Sweet Potato Gnocchi with Sage and Rosemary
These sweet potato gnocchi are light, tender, and full of flavor. The natural sweetness of roasted sweet potato pairs beautifully with the earthy, aromatic notes of fresh sage and rosemary. A drizzle of olive oil ties everything together, highlighting the delicate flavors of the herbs and the subtle richness of the gnocchi. This dish is elegant yet approachable, perfect for a weeknight dinner or a special meal.
Sweet Potato Flavor and Nutrition
Roasted sweet potatoes give these gnocchi vibrant color, naturally sweet taste, and creamy texture. Packed with fiber, beta-carotene, and complex carbohydrates, they provide substance without heaviness. The sweetness of the potato balances the fragrant herbs, creating gnocchi that are flavorful, satisfying, and wholesome in every bite.
Herb Highlights
Sage and rosemary are more than just flavorful additions. Sage has long been used to support digestion and provide antioxidant benefits. Rosemary is rich in antioxidants and is thought to support circulation, focus, and overall vitality. Together these herbs add fragrance, flavor, and natural wellness qualities to the dish, making each bite aromatic and nourishing.
How to Make Sage & Rosemary Sweet Potato Gnocchi
Prep the Sweet Potato:
Roast 1 medium sweet potato at 400°F (200°C) until soft, about 40–50 minutes. Let it cool slightly, then peel and mash until smooth.
Make the Dough:
In a bowl, combine the mashed sweet potato with 1 cup flour and 2 teaspoons salt. Mix until a soft, slightly sticky dough forms. Dust a clean surface with flour.
Form the Gnocchi:
Roll the dough into 1-inch thick ropes and cut into 1-inch pieces. Optionally, press each piece with a fork or use a gnocchi board to create ridges.
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float, about 2–3 minutes. Remove with a slotted spoon.
Sauté the Herbs:
Heat a drizzle of olive oil in a skillet over medium heat. Add sage and rosemary leaves and cook 1–2 minutes until fragrant.
Combine and Serve:
Add the cooked gnocchi to the skillet and toss gently in the herb-infused oil. Season with freshly ground pepper and serve warm.
Recipe: Sweet Potato Gnocchi with Rosemary and Sage
Ingredients
2 medium sweet potatoes
2-3 cups all-purpose flour (plus extra for dusting)
Fresh sage leaves
A few fresh rosemary sprigs
1-2 garlic cloves
Drizzle of olive oil
2 teaspoons salt
Freshly ground pepper, to taste
Instructions
Roast 2 medium sweet potatoes at 400°F until soft, then peel and mash. Mix with 2-3 cups of flour and 2 tsp salt to form a soft dough. If dough is sticky add more flour. Roll into ropes, cut into 1-inch pieces, and boil until they float, 2–3 minutes. In a skillet, heat a drizzle of olive oil and sauté the sage and rosemary with 1–2 cloves of minced garlic until fragrant. Toss gnocchi in the herb oil, season with pepper, and serve warm.