This purple sweet potato gnocchi uses only 4 simple ingredients to make a delicious go to weeknight meal. Pair it with a flavorful garlic butter sauce and it can’t be beat.
Mahalo to Foodland Hawai’i for sponsoring this post. All thoughts and opinions are my own.
Fluffy sweet potato balls of dough boiled and pan seared in a delicious buttery sauce make for the perfect switch up on a classic dish. Serve this sweet potato gnocchi side or a main dish and be sure to wow your family and friends.
I mean if you love sweet potato and pasta or dumplings then this is the recipe for you. Super easy and just a few ingredients. And even better, it can be made in no time. So whipping it up for a weeknight meal is totally possible
Gno-What? Gnocchi (noh-kee) are Italian dumplings or pasta. There are many recipes for gnocchi, however most recipes call for potato, egg, flour, and cheese.
But of course here in Hawai’i I decided to make a twist on the classic gnocchi recipe and make purple sweet potato gnocchi.
Ingredients for this sweet potato gnocchi recipe
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
For the gnocchi
- Sweet potato. I like to use Okinawan or Moloka’i sweet potatoes. If you can’t find these you can use the orange variety of sweet potato.
- Flour. All purpose flour works well here.
- Parmesan cheese. Freshly grated works best, but you can use pre grated if need be
- Egg. This will help bind the dough together.
- Salt. This helps bring out the flavor of the potato and balance out the sweetness.
For the garlic butter sauce
- Unsalted butter. If you only have salted butter it can work as well. You may want to omit the extra added salt in the gnocchi dough.
- Sage leaves. Frying sage will mellow its earthy, herbaceous flavor and it pairs perfectly with butter and garlic.
- Maika’i Garlic Cloves. For an extra added layer of flavor.
Purple sweet potatoes are also known as Okinawan sweet potatoes or Moloka’i sweet potatoes and are very popular in Hawai’i.
How to make sweet potato gnocchi
- For the gnocchi: Wrap the sweet potato in a damp paper towel and heat in the microwave for 5-10 minutes or until a fork can easily pierce the potato. Alternatively you can bake the potato. See instructions below. Set aside to cool.
2. Peel skin off of the potato. Add potato to a large bowl and mash using a fork or potato masher.
3. Add flour, parmesan cheese, egg, and salt to the bowl. Mix until combined and the dough is no longer sticky. Add flour about a tablespoon at a time if your dough is still sticky.
4. Separate the dough into four equal parts. Take one piece and roll into a long rope about 1 inch thick. Cut the rope into about ½ inch pieces.
5. Place a fork tine side down on your work surface. Roll each gnocchi over the tines of the fork to create indentations and set aside.
6. Bring a large pot of water to a boil. Add gnocchi in batches. Boil for 3-5 minutes or until the gnocchi float to the surface. Drain well and set aside.
*For baking: Preheat the oven to 400F. Using a fork, poke a few holes into the potato. Place on a baking sheet and bake for 40-45 minutes or until a fork can pierce the potato easily.
How to make sweet potato gnocchi sauce
There are many variations of sauces that can be used. One of my favorites is a garlic, butter, and sage sauce. To make this sauce you’ll need to set a large pan over medium heat. Add butter, sage, and garlic. When the butter begins to bubble, add gnocchi. Cook until lightly crisped and golden brown. Cool slightly and enjoy. Optional top with Parmesan.
Tips for the perfect purple sweet potato gnocchi
- Use a potato ricer to get fine fluffy potatoes. This looks like a large garlic press and helps create even pieces.
- Mix the dough white the potatoes are warm. This will help the egg incorporate into the batter better.
- Do not over mix the dough. This will create excess gluten and create a tough dough.
- Do not over boil the gnocchi. This will give you a chewy, dense dough.
FAQs
Other great sweet potato recipes to try
- Purple sweet potato mash
- Sweet potato manju
- Air fryer sweet potato fries
- Sweet potato haupia pie bars
Sweet Potato Gnocchi
Equipment
Ingredients
For the sauce
- 2 tablespoons unsalted butter
- 2 sage leaves
- 2 Maika’i Garlic Cloves finely minced
Instructions
- For the gnocchi: Wrap the sweet potato in a damp paper towel and heat in the microwave for 5-10 minutes or until a fork can easily pierce the potato. Alternatively you can bake the potato. See instructions below. Set aside to cool.
- Peel skin off of the potato. Add potato to a large bowl and mash using a fork or potato masher.
- Add flour, Parmesan cheese, egg, and salt to the bowl. Mix until combined and the dough is no longer sticky. Add flour about a tablespoon at a time if your dough is still sticky.
- Separate the dough into four equal parts. Take one piece and roll into a long rope about 1 inch thick. Cut the rope into about ½ inch pieces.
- Place a fork tine side down on your work surface. Roll each gnocchi over the tines of the fork to create indentations and set aside.
- Bring a large pot of water to a boil. Add gnocchi in batches. Boil for 3-5 minutes or until the gnocchi float to the surface. Drain well and set aside.
- For the sauce: Set a large pan over medium heat. Add butter, sage, and garlic. When the butter begins to bubble, add gnocchi. Cook until lightly crisped and golden brown.
- Cool slightly and enjoy. Optional top with Parmesan.
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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Delicious gnocchi recipe!
Thanks for sharing this recipe!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Color is amazing. I can’t wait to make this gnocchi for dinner.
Thank you. Hope you enjoy!