Healthy Sweet Potato Gnocchi is a soft, pillowy, and wholesome twist on the classic Italian favorite—made with just a few simple ingredients and packed with natural sweetness and nutrients. I love how the sweet potato gives the gnocchi a beautiful color and a slightly sweet, earthy flavor that pairs perfectly with savory sauces or a drizzle of browned butter and herbs.
Why You’ll Love This Recipe
I love this recipe because it’s easier to make than it looks, and it’s naturally lighter than traditional gnocchi. The sweet potatoes give it extra fiber and vitamins, and with no heavy cream or cheese required, it still feels rich and comforting. Whether I sauté it with garlic and spinach or toss it with pesto, this gnocchi always feels special and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked sweet potatoes (baked or steamed and mashed)
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All-purpose flour or whole wheat flour
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Salt
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Ground cinnamon or nutmeg (optional, for subtle flavor)
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Olive oil or butter (for pan-frying)
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Optional toppings: fresh sage, garlic, spinach, pesto, or grated Parmesan
Directions
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I start by baking or steaming the sweet potatoes until fork-tender. Once cool, I mash them until smooth and let any moisture evaporate slightly.
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In a mixing bowl, I combine the mashed sweet potatoes with flour and salt (and optional cinnamon or nutmeg).
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I mix until a soft dough forms, then transfer it to a floured surface and gently knead, adding more flour if needed, until smooth and only slightly sticky.
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I divide the dough into 4 pieces and roll each into a long rope about ½ inch thick.
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I cut the ropes into bite-sized pieces and optionally roll each piece along the tines of a fork for a classic gnocchi shape.
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I bring a large pot of salted water to a boil and cook the gnocchi in batches. When they float to the top, I let them cook for 1 more minute, then scoop them out.
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I sauté the gnocchi in a hot skillet with olive oil or butter for a golden, crispy finish, or serve them straight from the pot with sauce.
Servings and timing
This recipe makes about 3–4 servings and takes around 45 minutes from start to finish, including dough preparation and cooking.
Variations
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I use gluten-free flour to make it gluten-free.
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I add a little ricotta cheese to the dough for an extra tender bite.
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I toss the cooked gnocchi with browned butter and crispy sage for a cozy fall version.
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I serve it with marinara, pesto, or a simple garlic and spinach sauté.
storage/reheating
I store uncooked gnocchi on a floured tray in the fridge for up to 1 day or freeze them for up to 1 month. Once cooked, I store leftovers in the fridge for 2–3 days and reheat in a skillet with a little olive oil to keep them crispy.
FAQs
Can I use canned sweet potato?
Yes, but I make sure it’s thick and not too watery. I may need to add extra flour to balance the moisture.
How do I keep the dough from getting too sticky?
I add flour a little at a time and stop kneading as soon as the dough comes together—over-kneading makes it dense.
Can I freeze sweet potato gnocchi?
Yes! I freeze them raw on a baking sheet, then transfer to a bag once solid. I boil them straight from frozen.
Do I have to pan-fry them?
No, but I love the crispy edges. Boiled gnocchi is soft and tender, while sautéing gives it a golden, toasty finish.
Is this recipe kid-friendly?
Definitely. It’s fun to make and eat, and I can serve it with kid-approved sauces like marinara or cheese.
Conclusion
Healthy Sweet Potato Gnocchi is a cozy, colorful dish that feels like comfort food but is made with simple, nourishing ingredients. I love how it’s soft, flavorful, and easy to pair with any sauce or veggie side. Whether I’m making a weeknight dinner or trying something fun and homemade, this gnocchi always hits the spot.
