Sweet Potato Gnocchi

by Michele Pesula Kuegler | November 13th, 2008 | Appetizers, Main Dishes, Recipes

A little food and math equation for the day:

Monday night at our house = Late dinner night for the adults

As I am the adult at home with the kids on Monday evenings, I am the planner of these late night dinners.  Quite frequently I make a dinner of smaller dishes or tapas.  This past Monday I felt inclined to create an Italian style dinner that consisted of bite-sized food.

So that there would be a decent amount of variety without too much food for only two people, I created three dishes.  For one dish I chose to make a simple pan of Italian sausage bites with peppers and onions.  The second dish was Italian style stuffed mushrooms.  Sadly, I have tried making stuffed mushrooms twice, and neither has been a “Wow!” dish to my mind.  (When it does achieve that status I will post the recipe!)  The last dish was the hit of the evening, sweet potato gnocchi.

The gnocchi did take a bit of time to make, but they were well worth the effort.  Tender to the bite, they had a nice contrast in flavors, with a mix of cheese and sweet potato in the gnocchi and a blend of maple syrup and sage in the sauce.

Sweet Potato Gnocchi


  1. 2 sweet potatoes
  2. 6 oz. ricotta cheese
  3. 1/2 cup Parmesan cheese, grated
  4. 1 Tb. light brown sugar
  5. 1 tsp. & 2 Tb. salt
  6. 1/4 tsp. nutmeg
  7. 1-1/3 cup flour
  8. 1/2 cup unsalted butter
  9. 10 fresh sage leaves, minced
  10. 1 tsp. cinnamon
  11. 2 Tb. maple syrup
  12. salt & pepper to taste
  1. Wash, dry, and pierce sweet potatoes, and cook in microwave until tender. Allow to cool.
  2. Scoop flesh out of sweet potatoes, and mash. (You need to have 1-1/2 cups of sweet potato.)
  3. Add ricotta cheese, Parmesan cheese, brown sugar, 1 tsp. salt, and nutmeg.
  4. Stir well. Mix in flour, 1/3 cup at a time.
  5. Place dough on a floured surface, and divide into 3 sections.
  6. Roll each section into a 2 foot rope, adding flour if the dough becomes sticky.
  7. Cut each rope into 24 1-inch pieces.
  8. Fill a large pot 2/3 full with water, add 2 tablespoons salt, and bring to a boil over high heat.
  9. Once boiling, add batches of gnocchi (not so many that they are crowded in the pot).
  10. Boil for 5 – 6 minutes, or until the gnocchi float.
  11. Remove gnocchi, and place on a waxed or parchment paper lined cookie sheet.
  12. Allow to cool, flipping once so that the gnocchi are not too moist.
  13. Once the gnocchi are almost cool, melt the butter in a frying pan over medium heat.
  14. Add sage leaves to the melted butter, and allow to cook for a minute or two.
  15. Remove the pan from the heat, and add cinnamon, maple syrup, salt, and pepper.
  16. Stir gently, and add gnocchi.
  17. Toss gnocchi to coat fully with sauce. Serve immediately.
  1. *If desired, you can roll each gnocchi over the tines of a fork to create indentations. However, to save time (as I did) this step can be skipped.
Think Tasty https://www.thinktasty.com/

  1. LuckyGirl says:

    I love gnocchi, and I love sweet potatoes–never thought of combining the two. This is now on my must-try list!

  2. […] you are craving Italian foods and are willing to spend a little time in your kitchen, Tasty Thoughts has a great recipe for gnocchi.  This delicious dish will warm and fill you.  Plus, anyone who […]

  3. Kim says:

    Sounds wonderful!

  4. […] was an extra festive Tapas Monday at our house, as it was my husband’s 40th birthday.  While we celebrated it with a fabulous […]

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