Homemade Sweet Potato Gnocchi: Simple Yet Delicious

There is something quietly magical about making pasta at home—especially when the tools are simple, and the ingredients are humble. As a food stylist working in the UAE’s fast-paced culinary space, I’m constantly surrounded by beautiful props, textures, and professional equipment. But dishes like this remind me that great food doesn’t always need elaborate tools. Sometimes, it’s the rustic charm that makes a recipe feel special.

This sweet potato gnocchi came together on a day when I had none of my usual pasta-making tools. No gnocchi board, no cutter, no gadgets. Just a fork, a bowl, and a craving for something warm and comforting. And honestly? The lack of tools didn’t discourage me for a second. The back of my fork became the perfect stand-in for creating neat little ridges—ridges that held the buttery sage sauce beautifully. The result: tender, slightly sweet gnocchi with crisp edges, coated in aromatic sage butter. Pure bliss.

It’s the kind of dish that feels luxurious yet grounded. Simple ingredients, handcrafted texture, and a sauce that perfumes the whole kitchen.

Preparation time: 20-25 minutes
Cooking time: 10-12 minutes
Serves: 2-3

Ingredients

For the gnocchi:

• Large sweet potato (about 400–450g) 1
• All-purpose flour (you may need a little extra) 1 cup
• Egg 1
• Salt, to taste
• Black pepper (optional)

For the crispy sage butter:

• Unsalted butter 4–5 tbsp
• A handful of fresh sage leaves
• Salt and pepper
• Freshly grated Parmesan (optional but lovely)

Instructions

1. Roast or microwave the sweet potato until completely soft. Scoop out the flesh and mash while warm, ensuring it’s smooth and lump-free.
2. Allow it to cool slightly so the egg doesn’t cook when mixed. Add the egg, salt, and pepper to the mashed sweet potato. Mix well.
3. Add flour gradually, bringing the dough together until it’s soft but not sticky. Avoid over-kneading—too much flour makes dense gnocchi.
4. Dust your work surface lightly with flour. Roll portions of the dough into long ropes, about 1.5–2 cm thick. Cut into bite-sized pieces. Use the back of your fork to gently roll each piece, creating those classic ridges.
5. Boil a pot of salted water. Drop the gnocchi in; they’re ready when they float (about 2–3 minutes). Scoop them out gently and set aside.
6. Heat butter in a pan until it begins to foam. Add the sage leaves and let them crisp gently—the aroma is incredible.
7. Add the boiled gnocchi to the pan and toss until lightly golden on the edges. Plate warm, drizzle extra sage butter on top, and finish with Parmesan if using.