Sweet Potato Gnocchi with a Sage Brown Butter Sauce

Gazing upon rows and rows of handmade, tender sweet potato gnocchi has made me realize to appreciate the small things in this life.

Vertical image of a bowl of orange dumplings, with text on the top and bottom of the image.

My husband Tim and I were in the kitchen mixing and rolling sweet potato gnocchi dough. We were working side by side, with flour-covered fingers, watching the light from the setting sun streak across our dining room.

I hope he knows, really knows, that I feel so remarkably blessed and happy to share a simple, yet so fulfilling, life together.

In our uptight world of do-do-doing and go-go-going, it’s a good reminder to know it’s not how many recipes you make this week, or how many Facebook friends you have, or what long list of accomplishments you can say you’ve achieved in your life. It’s not your scope of followers, or sphere of influence, or money in the bank account.


It’s looking, stopping and looking, at the task you’re doing today. It’s considering the thing in front of you in this moment.

Vertical image of two white bowls with orange gnocchi garnished with sage and shredded cheese next to a gray towel, fresh sage leaves, and whole potatoes in the background.

It’s plopping one sweet potato gnocchi after another into water, watching the liquid turn cloudy, waiting for the dough to float.

I have this growing need in my heart for this. I have this growing need to tune out everything around me – the iPhone, the to-do list, the personal drama – and to focus totally on one thing, just one thing, so I can pay attention to it. It’s stunning how infrequently this happens.

So here’s what I’d like to move towards, intentionally, more and more in our life together:

To sit with Tim at dinner and give him my full attention, no laptop or TV allowed.

To go for an autumn walk together, hand in hand, and looking at the waving branches and smelling the crisp air.

Vertical image of uncooked portions of floured orange gnocchi.

And to fight fiercely for the joy in food.

Like the raw pleasure of combining pureed sweet potatoes with flour, pepper, salt, and freshly grated nutmeg, forming that into a dough, and seeing something entirely new come into being right before your eyes.

You who read here understand this.

You know the way that being in your kitchen with a recipe and ingredients can be so calming and rewarding, especially when you finish with a plateful of sweet potato gnocchi swimming in a brown butter sage sauce, a meal you made with your two hands while you mixed, created, and cooked.

Vertical image of two white bowls with orange gnocchi and cheese on a table with sage leaves and shredded cheese.

I know you know it. And I know you love it.

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Horizontal image of two bowls filled with orange dumplings topped with herbs and shredded cheese.

Sweet Potato Gnocchi with a Sage Brown Butter Sauce

  • Author: Shanna Mallon
  • Total Time: 2 hours, 10 minutes
  • Yield: 2 large servings, or 4 small servings 1x


Do you love gnocchi, but want something different? Try this sweet potato version with a sage brown butter sauce and pecorino cheese.


  • 2 cups sweet potato puree, room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 3 cups all-purpose flour, plus extra for dusting
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup fresh sage leaves, chopped
  • 1 cup shredded pecorino cheese


For the Gnocchi:

  1. On a large flat surface or in a large bowl, combine the sweet potato puree with salt, nutmeg, and pepper. Add 1/2 cup flour at a time, mixing well with your hands after each addition, until the dough comes together to resemble a pasta dough. You may not need to use all of the flour. As soon as you have a soft, slightly elastic dough, shape it into a ball and divide it into 4 equal portions.
  2. Fill a large stockpot with water and a handful of salt. Place on the stove over high heat, and bring to a boil.
  3. Meanwhile, with floured hands, roll each of the four portions into logs with a 1/2-inch thickness. Dust with flour if the dough feels sticky.
  4. Use a floured knife or pastry cutter to slice the logs into 1-inch squares.
  5. Once the water is boiling, carefully add half of the gnocchi. Stir with a spoon for the first 30 seconds to prevent them from sticking to the bottom of the pan.
  6. Cook for about five minutes, or until the gnocchi float to the top of the water. Once they float, remove them with a slotted spoon and transfer to a large plate.
  7. Repeat the process with the remaining gnocchi.

For the Sauce and Assembly:

  1. Once all the gnocchi have cooked, prepare the sauce. Chop the butter into evenly sized cubes. Heat the butter in a saucepan on medium heat. Once it’s completely melted, add the chopped sage leaves. Keep on the heat until the butter darkens and smells nutty, then lower the heat.
  2. Place the half of the gnocchi in the pan, rolling them around for a minute or two to coat with butter. Remove them to a plate. Repeat with the second batch.
  3. Top gnocchi with shredded pecorino cheese and serve warm.
  • Prep Time: 1 hour
  • Cook Time: 1 hour, 10 minutes
  • Category: Gnocchi
  • Method: Oven/Stovetop
  • Cuisine: Dumplings

Keywords: sweet potato, sage, brown butter

Cooking by the Numbers…

Step 1 – Roast and Puree the Sweet Potatoes

Horizontal image of cooked whole sweet potatoes pricked with fork tines on a baking sheet lined with foil.

1 large sweet potato will yield about 1 1/2 to 2 cups pureed. Plan on buying 2 large, or 3 smaller sweet potatoes.

To roast the sweet potatoes, it will be a similar method to how Foodal prefers to roast squash to make puree.

Horizontal image of two skinned sweet potatoes on a baking sheet lined with foil.

Preheat the oven to 400°F. Pierce the whole sweet potatoes with the tines of a fork. Place on a baking sheet lined with aluminum foil. Roast until the flesh is tender, about one hour – you’ll be able to easily insert a knife or a fork into the flesh.

Want to shave off some time? Learn how to cook sweet potatoes in the electric pressure cooker!

Let cool and scoop the flesh into a food processor or blender. Add a splash of water to help with the blending process.

Horizontal image of a bowl with an orange smooth puree.

Pulse to puree, scraping down the sides with a rubber spatula as needed, adding more water if necessary.

Step 2 – Make the Dough

Horizontal image of a large white bowl with an orange puree topped with seasonings.

Let the sweet potato puree cool to room temperature before making the dough – a hot puree will cause the final product to be chewy and gummy.

On a large flat surface or in a large bowl, combine the sweet potato puree with salt, nutmeg, and pepper. Add 1/2 cup flour at a time, mixing well with your hands after each addition, until the dough comes together to resemble a pasta dough. It should be smooth, soft, and slightly elastic. It should not be excessively sticky.

Horizontal image of mixing flour into a wet orange mixture in a large white bowl.

Also, try grinding your own nutmeg. This is a spice that brings out all of its flavors when freshly ground. A fine zester like a microplane will be best.

Horizontal image of a white bowl with a ball of light orange dough.

I prefer to use my hands for this step, to get a good feel of the dough’s texture. However, you can use a stand mixer fitted with the paddle attachment to mix the dough – just be sure to not overwork it!

Step 3 – Roll

Horizontal image of a light orange dough divided in quarters on a floured cutting board.

At this point, fill a large stockpot with water and a handful of salt. Place on the stove over high heat, and bring to a boil as you are shaping and rolling the dough.

Roll the dough into an even ball and divide it into 4 equal portions.

Horizontal image of four shaped light orange logs of dough on a wooden cutting board.

With floured hands, roll each of the four portions into logs with a 1/2-inch thickness. Dust with flour if the dough feels sticky as you are rolling.

Step 4 – Cut

Horizontal image of portioned orange dumplings on a floured wooden cutting board.

Use a floured sharp knife or pastry cutter to slice the logs into 1-inch squares.

Use additional flour on the knife or pastry cutter if it is sticking to the pieces.

Step 5 – Boil the Gnocchi

Horizontal image of a pot filled with cloudy water and orange dumplings floating.

Once the water is boiling, carefully add half of the gnocchi. Stir with a spoon for the first 30 seconds to prevent them from sticking to the bottom of the pan – they WILL stick!

Cook for about five minutes, or until the gnocchi float to the top of the water. Once they float, remove them with a slotted spoon and transfer to a large plate.

Horizontal image of a strainer with wet orange dumplings.

Repeat the process with the remaining gnocchi.

Step 6 – Make the Sauce

Horizontal image of a pan with melted butter and chopped sage.

Chop the unsalted butter into evenly sized cubes.

Heat the butter in a saucepan on medium heat. Once it’s completely melted, add the chopped sage leaves. Keep on the heat until the butter darkens and smells nutty, then lower the heat.

Horizontal image of a pan with foamy browned butter.

For more information on how to brown butter, take a look at our tutorial!

Step 7 – Combine

Horizontal image of a skillet with browned butter and orange gnocchi.

Place the half of the gnocchi in the pan, rolling them around for a minute or two to coat with butter. Remove them to a plate. Repeat with the second batch.

Top gnocchi with shredded pecorino and serve warm. Enjoy!

Can I Sub Out the Butter?

Looking for a healthier sauce option?

Horizontal image of two bowls filled with orange dumplings topped with herbs and shredded cheese.

In lieu of the butter sauce, just drizzle the boiled gnocchi with peppery extra virgin olive oil and sprinkle with pecorino. My in-laws gave us a bottle of rosemary-infused olive oil last Christmas that was practically made for this dish.

But it’s hard to beat the nutty taste of browned butter.

Want more gnocchi making tips? Be sure to check out our complete how-to guide now! And you might as well learn how to make other homemade pasta, like our spelt ravioli with cheese filling!

And if you’re looking for even more sweet potato recipes, you’re going to love our round up.

If you love the taste of brown butter, indulge away with more of our favorite buttery dinner recipes:

Tell me… do you take an introspective look when making your own homemade comfort food? How are you trying to appreciate the small things in life? Let me know in the comments below.

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 8, 2013. Last updated: August 22, 2021 at 11:34 am. With additional writing and editing by Nikki Cervone.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

72 thoughts on “Sweet Potato Gnocchi with a Sage Brown Butter Sauce”

  1. This looks so tasty. I’ve been wondering what to do with my leftover sweet potatoes!

    I’ve been trying to be more mindful and aware in my days, too, because when I slow down and enjoy one task at a time, that’s when I start to feel relaxed and comfortable. It’s so easy to get caught up in doing everything at once, but you’re right, there’s such beauty to be found in the simplest of things.

    Also, The Fault in Our Stars was just…heart-wrenchingly good.

    • You are so right, Abby. That is exactly what I told Tim yesterday: when I get myself to slow down and focus on one task at a time, that’s when I start to calm down. Well said!

  2. Every time I read your posts, I think to myself about why I got into blogging in the first place. To write. I started my blog in the last few months of college to force myself to write and make sense of all the changes that were going on, that are still going on. But I’ve now fallen into the trap of wanting to go viral, to be liked, to be followed, to be retweeted, to be SHARED.

    It’s awful.

    Last night, I wrote a post about reasons to and not to blog. And I quickly posted it and moved on. Later I realized I should have approached it differently, said why blogging has made me so scatter brained and why I’m always thinking “I’ll blog about this later” but then forget it. Instead, I wrote a crap general post about blogging that we’ve all seen a million times. Ironically, if I had shared more, it would have been better and probably more well liked.


    • Kim, It kills me that this post would make you feel like you’d even sort of failed because, listen, girl, it’s the continual coming back to our blog draft screens, pulling words out of thoughts, doing what we can in the moment that makes blogs so valuable for growing our creative skills. We have all had days where we don’t feel “on” and the post we publish doesn’t seem what we wanted, but we grow and learn from that. Also? So many times when I’m reading a writer I love, I compare myself to that writer and think, shoot, they did what I was trying to do, but I have to remind myself that I’m me and they’re them, and we’re continually learning from one another. Let’s keep reminding each other of why we blog–to write–and let’s enjoy it!

  3. This looks so good! I have always wanted to make gnocchi but I never have. The Fault in Our Stars is just so good. I just reread it the other day and loved it just as much.

    • Sarah, I hope this post is the nudge you need to try gnocchi because it is so the easiest pasta! Would love to hear what you think!

  4. Yes to all of it. I’m ashamed to admit that with all the new devices that have recently come into our hands, Murdo and I spend too much time looking at screens rather than at each other. We need to fix this.

  5. Here I am with a new book to read, a new recipe to try (ohmygosh, YUM), and nodding my head in completely agreement. I’m so tired of the hurry up and hurry pace and want to cultivate a lot more noticing and a lot more living this year. You write it so beautifully.

  6. I am so guilty of not doing this well. It’s something I’ve been aware of for a while, and hope to work on it a lot this year. I find that when I have a meal with Ryan (and no other interruptions/distractions) it feels longer and fuller and just… right. That feeling alone should convince me to treat everything in life as such, but… I am working at it.

    P.S. those gnocchi are gorgeous!

    • Yes, I think that is exactly it, Megan, that when we are fully in something, anything, that thing becomes bigger and fuller and more real. I need that. I’m working on it, too.

  7. John Green is lovely with words! I loved A Fault in Our Stars, but perhaps Paper Towns and Looking for Alaska even more. Whenever I re-read one of his books, I find sweet new lines to latch on to. It makes me hopeful that his work is written for young people – that he recognizes how smart they are and writes as such.

  8. i’ve only ever read one of John Green’s books, Looking For Alaska and some of his lines from that book still resonates with me. he really knows how to write from and to the heart, just like you do.

    here’s to moving fwd with intention, moving slowly and just being.

  9. Reading this has made me realise that the only time I ever do focus on one thing is when I’m in the kitchen. We eat dinner and watch TV and check our phones. I read a magazine with the radio playing in the background. I flick between work and twitter and facebook in an endless loop. But in the kitchen, I have to think about what I’m doing and give the ingredients my undivided attention – I probably need to do that with more of the things in my life. Thank you!

  10. Beautiful post, Shanna. I read The Fault in Our Stars this summer and couldn’t stop thinking about it for weeks. So glad you got to read and enjoy it! I love your thoughts on doing things with intention, too. One of Miles (my husband) and I’s resolutions for this year is to turn off the TV and put away phones during dinner no matter what. I like your idea of leaving your phone in another room when you go to sleep, too.

    I’m so glad you posted this gnocchi – I saw it on your Instagram the other day and was hoping you’d share! It looks lovely and sounds so comforting and delicious. Pinning to try soon!

    • It really takes thought to put the phone away, doesn’t it? It’s funny how attached to it I’ve become! And yes, comforting! That is exactly the right word for the gnocchi — soft and comforting and filling and good.

  11. These look great, I’ve seen this flavor combo floating around the internet and it draws me in every time. Clearly the next step is actually doing something about it… but I think unfortunately sage is out of my reach down here. Also, as always, happy to see that you made the recipe with non-wheat flour, gives me more encouragement.

    I’ve been making an effort to be more mindful and disconnect recently, too. It is amazing how much effort it requires to just put away the computer and read a book. Once I actually start reading, or writing in my journal rather than typing on my “maybe blog about this” word doc, it’s pretty easy going. That first overcoming of inertia and consciousness required to firmly shift my attention, however, is shockingly difficult. Sometimes I even put “read, write, think, disconnect” on my to do list… which sounds bonkers, but is also a useful reminder to set aside that time. I think it’s even harder for me this year being so far from home, since the computer and internet are the lifelines that let me stay in touch with family and friends, which also helps keep me centered and sane.

    A nice pick-up-and-read-a-little-at-a-time kind of book on mindfulness that my high school art teacher gave me as a graduation present is Zen Mind, Beginner’s Mind, in case you are interested: http://en.wikipedia.org/wiki/Zen_Mind,_Beginner's_Mind

    Thank you for the reminder to keep at being present.

    • Thank you so much for this thoughtful comment, Marie! I have to tell you, full disclosure, that einkorn is not non-wheat. Technically, it’s a very ancient form of wheat, which is why it is so much easier to digest (less processing, fewer chromosomes, no D genome that causes gut inflammation), but it IS alternative and unusual, which I’m pretty sure was your point. : )

      Love your point about writing in a journal vs. on the computer, too. Funny how that can free your mind up! I’ve started a one-line-a-day project inspired by Nicole of Eat This Poem, and I’m finding it to be such a pleasure — a true offline creative boost.

  12. I’m so thankful for this post this morning. I’ve been thinking about so many of these things and only wish you were here, in person, sitting beside me, to talk with about them. Thought of and prayed for you so many times this weekend. I saw a quote on Instagram (!) this morning– maybe it’s from this book too? Here it is: “Attention is the rarest and purest form of generosity.” Simone Weil

    It stopped me in my tracks– and so did this post. Thank you sweet, sweet friend!

    • I wish I were there with you, too, and I so appreciate your prayer — thank you thank you! And Sarah, that quote! So good.

  13. Oh, Shanna, how beautifully you articulated something I wish I could have said myself! I don’t know why it’s so hard to disconnect, but I really must make an effort to forget about my phone when I am home with my husband in the evenings.

    I tend to be able to slow down and notice better in the mornings, right after I’ve finished my yoga practice. The beauty of the sunrise in Central VA never ceases to amaze me, and for a minute I can just breathe in the beauty of the new day. By the end of the day, it’s hard. Thank you for the reminder to slow down and notice deeply (and for the delicious recipe).

    • You know, that is probably the #1 appealing thing about the idea of yoga to me: the slowing down. I love the idea of starting your day that way — how lovely!

  14. Oh my, that book! My sister is a middle school and high school librarian, and every so often she directs me to a book. Lesson learned: Do not, under any circumstances, finish reading that book on a plane (or in public). John Green is so amazing, and I am now one of his million plus followers on Twitter. So so good.

    Please. There is no need to have a phone out while driving. Tuck it away until you get to where you need to go. Trust me on this one.

    Enjoy every moment.

    • Oh, yes, it is a tear-jerker for sure! I’ll admit I was glad to be home in bed with my husband when the most emotional parts came.

  15. I’m so glad you enjoyed the book! Both Alex and I really enjoyed it too. And we’re proud to live in the same city as John Green! 🙂

    I love your thoughts on intention — such a wonderful word! We have learned so much about that over the years — and much of it through eating, food, and cooking too. Making healthy choices is all about intention, it seems 🙂

    As always, beautiful way of capturing sentiments in words. Honored to know you!

    • Sonja, I just saw your blog post from today about embracing the idea of intention for 2013, and I am so with you. Looking forward to seeing you guys flesh that out, in regards to health and otherwise, in the coming year!

  16. Multitasking certainly has taken over our lives. I can’t even sit down and watch a movie on the TV without my laptop in front of me. The one time I do tune things out is during meals, and with a dish as delicious as this, I would have no problem doing so. I always wanted to make homemade gnocchi, and sweet potato gnocchi sounds divine.

    • Colleen! I just told Tim the exact same thing last night, that when I watch a movie, it feels weird not to have my laptop or phone out. So crazy! But thank goodness for the quiet of the kitchen, where we can focus on the meal before us. Hope this gnocchi finds its way to you soon!

  17. Lovely quote, and thoughts Shanna, that have been very much on my mind as well. I go back and forth between this antsyness and the need to be very much in the moment. Good for you for learning this now, I think having my son was what brought it front and center for me. Babies and young children have such an innate ability for this, for being completely in the moment and noticing so much, so it’s all about nurturing that instead of making them antsy and pulling them in all directions. Easier said than done. That said, the kitchen is the most fantastic place to learn, practice and teach this. Life is just in that right now moment and what we can learn from it or feel from it. I do feel a sense of loss in not having known that sooner in my life.

    And I’ve never made gnocchi, so this will be my chance 🙂

    • Helene, I always love the grounded way you talk about parenting. It’s such a nice sentiment that a child can bring us back to nurturing and noticing what’s around us. Just lovely.

  18. Love the photos (and love that you used a ruler to measure the size of the gnocchi!). There is nothing I love more than getting in the kitchen with my boyfriend and cooking together, trying out new recipes and discussing techniques, wondering whether we are doing things right – this post reminded me to make sure this happens more often. So satisfying to share a special homecooked meal together. Also, this recipe looks fantastic – I like the idea of the sweet potato gnocchi with sage combination as it reminds me of the pumpkin filled tortellini with sage butter that are so common in Northern Italy and which me and my boyfriend ate on a little trip up north towards Bologna the other day.

    • Oh, Sophia, pumpkin-filled tortellini!? You are making me dream of a trip to Bologna myself. Thanks for your sweet comment!

  19. Oh I needed to read this post (and I need to read that book!).
    What you’re talking about here is exactly I think one reason I love to cook, because cooking is one of the few things I regularly do that I get totally engrossed in without distraction. And I think that’s one reason why it is good for the soul.

  20. This is absolutely beautiful. This read like my journal these days. Thank you for putting such beautiful words and such stunning images to the things stirring in my heart!

    • Thank you for your kind words, Stephanie — it’s so good to hear from others that they’re thinking similar thoughts and to remember we’re not alone.

  21. yum. i have some pureed pumpkin that is just waiting for a recipe – yes. will make!

    and that book – oh yes, i LOVE that book. his finest, and it will stick with me forever.

    • Jessie! As soon as I made this, I thought how good it would be with pumpkin (just be sure to strain out any extra water! did I learn that the hard way with another recipe!) and then, I thought, what about kabocha squash!? Oh, winter squashes, so many options.

  22. Shanna,

    There are so many things I want to say, they are racing in circles in my brain.

    First up, I loved the fact that you showed how to make the gnocchi in such detailed steps. It makes homemade pasta look so much easier – when broken down in baby steps.

    Next, I’ve never liked gnocchi, and mind you I am an absolute fan of pasta, but gnocchi just never cut it for me. Somehow though, you’ve managed to entice me with this very delectably-colored orange-hued gnocchi – I supposed a new year comes with testing new recipes, and yours is one I might just have to try!

    In one of the comments left behind by another reader, she wrote that sometimes we forget why we started blogging in the first place – to write, and then to share our writing with others. But writing should come first, sharing second. Thanks for being able to somehow always intertwine beautiful, honest writing with your food recipes & anecdotes – reminding us that great food writing is great writing, in its very essence, and that to be a good food writer, one must first be a good writer (something I’ve ingrained from Dianne Jacob’s “Will Write for Food”).

    So glad I found your blog a couple of months ago! And so so glad you’re blessed with this amazing talent to write, and translate your thoughts to others!


    • You are always too kind, Felicia! Thank you for your sweet words and for reading here. We’re glad to know you, too!

  23. I’ll have you know that I saw the picture of this in my Google Reader, and immediately opened it in a new window so I could pin it, and then soon, make it.

    And then I read the post. Oh, Shanna, you’ve done it again. We are so well-aligned sometimes — So often when I read your writing, I find you’ve so perfectly captured what I’ve been thinking lately. I find myself saying, “yes! exactly that!” and relishing in the fact that I have this lovely internet friend who so eloquently seems to capture precisely what’s going on in my mind.

    Cheers to you, and a hello to Tim.

  24. I love that quote and so very much relates to the week I’ve just had – finished a course on creative processes and a key activity every day was working on getting present, really centring yourself in the moment. This seems so simple but when the ability to multi task, be busy and say yes to everything and everyone is so actively encouraged, to focus on one thing, wholly and completely, feels alien. But from now on I’ll endeavour to be present & centred everyday – thank you for reminding me of this, what funny timing! Recipe l

    • I agree, Harriet: it seems so simple but it’s actually very alien when you start to try. I need to be reminded to stop and think often!

  25. Love this post, it’s such a great reminder that life isn’t about doing, but about being. And I will definitely put this on my list of things to make, I absolutely love gnocchi but have never really thought about making it from scratch before.

    • I heard someone say in an interview that life is less about doing and more about believing, which your comment reminded me of, and it’s something that ties in nicely with this idea of slowing down. What am I believing? There’s something I want to ask myself more often, intentionally.

  26. I just found your blog a couple of weeks ago because I was looking for an einkorn pancake recipe. It was SO good. Then. Then! Then, I tried this deliciousness tonight. I just happened to have sweet potatoes and yams that needed eating. I am so thankful that it ended up being a big batch because I flash froze some for quick dinner later. Thanks a bunch! I look forward to reading more here.

    • Taryn, Oh, we’re so glad! Reading your comment right now has me craving gnocchi like nobody’s business… I’m so glad you enjoyed it, too. : )

  27. HI!

    I know this is wayyy after publishing this post, but I was going to make this soon and was wondering if It would work to make the dough the night before and refrigerate? I’m having dinner guests on a weeknight, and would love to make this but am concerned about how much time I’ll have between workday and dinner. Thanks!

    • Alyssa, What I would do is go ahead and make and form the gnocchi, freezing them (on baking sheets and then in bags after they’re frozen) before boiling, and then I’d pull them out to boil before serving guests. The other way may work, but I’m less sure of what the outcome would be, mostly because of how einkorn reacts with liquids and can change the dough. Does that make sense?

  28. Hello Shana:
    This looks delicious, can’t wait to make it! If I have leftovers, can I freeze or refrigerate them? Thank you

    • Hi Sofia,

      You can definitely freeze the gnocchi dough before boiling it; if I had leftovers that’d I’d already cooked, I’d probably refrigerate them for a few days and rewarm to eat. Longer than a few days I’m not sure. Hope that helps! -s

  29. Hi Shanna! I am hoping to make this for a Friendsgiving dinner my husband and I are hosting on Saturday. I am hoping to make the gnocchi Fri night, and cook them Saturday. Any reason you think this may compromise the deliciousness of the dish? I planned to cut them all up,the night before and simply refrigerate, just curious if you have any suggestion/warnings to share . Thank you for any wisdom you can share! Cheers, Kelsey Del Monico Lucas

    • Hi Kelsey, Sounds fun! What I would probably do is cut them up and place them on parchment-lined baking sheets that I could fit in the freezer until completely frozen; then I’d throw all the little frozen gnocchi balls in a plastic bag. Day of the party, I’d plop them in boiling water frozen. Kind of like frozen ravioli you buy? Make sense? Note that I haven’t done this with our gnocchi but it’s what I’d probably try. Good luck! Let us know how it goes! -s

  30. Hello. We do not get orange sweet potato here in South Africa, just the purple skimmed one. So when a local store started to carry then I knew I had ti try this recipe. This was also the first time I have made gnocchi. It was so easy 🙂 after reading your post I paid attention to every step, enjoying how the sweet potato and flour came together to form the dough….watching thegnochi start to float….and just enjoying the whole process. The gnocchi was so delicious, soothing comfort food. After eating sweet potato for the first time I finally realise why all the overseas bloggers like it so much. Will definately be making this again if I can get my hands on more sweet potato. Thanks for the recipe.

  31. I would like to see more posts like this. I definitely enjoyed every bit of it and I have you bookmarked to see new information on your blog.

  32. Thank you for the delicious sounding recipe. I have made potato gnocchi and am looking forward to trying sweet potato. I wanted to just add that the lines on the gnocchi are not for decoration, although it is cute. But the lines are there to hold your sauce better so that you get a wonderful bite of gnocchi and sauce together. ????????????

  33. This is the best bit of comfort food I’ve had in a while. And I don’t feel too guilty because at least there is SOME nutrition in the sweet potatoes as opposed to regular potatoes.


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