This homemade Sweet Potato Gnocchi recipe uses sweet potatoes instead of russet potatoes as the base, giving it an amazingly unique flavor! Served in a deliciously creamy garlic mushroom sauce, this is a comforting and wholesome main dish the whole family will love!
Table of Contents
If you are a fan of the pillowy, chewy bites of gnocchi which is sort of a cross between dumplings and pasta, then this homemade sweet potato gnocchi recipe is going to knock your socks off. It brings together the sweetness of sweet potatoes and heavy cream with the richness of garlic, onion, and savory mushrooms.
Gnocchi has been a staple in Italian cuisine, offering a delightful alternative to traditional pasta. Using sweet potatoes instead of regular potatoes elevates the dish, infusing it with a unique sweet flavor and velvety texture.
This Garlic Mushroom Sweet Potato Gnocchi is hearty and comforting, perfect for easy dinners during a busy week. It’s a perfectly seasoned dish that works well on its own but can be easily paired with meat or veggie dishes to make it a fuller meal!
If you love this garlicky mushroom gnocchi, you’ll also love my Creamy Roasted Garlic & Mushroom Risotto, Chicken Madeira, White Chicken Spinach Lasagna, and this Easy Creamy Chicken Marsala!
Why We Love This Recipe
- Make this gnocchi with your favorite blend of seasonings to enhance the flavor of your meal.
- If this is your first time making gnocchi, rest assured, it’s easier than you think!
- You can easily freeze your homemade gnocchi for later use to add to your regularly used pasta dishes to mix things up!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Potatoes – I’ve used large sweet potatoes to get the most of the flesh. Use whatever size of sweet potatoes you can find or your favorite kind of regular potatoes for more traditional gnocchi.
- Flour – All-purpose flour will bind the gnocchi dough, and we’ll use some for a floured surface to work the dough
- Salt and Pepper – Use kosher salt and freshly cracked black pepper to enhance the flavors of the gnocchi and elevate the seasoning in the sauce.
- Parmesan Cheese – Adds a creamy texture and rich flavor to the gnocchi and the sauce. Use some on top to garnish for extra flavor too.
- Butter – Salted butter is used to sauté the onion and garlic, enhancing their flavors.
- Onion & Garlic – To create a fragrant, savory flavor base for the sauce. Freshly minced garlic and freshly chopped onion are best here.
- Mushrooms – I’ve used white button mushrooms for this dish, but you can use other kinds of mushrooms for a slightly different flavor.
- Heavy Cream – The creamy structural base of the sauce. I’ve used full-fat heavy cream for the best creamy texture and flavor, but you can use lower-fat cream if you prefer.
- Thyme – Dried thyme adds a slightly floral, minty, and peppery flavor to the sauce, but you can use other seasonings if you prefer.
How to Make Sweet Potato Gnocchi
- Prepare, cook, and mash the potatoes. First, peel and cook the sweet potato. I chose to cook them in a steamer until fork tender; it took about 20 minutes as I chopped them into a few pieces. Alternatively, bake them whole at 375°F covered in foil for 30-35 minutes or until fork-tender. Then, scoop the flesh out of the peel. Mash sweet potatoes with a potato masher and let them cool to room temperature.
- Make gnocchi mix with potatoes. To make the gnocchi, combine all-purpose flour, salt, ground pepper, and parmesan cheese with the mashed sweet potatoes.
- Make gnocchi dough. Work with a potato mash to combine ingredients, and then use your hands to knead the mixture until a smooth, soft dough forms.
- Knead the dough. Transfer the dough to a floured surface, then knead the dough for a few minutes until it is pliable. You may need to add a little more flour to your hands and the work surface as you go. The idea is that it doesn’t stick to your hands. But be careful; adding too much flour will make your gnocchi gummy and too dense.
- Divide dough. Then, divide the dough into six portions. The easiest way to do this is to halve the dough, make a large dough ball with it, and slice it into even thirds with a sharp knife. Do the same with the other half of the dough.
- Make gnocchi pieces. Roll each sixth piece of dough into a sausage about ¾ inch thick. Note: Gnocchis will expand once cooked, so your uncooked gnocchi will need to be smaller than your intended size for the meal. Always go for a smaller size. Chop gnocchis out of the sausage, about 1 inch long.
- Cook gnocchi. Prepare a large baking sheet or large plates by lightly flouring the surface; you’ll be arranging your gnocchis on there in two different batches. Here, it’s key that they have enough flour to avoid sticking when boiling them. Boil the gnocchi in batches in a large pot of water for 2-3 minutes. Once they float to the surface, they’re done. Use a slotted spoon to remove them from the water, and keep the water for the next batch.
- Sauté. Melt butter in a large sauté pan and sauté the onion until it’s translucent. Then add the garlic and stir until fragrant.
- Add mushrooms. Add the sliced mushrooms to the pan.
- Cook. Stir and cook for 7-8 minutes until the mushrooms are soft.
- Add cream and seasonings. Pour in the heavy cream and season with salt, ground pepper, and dried thyme.
- Stir and simmer. Stir to combine, and let it simmer for 5-7 minutes to enhance the flavors. Remove the skillet from heat and mix in ½ cup of grated parmesan cheese. Set the sauce aside.
- Add gnocchi and heat. Mix in the gnocchi, tossing it in the sauce so it’s fully coated.
- Garnish and serve! Serve hot with fresh parsley and more parmesan cheese on top!
Recipe FAQ’s
This Sweet Potato Gnocchi can be thought of as a type of pasta, but in reality, it’s more like small sweet potato dumplings. This sweet potato gnocchi tastes like a slightly sweetened pasta, which compliments the savory flavors here and elevates the dish as a whole.
Store leftover sweet potato gnocchi once it has cooled to room temperature in an airtight container or portioned in Ziploc bags in the refrigerator for up to 3 days.
Yes! This is a great way to prepare for busy weeks. Make your gnocchi as instructed, up until you coat the gnocchi pieces in flour. Once on the baking tray, flash-freeze them in a single layer. Once frozen, transfer gnocchi to a freezer-safe container or put it in freezer bags in the freezer for up to 2 months. Frozen gnocchi can be cooked directly from the freezer; just add a couple of minutes to the boiling time.
Tips for Success
- A potato masher is the easiest way to mash the potatoes, but using the tines of a fork if you don’t have a masher will work well too. You could use a food processor (affiliate link) too, for even smoother potatoes.
- When combining the ingredients for the gnocchi dough, aim for a smooth consistency without overworking the mixture. This will yield tender gnocchi.
- If the dough is sticky, add a little flour at a time until it’s workable, but avoid adding too much, as it can make the gnocchi dense.
- Boil the gnocchi in batches and avoid overcrowding the pot. Overcrowding can cause them to stick together and cook unevenly.
What’s the best way to mash potatoes?
I’ve used a potato masher to mash the potatoes here, but use the tines of a fork if you don’t have a masher. You could use a food processor (affiliate link) or a potato ricer if you have them on hand for even smoother potatoes.
Substitutions and Variations
- Use regular potatoes. A typical potato gnocchi recipe is usually made with regular potatoes, so you can try it with your favorite variety for a different flavor.
- Using different types of flour. Gluten-free flour can be used for gluten-free gnocchi, or wheat flour can be used if needed, but the results may vary slightly.
- Dairy-Free. Easily make this recipe dairy-free by using olive oil or vegan butter instead of butter and a dairy-free version of cream.
- Add some protein. Add some chopped chicken breast, chicken thigh, or another type of meat to the pan after sautéing the onion and garlic to make this a meaty gnocchi dish.
- Use a different garnish. You can use your favorite gnocchi or pasta garnishes for this dish to make it your own. Try other fresh herbs, like fresh basil or fresh thyme.
More Delicious Pasta Recipes
- Easy Lemon Pasta (Pasta al Limone)
- Cajun Pasta with Sausage and Peppers
- Sausage Rigatoni
- Chicken Parmesan with Spaghetti
- Baked Ziti
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Sweet Potato Gnocchi
Ingredients
Gnocchi
- 1½ pounds sweet potato (3 large sweet potatoes)
- 2 cups all-purpose flour (250g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated parmesan cheese
Sauce
- 2 Tablespoons salted butter
- 1 onion, minced
- 3 cloves garlic, minced
- 8 ounces white button mushrooms, sliced
- 1½ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup grated parmesan cheese
Instructions
- First, peel and cook the sweet potato. I chose to cook them in a steamer until fork tender; it took about 20 minutes as I chopped them into a few pieces. Alternatively, bake them whole at 375°F covered in foil for 30-35 minutes or until fork-tender. Then, scoop the flesh out of the peel. Mash sweet potatoes and let them cool to room temperature.1½ pounds sweet potato
- In the meantime, prepare the mushroom sauce. Melt 2 tablespoons of butter in a skillet over medium heat. Add the minced onion and sauté for 5–6 minutes until translucent. Stir in the minced garlic and cook for an additional minute. Add the sliced mushrooms and cook for 7-8 minutes until they are soft.2 Tablespoons salted butter, 1 onion,, 3 cloves garlic,, 8 ounces white button mushrooms,
- Pour in the heavy cream and season with salt, ground pepper, and dried thyme. Stir to combine, and let it simmer for 5-7 minutes to enhance the flavors. Remove the skillet from heat and mix in ½ cup of grated parmesan cheese. Set the sauce aside.¼ teaspoon black pepper, 1½ cups heavy cream, ½ teaspoon salt, ½ teaspoon dried thyme, ½ cup grated parmesan cheese
- To make the gnocchi, combine all-purpose flour, salt, ground pepper, and parmesan cheese with the mashed sweet potatoes. Work with a potato mash to combine ingredients, and then use your hands to achieve a smooth dough.2 cups all-purpose flour, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ cup grated parmesan cheese
- Transfer the dough to a flour-dusted surface. Knead the dough for a few minutes until it is pliable. You may need to add a little more flour. The idea is that it doesn’t stick to your hands. But be careful; adding too much flour will make your gnocchi gummy and too dense.
- Then, divide the dough into 6 portions and roll each into a sausage about ¾ inch thick. Note: Gnocchis will expand once cooked, so keep that in mind when making them. Always go for a smaller size.
- Chop gnocchis out of the sausage, about 1 inch long. Prepare two trays or large plates with flour on the base; you’ll be arranging your gnocchis there in two different batches. Here, it’s key that they have enough flour to avoid sticking when boiling them.
- Boil the gnocchi in batches in a large saucepan of boiling water for 2-3 minutes. Once they float to the surface, they’re done. Use a slotted spoon to remove them from the water, and keep the water for the next batch.
- Finally, reheat the mushroom sauce for one or two minutes and mix in the gnocchi. Coat to toss.
- Serve hot with fresh parsley and more parmesan cheese.
Notes
- Store: Store leftover sweet potato gnocchi once it has cooled to room temperature in an airtight container, or portioned in Ziploc bags in the refrigerator for up to 3 days.
- Freeze: Make your gnocchi as instructed, up until you coat the gnocchi pieces in flour. Once on the baking tray, flash-freeze them in a single layer. Once frozen, transfer gnocchi to a freezer-safe container or put it in freezer bags in the freezer for up to 2 months. Frozen gnocchi can be cooked directly from frozen; just add a couple of minutes to the boiling time.
