Sweet Potato Gnocchi – Easy Homemade Comfort Food

Craving something warm, hearty, and utterly satisfying? This Sweet Potato Gnocchi recipe delivers ultimate comfort in every tender bite. Surprisingly easy to make from scratch, these pillowy dumplings offer a delightful twist on a classic, perfect for a cozy night in.

Ingredients

• 1 large (about 1.5 lbs) sweet potato, peeled and cut into large chunks
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, but recommended)
• 1 1/2 to 2 cups all-purpose flour, plus more for dusting
• For serving (optional): 4 tablespoons unsalted butter
• 6-8 fresh sage leaves
• Grated Parmesan cheese

Instructions

1. Cook the Sweet Potato: Place sweet potato chunks in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until very tender when pierced with a fork, about 15-20 minutes. Drain well and let them steam dry in the colander for a few minutes.
2. Mash the Sweet Potato: Transfer the warm sweet potato to a large bowl. Mash thoroughly until completely smooth with no lumps. A potato ricer is ideal for the smoothest texture, but a fork or masher works too. Let cool for about 10-15 minutes until just warm, not hot.
3. Form the Dough: Add the beaten egg, salt, and nutmeg (if using) to the mashed sweet potato. Mix well. Gradually add 1 1/2 cups of flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Knead the Dough (Lightly!): Turn the dough out onto a lightly floured surface. Gently knead for just 1-2 minutes, adding more flour (up to 1/2 cup) as needed, until the dough is soft, slightly tacky but no longer sticky, and comes together. Avoid over-kneading, as this can make the gnocchi tough.
5. Shape the Gnocchi: Divide the dough into 4-6 equal pieces. Roll each piece into a log about 3/4-inch thick. Using a sharp knife or bench scraper, cut each log into 3/4-inch pieces.
6. Optional Ridges: For classic gnocchi ridges (which help hold sauce), gently roll each piece down the tines of a fork or across a gnocchi board, pressing lightly with your thumb. If not using ridges, simply leave them as small pillows. Place finished gnocchi on a lightly floured baking sheet, ensuring they don’t touch.
7. Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Carefully drop gnocchi into the boiling water in batches. Do not overcrowd the pot.
8. Wait for Them to Float: Cook for 2-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through.
9. Serve: Remove gnocchi with a slotted spoon and transfer directly to a serving platter or a warm sauce.
10. Butter-Sage Sauce (Optional): In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter is lightly browned and sage is crispy (about 3-4 minutes). Add cooked gnocchi to the skillet and toss to coat. Serve immediately, garnished with grated Parmesan cheese.