Sweet Potato Gnocchi with Herb Butter Sauce

This Italian classic (pronounced nyo-kee) is a great dinner for when you have a bit more time and want something more exciting than plain pasta with butter. It also provides a fun opportunity to get kids involved with dinner; let them help knead the dough and roll it out into a snake. Even misshapen gnocchi is delicious gnocchi!

  • 1 large sweet potato
  • 1 medium russet potato
  • 1/2 cup Parmesan cheese
  • 1 large egg, beaten to blend
  • 1 teaspoon salt
  • ½ tsp black pepper
  • 1 3/4 cups (or more) all-purpose flour
  • 1/2 cup (1 stick) butter
  • 2 tablespoons chopped fresh or dried herbs (sage, rosemary, and thyme all work great)


  • Poke about 10 sets of holes in the sweet potato using a fork. Place the sweet potato in a microwave and cook on high for 4-5 minutes. Repeat with the Russet potato.
  • While potatoes are still warm, remove the flesh and place in two separate bowls. Mash using a fork or a potato masher. Measure out 1 cup of sweet potato and 2 cups of Russet potato.
  • Mix potatoes, 1/2 cup Parmesan, egg, salt, and pepper in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour one tablespoon at a time.
  • Turn dough out onto floured surface. Knead briefly, just until smooth. Divide dough into 8 equal pieces.
  • Line 2 large baking sheets with parchment paper, wax paper, or aluminum foil. Sprinkle lightly with flour.
  • Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope, like you’re making a Play-Doh snake.
  • Cut rope crosswise into 3/4-inch pieces (they will look like little pillows). Transfer gnocchi to baking sheets.
  • Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour.
  • Bring a large pot of salted water to a boil. Working in batches, cook gnocchi until very tender, 5-7 minutes. Using slotted spoon, transfer gnocchi to same lined baking sheets. Cool.
  • Cook butter in large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add herbs; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl and serve with additional Parmesan.