Sweet Potato Gnocchi

READY IN: 1hr 10mins
Recipe by Keeferop

This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well!

Top Review by tinakyoung

These Gnocchi are very good. My family loves them. Making them is a very sticky job though. I didn't not weigh my sweet potatoes so I don't know if I started with more than the reciped called for. I just kept adding more flour. They never got less sticky. Once made, I had a huge batch and froze them in a single layer then once frozen I transfered them to freezer bags. They make a great quick meal. My family has done a blind taste test with these vs. store bought gnocchi and mine came up the winner.

Ingredients Nutrition


  1. In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
  2. Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
  3. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
  4. On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed.
  5. Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter).
  6. Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece.
  7. Boil a large pot of salted water. Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook).
  8. Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
  9. Cover to warm while making rest of gnocchi.

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