Sweet Potato Gnocchi Recipe

Dicle Belul

Here's the eggless sweet potato gnocchi recipe:


  • 2 medium-sized sweet potatoes (about 1 pound/450g), peeled and cubed
  • 2 cups (about 240g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt

For the sauce:

  • Your favorite pasta sauce (marinara, pesto, brown butter sage, etc.)


  1. Cook the sweet potatoes:
    Place the peeled and cubed sweet potatoes in a pot of boiling water and cook until they are tender and easily pierced with a fork, about 15-20 minutes. Drain the sweet potatoes and let them cool for a few minutes.
  2. Mash the sweet potatoes:
    Mash the sweet potatoes using a fork or a potato masher until smooth. Let them cool completely.
  3. Prepare the dough:
    In a large mixing bowl, combine the mashed sweet potatoes, flour, and salt. Mix until a dough starts to form. If the dough is too sticky, gradually add more flour until the dough is soft and pliable.
  4. Knead the dough:
    Turn the dough onto a floured surface and knead it gently for a few minutes until it forms a smooth ball.
  5. Divide the dough:
    Divide the dough into smaller, manageable portions. Roll each portion into a rope about 1/2 inch (1.25 cm) in diameter.
  6. Cut the gnocchi:
    Cut the ropes into 1-inch (2.5 cm) pieces. You can leave them as is or create the classic gnocchi ridges by rolling each piece against the back of a fork.
  7. Cook the gnocchi:
    Bring a large pot of salted water to a boil. Carefully add the gnocchi in small batches and cook until they float to the surface, about 2-3 minutes. Remove the gnocchi with a slotted spoon and transfer them to a plate.
  8. Serve:
    Heat your desired sauce in a separate pan and gently toss the cooked gnocchi in the sauce until coated.
  9. Garnish and enjoy:
    Serve the sweet potato gnocchi hot, garnished with grated Parmesan cheese, fresh herbs, or any toppings of your choice.


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