Introducing a simple two-ingredient Homemade Sweet Potato Gnocchi. Yes — you can make tender, flavorful gnocchi at home with just two pantry staples!
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sweet Potato Gnocchi
- Substitutions
- Variations
- How to make Sweet Potato Gnocchi
- Leftovers
- Recipe FAQs
- More Sweet Potato Recipes
- You might also like…
- Sweet Potato Gnocchi Recipe
Why this recipe works
These gnocchi are naturally gluten-free and dairy-free when you use gluten-free flour, and they require no egg — just sweet potato and flour. The result is soft, slightly sweet gnocchi that are quick to make and versatile to serve.
They pan-fry beautifully in butter or olive oil to crisp the edges, or you can toss them directly into your favourite tomato or cream-based sauce. They also work well in baked dishes and pasta bakes for a comforting meal.
Whether you need a fast midweek dinner or want to switch up your usual rotation, this fuss-free sweet potato gnocchi will elevate your meal tonight.
Ingredients to make Sweet Potato Gnocchi
- Sweet Potato – Provides a mild sweetness and starchy texture that makes a great base for gnocchi. Roast or microwave until soft, then scoop and mash.
- Flour – Binds the sweet potato into a workable dough and prevents sticking. Plain white flour or a gluten-free plain white flour both work; you may need to adjust the amount slightly depending on moisture.
See the recipe card below for exact quantities and full details.
Substitutions
- Sweet Potato – You can use regular white potatoes instead. White potatoes are drier, so you may need less flour.
- Flour – Use all-purpose plain flour if you’re not following a gluten-free diet; it performs the same way.
Variations
- Kid-friendly – Sweet potato often appeals to children for its color and mild sweetness. If the orange hue is a concern, use white potato instead and serve with a mild tomato or cheese sauce.
- Spicy – Add chili flakes or finely chopped fresh chili to the dough or sauce for heat.
- Deluxe – Serve with tomato sauce, sage butter, cream sauce, whipped ricotta, fresh herbs and grated cheese. For a heartier meal, pair with roasted vegetables or grilled protein.
How to make Sweet Potato Gnocchi
Step 1: Preheat your oven to 180°C (360°F). Prick two sweet potatoes with a fork and place them in a baking dish. Roast for about 60 minutes, turning after 30 minutes. Alternatively, microwave each potato for ~8 minutes until soft. When cooked, peel and scoop out the flesh.
Step 2: Add the sweet potato flesh to a large bowl and mash thoroughly with a fork, ricer, or masher. Let the mash cool for about 10 minutes so it’s easier to handle.
Step 3: Gradually add the flour to the mashed potato and gently knead by hand until a soft dough forms. Add a little extra flour if the dough is sticky.
Step 4: Transfer the dough to a floured surface and shape into a ball. Divide into four pieces and press each into a flat, roughly 1/2-inch thick strip.
Step 5: Cut each flattened piece into small pieces and shape them with your hands into traditional gnocchi forms. You can press lightly with a fork for ridges if desired.
Step 6: Work in batches and avoid crowding. Bring a large pot of salted water to a boil.
Step 7: Drop gnocchi into the boiling water in small batches. They are ready when they float to the surface, about 2–3 minutes. Remove with a slotted spoon and drain on kitchen paper to absorb excess moisture.
You can serve them immediately tossed in sauce, or pan-fry in butter or olive oil to crisp the edges before adding your sauce.
Leftovers
These gnocchi freeze well and are ideal for batch cooking. I recommend freezing them after boiling: allow them to dry and cool, then store in an airtight container in the freezer. Thaw completely before pan-frying and adding to sauce.
Recipe FAQs
Yes. White potatoes can be used and typically require less flour because they contain less moisture.
Yes. Freeze after boiling once they are dry and cool. Thaw fully and pan-fry before mixing into sauce for best texture.
More Sweet Potato Recipes
- Sweet Potato Brownies
- Air Fryer Sweet Potato Wedges
- Sweet Potato Satay Curry
- Sweet Potato Fries
- Sweet Potato & Black Bean Stew
- Sweet Potato & Chickpea Curry
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Sweet Potato Gnocchi
Equipment
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Roasting tin
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Large mixing bowl
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Fork
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Knife
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Large saucepan
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Colander
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Kitchen roll
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Chopping board
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Large non-stick frying pan (optional)
Ingredients
- 2 Sweet Potatoes (680–700g)
- 180g Plain white flour, plus extra for dusting (roughly 1½ cups; use gluten-free if needed)
- Pinch Salt (optional)
Instructions
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Preheat oven to 180°C (360°F).
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Prick sweet potatoes and roast for 60 minutes, turning after 30 minutes, or microwave each for about 8 minutes.
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Peel and mash the sweet potato flesh, then cool for 10 minutes.
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Gradually add 180g flour and knead gently until a dough forms.
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On a floured surface, form a ball, divide into four, press each into a ½-inch thick strip, cut into pieces and roll into gnocchi shapes.
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Boil in salted water in batches until gnocchi float (2–3 minutes). Remove with a slotted spoon and drain.
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Serve immediately with sauce, or pan-fry in butter or oil until crisp before saucing.
Notes
Substitutions & Variations: See the variations section above for ideas.
To Store: Keep in a sealed container in the fridge for up to 3 days; reheat in a pan.
To Freeze: Best frozen after boiling. Cool and dry, then freeze in an airtight container. Thaw and pan-fry before adding to sauce.
Tip 1: Microwave the sweet potatoes if you need to speed up roasting.
Tip 2: Mash thoroughly to remove lumps for a smooth dough.
Tip 3: Keep your work surface well floured to prevent sticking.