, reminiscent of schupfnudeln imo.
I made these for me and my toddler, I made a light cheese sauce with a roux and some parmesan to bind.
Eating now. 10/10.
Hannah — September 17, 2021 @ 10:23 PM Reply
BRO this gnocchi slaps. I made it dairy free using almond yogurt instead of ricotta and vegan parm. This shit tastes like fall
Sabrina — September 17, 2021 @ 6:39 AM Reply
I’m not super experienced at cooking but these were so good and made me feel like real chef. I was anxious about making a pasta from scratch but it was pretty simple, if a little ugly. The sage and garlic pair perfectly with the sweet potato flavor. I’ll definitely be making this again!
Ryan Lewis — August 27, 2021 @ 7:35 AM Reply
great base recipe. i added tasted walnuts to my brown butter and a drizzle of vinegar (sherry) to brighten the dish up.
Mar — March 7, 2021 @ 2:27 PM Reply
Question: What size (weight) of sweet potato do you start with?
Joy — February 23, 2021 @ 1:52 PM Reply
My sister was visiting and I made these-boy did her eyes light up!!!
They are freaking fabulous- I agree with a previous poster the brown butter and crispy sage were the piece de resistance.
Thank you for this truly wonderful recipe.
Missie — February 10, 2021 @ 3:55 PM Reply
This gnocchi recipe made me look like a gourmet chef. Absolutely fabulous. I added some half and half to the sauce. Amazing.
CM — January 30, 2021 @ 5:38 PM Reply
Holy cow, these were AMAZING!!! It was my first attempt at any homemade gnocchi, and my husband and I were astonished at how great they were. We froze half for later…so excited to have them again soon. I’m drooling just thinking about them :)’
CKB — January 24, 2021 @ 11:20 AM Reply
These are absolutely delicious! Making them again for the second time. I read that they can be frozen but then how are they supposed to be cooked when the come out of the freezer? Thaw first then cook or cook when frozen?
Thanks for the great recipe!
Laurie Duncan Cleary — November 28, 2020 @ 8:25 PM Reply
I’ve made this dish twice now, and have to say it is really delicious. My first attempt had great flavor but the gnocchi were not as tender as I wanted. Second time around, I was extra careful not to overwork the dough. The crispy finish on the gnocchi and the crispy sage in browned butter were the killer details. I licked my dish clean!
Allison Thayer — May 10, 2020 @ 11:57 AM Reply
YUM, want to try asap!! Just curious though – where do you buy store bought? I can’t ever find any, other than the trader joe’s frozen section but those already have a very heavy sauce on them
-
Patricia Robertson — January 11, 2022 @ 9:00 AM Reply
I find fresh gnocchi in the deli refrigerated section, not frozen . I’m definitely going to try these.
Liz — April 26, 2020 @ 2:03 PM Reply
This sounds delicious and I’m in the middle of making these but few things because I am confused…. my two medium sized potatoes only yielded just under a cup once mashed but the recipes is calling for 1.5 cups of mashed sweet potatoes. Second, the recipe calls for 1/4 cup of grated Parmesan and the 1/2 cup of shaved parmesan…but then throughout the recipe, you say ‘stir in the parmesan’. Which one? I am assuming the grated for the dough but then 1/2 cup if shaved Parmesan is a lot to just ‘sprinkle’ over at the end of the recipe.
Jordyn — April 25, 2020 @ 12:58 PM Reply
These were time-intensive, but definitely worth it! I had a little bit of trouble browning them without them sticking to the pan, but otherwise the steps were seamless.
Melissa Cheek — April 19, 2020 @ 9:52 AM Reply
Made this last night, soooo good! We used half the butter to finish and didn’t have sage or garlic but really thought they were perfect without!
Ian — January 16, 2020 @ 10:26 AM Reply
QUESTION
I am planning to make these for a party of 15, is it okay to double/triple the batch? and if so, how many times should I multiply for that amount of people?
Chrissy Kiely — December 28, 2019 @ 11:56 AM Reply
Can you make this with golden potatoes, for those who are not big fans of sweet potato?
Alyssa — December 25, 2019 @ 4:04 PM Reply
Okay wow. These were so damn delicious. By far my new favorite dish. Thank you for blessing the world with this recipe. You’re amazing.
Terri — December 23, 2019 @ 2:32 PM Reply
Everyone LOVED them!! One of my boys said this was the second best thing I have EVER made – I said, WHAT?!?! LOL!! Second only to a 40 year old English Toffee recipe!! I have more sweet potato and they want me to do another batch right away. I made them too big but I have that figured out now 🙂
-
Jana @ Damn Delicious — December 23, 2019 @ 2:48 PM Reply
That’s such a huge compliment! Thanks for sharing with us, Terri. Happy holidays!
Shari — December 17, 2019 @ 9:19 PM Reply
Question!!! If one was to make extra and freeze them should they be froze before they are boiled??
-
Chungah @ Damn Delicious — December 18, 2019 @ 4:54 AM Reply
Yes, it is best to freeze gnocchi uncooked as soon as they are shaped. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
Rachel — December 16, 2019 @ 4:05 AM Reply
This looks scrumptious. Just got back from a trip to Italy and this sounds so simple but savory. Can’t wait to try making it with my kids. We love your recipes!
-
Kate — June 2, 2020 @ 5:23 PM Reply
So so good, even though I skipped the frying step. Huge hit.
