Sweet potato gnocchi are little pillows of love. Heat them in some butter for a crunchy outside and a soft inside, so delicious!
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2015-07-11, this recipe is for 4 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-27
Pre-heat the oven to 220 degrees celsius or 430 degrees fahrenheit. Rinse the sweet potato and wrap in tin foil. Place the potato in the oven for about 30 minutes, or until the potato is soft and tender.
Let it cool off a bit. Bring the large pan with water to a boil. Peel the potato and mash it with a fork in the large bowl. Mix with the ricotta cheese, season with pepper and salt and add 1 tablespoon of flour at a time until well combined.
Keep on adding flour until it doesn't stick too much to your hands. Keep in mind you shouldn't add too much flour, otherwise, it will taste very chewy. The dough should be soft and a little bit sticky.
Divide the dough into equal pieces and roll into 0,5 inches thick rolls. Cut the rolls into small pieces and use a fork to make them into pretty looking gnocchi. Press slightly with your thumb and roll until you have the fork pattern on one side of the gnocchi.
After a few times, you will get the hang of it! the sauce will adhere better because of the ribbed pattern. When you put the gnocchi on a plate, be sure to use a little flour to prevent them from sticking together.
Boil the gnocchi for just a few minutes. Be careful not to overcrowd the pan, otherwise, the result is one sticky gnocchi instead of the beautiful little ones you've created. You will notice the gnocchi will float when they’re done.
Heat enough butter in a large skillet to be also used as a sauce and add some thyme leaves. Add the gnocchi and toss them around for a few minutes, they will be crispy on the outside and soft on the inside.
Season with pepper and salt. Enjoy!
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.25 | large | sweet potato | 72.00 | 15.75 g | 2.25 g | 0.08 g | - | 0.98 g | 1.88 g | 18.75 mg | 0.38 mg | 22.50 mg | 16.50 mg | 247.50 mg | 31.50 mg | 0.12 mg | 0.11 mg | - | - | 19.50 mg | - | 0.52 mg | 0.11 mg | 0.04 mg | 0.29 mg | - | 9.75 µg | - | - | - | |
| 62.5 | gram | ricotta cheese | milk | 106.88 | 0.13 g | - | 9.38 g | 5.31 g | 5.94 g | - | 50.00 mg | 0.25 mg | 125.00 mg | 6.25 mg | 68.75 mg | 131.25 mg | - | 0.75 mg | - | - | - | - | 0.06 mg | 0.01 mg | 0.13 mg | - | 0.19 µg | - | - | - | - |
| 2 | tablespoon | all-purpose flour | gluten | 91.00 | 17.45 g | 0.38 g | 0.38 g | 0.05 g | 2.85 g | 0.70 g | 0.50 mg | 0.25 mg | 5.00 mg | 5.00 mg | 45.00 mg | 25.00 mg | 0.08 mg | 0.28 mg | - | - | - | - | - | 0.03 mg | 0.03 mg | 0.07 mg | - | 8.75 µg | - | - | - |
| 20 | gram | butter | milk | 147.00 | 0.14 g | 0.14 g | 16.50 g | 10.80 g | 0.14 g | - | 1.00 mg | 0.02 mg | 2.60 mg | 0.40 mg | 3.00 mg | 4.00 mg | - | 0.01 mg | - | - | - | 0.24 mg | 0.20 mg | - | - | - | - | - | - | - | - |
| 0.5 | sprig of | fresh thyme | 2.45 | 0.37 g | - | 0.03 g | 0.01 g | 0.08 g | 0.21 g | 0.14 mg | 0.26 mg | 6.00 mg | 2.40 mg | 9.15 mg | 1.58 mg | 0.01 mg | 0.03 mg | - | - | 2.40 mg | - | 3.45 mg | - | - | 0.01 mg | - | - | - | - | - | |
| pepper and salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 423.71 | 34.97 g | 2.78 g | 26.41 g | 16.19 g | 10.17 g | 3.23 g | 409.52 mg | 1.25 mg | 165.10 mg | 31.88 mg | 384.49 mg | 194.84 mg | 0.22 mg | 1.18 mg | 0.52 µg | 0.02 µg | 23.24 mg | 0.24 mg | 4.24 mg | 0.14 mg | 0.19 mg | 0.37 mg | 0.19 µg | 18.68 µg | 0.08 mg | 2.86 µg | - | ||||
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