Sweet Potato Gnocchi (with Mushroom Sage Butter Sauce)
I love how soft these sweet potato gnocchi are. This dish is the perfect example of what I crave when I want a cozy, homemade dish. The flavor profile is simple but delicious, the texture is amazing, and the preparation is relatively easy. It’s one of those recipes that works both for hosting and a weeknight dinner. You can serve these as an appetizer/starter or as the main dish.
My husband and kids are huge fans of traditional gnocchi, I was afraid the sweet potato version wouldn’t live up to their expectations. I’m very happy to say that wasn’t the case. They’re a little bit sweeter, but that actually works perfectly with the salted butter and sage. The sweetness is also a great contrast to the umami coming from the mushroom and Parmesan.
These sweet potato gnocchi took a lot of testing. My main goal was to make them as foolproof as possible. Starting with only all-purpose flour, I realized how likely it would be, especially for anyone making these for the first time, to use too much flour and overwork the dough. The results are subpar gnocchi unless you find the right balance. The cornstarch addition to this recipe helps eliminate that problem. By using it in the flour mixture, as well as the main ingredients for flouring the gnocchi and the working surface, it helps keep the sweet potato gnocchi pillowy, even if one gets a little too generous when adding flour.
Ingredient Notes
- Sweet potatoes: For this recipe, it’s important to keep the moisture levels in your cooked sweet potato flesh as low as possible. If you don’t want to roast the sweet potatoes, you can microwave them or cook them in the air fryer. Do not boil them, as that will introduce more water into the flesh, and your dough will feel extra sticky. You also want to avoid blending the sweet potato, as that will break the starch molecules in it, giving you gummy gnocchi. If you don’t have a potato ricer, you can use a box grater or gently mash it with a fork. For this recipe, less is more when it comes to handling the ingredients!
- All-purpose flour: For this recipe is important to use all-purpose flour. If you substitute this with high-protein flour or bread flour, you will introduce too many proteins into the dough. That plus the sweet potato moisture, will give you gummy gnocchi. Stick to standard all-purpose flour for the best results. However, you can use a 1:1 gluten-free flour alternative (more details below).
- Cornstarch: This recipe uses cornstarch to help mitigate the risk of overworking the dough. Cornstarch is gluten-free, so when you add it to your dough, it will help absorb moisture without ruining the gnocchi’s texture. This is why it’s a great ingredient to dust your surface with or coat the individual gnocchi before boiling them. It makes things less sticky without turning your gnocchi gummy or dense.
- Egg yolk: Adds richness
- Salt
- Unsalted butter: If you only have salted butter available, that can work. However, make sure to remove the additional ½ teaspoons of salt listed in the recipe for the mushrooms. Especially if you plan on garnishing the gnocchi with Parmesan cheese, the dish will likely be salty enough.
- Sage leaves: You can also use rosemary or thyme for a different herbal flavor if you prefer.
- Brown mushrooms: I like brown mushrooms, also called baby portobellos, for this recipe because their earthiness complements the sage beautifully. If you don’t have them available, regular white mushrooms also work fine. Shiitake mushrooms are also a great option, their flavor profile will lean slightly more umami, especially when paired with the Parmesan cheese. During the fall, you can also use chanterelles for a tasty twist.
Variations
- Gluten-free sweet potato gnocchi: You will need to use a 1:1 (aka measure-for-measure) gluten-free flour alternative. This is important as the AP flour provides the core of the gnocchi’s structure. In my experience, King Arthur Measure for Measure Gluten-Free Flour or Bob’s Red Mill 1-to-1 Baking Flour are good options.
- Skillet gnocchi: If you prefer slightly crunchy exterior on the gnocchi rather than soft and pillowy, pan-frying them without boiling is actually a great option. In this case, you’ll need about 6-7 minutes of cooking. Additionally, you’ll want to throw the gnocchi into a warm skillet, so make sure to reheat the mushrooms and butter if they have cooled down.
- Sauce variations: Sweet potato gnocchi is an incredibly versatile dish when it comes to sauces. For something super simple, stick to a basic tomato sauce, maybe with a sprinkle of oregano or freshly chopped basil. For something more protein-packed, I love to serve these gnocchi with a generous portion of bolognese sauce.
Cooking tips and recommendations
- To avoid a sticky gnocchi dough: Stop adding flour when the dough can hold its shape without crumbling apart. It should still feel a bit wet, but you should be able to roll it onto a lightly floured surface without it sticking to the bottom or to your fingers. If you have already added the entire flour mix to the sweet potato puree and you’re still struggling, try to add another couple of tablespoons of cornstarch, split between your dough and the working surface. If you do need to add further all-purpose flour, only do so in small quantities and stop as soon as the dough is manageable. The more flour you add, the denser and chewier the gnocchi will be.
- Cornstarch is your best friend: Whether it’s your work surface where you are making the gnocchi the dough or the tray where the gnocchi are sitting, make sure to always dust it with cornstarch. Sometimes, I even like to lightly dust the top of my gnocchi with it after cutting them. This prevents them from sticking together as they’re dropped in the water and can also give you a beautifully crunchy exterior when they’re pan-fried with the butter and mushrooms.
How to store and freeze sweet potato gnocchi
How can I store these gnocchi?
If you have already boiled the gnocchi, you can store the leftovers in the fridge in an airtight container for up to 3 days. When you’re ready to eat them, quickly sauté them with 1 Tablespoon of unsalted butter over medium heat. This will restore their original crispiness and softness. Do not re-boil them.
You can also store the gnocchi raw or uncooked in the fridge for up to 2 days. They will need to be dusted with cornstarch and laid out in single layers in an airtight container. However, keep in mind that refrigerated uncooked gnocchi will be more gummy than fresh ones. If you want to eat them later on, your best option is to freeze them before cooking them.
Can I freeze them?
Yes, absolutely! To freeze the sweet potato gnocchi, lightly toss them in cornstarch or cornmeal and place them on a baking tray in a single layer. Place the tray in the freezer and flash freeze them for about 1 ½ hours. Then, transfer the frozen gnocchi to a freezer-safe airtight container. They will last for up to 3 months. When you want to eat them, drop them frozen into the boiling water and follow the recipe’s cooking instructions.
Frequently asked questions and troubleshooting
Can I cook the sweet potatoes in other ways (besides roasting)?
Yes, if you can’t roast the sweet potatoes in the oven, you can either microwave them or bake them in the air fryer. For the microwave, keep the sweet potatoes whole, pierce them with a fork, and cook the them for 7-10 minutes until they are tender. In the air fryer, you will instead need about 40 minutes at 380°F. Regardless of the method, make sure to remove and mash the flash as they’re still warm to get all the excess moisture out.
Can I use canned sweet potato puree?
No, I have not tested this recipe with store-bought sweet potato puree, and I do not recommend you try it. Canned sweet potato puree has a much higher water content and tends to be smoother and more slippery. All these factors will ultimately require more flour to make the dough manageable, which will give you dense, chewy gnocchi.
Do I need a potato ricer?
If you have one then definitely use it, however a potato ricer is not a must-have for this recipe. The point of a potato ricer is that it can help break down the sweet potato flesh without breaking the starch in it. This type of mashing can also be replicated using a box grater or, more simply, by gently using a fork. Regardless of what you use, do not overwork the sweet potato into a perfectly smooth puree. You only need to break down the larger chunks.
My gnocchi dissolved when I dropped them in the boiling water. Why? How do I fix this?
This happens when there isn’t enough flour added to the dough. Make sure to use at least ¾ of the flour mixture indicated by the recipe, and avoid using store-bought or boiled sweet potato puree.
It’s always a good idea to do a batch test. Before cutting all of your gnocchi, drop one of them into the boiling water. If it falls apart, add more flour to your dough and repeat the test. Once the gnocchi cooks well, proceed to cut and boil the entire batch.
Why are my sweet potato gnocchi dense?
This usually happens because too much flour was added to the dough or it was kneaded too heavily. For best results, stop adding flour to the dough as soon as it can hold its shape. It doesn’t need to be smooth, bouncy, or perfectly matte. It can also be a little bit wet as you will roll it into a cornstarch-dusted surface. Make sure not to overwork the dough. When assembling it, the goal is to use your hands, a fork, or a scraper to simply bring the dough together. You don’t need to add elasticity or strength to it, the way kneading bread dough would do.
Sweet Potato Gnocchi
Ingredients
- 1 ¼ cup roasted sweet potato flesh (from approx. 1.45 pounds/650 g raw sweet potatoes) 10.5 oz or 300 grams
- ¾ cup all-purpose flour, spooned and leveled 100 grams
- ¼ cup cornstarch + 1 Tablespoon for dusting the working surface 31 grams
- 1 large egg yolk
- 1 ½ teaspoons salt divided: 1 tsp for dough, ½ tsp for mushroom sauce
- 4 Tablespoons unsalted butter
- 2 Tablespoons finely chopped sage leaves 5 grams
- 2 heaping cups finely sliced brown mushrooms approx. 4.5 oz or 130grams
To garnish and serve:
- 1 Tablespoon grated Parmesan cheese
- Black pepper to taste
- Small fresh sage leaves optional
Instructions
Cooking and preparing the sweet potatoes:
- Preheat your oven to 425°F (220°C). Cut the sweet potatoes in half and pierce the top with a fork.
- Bake them for 60 minutes until they’re completely tender.
- While still hot, scoop out the flesh, pass it through a potato ricer or box grater, and spread the flakes out into a thin layer across a baking sheet. Let it cool to room temperature (about 15 minutes). This will help you remove excess moisture from the potato flesh, making it a bit drier and easier to work with.
Make the mushroom sage butter sauce:
- In a large skillet, melt the unsalted butter over medium heat. As it starts to bubble, add the sliced mushrooms, chopped sage, and ½ teaspoon of salt.
- Cook for 6–8 minutes, stirring occasionally, until the mushrooms soften, the sage gets crisp, and the butter turns a golden brown. Turn off the heat and set aside.
To make the sweet potato gnocchi:
- In a medium bowl, whisk together the all-purpose flour and cornstarch. Set this aside.
- Bring a large pot of lightly salted water to a boil.
- While you wait for the water to boil, make the gnocchi. Add 1 teaspoon of salt and the egg yolk to the cooled riced or mashed sweet potato, mixing lightly with a fork. You don’t want to overwork the sweet potato.
- Dust a clean large working area with 1 Tablespoon of cornstarch and transfer the mashed sweet potato mix onto it. Then, sprinkle about ¾ of the flour mixture onto it. Using a fork or a bench scraper, gently fold the ingredients together.
- Do not knead like bread, or your gnocchi will turn out extra dense. If it’s too sticky to handle, fold in the remaining ¼ flour mixture. Stop folding the moment the dough holds together enough to shape a ball. It should not be a perfectly smooth ball.
- Divide the dough into 4 equal pieces.
- Gently roll each piece into a ¾-inch (2cm) thick rope.
- Cut the ropes into ¾-inch (2 cm) pieces. Lightly pat the cut gnocchi with the cornstarch so they don't stick together.
- Once the water is boiling, gently drop the gnocchi into the pot. When they rise to the surface, let them cook for an additional 30 seconds, then lift them out using a slotted spoon. Overall, the cooking time should be around 3 minutes.
- While the gnocchi is boiling, gently reheat the skillet with the mushrooms.
- Transfer the hot gnocchi directly into the skillet with the warm mushroom butter sauce. Toss gently to coat, let them pan-roast for about 5 minutes over medium heat, and serve right away.
- If you like you can serve them topped with grated Parmesan cheese, black pepper, and additional small sage leaves (optional)
Notes
- Getting your sweet potato flesh as “dry” as possible can make managing the gnocchi dough much easier. Overall, the goal is to add as little flour as possible to prevent the gnocchi from becoming gummy and dense. The moister the sweet potatoes are, the wetter your dough will be, and the more you’ll feel the need to add flour. This is why it’s important to bake or roast the sweet potatoes (instead of boiling them) and to lay out the potato flesh to release trapped moisture right after you remove them from the oven.
- For my sweet potato gnocchi, I like to manage the dough as little and as gently as possible. This keeps the potato starches intact and prevents excessive gluten from forming, ultimately giving you gnocchi that is soft and pillowy rather than gummy and dense. For this reason, I also avoid shaping my sweet potato gnocchi with a slotted board/fork. I would also recommend you skip this passage when making them for the first time and keep your gnocchi plain. Unless you are very experienced in shaping gnocchi, you could end up overworking the dough.
Photos of the step by step preparation process for making Sweet Potato Gnocchi with mushroom sage butter sauce:
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