I searched for these purple sweet potato beauties everywhere for weeks and even took trips to every grocery store within a 10 mile radius of my home to look for them. I couldn’t find them anywhere. Then after I had given up, I went to the Arlington Farmers Market. It was freezing cold and we were walking briskly through the small market when I found them in one stand, barely recognizable because of how covered in dirt they were. They were purchased with excitement and then promptly stored in the closet and forgotten about for months (a cool, dry place helps keep sweet potatoes good, longer). Last weekend when the snow fell and all I wanted to do was stay in the kitchen to warm up, I decided to tackle making gnocchi.
Gnocchi isn’t difficult. It’s a simple process, the only slightly tricky part is getting a feel for the dough. It should be a little tacky, but not too sticky and you want to avoid adding too much flour or they become heavy. If you add too little though, they can disintegrate as they cook in boiling water. I like the process of making gnocchi because it has that same meditative feel of kneading dough.
I like my gnocchi served simply. A little browned butter, maybe sage if you like, parmesan and pepper is all you need. You want to taste what you’ve cooked, in this case brilliantly colored sweet potatoes, ricotta and parmesan. 
Purple Potato Gnocchi with Ricotta
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Vibrant purple potatoes make these gnocchi extra special. A simple brown butter sage sauce elevates them.
Ingredients
- 2 lbs (907 g) sweet potato
- 2/3 cups (158 ml) whole milk ricotta
- 1 cups (237 ml) freshly grated parmesan cheese
- pinch of freshly grated nutmeg
- 1 tsp salt
- 1/2 tsp pepper
- 1-1 1/2 cups (237-355 ml) flour
- large pinch of salt
- 8 tbsp butter
- 6 large fresh sage leaves
- parmesan and freshly ground black pepper
Instructions
- Bake the sweet potatoes at 400°F (204°C) for about an hour, or until tender.
- When cool enough to handle, slip off the skins and mash the potatoes (or put them through a ricer).
- Bring a large pot of water to a boil with a large pinch of salt.
- Mix in the ricotta and parmesan cheese, nutmeg, salt, and pepper.
- Add half a cup of flour at a time, mixing until dough forms. The dough should be slightly tacky but not too sticky.
- Form the dough into a log on a floured surface and cut into 6 even pieces.
- Roll each piece into a long, 1-inch thick rope. Cut into 1-inch pieces and press along the back of a fork for grooves, if desired. Dust with flour and place on a baking sheet. Repeat with remaining dough.
- When the water boils, cook the gnocchi in batches, ensuring they are not crowded and do not stick to the bottom of the pot. They are fully cooked (about 5 minutes) when they float. Collect with a slotted spoon and place on another baking sheet. Repeat until all gnocchi are cooked.
- In a large pan, melt butter over medium heat until it browns and smells nutty. Add sage leaves and turn off the heat.
- Divide the browned butter among serving dishes, top with gnocchi, pepper, and parmesan cheese.
Notes
- For a richer flavor, use whole milk ricotta instead of part-skim.
- To prevent sticking, ensure the gnocchi are well-dusted with flour before cooking.
- Leftover gnocchi can be stored in the refrigerator for up to 2 days; reheat gently in a pan with a little butter.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Can I use regular purple potatoes instead of sweet potatoes for this gnocchi?
The recipe uses sweet potatoes that develop a purple hue during cooking. Standard Yukon Gold or russet potatoes can also be used for a more traditional gnocchi.
Why is my gnocchi dough too sticky?
Different potatoes have different moisture levels. If the dough sticks to your hands, add flour one tablespoon at a time until it is manageable. Avoid adding too much or the gnocchi will be dense.
How do I know when gnocchi are cooked?
They float to the surface of the boiling water when cooked through. Remove them about 30 seconds after they float.
Can I freeze uncooked gnocchi?
Yes. Arrange on a floured tray and freeze until solid, then transfer to a bag. Cook straight from frozen in boiling salted water.
What can I use instead of sage butter sauce?
Brown butter with rosemary, a simple tomato sauce, or a light cream sauce all work. The gnocchi are mild in flavor and suit many sauces.
How awesome does this look!!!
Do you serve this as a side dish? Or is it more of an appetizer or just a snack? If it is a side what do you pair it with?
Hi Sonja,
This look great! Is it essential to use plain flour or would I be able to sub in spelt flour?
Jess
There’s a ? For qty of ricotta… How much should I add?
Hi Stacy, it should read 2/3 of a cup. Thanks for catching that and happy cooking!
Hi Sonja,
thank you for this recipe – I looked for something visually striking for my cheese, vine party, and this is it :)
Great, Jasmin! Let me know how it turns out :)