It’s so easy to make soft, fluffy sweet potato gnocchi and you only need 5 easy-to-find ingredients. Toss with nutty brown butter, rosemary, garlic and chorizo for a wonderful showstopper of a meal, fab for weeknights, special occasions or the holiday season.
I am kind of shocked at how easy it is to make these gorgeous little sweet potato (kumara for my Kiwi friends!) gnocchi. No eggs, no need to boil, steam dry and rice anything, and truly the most pillowy soft parcels of joy, in less than an hour.
These are a lovely twist on regular potato-based gnocchi, and I’m serving them with an elevated twist on a simple brown butter sauce by adding garlic, rosemary and crispy chorizo. The result is a flavour and textural powerhouse. I’ll also show you how to make them into cute little pumpkin shapes, perfect for the holiday season.
They’re also easy to prep ahead of time so make a wonderful option for dinner parties or entertaining. You can make the gnocchi, then freeze it to cook straight from frozen in minutes. The brown butter can be made in advance too if you like, as can the chorizo, so all you have to do is cook the gnocchi and toss it with the sauce to serve.
Everything you need to make the gnocchi
- Ingredients you’ll need
- How to make them, step by step
- How to make pumpkin-shaped gnocchi
- Frequently asked questions
- Sweet potatoes. You’ll need 500g (or 1lb), which is roughly two large sweet potatoes. Use a scale if you have one to be precise, otherwise, you may find you need more (or less) ricotta and flour to form the dough.
- Ricotta. This helps keep the gnocchi lovely and fluffy and acts as the binder (usually this would be egg but I prefer the lightness of using ricotta).
- Flour. Plain flour is absolutely fine, but if you have 00 flour, you could use that. The key to light, fluffy gnocchi is to add JUST enough flour for the dough to stick together, and not to overwork it. Overworking the dough = tough gnocchi. Use your judgement – if your dough feels like it’s sturdy enough and you’ve still got a little flour left, you don’t need to add it.
- Nutmeg. I love to use just a little nutmeg here which pairs perfectly with sweet potato, but you could skip it if you don’t have any.
How to make them
Roast your sweet potatoes (or you can pierce them with a fork and pop them into the microwave on high for 7 to 8 minutes). Once they’re super soft, scoop out the flesh into a bowl and add the ricotta, parmesan, salt and nutmeg then mix well. PRO TIP: You can mash up the sweet potato after cooking if you like, but I find it’s soft enough that it mixes perfectly well without this step in the bowl. Don’t worry too much if your mixture isn’t perfectly smooth.
Add the flour slowly (about 1/2 cup at a time), mixing to JUST combine it with the dough before adding more. Try not to handle it too much. Transfer it to a floured surface, then start forming your gnocchi. Set them aside on a baking paper-lined tray.
Brown the butter, then cook your gnocchi in boiling water until they float. Transfer them to the brown butter, toss, and let sit in the pan to crisp the bottoms up slightly, then add the garlic and rosemary. Toss again, then divide between plates. Scatter with parmesan and crispy chorizo (if you like) to serve.
How to make pumpkin-shaped gnocchi
This is one of the most fun ways you can present these gnocchi, especially around Halloween and the holiday season. It’s also INCREDIBLY easy:
- Follow the recipe up until you shape the gnocchi. Then, roll roughly a tablespoon of the gnocchi dough into a flat disc.
- Use a piece of kitchen string to press indents into the disc, working your way around to create lines that resemble a pumpkin. That’s it! Set aside then continue with the recipe as written.
Got a question?
Yes! There are a couple of ways you can get ahead in this recipe. You can roast the sweet potatoes up to 5 days ahead of time and store them in the fridge, or, you can freeze the shaped gnocchi and then cook them straight from frozen. Just arrange them on a single layer on a baking paper lined tray, then pop into the freezer and transfer to ziplock bags when solid. They’ll still only take a couple of minutes to cook. You can make the brown butter, then store it in the fridge for up to 2 weeks, and the chorizo can be cooked a couple of days ahead of time and stored in the fridge.
You can really use any sauce you like – roasted tomato sauce would be great, as would basil pesto or sun-dried tomato pesto. You can swap pasta for the gnocchi in any pasta recipe you like – I love them with creamy gochujang sauce or in place of fettuccine in this creamy mushroom Alfredo.
It has a subtle sweet potato flavour, but it’s not super strong. You really get a lovely deep, savoury sweetness, thanks to the roasting so they pair particularly well with salty or spicy flavours.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print