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Sweet Potato Gnocchi

Gillian Chambres: "Took a bit longer than anticipated. There’s a rea…" Read More
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Sweet Potato Gnocchi

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  • 1 1/2 lb. sweet potatoes (unpeeled, about 4 medium sized)
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 2 Tbsp. potato starch
  • 1/2 tsp. ground nutmeg
  • 50 grams egg
  • 1 1/2 cups all purpose flour (divided)
  • 1/4 cup unsalted butter
  • 2 Tbsp. grated Parmesan cheese
  • 2 tsp. chopped fresh chives
  • 1 tsp. chopped fresh sage
  • 1/2 tsp. chopped fresh thyme
  • 1 Tbsp. white balsamic vinegar
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    1. Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
    2. Cut sweet potatoes in half lengthwise and brush all surfaces with olive oil. Season fleshy sides with salt and place, flesh-side down, on prepared pan. Bake 45 minutes or until tender. Cool.
    3. Remove flesh from potato skins using spoon and add to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. Turn to Speed 4 and mix 1 minute. Scrape side and bottom of bowl. Add potato starch. Turn to Speed 6 and mix 1 minute or until smooth.
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    Reviewer Profile Image
    Gillian Chambres a year ago
    Took a bit longer than anticipated. There’s a really strong sweet potato flavor which makes sense! I didn’t make the sauce—just the gnocchi for meal prep. It reheats really well!