I have had gnocchi one time in my life and I hated it.  However, people kept going on and on about how good it was.  I decided that maybe what I needed to do was make my own!

Well I was lucky that it was in the stars for me to make it recently….as when I was browsing the blog I had been assigned as my first blog of the year for the Secret Recipe Club, I came across a recipe for Sweet Potato Gnocchi!  It was destiny.  I was going to make it.  The flavor sounded awesome and all I needed to buy was some sweet potatoes.

The wonderful blog that I stumbled upon this delicious recipe for is Culinary Adventures by Camilia.  I had a little bit of trouble with the recipe.  I needed way more flour than Camilia used in hers.  I’m not sure why but all I can say is these little pillows of heaven turned out awesome and I will definitely not be able to say that I don’t like gnocchi anymore!  Thank you Camilia for inspiring me to make these soft, pillowy, bites of fall with the earthy sage browned butter sauce.  They were awesome!

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Sweet Potato Gnocci
Gnocchi kicked up with a little cayenne and sage in the dough…then dressed up with browned butter and sage sauce.  Delicious!
  • 3 cups pureed sweet potato
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon rubbed dried sage
  • 2-1/2 to 3 cups (use as needed) all purpose flour
  • 1 large egg, well beaten
  • for the sauce:
  • 2 tablespoons salted butter
  • 8 large fresh sage leaves
  • 1/3 cup feta cheese, crumbled
Mix the potato puree, butter, cayenne pepper and rubbed dried sage until well combined.  Stir in the flour using enough flour until a soft dough forms that is easy to handle.  

Using about 1/2 teaspoon of dough, with floured hands, roll the dough with the tines of a fork and a little extra flour as needed to prevent from sticking.  Mark the dough with the tines to give a ridge effect to the gnocchi.  Set aside until ready to cook.

When ready to cook gnocchi, heat 4 cups of vegetable broth on the stove until boiling.  Add gnochhi and turn heat down to a simmer and simmer gnocchi until they float to the top (about 2-3 minutes).  Remove from broth and place in a colander to drain more then transfer to a cookie sheet.

To serve gnocchi, make your sauce.  Bring butter to a bubble and add fresh sage leaves.  Watch carefully as your butter and sage can burn.  Make sure your heat is not too high.  Once butter and sage leaves are browned, remove sage and crumble back into the butter.  Toss with gnocchi.  Sprinkle with Feta, toss to coat.  Serve!

Note, this can be time consuming if you have never made gnocchi!  Time listed below is approximate.


Prep time: 1 hour Cook time: 2 mins Total time: 1 hour 2 mins 

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Sara January 7, 2013 at 5:41 pm - Reply

    I love gnocchi, but I've never made it with sweet potatoes…sounds totally delicious, love it! 🙂

  2. Melissa @IWasBornToCook January 7, 2013 at 5:56 pm - Reply

    Love gnocchi! These look great.

  3. honeyb January 7, 2013 at 6:02 pm - Reply

    Ooh, I want to try sweet potato gnocchi. I've had some from a chef in a class that were almost the best thing I've ever eaten. (Not sweet potato), but in a buttery sauce with asapargus and they were so light and delicious. I made them once since then–almost as good as the chef made them. 😉 But I love gnocchi.

  4. AmandaE January 7, 2013 at 6:11 pm - Reply

    These look fantastic! I had sweet potato gnocchi at my cousin's wedding, which were amazing, but have never attempted on my own. Great SRC pick 🙂

  5. Camilla Mann January 7, 2013 at 6:33 pm - Reply

    Hooray! I have found that the kind of flour that you use makes a difference, as does the temperature of the potatoes. Warmer will take more flour. Weird, I know. But I'm thrilled that you enjoyed. Happy New Year!

  6. Isabelle @ Crumb January 7, 2013 at 9:20 pm - Reply

    I love sweet potato gnocchi… they're like pillowy little browned butter delivery mechanisms. 🙂 Love the addition of sage and cayenne to add a little kick!

  7. Leslie January 8, 2013 at 1:31 am - Reply

    Oh I love love love gnocchi! Unfortunately my butt does not!!! These look soooooo good.

  8. Kate | Food Babbles January 8, 2013 at 2:50 am - Reply

    Well you've definitely inspired me! I also have had gnocchi once and hated it but now, I guess I'm going to have to give it another try.

  9. Lisa~~ January 8, 2013 at 3:56 am - Reply

    What a delicious twist on gnocchi, sounds wonderful.

    If you haven't already, I'd love for you to check out my SRC entry: Creamy Mints.


  10. Nicole @ Daily Dish Recipes January 8, 2013 at 4:38 pm - Reply

    Gnocci is on my bucket list for this year and I will make it. I love that this is sweet potato Gnocci, it looks SO good – maybe better than traditional!

  11. Trisha January 9, 2013 at 3:16 am - Reply

    Looks fabulous. I've always been a little overwhelmed by the Gnocchi making process. But I'm itching to try this out.

  12. teaandscones January 11, 2013 at 4:31 am - Reply

    I LOVE gnocchi and such fun to make. I will have to try these.

  13. 20 Sweet Potato Recipes April 10, 2016 at 5:59 pm - Reply

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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