Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.
Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
Featured comment
This recipe was delicious! It reminded me of a dish at one of my favorite restaurants and even my meat eating husband loved it. Thanks for the recipe!!!
Elizabeth
Sweet Potato Gnocchi is about to happen in your life. Get ready.
I started a dinner club a few years ago (gah! seriously feels like yesterday 👵🏼) and for this dinner club, every month, 6 friends + my happy self get together for a night of wine, appetizers, and amazing homemade food. We’re talking the type of food that we all maybe wouldn’t normally make for our families or for our regular weeknight selves, but that can be fully embraced and appreciated when we are with our foodie friends.
Example: gnocchi.
About a year ago, I learned the basics of making gnocchi at a blog related event, and I came home and said: listen up, dinner club -> we need to make gnocchi together.
I am not exaggerating when I say that our gnocchi night is STILL the talk of our dinner club. It will never ever be topped, unless it’s topped by another gnocchi night. There were platters upon platters of that pillowy potato gnocchi, and simmering pots of tangy bolognese and creamy marsala mushroom and zippy pesto sauces that still live right at the surface of our food dreams. It was a girls’ night gnocchi event that bordered on otherworldly.
Why You’Ll Be Excited To Make This Sweet Potato Gnocchi
- Comforting, wintery, love-yourself-GNOCCHI. You’ve got sweet potatoes, you’ve got a sage butter sauce, you’ve got serious comfort food dreams in a bowl for the end of a long day.
- Superfood vegetables tasting ahhmazing (hello sweet potato and broccoli rabe). Will admit that the sage butter sauce definitely helps here.
- Weeknight ease. Trust me: this is an EASY gnocchi recipe, perfect for the person who thinks making their own gnocchi isn’t for them.
Do you believe me? Look here. 👇🏼
Prefer To Watch Instead Of Read?
How To Make Sweet Potato Gnocchi – It’s Easier Than You Think
As with most recipes that I make, I like them to be NOT OVERWHELMING.
With the fancy gnocchi night, I boiled, dried, rested, cooled, and riced the potatoes before mixing. That was a different time.
This time we are literally just baking in the microwave. Okay? Can you get on board with me here? Just bake that little sweet potater in your micro for speed and ease, mix it with the ricotta, Parm, and flour, and form into cute little sweet potato gnocchi. Boil them till they float, and voila. Gnocchi.
These gnocchi are sturdy enough to stand up to the sage-garlic-butter-pan-frying situation that follows, which is exactly what I wanted them to be: golden and crispy on the outside, and soft and lovely on the inside.
A Little Nutritional Boost
To avoid getting overly sweet (and to throw some powerhouse nutrition in the mix), we are serving this up with broccoli rabe – blanched to tender-crisp perfection before getting tossed in to the magic of that saute pan.
In addition to being a SUPER HEALTHY power ingredient, I loved using broccoli rabe with this because it was kind of like a textural cross between broccoli and spinach. You have the leaves of the broccoli rabe which cook super nicely similar to spinach, and you have the beautiful, barely-crunchy florets that are small enough not to overwhelm the dish.
Besides, the colors.
You NEED those bold colors working together in your recipe life.
If you don’t have easy access to broccoli rabe, another green veg will do here, like spinach or kale. Just throw it right on in that pan. Or, skip the veg and just enjoy that gnocchi perfection.
Do we love gnocchi or do we love gnocchi?
Common Questions About This Sweet Potato Gnocchi
If I don’t like sweet potato, can I use something else?
We’d recommend pivoting to another recipe for this! Like this guide to making classic potato gnocchi, our yummy Pumpkin Gnocchi, or homemade Cauliflower Gnocchi.
Can I bake the sweet potato instead of microwaving it?
Yep! Just prick it all over with a fork, set it on a sheet pan, and bake for 45-50 minutes at 425 degrees.
Is there another sauce I can use with this gnocchi?
Sure! If you wanted to just lighten it up a bit, you could use some olive oil with the garlic and sage and create a lighter sauce without cream, but we’d recommend staying in the garlic/sage flavor profile. IT’S SO GOOD.
What can I serve with sweet potato gnocchi?
We’re serving it with broccoli rabe here, but you could sub in some spinach or kale or a favorite roasted veggie (or skip the veggies overall as we did in the video!). This is also delicious with a simple, tangy green salad.
Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.
Ingredients
Scale
Gnocchi:
- One 1-lb sweet potato
- 1 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese
- 1 1/2 teaspoons salt
- 1 1/4 cup flour (more for dusting)
Sauce and Other Ingredients:
- 5 cups finely chopped broccoli rabe (stems, leaves, and florets) – optional
- 8 tablespoons butter
- 1/3 cup heavy cream
- 2 cloves garlic, minced
- 5–6 sage leaves
- 1 teaspoon sea salt
- 1/4 cup Parmesan cheese
Instructions
- For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)
- Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).
- Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.
- Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.
- For the Broccoli Rabe (optional): Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.
- Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese – toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.
Equipment
Buy Now → 
Buy Now → 
Buy Now → The equipment section may contain affiliate links to products we know and love.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Keywords: sweet potato gnocchi, gnocchi recipe, broccoli rabe, sweet potato recipe
More Gnocchi Goodness:
- Homemade Cauliflower Gnocchi
- How to Make Homemade Gnocchi
- Pumpkin Gnocchi with Sage Butter Sauce
- Crockpot Chicken Gnocchi Soup
- Ridiculous Baked Gnocchi with Vodka Sauce
One More Thing!
This recipe is part of our completely delicious broccoli recipes page. Check it out!
Filed Under: All Recipes Broccoli Dinner Fall Healthy Main Dishes Pasta Stovetop Sweet Potato Vegetarian
October 29, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
My dough is so sticky, I am not sure why… I keep adding more and more flour but it’s still stays sicky. I baked the sweet potatoes. Any ideas on how to save this recipe?
I’m afraid I can’t rate the gnocchi very highly, although in the end, they turned out quite nice. I needed almost double the amount of flour to make a vaguely handlable dough, and even then it was so wet that it was almost impossible to roll the sausages; as a result, the whole process took over an hour.
I don’t usually post comments, but I’ve made this recipe SO MANY TIMES and it’s fantastic! Great work! xx
With regular potato gnocchi I usually rice the potatoes while they’re warm so they have to cool a bit before mixing the dough…do you have to do the same with the sweet potatoes ? AND If you bake sweet potatoes a day or 2 in advance can you just use the cold potato flesh to make gnocchi dough? Thx so much!!
Hi Jana! Yes, it will be a similar process for the sweet potatoes! We usually let them cool a bit so they’re easier to handle. Yes, you can make ahead and use later. It may be helpful to mash up the sweet potato right after baking as it might be harder to do when they’ve been in the fridge for a couple of days.
This recipe was so delicious. I used spinach instead of the broccoli and it was worked. I will be making this again.
I made them with mangel as the veggie and they are heavenly delicious. Instant favorite. They also held their shape perfectly when fried (I made the gnocchi a day ahead and refrigerated them after cooking).
But the suggested servings are way, way off. The amount I made was supposed to be 4-5 servings, but it was actually closer to 2. I had two guests over and had to divide the meal into what looked like three children’s portions (assuming the kids ate too much candy before dinner).
So I’m definitely going to make this again, but I’ll have to double the ingredients.
This Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce looks absolutely divine! I love the idea of pairing the sweet, tender gnocchi with the slightly bitter broccoli rabe—it sounds like the perfect balance of flavors. And that garlic sage butter sauce is the finishing touch to tie it all together. I’m definitely adding this to my fall dinner menu—can’t wait to give it a try! Thanks for sharing such a comforting yet elevated recipe!
This Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce looks like pure comfort food! I love the idea of using sweet potatoes for gnocchi—it must give it such a nice, subtle sweetness that pairs perfectly with the earthy bitterness of the broccoli rabe. The garlic sage butter sauce sounds incredible too—so rich and flavorful. I’m definitely making this for dinner soon, it’s the perfect cozy meal for fall!
O.M.G.! This recipe is going straight into my “Tried & True, Make For Friends” file!
Thank you for this amazingly easy & delish recipe – I did a search on recipe for pumpkin gnocchi, sage, broccolini because I had those without going shopping when I decided late in day to make dinner for some French “foodie” friends.
Your lovely recipe came up 1st, sounded fabulous & absolutely delivered above & beyond our expectations!
I made the following modifications (mods):
I used vegan sour cream, 1/3 Cup, instead of the ricotta (because that’s what I had & it sounded like it’d be good – and plant-based)
I substituted coconut cream for the heavy cream (we are mostly plant-based so that’s what I had in cupboard) & have to say – this was probably a great mod – it was rich, without much coconut-flavor added, and it gave the dish a depth of flavor that was perfection!
I used 8 cloves of garlic which also increased depth of flavor, without adding an overly “garlicky” taste & used a garlic press to add it all to the pan. The gnocchi really soaked up any flavors so nothing was out of balance using the coconut cream and extra garlic – it just worked & balance was exquisite.
I used 8 tender smallish sage leaves from our garden – would probably add a couple more next time. I did a fine chiffonade then minced them into tiny pieces because one guest thought they weren’t crazy about sage (the French “foodie” – who said the sage was savory, without overpowering.)
I used 7 cups of Broccolini to make the dish more vegetable forward, using mostly the florets (added later in the cooking process – done in a larger chop to preserve the pretty flowers, and a lot of stems (chopped finely & cooked with the butter & garlic.)
Next mod was using a cheese blend of parmesan, asiago & pecorino romano shards I had in fridge. It was a delish flavorful addition. I will try next time with a vegan parmesan I make and see if that works as well – to try & get the whole dish vegan with the same beautiful flavor & texture.
I didn’t make the gnocchi this time, I had some Trader Joes Pumpkin Gnocchi in the fridge, but will definitely make your recipe next week – as they look fabulous & easy!
We all LOVED this easy, quick, modifiable recipe. I am already looking forward to making & serving it again! Everyone at the dinner was raving about it! We all cleaned our plates of every drop & were left wishing for more – not because it wasn’t filling, but because it was spectacular! Thank you millefois! For this amazing, easy, quick recipe!
I served it with a Caesar that paired nicely. MERCI BEAUCOUP!
I love this recipe. Im hosting a coeliac friend for dinner. Have you ever tried it with gf flour (and if yes, any changes)?
We’ve never tried so aren’t completely sure! I would imagine 1:1 flour would work okay, but not completely sure without testing. I would take a look at some gnocchi recipes that use GF flour to see if it uses GF flour and then apply that to this recipe!
This was remarkably easy and so very good. I didn’t believe microwaving would work so I tried it with half my sweet potatoes (reserving the other half for baking when the microwave failed) but it worked!!!
The gnocchi on its own was good but that garlic sage browned butter totally elevated it.
Great recipe
Thank you
I’ve never made anything like this before and tonight I decided to give this recipe a go. I am SO glad I did. My family and I LOVED this dish and that’s saying a lot due to my kiddo being a very picky eater. Thank you so much for sharing!!
I wanted to love this recipe. I wanted to make the gnocchi but serve with browned sage butter. The flavor was delicious but my dough was more like a batter. After using over 3 cups of flour it was still a batter. So I used my potato ricer and made them spatzle shaped. I enjoyed them but am disappointed that it didn’t work out for me. I am a very experienced cook and I triple checked my ingredients. How is everyone making this work. I definitely want to give it another try.
Why Cream? Why? Italians do not usually use Cream or very, very sparely…
I’ve made this twice using purple sweet potato gnocchi, which creates a lovely color contrast with the bright green broccoli rabe. It was delicious. I assumed 8 Tablespoons of butter was a typo, and used only 2 Tablespoons, still got the gnocchi crispy , taste was great, far fewer calories and lower cholesterol!
I look at the ingredients (1x) and then under nutrition it says ‘serves 8’. Really now, how many does it serve as a meal?
Recipe tastes amazing, although the dough was incredibly sticky compared to other gnocchi that ive made and was super difficult to work with even after adding almost 3/4 cup extra flower
This recipe is an absolute must. Every time I make it for somebody new, they ask me for the recipe. It is a staple in my house, and people request it for special occasions. So delicious, so simple, so perfect. Thank you!!
This recipe was INSANELY salty. Literally couldn’t eat it which made me sad for all the work I put into it. Are you sure it’s not unsalted butter to use? Or perhaps I should’ve have added salt at the end? I just feel like there’s an error somewhere. The texture was perfect and you could tell it would taste amazing without the over saltiness. I added so much lemon juice to try and tone it down but it was still way too salty. Anyway, thought it would be worth a check.
Sooo good! This is one of the best recipes I’ve ever found on the internet!
I only made the gnocchi part and it was out of this world delicious! I did change the cheese because I didn’t have Parmesan on hand. But the flavors were buttery and a slight sage flavor. I had my neighbors try it and they were wow’d.
I thought I double checked my ingredients while making this but my dough was super wet and I had to double the amount of flour until I got the right consistency for the dough. Other than that I love the sage garlic butter sauce! Such a tasty dinner
Five stars! I’ve probably made this 20 times. Delicious and nutritious
This is a great recipe!!
But for a change I would like to use these gnocchi in a sheet pan recipe and bake them with some veggies. Would I have to boil them first?
Thanks much for all the great recipes.
Mary
We haven’t tried baking gnocchi straight on a sheet pan before and we’re not sure how things would turn out, so it’s hard for us to say the right method here. If you give it a try, we’d love to hear!
Love this recipe! I have made it several times and have it pinned to my favorites board on Pinterest!
I do have a question though. Sometimes I feel like it comes out a bit soft (maybe I’m just comparing it to typical store bough gnocchi). I make sure to use all the flour (and a bit extra) don’t over-knead and pull gnocchi out of the water as soon as I see it float. Then fry until golden brown. Any suggestions?