Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
Sweet Potato Gnocchi is about to happen in your life. Get ready.
I started a dinner club a few years ago (gah! seriously feels like yesterday ??) and for this dinner club, every month, 6 friends + my happy self get together for a night of wine, appetizers, and amazing homemade food. We’re talking the type of food that we all maybe wouldn’t normally make for our families or for our regular weeknight selves, but that can be fully embraced and appreciated when we are with our foodie friends.
Example: gnocchi.
About a year ago, I learned the basics of making gnocchi at a blog related event, and I came home and said: listen up, dinner club -> we need to make gnocchi together.
I am not exaggerating when I say that our gnocchi night is STILL the talk of our dinner club. It will never ever be topped, unless it’s topped by another gnocchi night. There were platters upon platters of that pillowy potato gnocchi, and simmering pots of tangy bolognese and creamy marsala mushroom and zippy pesto sauces that still live right at the surface of our food dreams. It was a girls’ night gnocchi event that bordered on otherworldly.
So. Today’s post is exciting for three reasons:
- Comforting, wintery, love-yourself-GNOCCHI.
- Superfood vegetables tasting ahhmazing (hello sweet potato and broccoli rabe).
- Weeknight ease.
Do you believe me? Look here. ??
Trust: This Is Going To Be EASY
As with most recipes that I make, I like them to be NOT OVERWHELMING.
With the fancy gnocchi night, I boiled, dried, rested, cooled, and riced the potatoes before mixing. That was a different time.
This time we are literally just baking in the microwave. Okay? Can you get on board with me here? Just bake that little sweet potater in your micro for speed and ease, mix it with the ricotta, Parm, and flour, and form into cute little sweet potato gnocchi. Boil them till they float, and voila. Gnocchi.
These gnocchi are sturdy enough to stand up to the sage-garlic-butter-pan-frying situation that follows, which is exactly what I wanted them to be: golden and crispy on the outside, and soft and lovely on the inside.
A Little Nutritional Boost
To avoid getting overly sweet (and to throw some powerhouse nutrition in the mix), we are serving this up with broccoli rabe – blanched to tender-crisp perfection before getting tossed in to the magic of that saute pan.
In addition to being a SUPER HEALTHY power ingredient, I loved using broccoli rabe with this because it was kind of like a textural cross between broccoli and spinach. You have the leaves of the broccoli rabe which cook super nicely similar to spinach, and you have the beautiful, barely-crunchy florets that are small enough not to overwhelm the dish.
Besides, the colors.
You NEED those bold colors working together in your recipe life.
If you don’t have easy access to broccoli rabe, another green veg will do here, like spinach or kale. Just throw it right on in that pan. Or, skip the veg and just enjoy that gnocchi perfection.
Do we love gnocchi or do we love gnocchi?
Watch How to Make This Sweet Potato Gnocchi:
More Gnocchi Goodness:
- Homemade Cauliflower Gnocchi
- How to Make Homemade Gnocchi
- Pumpkin Gnocchi with Sage Butter Sauce
- Crockpot Chicken Gnocchi Soup
- Ridiculous Baked Gnocchi with Vodka Sauce
Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.
Ingredients
Gnocchi:
- One 1-lb sweet potato
- 1 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese
- 1 1/2 teaspoons salt
- 1 1/4 cup flour (more for dusting)
Sauce and Other Ingredients:
- 5 cups finely chopped broccoli rabe (stems, leaves, and florets) – optional
- 8 tablespoons butter
- 1/3 cup heavy cream
- 2 cloves garlic, minced
- 5–6 sage leaves
- 1 teaspoon sea salt
- 1/4 cup Parmesan cheese
Instructions
For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)
love the sound of a dinner club with extra special food and company! and not surprised that gnocchi was such a show stopper; it’s such good comfort food (:
Would definitely agree! 🙂
Looks and sounds incredible! Such a well written post as always! Thanks for sharing!
Thanks for the comment, Rhian!
I love gnocchi and wish I could eat it with abandon, but…way too many carbs and calories and dairy for me. Oh well, I can just imagine how good it tastes.
I made this vegan using vegan parmesan and a nut ricotta recipe that will change your life. All very simple if you have a food processor.
I found these very light and unlike any gnocchi I’d ever had. It is now my life goal to eat these everyday.
I would love to see the vegan nut ricotta recipe you used. I want to make these but would prefer to make them dairy free. Thanks!
I would love to see your nut milk recipe as well
Can you use butternut squash instead of sweet potato for this recipe? They are similar in some ways, just curious if anyone has tried any substitutions. Thanks
This dish looks so amazing and perfect for fall! Love all the comforting flavors 🙂
I was for seriously just looking for some gnocchi recipes over the last week and debating between ricotta vs. sweet potato gnocchi. PROBLEM SOLVED. K, great. Thanks. 🙂
Hope you enjoyed it!
Did this yesterday . Utterly gorgeous. I froze the left over gnocchi . Would I need to defrost them before boiling them or can I put them in straight from the freezer ?
Glad you liked the recipe! You should be able to boil them from frozen!
This recipe is not very vegan but it looks delicious !
I want to try to do a vegan version ! 😉
Great idea, Mary!
Oh my this looks so good! It’s making me so hungry!
x Annabelle
travelsandtea.com
Lindsay, I really love your recipes but this one looks particularly selfish! Thanks for sharing will definitely be testing this one out soon! 🙂
Whoops particularly delish!!!! Not selfish.. although I may be selfish and not share any!!
Ha! Hope you enjoy it! 🙂
I made your regular version of this last night and again for lunch today — so simple, so easy, so delicious! I’ll have to add broccoli rabe to it next time!!
Do itttttt! So good!
I’m not sure what I love more, this insanely delicious looking recipe or the bowl you have said recipe in!
Thanks, Brooklyn!
i made this gnocchi a few weeks back after seeing your video on facebook & you are not lying when you say they are light & fluffy. they’re like little clouds. omg. husband has requested on repeat ever since. =)
Glad to hear that, Jess!
I love gnocchi but never made them myself. Looks like this is going to change soon. I like how fluffy yours look!
Definitely! Hope you enjoy it!
wonderful use of sweet potato, gnocchi with ricotta seems like perfect compliment! Thanks for sharing this
I looked high and low for broccoli rabe recently because it was in another recipe I wanted to try, and I couldn’t find it anywhere! I even ventured away from my usual grocery store to Whole Foods and the specialty produce store and couldn’t find it. It sounds great!
Made these tonight and couldn’t have enjoyed more. Light, fluffy, tasty, made without the broccoli rabe. Truly, the best part of my night. I’d recommend these to anyone for any occasion. Delish. Beats most of what I have bought to cook myself or eaten out.
Awesome! Glad to hear it, Suzanne!
Wow. This sounds killer. Are you saying your dinner club made this gnocchi, and then you served it with those three different sauces? Or did you have other things with the other sauces? Just want to paint the right picture in my mind. Thanks. Love ya.
Hi Connie! I think they made standard potato gnocchi – not sweet potato. 🙂 But I think the potato gnocchi was served with all the other sauces!
Great recipe! Exactly what I was looking for 🙂
Ok I need this dish in my life! My pregnant belly is definitely liking the look of these carbs hehe and what a great idea to have a dinner club – love it!
Wow that sounds so good. I love the combination especially the broccoli. Have to give it a try 🙂
Oh wow this looks absolutely scrumptious! Thanks for another great recipe. Love these photos as well.
Rae | Love from Berlin
This recipe is so glorious – we don’t have broccoli rabe in Australia/at my local supermarket so substituted normal broccoli and spinach leaves. Have no idea if this is a similar taste but it was wonderful!
Awesome! Glad you enjoyed it!
This was great and my kids loved it!! I haven’t had gnocchi before but this was pretty easy and delicious. I also couldn’t find broccoli rabe so I used broccolini which worked well.
So happy to hear it was a hit! Thanks for the comment, Cynthia!
This looks amazing! Gnocchi is so so good and sweet potato gnocchi is a no brainer combo!!! I am loving this idea!!
P.S. we made your smoked salmon chowder last night (It’s one of our faves!) and it was so so good!
I made this with GF flour and it ROCKED! Want to impress someone make this!
Awesome, we’re happy to hear that! 🙂 Thanks, Catie!
I’ve found that gnocchi doesn’t last well in the fridge and becomes very soggy and unpleasant How does this one go if prepared a day or so earlier?
I’ve actually boiled the gnocchi, put it in the fridge for a day, and then finished the dish in the pan. It actually holds up pretty well since the gnocchi get crispy in the pan. 🙂
I made this recipe for dinner last night and it was delicious. I adjusted the quantities to make enough for two and was seriously impressed with the outcome, given it was so easy.
Glad you enjoyed it, Rhonda! 🙂
Hi Lindsay, would you recommend freezing the gnocchi cooked or uncooked?
We’d recommend freezing it cooked, but before sauteing it in the brown butter.
Thanks Jenna! I’ve tried it and it worked perfectly 🙂
Glad to hear it!
This dish was amazing!! Should the sage and garlic be left whole?
Garlic should be minced, sage can be whole or roughly chopped!
This recipe was delicious! It reminded me of a dish at one of my favorite restaurants and even my meat eating husband loved it. Thanks for the recipe!!!
Glad to hear it, Elizabeth!
About how long do they gnocchi have to boil? Some rose to the top immediately so I’m confused.
Hi, Chelsey! It usually just takes a minute or two for them to rise to the top. If some are rising to the top faster than others, you could try adding cooking the gnocchi in two small batches. Let us know how this goes for you!
I made this tonight and it is AMAZING. I didn’t have broccoli rabe at home, so I used kale. I think this is honestly the best thing that I’ve ever put in my mouth . THANK YOU
Ahh! My gnocchi pillows turned into mush after i drained them – I’m devastated…!! Is it possible to over boil them..?? I didn’t think that I did though…or maybe not enough flour? Help!
ohhhhhh my. that sweet potato gnocchi is to die for. i’d eat it every day if i could (it’s the good kind of carbs, right?!) i loved making this and devouring the gnocchi. unfortunately, i may have gotten a bad batch of broccoli rabe – it was so bitter i couldn’t eat it (and generally i’m a fan of bitter… brussel sprouts lover here). but i want to make this over and over and over.
Hi there, this looks delicious but I cannot eat cheese – what would you substitute the ricotta for in the gnocchi? Thank you!
Hi, instead of using microwave or bake the sweet potato, what else can be done? ? Don’t have either of them… Also can we use vegan parmesan cheese in this…thank you ?
Hi Ankita! Do you have a stove? If so, I’d try boiling them for about 10-12 minutes until tender. For the cheese, we don’t have a lot of experience with vegan cheese but think it’s worth a try!
I tried them but mine turned into a big mash once I put them into the boiling water, any idea what went wrong?
I made this last night for NYE and it was absolutely divine! The only substitution I made was broccolini for broccoli rabe (it’s what my grocery store had on hand) and it was perfect. This meal was so rich and decadent—definitely a meal for a dinner party or date night.
The only issue I ran into was when sautéing the gnocchi in the butter—they really broke up easily when I tried to flip or rotate them and stuck to the pan very easily (didn’t have a non-stick on hand, but though the butter would prevent it). However, this did not compromise the taste one bit, just didn’t look as perfect when plated. Thanks for a great (and a sure-to-impress) recipe!
Looks great but what other herb could you substitute for sage. I want to make this with my mom but she’s not a fan…
Hmm maybe some parsley or thyme!
What meat would you use in this?
I’ve served this along steak before and it’s a great combo! I think roasted chicken would work as well.
What kind of parmesan did you use? (Shredded, ground, etc)
We’d recommend grated!
Could you share the fussy version of the recipe where you riced the potatoes beforehand? I got a ricer (among other fun kitchen gadgets) for Christmas and want to use it! Thanks for this great post. I feel like I need to make a supper club now 🙂
I can’t wait to try this for my blizzard food. This looks incredible!
I made this and would recommend more flour to stiffen the dough and perhaps the addition of an egg!
Mine fell apart while frying. I should have had the pan hotter to sere them. Also I added way more cream and cheese and served over pasta. I would made it again
This looks fantastic! I definitely want to try making this for dinner! I was wondering how long it takes (when do I need to start for it to be ready by 6pm)? Thanks!
Hi Emeline! Making and cutting the dough for this can be a little time-intensive, especially depending on your experience level. I’d start with giving yourself about 1.5 hours if it’s your first time. After the gnocchi is boiled, you can always let it hang out until you’re ready to saute with the butter. 🙂
I was looking forward to this recipe. I followed the instructions but gnocchi was all sticky and I couldn’t figure out what went wrong. My only theory is maybe I should have let the sweet potato cool off (it was steaming when I put SP in the bowl) before mixing everything?
That could definitely be it! I’d also make sure that your heat is pretty high when you add the sweet potato to the pan – you need a good sear to avoid it falling apart.
Looks amazing. My last attempt st making gnocchi was a disaster so hoping this one will work! But is it meant to say 11 lbs of sweet potato? Sondering If it’s just the format on my screen – Sounds like a lot..?
Hi Cecilia! That’s actually one 1-lb sweet potato. Hope you enjoy!
made this last night with kale and it was dynamo! just the sort of feel-good-delicious-comfort-food that my body was craving after a day of marching along side my sisters. thank you for this delicious recipe. sending lots of vibes to you and bjork for love, peace and healing.
Glad you enjoyed it, Jess!
If I do freeze the gnocchi, do I thaw them before pan frying? I don’t want them to be “gummy.”
Thank you!
Hi Julie! We usually freeze them before pan-frying.
Jenna, I froze half the gnocchi after boiling them. Do the frozen gnocchi go straight from the freezer into the pan to fry? Thanks!
Hi Jane! We would thaw them in the fridge overnight to soften them up again first. 🙂
Made this tonight. The gnocchi never seared…stuck to the pan and never got light and fluffy- more doughy and heavy. Any ideas of how to improve or what I might have done wrong? Do the gnocchi need to drain for a long time? They seemed pretty soggy. Maybe it’s because I had to add extra flour to the dough (it was too sticky with just 1 1/4 C)? Thanks for your thoughts! I wan to try it again- I know I’ll love it if I get it right:)
Hi Nora! Did you toss the cooked gnocchi with some olive oil while it was waiting to sear? I’d also make sure your heat is really high before you put them in the pan, and make sure the gnocchi aren’t touching each other too much.
Maybe I offended the gnocchi gods in a previous life but the ratios never work for me the way it says. I had to put in over 3 cups of flour to make the dough cut able, which made them a bit insipid. On the up side my fussy kids loved it, my daughter telling me it tasted ‘like heaven’.
This looks amazing first if all, but how long does it take to make. Would love to make it tonight….
This looks so tasty! Hoping to make tonight. Approximately how many cups of cooked sweet potato is used?
Hi Michelle! It’s hard to know without cooking/measuring it in cups, but we’d guess it to be about 1 cup.
Hi Lindsay. I love your recipes! Should be Taste of SUPER Yum. I also love the bowl the sweet potato gnocchi is in and have been looking for bowls like that for some time. Can you give me the brand or where you got them, or where I might find similar bowls if there is no brand (ie. a local ceramist and/or only sold locally). Thank you.
Hi Susan! The bowl is actually made by Lindsay’s father-in-law. You can check out his online shop here: https://www.larryostrompottery.com/
Just saw your recipe for an Asian stir-fry that has a
sauce with 2 kinds of soy sauce (Pearl Bridge) on
Instagram. I ordered the soy sauce from Amazon
and I can’t find the recipe. Could you send me
the title of the recipe? Had it and then lost it!
Thanks in advance.
Hi Judy! Here it is: https://pinchofyum.com/lo-mein
This is a little random…but I love your bowl! I’ve been looking for dinnerware similar to that style and haven’t been able to find any. Would you mind sharing the brand?
The gnocci looks delicious by the way!
Hi Sierra! The bowl is actually made by Lindsay’s father-in-law. You can check out his online shop here: https://www.larryostrompottery.com/
I just made this recipe and it turned out great. So buttery and delicious. Thanks for the fun recipe.
Glad to hear it, Kevin!
I think the amount of sweet potato is off. I tried using this recipe and I only used 5 lb of sweet potato and it was still way too much. I found about a recipe that said to use only 2 cups of sweet potato (1-2 potatoes) and it worked much better!!
I think it means one 1 pound sweet potato. I was confused at first too 😉
Hi Grace! This recipe calls for just 1 lb of sweet potato, so 5 lbs was definitely a little too much! 🙂 Hope you’re able to try it again with just the one!
This is the most delicious gnocchi I’ve ever had, and the first I’ve made! So easy to make too. Gonna be a regular menu item. Im still craving it. I served it with a macadamia pesto – they really went well together!!
Glad to hear it, Katy!
Confused european asking: 11 lb would be almost 5 kilogramm of sweet potatoes? Recipe looks tempting!
Hi Andrea! That’s actually ONE 1-lb sweet potato, which looks to be about half a kilogram. 🙂
I made this and it was incredible!
I made it vegan using homemade cashew ricotta and it still worked out perfectly.
I loved it so much I am making it again tonight
forgot to give a rating
Oh this is so on this weekend. mmmm. BTW Hi from Bloomington.
Hope you enjoy it! 🙂
Any ideas for someone who can’t each cheese to make the gnocchi ?
Hey Lindsay! Do you freeze the gnocchi before or after you boil them?
After you boil them. 🙂
If you have time to make this, it’s AWESOME. I’ve made it a few times now, not deviating from the recipe, and while totally delicious, it’s more of a project and not something for a weeknight – at least for me! 🙂 There was definitely leftover gnocchi for leftovers though.
Absolutely amazing flavors. Loved it so much! Only complaint I had was how heavy it felt. But it didn’t stop me from making it two times in one week. Haha. Thank you for the recipe!
I made this tonight after coming across the recipe on Pinterest and I’ve never left a comment on a food blog before but OH MY GOODNESS it was incredible. I kept seeing gnocchi recipes where the first ingredient would say “bag of store bought gnocchi”…I wanted to learn how to make it myself! My brother who hates sweet potatoes (not knowing what it was made from) asked for seconds and thirds. Ha! Thanks a million, I will be making this again and again.
So glad to hear that, Anna!
I found this looking for vegetarian recipes and was drawn by the beautiful photo. Having tried to make gnocchi years ago and failing, I had to have another go. This came out great, the sweet potato gnocchi is so delicious and moreish. I found that the dough was quite ‘springy’ when I rolled it, so will try and get this same texture again. Thanks for a wonderful recipe, it’s a good one to impress people with!
Glad you enjoyed it!
made it. the whole family loved it!
It was delicious!! thanks for the recipe. Instead of putting heavy cream, I used what I had left of the ricotta and it tasted wonderful 🙂
did you say you boil them first and then freeze them…then when you are ready to eat them…would you thaw them or put them in the boiling water frozen?
Hi! I’m struggling with this recipe. I’m on my third batch and my gnocchi keeps dissolving in the boiling water, even after like 30 seconds. Any thoughts on what I could be doing wrong?
It sounds like they could maybe use more flour – I’d give that a try!
These gnocchi came out perfectly! Microwaving the potato was a huge time-saver – though my potato was pretty large and probably would have blended better if I cooked it a little longer. This recipe does make a lot of gnocchi so you can feed many, or have gnocchi for a couple of days!
Great recipe!
My girlfriend and I are trying the recipe and need some clarification on step 6. It is unclear how long to cook each part. Should we pan fry the gnocchi and then set that aside before pan frying the broccoli rabe, garlic, sage, and salt. And then it says to remove from heat and let cool before adding cream to pan, but what is in the pan at this point. Because you suggest doing everything in batches, it is confusing what to put in when. Could you please advise with a little more specifics?
Hi! I made the recipe yesterday and I loved it!!
Just needed half of the gnocchi so i put the other half in the fridge. It was my first time making gnocchi and I will definitely make it again!!
An absolute disaster, the mixture was always too wet and no matter how much flour I added, the mixed would just eat it up and it was too liquid to be able to do anything with it.
I don’t know whether or not I made a terrible mistake. But the texture was so hard to work with.
For me, this is was one of those recipes that was too much effort for the reward.
I would love to hear some tricks from others who know how to not make gnocchi a gluggy sticky mess.
AMAZING!!Best tasting gnocchi I’ve eaten!
Sooo good!! From an Italian girl that has eaten her mom’s gnocci her whole life -this was a great easy recipe!! We enjoyed in on Thanksgiving (Canadian thanksgiving is in October). Only fault is serving size – even as a first course the recipe yields a realistic 4 servings…we fed 6 but it was more like a ‘taste’ than a serving 🙂
I had picked up some sweet potato gnocchi at our local deli and have been looking for a yummy sauce for it. As soon as I saw heavy cream in this recipe I knew I had to try it! It did not fail me. I left out the broccoli rabe since I’m not a fan. This was delicious!!!! I have never pan fried my gnocchi once it’s cooked and I absolutely love it this way! It added a nice crispy texture to a generally mushy meal. The flavors were amazing. I mmmmmmed my way through my meal and will definitely be making this again. Thank you!
Glad you enjoyed it, Melanie!
Can I for eeze these?
Question I am not a fan of ricotta could you substitute cream cheese? Also with the broccoli rabe sometimes I have trouble finding it. Do you think it would taste good with kale?
Hi, have you got this recipe in grams please?
Does this sound about right?
Gnocchi:
450g sweet potato
250g Ricotta cheese
60g parmesan
160g flour
My husband and I needed a date night, so I picked this recipe and we attempted to make it together, and it was WONDERFUL! Such an indulgent yet light dinner, and great for two cooks in the kitchen (even those who have never made gnocchi). POY never disappoints– thank you!
Hi there, I made this & it was absolutely amazing! I froze half the quantity of gnocchi at the stage recommended in the recipe, so I was wondering when I go to make this again do I fry them directly from frozen?
Looks fantastic! What type of flour do you recommend?
Just an all-purpose flour will work here. 🙂
This tasted great, but the gnocchi turned to complete mush in the pan frying process. Too much butter and not enough heat. Even after giving them plenty of time to fry, they were too soggy yet sticking to the bottom of the pan, so when I turned them and then added the rest of the ingredients they just fell apart.
So sorry to hear this, Kate. Thanks for sharing this feedback with us!
I had to stop after a couple bites to write how amazing this is. My son has an allergy to meat so I’m always looking for vegetarian recipes for him. He is sensitive to dairy too. I subbed vegan butter and almond milk for the heavy cream and it so good. He likes it! Thank for this amazing recipe.
So glad you and your son enjoyed this, Amy! 🙂
Couple of recommendations for anyone making this recipe:
1. The ricotta cheese is unnecessary. It’s either going to make your gnocchi mushy, or you’re gonna use too much flour to compensate for the mushiness and you’ll end up with starchy gnocchi that only taste like flour. And honestly, this recipe has so many other delicious flavors, the ricotta isn’t going to add anything. I’d recommend just sweet potato and flour for your gnocchi. Keep it simple and let the other flavors and ingredients shine.
2. The amount of flour you need is really subjective. You kind of have to feel it out. I know that’s not terribly helpful, thus it back to recommendation #1, keep it simple.
3. When you get to the step where you pan fry the gnocchi in the butter, I would recommend letting the butter get frothy, and then adding in the garlic and sage before the gnocchi. That way you release those flavors into the butter. Adding the garlic and sage after the gnocchi will not allow the flavors of the sauce to cook together adequately.
Thanks for sharing, Rebecca! ?
Yes Rebecca! Your recommendations would have much improved this recipe.
Great recipe! My cooking repertoire is basic, so I was a bit nervous to try this one. I’m happy to report it turned out perfectly the first time! I’ll be making this for a dinner party for the girls for sure ?.
This would be perfect at a dinner party!
I don’t usually leave comments on recipes but, this is my absolute favorite recipe ever. It is so delicious, I could eat 6 serving just by myself. Would recommend to anyone.
So glad you enjoyed this, Bryce!
Just made this tonight and it was delicious. Like a meal you get in a gourmet restaurant. The amount of butter in it must be the secret, I wish there was a healthier alternative. Also the portion of this recipe was good for exactly 4 people.
So happy to hear you enjoyed this, Tanya!
After you cut the gnocchis, keep them separated on the cutting board. Slide them from the board into the boiling water. I put them on a plate and they stuck together and had to be re-rolled and cut. Lots of work but so delicious!
Thanks for the tip, Kathy! ?
Okay, I thought this recipe was going to be a disaster about half way through. I added at least another half cup of flour and the gnocchi pieces were still hard to deal with… but it turned out tasting delicious! Some more process photos or a video would’ve been really helpful with knowing how it should look/act throughout the different steps. Overall, would probably make again!
Same here. Lots more flour!
Yum!!!!! I used 1:1 almond and tapioca flour for a GF option, I had to double the amount of flour and roll each gnocchi individually but they turned out super delicious!!!
Thanks for the tip, Bridie!
Not worth the effort!
Took hours to make and had very little flavor
Sorry to hear this, Nancy. ? Thanks for sharing this feedback with us – we appreciate it!
I loved this recipe, but honestly: To make just the Gnocchi takes much longer than 20 minutes. I found that from start to finish them sautéing in the butter it took a good hour, if not longer. The time is totally worth it, because this dish is one of the tastiest (and richest) ever!
This recipe was going well, until the creation of the gnocchi and the dish. Putting the gnocchi in a bowl after rolling and cutting them formed all of my fresh little babies into a huge blob. So once I got the water boiling I had to pop them in as I rerolled and cut them all over again.
Once that was figured out I thought I was in the clear, until I started browning them in the pan. The gnocchi stuck to the bottom (I did them in small batches) and all the butter got soaked up from browning them (which wasn’t very brown). My boyfriend had to come in and help me finish because I was just so frustrated after all the work of making the gnocchi. The broccoli rabe was super bitter, so not sure where that went wrong. And the sauce never really formed into a sauce, it was just a wet heavy cream situation on the bottom of the pan.
While I was slowing making a Sunday night dinner, 4 hours later and we both barely ate it because it just was not great.
This is my second attempt at gnocchi (different vegan recipe the first time), and they just seem to be quite wet and not very dough like no matter what I do!
Any advice please share!
So sorry to hear this, Kelly. ? For the gnocchi, it’s possible it didn’t brown because there was still too much moisture in it or there wasn’t enough oil in the pan. If the dough feels “wet”, we’d suggest trying to pat it dry with a paper towel a bit before adding it to the pan. It’s hard to say how to help the cream issue without seeing your sauce. It’s possible you just needed to turn the heat down a smidge though. Let us know how round 2 goes!
Hi! This looks delicious, and I want to make it with frozen storebought gnocchi. How would you adjust the recipe? Would I begin right at step 5? Also, how much gnocchi would you recommend?
Yep, think so! The amount of gnocchi is hard to know – we’d guess 4-5 cups maybe?
Can you suggest a substitute for the flour? Oats, almond, coconut, etc?
I basically made this with ready-made sweet potato gnocchi last night, as a cheat on your pumpkin gnocchi. It was AMAZING. The sauce is so good. The crispy sage is so good. The crispy gnocchi is fabulous.
Is it OK to do the gnocchi with a gluten-free flour?
Love to make it but I am gluten intolerance and lactose, can you make the gnocchis gluten free ?
This looks amazing, I can’t wait to make it this weekend!
Also came here to say your web design is fantastic. I especially like the banner at the top with thumbnails of other/similar recipes. xoxo
Excellent idea! I’ve made classic potato gnocchi and butternut squash gnocchi, but hadn’t thought of using sweet potato.
If you give it a try, we hope you enjoy it, Janet!
Could I substitute with a gluten free flour?
We haven’t tested this recipe with gluten free flour, so we can’t say for sure. If you give it a try, we’d love to hear back!
I LOVE this recipe! I had no idea gnocchi was so simple to make! This is going into my regular rotation!
So glad you liked the gnocchi, Macia!
This actually turned out to be delicious, but the gnocchi was very frustrating. The dough remained super sticky, and after boiling and draining they almost all but turned to mush. I had to fry as a pancake almost and break it up as I went. Wish it turned out better. Maybe someone knows what I did wrong?
Sorry it didn’t work out for you! Sounds like you needed to add more flour to your dough.
Made this today and my husband & I loved it! The dough was relatively easy to assemble & was able to roll it out just like how you showed it in the video. Great instructions and delicious gnocchi recipe! Love your recipes!
So happy you and your husband enjoyed the recipe, Debbie!
This is a Fabulous Recipe !! I’ll Definitely Try it !! Thank You so Much for the Recipe !!
This was incredibly delicious!
Glad you liked the gnocchi, Kelsey!
This looked amazing!!!! When I boiled the gnocchi and placed it in the skillet to pan fry, my gnocchi pieces became one giant ball of mashed sweet potato. Any ideas about what I may have done wrong? I’m sure I did something wrong because Pinch of Yum has been my go to spot for dinner recipes for years, and this is my first dish that hasn’t turned out. I’d love to try this one again after a bit of advice.
Sorry to hear this, Kelly. It’s hard to say for sure what happened, but here are a few tips: Make sure your gnocchi dough contains enough flour so it can be easily rolled out and sliced. Make sure you boil the gnocchi long enough and remove from the pot once the pieces have risen to the top. When ready to pan fry the gnocchi, make sure you don’t crowd the gnocchi in the pan. It’s usually best to fry in batches so each piece of gnocchi has plenty of room to brown up nicely.
I love gnocchi but I really wanted to start taking my lactose intolerance seriously so I swapped all the dairy components for Silk’s dairy-free alternative, nutritional yeast mixed with garlic powder, and a dairy-free ricotta cheese that was almond milk-based. I also cooked the gnocchi and broccoli rabe in ghee. While I long to know what the real recipe tastes like, this was just as yummy and confirmed by my sister who doesn’t have an intolerance. She said it was the most delicious thing I’ve ever made. Thank you!
We made this for dinner tonight and it was such a hit! Delicious and super cozy. Highly recommend!
Glad it was a hit, Kristie!
The colors alone in this recipe are so pretty! And love that you can just bake the sweet potato in the microwave. Genius! will be trying soon!
We hope you like the gnocchi!
Just wonderful !!! So fun to make and tasted delicious !!
Made this for a Thanksgiving side dish and it was beloved by all. My 5yo would only eat this (minus the broccoli rabe because, well, he’s five) and came back for seconds.
So happy to hear it, Cristina! Glad it was a hit!
If you’re freezing these do you cook them first? Then when you want them do you defrost and fry or just fry from frozen?
We usually freeze them uncooked and then boil them from frozen!
Hi! This looks amazing! I was just wondering if you could make it with a whole wheat or gluten free flour? Is it worth a shot?
We haven’t tested, but we think it’s worth a shot!
Awesome recipe! One of the best things I’ve ever made. I only had half the amount of broccoli and added a cup of cooked chicken. Also didn’t have fresh sage so used a few sprinkles of ground sage. Tasted so lovely. Didn’t have any issues with sticking as I used the olive oil after boiling. Thank you!! Will definitely be on the rotation for us now!
Thanks for sharing, Brittany!