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Sweet Potato Gnocchi

Sweet Potato Gnocchi with Creamy Butter Sauce

If there's anything more comforting than a bowl of pasta, it's our Sweet Potato Gnocchi with the most decadent herby cream sauce imaginable! Not only are these the most delicious gnocchi we've ever made, but they are also a breeze to make! Paired with a butter and creamy sauce, this dish makes both a perfect weekday dinner and an impressive dish to enjoy with friends and family. Trust us, a plate of these lovely Sweet Potato Gnocchis won't leave anything to be desired!
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Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dinner, Lunch, Main Course
Cuisine British, Italian
Servings 2 people
Calories 619 kcal


  • Gnocchi Board (optional)


For Sweet Potato Gnocchi:

  • 300 g sweet potato (raw weight) approx 190g of cooked flesh
  • 100 g cream cheese
  • 15 g parmesan finely grated
  • 100 g plain white flour plus extra for dusting
  • ¼ tsp nutmeg
  • ¼ tsp salt

For Sauce & Other Ingredients:

  • 100 g kale stalks removed
  • 1 large garlic clove finely chopped
  • 40 g butter
  • 1 tbsp vegetable oil
  • 50 ml double cream
  • 20 g parmesan finely grated


Prepare the Kale:

  • Heat a large non-stick frying pan with a knob of butter. Add the kale and garlic and fry on medium heat for about 5 minutes until kale starts to soften. Once cooked, place the garlicky kale in a bowl and set aside for later. Keep the pan for frying the gnocchi.

Make the Gnocchi:

  • Pierce 1 large or 2 small sweet potatoes (approx 300g) and place them in a bowl. Clingfilm and cook in a microwave for 7-10 minutes until tender.
  • Scoop the flesh out of the potatoes into a large mixing bowl. You should end up with approx. 190g of sweet potato flesh. Mash with a fork until smooth and no large lumps are present.
  • Add the flour, cream cheese, parmesan, nutmeg and salt. Mix just enough to combine and bring together into a log.
  • Roll out the dough into long sausages, approx 1.5-2cm thick. With a sharp knife or a dough scraper cut into 1.5-2 cm wide pieces. If you wish, at this stage you can shape them using a gnocchi board. Alternatively, keep them as they are and proceed to the next step. Place all the shaped/unshaped gnocchi on a well floured board.
  • Bring a large pot of water to a boil. Drop the gnocchi in the water. Cover with the lid. Gently shake the pan, holding it by the handles to make sure the gnocchi don't stick to the bottom.
  • Boil until the gnocchi floats to the top, them immediately take them out of water with a slotted spoon and spread them out on a lightly greased large plate or a board.

Fry the Gnocchi & Make the Sauce:

  • Heat 1 tbsp of oil and 40g of butter in a reserved frying pan that you used for kale (IMPORTANT: make sure it's a non-stick pan).
  • Once the butter is hot and foaming, add the gnocchi (don't overcrowd the pan, you may need to work in batches or use a couple of large pans). As soon as the gnocchi hit the pan, shake to cover with butter to make sure they don't stick to the pan or each other.
  • Fry on medium-high heat turning them carefully with a spatula until the gnocchi are brown and crispy on the outside (approx 5 min.)
  • Add the kale and fry for 30 seconds, to warm through. Then take off the heat immediately.
  • Pour in the cream and add the parmesan. Stir gently to coat and your sweet potato gnocchi is ready to serve.


Calories: 619kcalCarbohydrates: 82gProtein: 22gFat: 23gSaturated Fat: 14gCholesterol: 75mgSodium: 949mgPotassium: 1120mgFiber: 6gSugar: 11gVitamin A: 29587IUVitamin C: 94mgCalcium: 489mgIron: 5mg
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