Sweet potato gnocchi is delicious! It's very easy to make with 3 ingredients and 30 minutes. It's a tasty, easy dinner recipe.
Easy homemade gnocchi
Gnocchi is surprisingly simple to make at home and is a fantastic way to use up leftover mashed potatoes.
This recipe is super easy to whip up with just a few affordable ingredients and minimal prep. Plus, it comes together in under 30 minutes.
I made mine with mashed sweet potatoes as I love the flavour and sweetness that it brings.
It really is a matter of just mixing three ingredients together, then rolling it out and cutting it.
Boil for a few minutes and presto - gnocchi from scratch!
You can adapt this recipe with normal potatoes or even purple potatoes.
Try adding herbs or spices for a bit of variety! You could even make it with this easy instant pot mashed potato.
Ingredients and kitchen utensils
There are only a few ingredients and kitchen utensils that you will need to make sweet potato gnocchi.
Sweet Potatoes – or substitute normal potatoes
Flour - all-purpose plain flour
Salt – I like using a nice sea salt
Water – Use filtered water for the best results.
Potato Peeler – You will need this to peel the sweet potatoes
Knife – A sharp knife to cut the potatoes into chunks, and to cut the gnocchi pieces.
Pot – A large pot big enough to hold the sweet potatoes and boiling water and also to cook the sweet potato gnocchi in.
Mixing bowl – to mix the mashed sweet potatoes, flour and salt.
Countertop or large cutting board – you'll need space to roll out the gnocchi.
Fork - to get the classic lines on the gnocchi.
I packed quite a lot of vegetables into this meal, as I always try to do. Using sweet potatoes brings extra nutrients to the gnocchi and a quick spinach sauce gives it flavor and veg!
Recently, it has been in the press that we should be aiming for 10 portions of fruit/veg a day, rather than the current government guidelines of 5.
I've had this in mind a lot recently and although it's not always achievable, there are plenty of ways to make it easier.
By stocking up on frozen and fresh fruit and veg, I love that I can just use what I need and it won't wilt or go off.
Are sweet potatoes healthy?
Sweet potatoes are full of antioxidants and dietary fiber and antioxidants. They are also a good source of Vitamin A, B vitamins, Vitamin C, Magnesium, Calcium and Iron.
Standard white potatoes have slightly less sugar than sweet potatoes, but sweet potatoes are higher in both Vitamins A and C.
I always want green at every meal, plus I needed something to cut through the richness of the gnocchi.
So, I used onions, garlic and spinach to quickly make this creamy spinach sauce. It's the sort of sauce that can be used in many dishes.
It's very versatile and I always have my freezer stocked with the ingredients when fresh aren't available.
You could also try serving this homemade gnocchi on Caponata all Siciliana.
Sweet potato recipes
Or how about dessert?
Maple Parsnip Cake with Sweet Potato Frosting.
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Easy Sweet Potato Gnocchi with Creamy Spinach Sauce
For the Sweet Potato Gnocchi
- 1 lb (3 medium) sweet potatoes or 2 cups/500g mashed sweet potatoes
- 2 cups (250g) all-purpose flour (plain flour) plus extra for dusting
- 1 tsp sea salt
For the Creamy Spinach Sauce
- 1 tbsp oil
- ½ onion chopped
- 2 cloves garlic minced
- 2 cups spinach
- 1 tbsp plain yogurt or sour cream or soya cream
- ¼ tsp ground nutmeg
- Salt and pepper
For the sweet potato gnocchi
- Peel the sweet potatoes and cut into 1" cubes. Add to a pot of boiling water and boil until soft, about 12 minutes.
- Heat the mashed sweet potato in a pot to remove excess moisture. If there are still any lumps in the mashed potato, mash it again until smooth. Allow the potato to cool.
- In a large bowl, mix the mashed potato with half of the flour, and the salt, and mix well. Add more flour, a little at a time, to get a thick dough consistency. You may not need all of the flour. Knead the dough well to ensure the flour is all incorporated.
- Divide the dough into four equal pieces and on a lightly floured surface, roll each piece into a long thin strip - about ½ inch thickness. Make a cut every 3cm, to create equal bite-sized pieces.
- Lightly dust each piece with flour, and press on them gently with a fork to create small indentation marks. Store in the fridge until ready to cook.
For the creamy spinach sauce
- Heat the oil in a pan over medium heat. Add the onion and cook for a few minutes until translucent, then add the garlic and cook, stirring, for a further minute. Add the spinach and cook until it wilts.
- Transfer the spinach mixture, along with the cream and nutmeg, to a food processor or blender and whiz until smooth. Taste and season well.
Cook the gnocchi
- When you’re ready to cook the gnocchi, but a large pan of salted water onto the boil. Add the gnocchi pieces, then turn the water down to a simmer.
- Cook for a few minutes until they float. Remove with a slotted spoon and serve with the spinach sauce.