Sweet Potato Gnocchi

Ingredients

• 1 (500 g; 1 lb)sweet potato
• 250 g (1 cup)ricotta
• 25 g (1/4 cup)freshly grated Parmesan cheese
• 1 1/2 tspsalt
• 155 g (1 1/4 cups)plain flour
• 113 g (8 tbsp)butter
• 2 clovesgarlic, crushed
• 5–6sage leaves
• 2–3 large handfulsbaby spinach
• 1 tspsalt
• 25 g (1/4 cup)Parmesan cheese
• a littleolive oil

Instructions

1. 1

   Cook the potato

   Prick the sweet potato all over with a fork, wrap it in a damp paper towel and microwave for 7 minutes, or until soft all the way through. Alternatively, bake it in the oven.

2. 2

   Mix the dough

   Scoop the sweet potato flesh into a bowl and mash until smooth. Stir in the ricotta, 1/4 cup freshly grated Parmesan and 1 1/2 tsp salt until combined; use your hands if that is easier.

3. 3

   Add the flour

   Add the flour 1/2 cup at a time, kneading very gently after each addition. Avoid overworking the dough, which can make the gnocchi tough.

4. 4

   Shape the gnocchi

   Move the dough to a lightly floured work surface and shape it into a loaf about 9 x 5 inches. Cut it into thin slices, roll and stretch each slice into a long, narrow rope, then cut the ropes into 1-inch pieces with a sharp knife.

5. 5

   Boil the gnocchi

   Bring a large pot of water to the boil, add the gnocchi and cook until they rise to the surface. Drain and toss with a little olive oil. Use them straight away, or refrigerate or freeze them at this point.

6. 6

   Brown the butter

   Heat the butter in a large saucepan or skillet until bubbling and slightly golden brown.

7. 7

   Pan-fry and wilt

   Add the gnocchi and pan-fry until golden on each side, working in batches if needed. Add the spinach, garlic, sage leaves and 1 tsp salt, then cook for a few more minutes.

8. 8

   Finish and serve

   Toss the gnocchi through the buttery spinach sauce, scatter over the remaining Parmesan and serve.

What are sweet potato gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and flour. This version uses sweet potato and ricotta for a soft dough, then pairs the dumplings with a classic-style butter and sage sauce.

The method keeps the dough handling gentle and cooks the gnocchi in two stages: first in water, then in a pan for a golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 15g protein, 33g carbs, 35g fat.

The sweet potato and flour provide most of the carbohydrates, while ricotta and Parmesan contribute protein. Butter is the main source of fat, with further protein and fat from the cheeses. A simple salad or extra vegetables alongside can add freshness and balance the plate.

Building a workable dough

Smooth potato: mash the cooked sweet potato thoroughly before adding the other ingredients, so the dough is even and free of lumps.

Flour gradually: add it in 1/2-cup portions and knead only until incorporated. The dough should be soft enough to shape; excess kneading can make the finished gnocchi firm.

Shaping the dumplings

Loaf and slices: form the dough into a loaf about 9 x 5 inches, then cut it into thin slices for easier rolling.

Ropes and pieces: roll each slice into a long, narrow rope and cut it into 1-inch segments. Keep the work surface lightly floured to make handling easier.

Boiling and checking doneness

Water cue: boil the gnocchi until they rise to the surface, then drain them. Avoid leaving them in the water for longer than needed.

Ready for the pan: a little olive oil after draining helps keep the pieces from sticking while you prepare the sauce or work through batches.

Getting the sauce right

Brown butter: heat it until it bubbles and takes on a slight golden colour, keeping an eye on it as it can darken quickly.

Final pan-fry: brown the gnocchi on both sides, then add the spinach, garlic and sage. Cook just long enough for the spinach to wilt and the flavours to combine.

Serving the gnocchi

Serve straight from the pan while the gnocchi are warm and the butter sauce is glossy. Finish with the remaining Parmesan as directed.

For a fuller plate, pair the dish with a crisp green salad or another simple vegetable side; keep additions separate so the buttery sauce remains the focus.

Recipe notes & tips

• Microwave the sweet potato until completely soft before scooping out and mashing the flesh.
• Add the flour in stages so you can stop once the dough is shapeable.
• Use a lightly floured surface when rolling the dough ropes.
• Cook the gnocchi in batches if the pot or pan feels crowded.
• Watch the butter closely as it turns golden, since it can continue browning quickly.

Variations

• Extra herbs: add a little more sage to the pan for a stronger herbal flavour.
• Pepper finish: season the plated gnocchi with freshly ground black pepper.
• More greens: stir in extra baby spinach and cook until just wilted.
• Cheese swap: replace some of the finishing Parmesan with another hard Italian-style cheese.
• Oven-cooked potato: bake the sweet potato until tender if you would rather not microwave it.

Common mistakes to avoid

• Lumpy potato: mash the flesh thoroughly before mixing in the ricotta and cheese.
• Too much kneading: work the flour in gently and stop once it is incorporated.
• Sticky shaping: dust the work surface lightly with flour rather than adding a large amount to the dough.
• Crowded pan: fry the gnocchi in batches so they can brown on both sides.
• Over-browned butter: take care as it becomes golden, and move on to the next step before it turns too dark.

How to store

After boiling and draining, the gnocchi can be refrigerated or frozen, as the method suggests. Keep refrigerated portions covered and use promptly; reheat by briefly pan-frying until hot. Frozen gnocchi can be cooked from frozen in boiling water until they rise to the surface.

Frequently asked questions