Sweet Potato Gnocchi

Gnocchi is one of my absolute favorite foods. They usually are found under the pasta sections of most restaurant menus, but to me they are much more close to a delectable little dumpling. Gnocchi literally means “little pillow” in Italian and they live up to their name. Traditionally they are made with regular potatoes and/or ricotta, but I decided to put a spin on them with these incredible sweet potato gnocchi!

The sweet potatoes form the yummy base of these fluffly sweet potato gnocchi!
The sweet potatoes formed the yummy base of these fluffy sweet potato gnocchi, and I prepared them first. Since I am an instant gratification kind of woman, I went the quickest route and microwaved them until they were tender. It was important that I pierced them all over first so that they didn’t explode.
The sweet potato gnocchi dough all combined and kneaded.
After the sweet potatoes cooked, it was simple to make the dough. I just mixed it all together thoroughly and kneaded it into a smooth ball. Since I used quinoa flour, I didn’t even have to let the dough rest to relax the gluten. That meant having dinner faster!
This is how the long, thin log of sweet potato gnocchi dough should look before you cut it.
I went right into forming the sweet potato gnocchi. First, I divided the dough and then rolled each of the pieces into long, thin logs. This is how the long, thin log looked before I cut it.
The sweet potato gnocchi all formed and ready to cook!
I cut each log into 1 inch pieces before I rolled each piece over a fork. The fork gave them the signature ridges! Then the sweet potato gnocchi were all formed and ready to cook. I set them aside while I quickly made the broth.
The sun dried tomato broth simmering away for the sweet potato gnocchi!
This broth was chock full of goodness, let me tell you. I used lots of olive oil, roasted garlic, mushrooms and sun-dried tomatoes for huge flavor. It needed to simmer for just about 15 minutes.
The sweet potato gnocchi ready to just scoop out and serve.
After the broth simmered, I quickly boiled the sweet potato gnocchi and then transferred it into the pan with that broth. The sweet potato gnocchi was ready to just scoop out and serve!

I just sprinkled chopped sage on top and served it immediately! Oh my goodness, the gnocchi were incredibly fluffy and cloud like with so much flavor. I couldn’t believe it was vegetarian and gluten free because it was wonderfully filling and satisfying. The gnocchi took a little time to prepare but they were so well worth the effort. Enjoy friends!

Sweet Potato Gnocchi
Sweet Potato Gnocchi
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Sweet Potato Gnocchi
Sweet Potato Gnocchi
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 2 whole sweet potatoes medium size
  • 1 1/4 cups quinoa flour plus additional as needed for bench flour
  • 1/2 cup freshly grated parmesan cheese
  • 3 ounces ricotta cheese
  • 3 ounces mascarpone cheese
  • 2 cloves roasted garlic *see note
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 pinch crushed red pepper
  • 1 cup olive oil
  • 4 whole roasted garlic cloves *see note
  • 6 whole sage leaves coarsely chopped, plus additional as needed for garnish
  • 1 jar sun-dried tomatoes 12 ounce size
  • 4 whole cremini mushrooms stems removed and thinly sliced
  • 1/8 cup capers
  • 1/4 cup white wine
  • 2 tablespoons freshly grated parmesan cheese
  1. Take the sweet potatoes and prick them all over with a fork. Get them onto a microwave safe plate and microwave them for about 12 minutes, until they are completely tender and mashable. Cut them in half, set them aside and let them cool.
  2. Once they are cool, scoop the filling out of the skin right into a large bowl. Add the quinoa flour, parmesan, ricotta, mascarpone, roasted garlic, brown sugar, salt, cinnamon, nutmeg, crushed red pepper. Stir all of that together to combine, then bring it all together into a ball with clean hands. Knead the ball of dough on a lightly floured surface until smooth and uniform.
  3. Cut the ball of dough into 8 equal pieces. Take the first piece and gently use the palms of your hand to roll it back and forth until it becomes a long, thin log of dough. Cut the log into 1 inch pieces. Roll each piece over the back of a fork to make the signature gnocchi ridges. Transfer the pieces to a tray lined with parchment paper. Repeat the process with the remaining 7 pieces of gnocchi dough. Once all of the gnocchi are made set the tray aside.
  4. Get a large pot of salted water on the stove to boil for the gnocchi. Then get a large rondeau pan out and start to make the sun dried tomato broth. Heat the olive oil in it over medium high heat. Add the sage and roasted garlic to let them get fragrant for a minute. Then add the sun dried tomatoes with the oil they were packed in, the mushrooms, capers, white wine and parmesan. Bring the mixture to a boil then reduce it to a low simmer and let it cook for 15 minutes
  5. The water should be well boiling when the broth is done. Gently pour the gnocchi into the boiling water to cook for just a minute or two. Then drain them and pour the gnocchi into the pan with the sun dried tomato broth. Give it all a big stir, then turn off the heat.
  6. Scoop the gnocchi into bowls and top them with additional chopped sage for garnish. Serve immediately and enjoy the goodness friends!
Recipe Notes

*To roast garlic, pre-heat the oven to 400. Cut the top off of a whole head of garlic to expose the tops of the cloves and drizzle the top with olive oil. Wrap it in foil and get it into the oven to roast for an hour. That's it! It will keep for weeks and is fantastic in so many dishes.


5 thoughts on “Sweet Potato Gnocchi”

  1. Greetings Leigh, thawed out yet from snow blizzard? Yikes! I have just recently submitted a gnocchi recipe to TK (they’re a bit behind posting) anyway love this idea. You are amazing! Your Florida Bud always, Cheryl. GO RU

    1. Hello there Cheryl! Luckily the blizzard was not nearly as bad as thought here, it missed NJ pretty much except for a few inches. Still too cold for me though. Glad you like the recipe, I need to check out your gnocchi recipe once it is posted on TK! Your bud Leigh

  2. Hi Leigh you are on a roll with recipes-Go Girl. I wanted to say that my gnocchi are not homemade. With 5 children and a massive home, gardens, pool I have to take short cuts. I buy them frozen (potato-cheese) and then Doctor them up! Just being real with you! TK is like really behind on Posting?! Eventually the 30+ recipes will begin to show up-yes they’re in blogoshere floating aimlessly. Have a Great Super Bowl Sunday!!! Your Florida Bud, Cheryl Go RU

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