And if you like this method, check out my Spinach Gnocchi, this Gnocchi with Sage Butter Sauce, my Unfussy Pesto Gnocchi, and my Baked Gnocchi Casserole!

Why you’ll love this top recipe of mine!

This has been one of my most popular recipes for well over 10 years and today it’s getting a much needed update! The recipe is still the same but now it comes with process shots to help you make it and a lot more tips and tricks!

I hope you love this method as much as we do!

Why You’ll Love This dish:

Only 3 simple ingredients 🙌
Soft, fluffy, melt-in-your-mouth texture
Naturally slightly sweet + especially comforting
Freezer-friendly and great for meal prep!

Ingredients needed

The ingredient measurements for this sweet potato gnocchi recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Sweet potatoes – roasted until soft for natural sweetness and structure
All-purpose flour – brings the dough together; add gradually to avoid a dense texture!
Salt – enhances flavor
To serve – I like to keep it simple and serve mine with olive oil and fresh herbs. I also have a savory gnocchi sage sauce that’s buttery with lots of garlic and you should try!

Optional notes/subs:

You can use gluten-free 1:1 flour if needed
A potato ricer gives the go-to texture, but mashing particularly well also works

How to Make It

Only a reminder that you can find the FULL written from-scratch gnocchi recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

Roast your sweet potatoes on a baking sheet until fork tender, about 45-60 minutes depending on size. Let cool and then peel off the skin.

On a clean work surface, combine the flour + salt. Make a well in the center and rice the sweet potatoes right into the middle. If you don’t have a potato ricer, simply mash the potatoes with a fork or a potato masher and then add them to the flour.

Using clean hands, work the dough together until a dough forms. Add more flour as needed so that the dough isn’t stick to the touch.

sweet potato gnocchi dough cut into sections

Work the sweet potato gnocchi dough into a round disk and cut into 8 even pieces. Have extra flour readily available.

sweet potato gnocchi simply after being cut

Roll each of the 8 pieces into a long log, about 1 inch thick. Lay on a floured surface and cut it into 1-inch pieces. Roll each piece into a little flour so the the cut edges have flour on them.

Optional: using a gnocchi board to roll each piece and create grooves for the sauce to stick. You can also do this by simply pressing the tines of a fork into 2 sides to create the grooves.

FINAL STEP: Bring a large pot of salted water to a boil over medium heat. Drop in the gnocchi and cook for a few minutes until the start to float to the top. Remove the cooked gnocchi from the water with a slotted spoon and toss with your regular sauce and a little black pepper.

Recipe Tips

Don’t overwork the dough or the gnocchi can become dense
Add flour gradually! I usually do it a half cup of flour at a time. You want a soft dough that isn’t sticky
Rice or mash the potatoes while still slightly warm for go-to texture
Lightly flour each piece to prevent sticking
Test one gnocchi in boiling water before cooking the whole batch – if it floats, it’s ready.
Use a bench scraper for easier cutting
Store leftovers in an airtight container in the fridge for 3 days.

Why is my gnocchi falling apart in the water?

This usually means the dough is too soft or doesn’t have enough structure. The most common cause is not enough flour, especially since sweet potatoes can vary a lot in moisture.

To fix it:

Add a little more flour until the dough is soft but not sticky
Make sure your sweet potatoes aren’t overly wet (roasting helps reduce moisture!)
Avoid overworking the dough, which can weaken the structure

Also, try testing one piece first in boiling water – if it falls apart, mix a bit more flour into the dough before cooking the rest.