If you’re looking for a cozy Italian-inspired dinner that feels like a hug in a bowl, you have to try Sweet Potato Gnocchi Pasta. This dish brings together pillowy homemade gnocchi with sweet, earthy flavor, tossed in a buttery garlic and herb sauce and finished with a flurry of Parmesan. It’s stunningly simple to make yet feels utterly special, delivering comforting flavors and colors that brighten any table. Whether you serve it for a weeknight treat or a festive meal, Sweet Potato Gnocchi Pasta is bound to become a new favorite.
Ingredients You’ll Need
The best part about Sweet Potato Gnocchi Pasta is how a handful of humble ingredients work their magic together. Each one plays an important role in creating the soft, slightly sweet gnocchi and the savory, buttery sauce that makes this dish irresistible.
- Sweet potatoes: The star of the show, lending gorgeous color and a naturally sweet, creamy texture to the gnocchi.
- All-purpose flour: This brings structure to the dough while keeping the gnocchi light and tender—don’t skimp on dusting your surface!
- Salt: Essential for seasoning both the dough and the cooking water so every bite pops with flavor.
- Ground nutmeg (optional): A pinch adds warm, subtle depth that pairs beautifully with sweet potatoes.
- Unsalted butter: Creates a silky, rich sauce and helps brown the gnocchi for a bit of golden crust.
- Garlic: Minced garlic infuses the butter with irresistible aroma—don’t rush this step!
- Grated Parmesan cheese: Adds a salty, cheesy finish that melts right into the hot gnocchi.
- Fresh sage or thyme: These herbs offer earthy, aromatic notes that are classic with sweet potatoes.
- Salt and pepper to taste: Fine-tune the final dish, balancing sweetness and savoriness perfectly.
How to Make Sweet Potato Gnocchi Pasta
Step 1: Cook and Mash the Sweet Potatoes
Start by cooking your sweet potatoes until they’re meltingly tender—you can microwave them for speed or bake for extra depth of flavor. Once cool enough to handle, peel and mash them until smooth. This step guarantees your Sweet Potato Gnocchi Pasta has that dreamy, soft texture we all love.
Step 2: Make the Dough
Measure out 1 1/2 cups of mashed sweet potato into a large bowl, then add flour, salt, and nutmeg if you’re using it. Mix gently with a fork or your hands until a soft dough forms. It should be slightly sticky but still workable; add flour a tablespoon at a time if needed. The key is not to overwork the dough so your gnocchi stay fluffy.
Step 3: Shape the Gnocchi
Dust your work surface with flour and turn out the dough. Divide into four portions, roll each into a rope about half an inch thick, and cut into one-inch pieces. For the classic look, roll each piece over the back of a fork to create ridges—they’ll help the sauce cling to every bite!
Step 4: Boil the Gnocchi
Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches so they don’t stick together, scooping them out once they float to the top (usually in 2–3 minutes). Set aside on a plate while you work through the rest of the batch.
Step 5: Sauté and Finish
Melt butter in a large skillet over medium heat, then add garlic and your chosen herbs. Let them sizzle for a minute or two until fragrant, then add the cooked gnocchi. Sauté for a few minutes until the gnocchi are golden on the outside. Finish with a generous sprinkle of Parmesan, and season with salt and pepper to taste. Your Sweet Potato Gnocchi Pasta is ready to serve!
How to Serve Sweet Potato Gnocchi Pasta
Garnishes
A little garnish goes a long way with Sweet Potato Gnocchi Pasta. Try a shower of extra Parmesan, a scattering of crisped sage leaves, or a pinch of black pepper. For a touch of luxury, drizzle with browned butter just before serving.
Side Dishes
Balance out the richness with a crisp green salad dressed in lemon and olive oil, or serve alongside roasted vegetables for a vibrant, wholesome spread. This gnocchi also pairs beautifully with a glass of chilled white wine or sparkling water with citrus.
Creative Ways to Present
Make dinner extra special by serving your Sweet Potato Gnocchi Pasta in shallow pasta bowls, topped with fresh herbs and edible flowers for color. For a family-style meal, pile the gnocchi onto a large platter and let everyone dig in. Or, serve smaller portions as an appetizer at your next gathering for a fun twist!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Gnocchi Pasta can be stored in an airtight container in the refrigerator for up to three days. The flavors meld and get even better overnight—just be sure to let it cool to room temperature before sealing.
Freezing
To freeze, arrange uncooked gnocchi in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months and can go straight from freezer to boiling water when you’re ready. Cooked gnocchi can also be frozen, but they’re best enjoyed fresh.
Reheating
Reheat leftover gnocchi gently in a skillet with a dab of butter or a splash of cream to restore their soft texture. A minute or two over medium heat will do the trick—just stir gently to keep them intact.
FAQs
Can I use gluten-free flour for Sweet Potato Gnocchi Pasta?
Absolutely! You can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The dough may be a bit stickier, so add flour gradually and dust your surface well. The gnocchi will still be deliciously tender.
Do I have to use nutmeg?
Nutmeg is optional, but it adds a lovely warmth that pairs perfectly with sweet potato. If you don’t have any, simply leave it out or try a pinch of cinnamon for a different twist.
Why did my gnocchi turn out gummy?
Gummy gnocchi can result from adding too much flour or overworking the dough. Mix just until combined and use a light hand. Also, make sure not to overcook them—once they float, they’re ready!
Can I make Sweet Potato Gnocchi Pasta ahead of time?
Definitely! You can shape the gnocchi and freeze them on a baking sheet, then cook straight from frozen when you’re ready. This makes dinner prep a breeze and ensures fresh-tasting gnocchi any night of the week.
What sauce goes best with Sweet Potato Gnocchi Pasta?
The classic buttery garlic and herb sauce is hard to beat, but you can also try a splash of cream, a drizzle of browned butter, or even a light tomato sauce. The subtle sweetness of the gnocchi pairs with a variety of flavors, so feel free to get creative!
Final Thoughts
I hope you feel inspired to treat yourself to a homemade batch of Sweet Potato Gnocchi Pasta! It’s easier than it looks, incredibly comforting, and oh-so-satisfying. Share it with family and friends, or savor a cozy bowl all to yourself—either way, this gnocchi is pure joy. Give it a try and let your kitchen fill with the aromas of this heartwarming classic!
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Sweet Potato Gnocchi Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Sweet Potato Gnocchi Pasta recipe features pillowy gnocchi made from mashed sweet potatoes combined with a light, flavorful butter sauce infused with garlic and fresh herbs. Finished with a sprinkle of Parmesan cheese, this dish offers a comforting Italian-inspired meal that’s perfect for cozy dinners and highlights the natural sweetness of sweet potatoes in a savory pasta form.
Ingredients
Gnocchi Dough
- 1 1/2 pounds sweet potatoes (about 2 medium)
- 1 cup all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Sauce & Garnish
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh sage or thyme
- Salt and pepper to taste
Instructions
- Cook the Sweet Potatoes: Pierce the sweet potatoes with a fork and microwave for 8–10 minutes, or bake at 400°F (200°C) for 45–50 minutes until tender. Let cool slightly, then peel and mash until smooth. Transfer 1 1/2 cups of mashed sweet potato to a bowl.
- Make the Dough: Add 1 cup of all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg (if using) to the mashed sweet potato. Mix until a soft dough forms, adding more flour as needed until the dough is workable but still slightly sticky.
- Shape the Gnocchi: Turn the dough out onto a floured surface and divide into 4 portions. Roll each portion into a long 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 that help hold sauce.
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 2–3 minutes or until they float to the surface. Use a slotted spoon to remove them and set aside.
- Prepare the Sauce and Serve: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped herbs, cooking for 1–2 minutes until fragrant. Add the cooked gnocchi and sauté for 3–4 minutes until lightly golden. Sprinkle with grated Parmesan cheese, season with salt and pepper to taste, and serve warm.
Notes
- For a richer sauce, add a splash of cream or use browned butter instead of regular butter.
- These gnocchi freeze very well; freeze them in a single layer on a baking sheet before boiling to prevent sticking.
- If the dough is too sticky to handle, gradually add more flour but avoid adding too much to keep the gnocchi tender.
- Fresh herbs like sage or thyme can be substituted depending on flavor preference.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
