The preparation of sweet potato gnocchi is the same as regular potato gnocchi, and they have an interesting taste that is slightly sweet as the name implies. It is not difficult once you have made them a few times, and if you don’t add too much flour they can be nicely light and fluffy. To be able to taste the sweet potato I served them with a very simple sauce of butter and sage. If you like you can add a bit of sugar to make them even sweeter.
Ingredients
For 2 servings
400 grams (.9 lbs) sweet potatoes
100 grams (1/2 cup plus 2 Tbsp) flour
salt
butter
fresh sage, chopped
freshly grated parmigiano reggiano
Preparation
Preheat the oven to 225C/440F. Wrap the sweet potato(es) in foil and bake them until tender, about 1 hour.
Once the potatoes are cooked, peel them as soon as they have cooled off enough to handle them.
Use a foodmill or potato ricer to turn into puree.
Add the flour and season with salt. (If you like you can also add some sugar.)
Knead into a dough using your hands. The dough will be slightly sticky.
Take a piece of dough and roll it into a tube as thick as your finger on a floured work surface.
Cut into gnocchi.
Put the gnocchi on a floured surface and repeat until you have used up all of the dough.
Bring a large pot of water to a boil.
Melt some butter and add the sage. Allow the sage to sweat in the butter for a few minutes over low heat.
Add salt and the gnocchi. Cook until they float.
As soon as some gnocchi are floating, transfer them to the butter and sage using a slotted spoon. Try to limit the amount of cooking water that comes along. Repeat until all the gnocchi have been transferred.
Very gently toss the gnocchi until they are covered with butter and sage on all sides.
Serve immediately on warm plates with some freshly grated parmigiano.
Stefan's Gourmet Blog 
I must try gnocchi again. I have tried with regular potato but they weren’t terribly successful… too much mosture content in the potato I think… but then I boiled them. Baked sounds better…
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Yup, once of the keys to good gnocchi is to bake them to get them drier. And to use a floury type of potato rather than a waxy one.
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Very nice Stefan. I imagine they tasted very good indeed..
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My mouth is watering…thoses sound so yummy. I actually owned a restaurant called the Sweet Potato Cafe and have never thought of gnocchi with sweet potatoes. This is going in my “to make soon” file!
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I’ve wondered about using sweet potato in gnocchi, Stefan, and you’ve pretty much answered my questions. It sounds like a tasty alternative and your sage-butter “sauce” would be a great way to dress them, very Fall-like.
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Beautiful dish and one of our favorites. But the use of the food mill is a great touch…we have one but don’t use it (and we should). The sage in the middle of the plate looks perfect…
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I love gnocchi… sooo making this!
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Great, would love to hear how they turn out!
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Gnocchi are very tricky … to me, at least. So hats off to you, Stefan!
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Thanks, but I’m sure you can do it too! Not much can go wrong if you bake the potatoes and go easy on the flour.
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