Sweet Potato Gnocchi with Sage Butter

There’s something about sweet potatoes that just tastes like autumn—golden, earthy, and comforting. My Sweet Potato Gnocchi with Sage Butter flips traditional gnocchi on its head with fluffy sweet potato pillows, lightly crisped in brown butter and topped with crispy sage. It’s the kind of recipe that turns cool evenings into cozy moments.

Sweet potato gnocchi ingredients

• Sweet potatoes
• Ricotta
• Parmesan cheese
• Nutmeg
• Salt
• Black pepper
• All-purpose flour/plain flour
• Unsalted butter
• Fresh sage leaves
• Marinara/Italian tomato sauce

I can’t believe this recipe was first published back in 2014! Time really flies. The recipe you love is still the same, but now with updated photos, extra tips, and a brand-new video to guide you every step of the way.

Why you need to make this recipe

Well, hello brown butter sage sauce—need I say more? Gnocchi is easier to make from scratch than you might think, and this sweet potato version is a tastier alternative to regular pasta. Along with the video in the recipe card, I’ve also created a step-by-step guide with images to show just how simple it can be. For extra fluffiness, I use ricotta instead of an egg, and the natural sweetness of the sweet potato pairs perfectly with the creamy, melted butter and fragrant sage. If you’re a gnocchi fan, this twist is sure to become a favorite.

Yams vs. Sweet Potatoes: What’s the Difference?

Though often confused, yams and sweet potatoes are not the same. True yams, native to Africa and Asia, have rough, bark-like skin and starchy, dry flesh that isn’t sweet. They’re rarely found in U.S. grocery stores and are more common in African, Caribbean, and Latin American cooking.

Sweet potatoes, native to Central and South America, are what you’ll almost always see in most supermarkets. They have smooth skin, moist flesh, and a naturally sweet flavor, with colors ranging from orange to yellow to purple.

The mix-up began decades ago when orange-fleshed sweet potatoes were marketed as “yams” in the U.S. The name stuck, which is why dishes like “candied yams” are actually made with sweet potatoes. If you’re cooking in the U.S. and see a recipe calling for yams, sweet potatoes are almost always the right choice.

The key to perfect gnocchi the balance of moisture and flour. Too much moisture and they fall apart when they cook, too much flour and they turn out heavy, not light and fluffy.

Sweet potatoes naturally contain more moisture than regular potatoes, which makes their gnocchi dough softer and a bit stickier. To get the best texture, it’s important to bake or microwave them rather than boil, which helps keep the flesh drier. Letting the sweet potatoes cool slightly before mashing allows excess steam to escape, and adding a little extra flour can help balance the moisture, giving you tender, pillowy gnocchi that hold their shape beautifully when cooked.

Mashing potato for gnocchi

For the lightest, tender gnocchi, the potatoes must be mashed thoroughly until perfectly smooth. The best tools for this are a potato ricer (my favorite) or a food mill. Avoid using a stand or hand blender, as these can overwork the dough and make the gnocchi gummy and tough.
The gnocchi dough mixture is then added to a large mixing bowl and all the flavorings are added.

Shaping gnocchi

The classic method is to roll the dough into “cigar” shapes on a lightly floured surface and then cut it into little pillows—these are the traditional gnocchi shapes. To create the signature ridges, you can use a gnocchi board or simply roll each piece over the back of a fork. These ridges aren’t just for looks—they help the sauce cling beautifully to every bite.

Skip boiling for crispy gnocchi

What makes this gnocchi recipe unique is that there’s no need to boil them before adding them to a large skillet or frying pan to cook in the butter. Skipping the boil keeps them from becoming waterlogged and allows them to crisp up beautifully in the butter. The cooked gnocchi develop a golden, crispy exterior while staying soft and pillowy on the inside.

The result is similar to my Crispy Gnocchi with Peas and Asparagus: golden, tender on the inside, and perfectly buttery on the outside.

Serving sweet potato gnocchi

I love serving this Sweet Potato Gnocchi with Sage Butter alongside a Simple Italian Tomato Sauce. The fresh, tangy sauce balances the rich, buttery gnocchi perfectly.

If you’ve made my Sweet Potato Gnocchi with Sage Butter, please leave a star rating in the recipe card. You can also leave comment below or ask a question.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…