Seasonal Spuds Logo

Sweet Potato Gnocchi

This simple yet satisfying sweet potato gnocchi recipe makes an ideal delicious dinner dish you will want to make over and over again.

This recipe was created by Lissa Wu - Recipe Developer.


All Season

volume control





30 minutes

cooking time


15 minutes



Serves 4


  • 600g Sweet potatoes 
  • 220g Plain flour (you might need more depending on the dough, if it’s too wet add more flour) 
  • 1 tsp salt 
  • Parmesan cheese or vegan cheese  
  • 80g Butter or dairy-free butter 
  • Sage leaves  
  • 1 tsp Minced garlic (optional) 
  • Salt and black pepper to season 
  • Spinach (optional or you can add any other green vegetables)


Wash and clean the sweet potatoes then dry them with a kitchen towel before you use a fork to prick them a few times, this helps them cook in the microwave.
Peel the skin off and discard, mash the sweet potato while it’s still hot in a mixing bowl. Be careful not to burn yourself as it will be hot.
Add the salt and plain flour and combine, then knead the dough on a floured chopping board or tabletop until it’s fully combined and has a soft smooth texture. Add more flour if you find the dough to be too wet.
Cut the dough into four and sprinkle flour on the cutting board so it stops the dough from sticking. Roll each into a long thin cylinder shape and cut into bite size pieces - you can also use a gnocchi board to shape them or use a fork to make ridges.
Prepare the sauce so it’s ready for the gnocchi. Add some butter or vegan butter to a pan, once melted add some sage leaves and cook for a few minutes before adding the minced garlic, then add the spinach and cook till wilted while waiting for the gnocchi to be fully cooked.
Boil the gnocchi in a pan of water and add 1/2 tsp salt, once they float - which takes about 3 minutes - they are ready (you can test one to make sure they are fully cooked).
Scoop them out and add to pan with the sage butter sauce and spinach. Toss the gnocchi so they are coated with the sage butter sauce and cook for a few minutes. Add salt and pepper and serve with some finely grated Parmesan cheese or vegan cheese.
Top tip: You can batch cook and freeze Sweet Potato Gnocchi. Place them on a non-stick baking sheet and put them in the freezer for an hour or until they are frozen. Then put them in a resealable bag until you want to use them. Take them out and boil them in salted water for a few minutes until they float then cook for a few more minutes to ensure it’ fully cooked.

You might also like...

Cornish New Potato and Mackerel Fish Cakes with Sun-dried Tomato Sauce & Sour Cream

These simple fish cakes are lightly coated in polenta for a crispy finish, and served with a rich sun-dried tomato sauce. They can be made with fresh or smoked mackerel - if using fresh, you’ll need to pan fry or grill first.

Healthy Fish and Cornish New Potato Chips

Try a healthy take on the British classic, fish and chips, with the Healthy Fish and Cornish New potato Chips recipe developed by Seasonal Spuds.

Roasted Cornish New Potato, Fennel and Hake Tray Bake

A one-pan simple to make Cornish New potato and hake bake.

Cornish Pasties Puff Pastry-Style with New Potato, Roasted Red Pepper and Feta

It may look like a Cornish pasty on the outside, but on the inside this vegetarian pasty is inspired by Mediterranean flavours combining Cornish New potatoes with roasted pepper and feta. It’s a cinch to make with a cheat of shop bought puff pastry.

Join our mailing list

For all our latest recipes straight to your inbox, plus giveaways, latest news and more!