Sweet Potato Gnocchi

Updated: May 11, 2020

Super easy homemade pasta that you can make ahead of time and store in the fridge until ready to eat.


2-3 small-medium sized white sweet potato (different than orange yams)

3-4 cups of all purpose flour or whole wheat flour


sauce of choice


1. Peel and cut the sweet potatoes into chunks (the smaller the chunk the faster they will cook). Bring a pot of salted water to a boil. Add cut potato chunks into boiling water and boil until the potatoes are soft and mash-able.

2. Strain and mash potatoes in a bowl and let cool until you are able to handle the potatoes with your hand.

3. Half a cup at a time mix/ knead the flour into the dough until it reaches a smooth consistency. Add salt while you knead for desired taste. I usually only add about 1/4 teaspoon. You will use around 3 cups of flour in total. Set dough aside to rest.

4. On a floured surface pinch off about 1/4 of the dough and set the rest aside. Roll out the pinched off bit to desired thickness of Gnocchi. I usually do about 1/2 inch. Sometimes the dough is not easily roll-able like bread dough so what I do is squeeze the dough along the log until I reach my desired thickness and then roll it to smooth out the sides.

5. Once rolled into a log shape, use a butter knife to cut the pieces of the Gnocchi. I usually cut the pieces to be about 1/4 of an inch wide. The Gnocchi will grow as it boils so keep that in mind when deciding what size to cut it.

6. Bring a pot of salted water to a boil (you can reuse the water from step 1 if you want to be efficient). Slowly drop in your cut gnocchi and boil until they pop to the top which takes about 1 minute. repeat steps 1-5 if you want more than one serving. Once you bring out the Gnocchi from the water they are done and can be added to your sauce of choice.


This recipe makes around 4 large servings. If you want to make a larger batch you can keep in an airtight container or in a wrap and leave it in the fridge or freezer. If you are just wanting one serving then only use about 1/4 of the dough. It might not seem like enough but the dough does expand when boiled so it turns out to be more than it seems raw. You can use pretty much whatever flour you have on hand as long as it is made from wheat (I'm sure you can use alternative flours too but I have never experimented with them).

You can use any type of potato you'd like however this is in my opinion the one with the best flavor. It tastes amazing with a garlic creamy sauce or just garlic and butter.


If you would like to see a video of me making this you can go to my Instagram account linked at the top of the page and in the Pasta highlights watch me do the steps in person. If you have questions regarding this recipe you can leave your question in the About tab in the menu or message me on Instagram.

32 views0 comments

Recent Posts

See All

probably one of the quickest meals that uses up those frozen vegetables rarely used Ingredients: 2 Cups Cooked Rice (day old is best) 1/2 Cup Frozen or Fresh Carrot Chunks 1/2 Cup Frozen or Canned Pea

Perfect anytime of year. Ooey Gooey and utterly delicious with some crunch. Inspired by my Granny B's famous cinnamon rolls. **No photo yet because they didn't last long enough for a photo to be taken