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Sweet Potato Gnocchi

Have this delicious homemade Sweet Potato Gnocchi on your table in less than 30 minutes!  A simple and satisfying pasta dinner!

I have a table of picky eaters. Especially my boys, especially the baby. Sometimes mealtimes make me want to go screaming off into the sunset, pulling out my hair.  So when I find a recipe that is both easy to make and a winner with the kids, I have to share it!  This Sweet Potato Gnocchi is that kind of recipe.

We love gnocchi. What’s not to love about little doughy clouds of yumminess!  And, surprisingly, making gnocchi is SO easy and quick too…don’t be afraid to make it, you don’t need to be a fresh pasta expert, trust me.  You can have a batch ready in less than 30 minutes!

Sweet Potato Gnocchi

This recipe is different from traditional gnocchi, as this one’s got a secret good for you ingredient…pureed yam! Perfect for sneaking in a little extra nutrition.

Sweet Potato Gnocchi

Rolling the dough for gnocchi.

Cutting the dough into gnocchi.

Sweet Potato Gnocchi Recipe Tips:

  • If you like your gnocchi more firm, you can fry them up a bit in a frying pan with a little bit of olive oil for about 4 minutes or so.  Then toss them with sauce.
  • You can make these gnocchi ahead of time.  Just keep the fresh gnocchi in the fridge until you’re ready to serve them.  BUT lay them out in one layer…if you stack them they will likely stick together.
  • If you don’t wish to use whole wheat flour, feel free to use just 2 cups of all purpose flour.
  • For added extra nutrition, you can also add 1/2 cup of pureed yam to your pasta sauce. It’s sweet, and know one will even know it’s in there!  Bonus!

Sweet Potato Gnocchi

Have this delicious homemade Sweet Potato Gnocchi on your table in less than 30 minutes!  A simple and satisfying pasta dinner!

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 27 minutes
  • Yield: 6 servings 1x
  • Category: Pasta


  • 2 cups ricotta cheese (basically 1500 mL container)
  • 1/2 cup yam puree
  • 1 large egg
  • 1 large egg white
  • 1/4 cup parmesan cheese
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 jar pasta sauce


  1. In one bowl, mix together ricotta cheese, yam, eggs, and parmesan cheese.
  2. In another bowl, mix flour, baking powder and salt.
  3. Then mix the wet ingredients with the dry, until well combined, and a soft sticky dough forms.  If you find the dough too sticky, just work in small amounts of flour until you get the consistency you want.
  4. On a well floured surface, with your hands, roll out the dough into 4 strips, with the width being no more than a 1/4 to 1/2 inch thick (I’m beginning to think the smaller the better with Gnocchi).  If the dough is too thick, the gnocchi won’t cook properly.
  5. Then cut the strips into 1/4 to 1/2 inch long pieces (again, I think smaller is better), transferring them onto a cookie sheet lined with wax paper.  This is so you can put them in the fridge until you are ready to make them, and so the gnocchi won’t stick together.
  6. Use a large pot to boil your water (I like to use a stock pot to prevent clumping). 
  7. Add the gnocchi slowly to the boiling water. Don’t dump them in all at once, as they will clump together. I found that cooking them in 2 batches works well, just put the cooked ones into a glass bowl, cover with foil, then proceed with the next batch.  Boil them until they float – this will only take about 5-7 minutes.
  8. You are done, now just add the sauce.  Pour a glass of wine for those eaters over the age of 18.  Eat.  Yum.

Keywords: gnocchi, sweet potato gnocchi

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  1. your blog runs my life lol. this week i bought a new bissell steam mop, am making the cinammon pull apart bread and had gnocchi for dinner tonight! keep it up! congrats on your followers too 🙂