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These homemade sweet potato gnocchi are soft and comforting, perfect for a delicious and colorful dinner. Original, healthy and easy to make, trust me, you'll love them!
Table des matières
💙 Why you'll love them
- They are made from just 3 main ingredients.
- There's no resting time: once they're ready, you can bake them straight away and enjoy them a few minutes later.
- They are vegetarian and dairy-free.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Sweet potatoes: although available all year round, they are generally eaten in autumn and winter (October to March).
- Flour: all-purpose flour
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
✨ What to serve these gnocchi with?
Here are some ideas for accompaniments to these sweet potato gnocchi:
- Pan-roasted mushrooms and burrata, as shown in the photo.
- A sauce with sage butter, pumpkin and goat cheese
- Parmesan, Parma ham and sage butter (from this recipe)
- A creamy sauce with leek, mozzarella and red onion
- A cream of gorgonzola cheese and mushrooms
- An ultra-creamy lemon and mascarpone sauce
✅ Gluten-free version
To make this recipe gluten-free, replace the wheat flour with a gluten-free flour (oat, rice, buckwheat). You may need to adjust the quantity of flour slightly, depending on the flour you choose: the dough is ready when it is no longer sticky.
🥰 Chef's tips
- For sweet potatoes, bake in the oven: this method of cooking gives off the least amount of water. The more water, the more flour.
- Mash your sweet potato well: you should have a fine purée. If any pieces remain, your gnocchi may explode during cooking.
- Work the dough while it's still warm (without burning yourself, of course): it's easier and quicker.
- Incorporate the flour a little at a time: I recommend incorporating a third, then another third and then the last, while kneading.
- Lightly flour your work surface as you roll out the "boudins": the more you flour, the less the boudins will roll out and the harder it will be to refine them.
- Cut the gnocchi evenly, so that they all have the same cooking time.
❄️Storage / freezing
To preserve them, place them raw and lightly floured in an airtight container in the fridge. You can keep them for up to 3 days, and just cook them when you're ready to eat.
Freeze the gnocchi while they are still raw. To do this, place them on a plate so they don't touch. Pre-freeze for 3 hours. You can then put them in a freezer bag on which you will write the date of manufacture. They will keep for 3 months.
To defrost, simply cook them in a pan of boiling water before serving (or pan-fry them if you want them crispy).
🇮🇹 Other Italian gems
- Roman semolina gnocchi
- Italian Panzerotti
- Creamy cherry tomato & burrata gnocchi
- Easy homemade focaccia
If you make these gnocchi, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Easy sweet potato gnocchi (3 ingredients)
- 3 ⅓ cups sweet potato flesh
- 2 ⅞ cups all-purpose flour
- 1 egg yolk
- Salt to taste
- Black pepper to taste
- Preheat your oven to 390°F/200°C on natural convection/static heat high and low. Cut your sweet potato into eighths, place on an oven tray lined with parchment paper and bake for around 45 minutes (to check if your sweet potato is cooked: stick a knife into it. If it goes in without a hitch, it's fine; if it's hard, continue cooking a little longer).
- Leave to cool, then remove the skin - it will come off on its own. Mash to a fine purée. Add an egg yolk, mix with your hands and add a third of the flour and pepper.
- Continue kneading and, very gradually, add the 2nd third, then the 3rd. If once the flour is incorporated, your dough is still too sticky, add a little more flour (the amount of flour depends on the moisture content of your sweet potato, I sometimes add up ½ cup more).
- Cut your dough into 6 pieces, very lightly flour your work surface (see the chef's tips in the article) and roll them outwards with your hands until you have a ball of dough. Then cut off small pieces to form your gnocchi.
- Optional: you can pass them one by one over the back of a fork or on a gnocchi board, pressing lightly with your fingers.
- Place the gnocchi in a pot of boiling salted water and cook for around 3 minutes, until they rise to the surface. Drain and serve with the side dish of your choice (if you want them crispy, you can fry them for a few minutes in a frying pan over high heat with butter).