This sweet potato gnocchi with pesto combines light and pillowy gnocchi with a sage pumpkin seed pesto that tastes like fall. And yes homemade gnocchi is worth the time.
Have you ever made homemade gnocchi? Up until a year ago I hadn’t. I imagine it’s something not many people think of making. I mean you can easily just buy the pre-made stuff at the store. While it’s decent, there really is nothing like fresh homemade gnocchi. And it really is much easier than you imagine! With fall just starting, I figured it was time to make this sweet potato gnocchi with pesto.
You might be questioning the fall taste with pesto, but it’s a sage pumpkin seed pesto that I shared earlier! I mentioned before you really shouldn’t be scared of making gnocchi. This recipe is literally just 4 ingredients and can be made in about 40 minutes – 30 if you’re super quick! Since there is no egg in this recipe, it’s light and pillowy – yes that’s a word. You can add an egg if you want but it makes it more dense.
When making gnocchi, you mix the ingredients until it just comes together and is still slightly sticky. Then you roll into long skinny rope-like shapes and cut. You can be really fancy and use a gnocchi board to give it texture and catch the sauce a little more, but I find it unnecessary. The great thing about this sweet potato gnocchi is you can pair it with almost any sauce but Lauren and I loved this sage pesto. And I think you will too.
What Ingredients are in this Sweet Potato Gnocchi with Pesto?
- Produce – sweet potatoes, sage, Italian parsley, garlic
- All-purpose flour
- Unsalted butter
- Ricotta cheese
- Parmesan cheese
- Goat cheese
- Olive oil
Can You Make this with Pumpkin?
Yes you can. Just use the same amount of pumpkin – which is 1 lb. You could even try butternut or acorn squash as well.
Other Gnocchi Recipes
- Pumpkin Gnocchi
- Butternut Squash Gnocchi
- Sun-Dried Tomato Pistachio Pesto Gnocchi
- Baked Ricotta Gnocchi
Sweet Potato Gnocchi with Pesto
Sweet Potato Gnocchi
- 1 lb sweet potato
- 1 cup whole milk ricotta cheese
- 1 tsp kosher salt
- 1/4 cup freshly grated Parmesan cheese
- 1 1/4 cups all-purpose flour
- 2 tbsp unsalted butter
- 1 cup fresh sage
- 1 cup fresh Italian parsley
- 1/2 cup roasted pepitas
- 2 garlic cloves, chopped
- 1 tbsp goat cheese
- 1/2 tsp salt
- 1/2 cup olive oil
Sage Pumpkin Seed Pesto
- Add sage, Italian parsley, pepitas, garlic, goat cheese, salt and olive oil to blender or food processor and blend until thoroughly combined. Add to airtight container and enjoy! You can be put in freezer as well.
Sweet Potato Gnocchi
- Poke a few holes in the sweet potato and wrap in damp paper towel. Microwave on high for 7 minutes or until sweet potato is soft. You can also bake in oven at 400F for 45 minutes.
- Remove the skin and mash. Add in the ricotta, salt and Parmesan cheese and mix until combined. Add in flour 1/2 cup at a time. Mix until just combined and you form a ball. Do not over knead, otherwise it will be tough. The dough should be sticky.
- Flour a clean surface and place the dough there. Cut into 4 equal pieces. Working with one piece of dough at a time, roll and stretch the dough until it forms a long skinny rope, about 1 inch thick. Cut about 1 inch wide and then transfer to a baking sheet, making sure each gnocchi is covered in flour so they don't stick to each other.
- Bring a large pot of salted water to a boil. Boil the gnocchi until they float, which should be about 3-4 minutes. Drain and toss with some olive oil so they don't stick.
- Heat 2 tbsp butter in large skillet over medium-high heat. Add the gnocchi and pan-fry until golden brown, about 3 minutes per side. You will have to do this in batches if you can't have gnocchi in single later. Remove from heat and toss in 1/2 cup sage pesto, so gnocchi is coated. Top with some freshly grated parmesan cheese and serve immediately.