Sweet Potato Gnocchi is so easy to make with just sweet potatoes, an egg, flour, and a small pinch of salt. These pillowy homemade gnocchi are so much better than anything you can buy at the grocery store and come together in just a few simple steps. You’ll love this impressive recipe!

A white plate is topped with sweet potato gnocchi.

Sweet Potato Gnocchi

I love recipes that are deceptively impressive. What I mean by that is the fact that this gnocchi is pretty easy to make, but always impresses my dinner guests! When they ask “you really made these?” I can proudly say yes! But it’ll be our little secret that I really didn’t break a sweat doing so. Sweet potato gnocchi are a lovely autumnal entree that require just 4 ingredients and minimal prep!

Also, you most likely already have the ingredients in your kitchen right now. Besides the sweet potatoes themselves, all you need is flour, an egg, and a pinch of salt. The flour gives the gnocchi their structure while the egg keeps everything held together by acting as a binder. I like sprinkling in just a little bit of salt to help enhance the natural flavors of the sweet potatoes.

This gorgeous vegetarian entree is pretty delicious all by itself. Or, you could always make it no longer vegetarian by topping it with some crispy pancetta… I think I might just be drooling. It’s also pretty fabulous when served as a side dish next to the protein of your choice. No matter how you choose to serve your homemade gnocchi, it’s sure to be a huge hit!

Sweet potato gnocchi and herbs are in a skillet.

How to Make Sweet Potato Gnocchi

Here’s a sneak peek at how to make the best homemade sweet potato gnocchi! Scroll to the bottom of this page for more detailed info.

  1. Make the dough. Stir the salt into a cup and a half of flour. Sprinkle this mixture all over the mashed sweet potatoes and fold to combine, being careful not to over-stir. Add more flour as needed. The goal is to have a sticky dough that you can form into a loose ball.
  2. Roll it. Place the dough on a floured surface. Scoop fist-sized balls of dough and roll them into ropes that are about 1 inch thick. Cut the rope into half inch pieces.
  3. Boil the gnocchi. Bring pot of water to a boil. Work in batches so you don’t overcrowd the pot! You’ll know gnocchi is done cooking when it floats to the top of the water. Remove the cooked gnocchi with a slotted spoon, then place them on paper towels to dry off.
  4. Sauté the gnocchi. Melt butter in a pan over medium heat. Add garlic, herbs, and gnocchi. Cook until lightly browned – you may need to work in batches.
  5. Finish off the dish! Remove the pan from the heat. Place all gnocchi back in the pan before topping with freshly grated parmesan and a drizzle of cream. Stir it all together and serve.
A serving spoon is placed in a pan filled with gnocchi.

Ingredient Notes

Here’s what you’ll need to grab at the store if you don’t already have it on hand:

  • Sweet Potatoes – I like to microwave the sweet potatoes to cook them. It’s a quick, easy way to get mashed sweet potatoes!
  • Egg – You’ll just need one egg for this easy recipe.
  • Flour – When measuring your flour, spoon it into the measuring cup. If you dunk the dip directly into the bag, you’ll really pack it in there. Packed flour is too much flour!
  • Salt – A small pinch of kosher or flaky sea salt is preferred, but iodized also works just fine.
A fork is placed on a plate filled with gnocchi.

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A white plate is topped with sweet potato gnocchi.

Get the Recipe: Sweet Potato Gnocchi Recipe

Tender, heavenly Sweet Potato Gnocchi is not only a delight to eat, it's fun to make! Easy with simple ingredients.
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  • 3 cups mashed sweet potatoes
  • 1 egg
  • Pinch salt
  • 1 1/2 cups flour
  • 4 tablespoons butter
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 1/2 tablespoon chopped fresh rosemary
  • 1/4 cup parmesan cheese
  • 2 tablespoons heavy cream


  • 1 skillet


  • Stir salt into 1 ½ cups of flour. Sprinkle flour mixture over the sweet potato and fold to combine being careful not to overwork the dough. Add more flour as needed until you reach a sticky dough that can be formed into a loose ball using as little flour as possible.
  • Transfer dough onto a well-floured surface.
  • Portion dough into 5 inch round balls and roll each into 1 inch wide ropes. Cut the ropes into about ½ inch pieces. For the classic gnocchi shape (optional), slide each gnocchi over the tines of an upside down fork using your thumb to press it down the fork, optional.
  • Bring a large pot of water to a boil. Working in batches, drop each gnocchi into the boiling water. When the gnocchi floats to the top it’s done (2 to 3 minutes). Remove with a slotted spoon and set on a paper towel.
  • Melt butter in a large saucepan over medium heat, then add garlic, sage, rosemary, and gnocchi. Cook until gnocchi is lightly browned, about 5 minutes (you may need to work in batches to cook all the gnocchi).
  • Remove pan from heat and transfer all gnocchi back into the pan.
  • Top with parmesan cheese and drizzle with cream stirring to coat.
Calories: 428kcal, Carbohydrates: 58g, Protein: 11g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 84mg, Sodium: 264mg, Potassium: 434mg, Fiber: 5g, Sugar: 5g, Vitamin A: 14757IU, Vitamin C: 3mg, Calcium: 141mg, Iron: 3mg