Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I still remember the first time I made Sweet Potato Gnocchi with Cinnamon Butter Sauce recipe. I was barely 12, standing on a step stool in my grandmother’s kitchen with sweet potato mash all over my hands and flour on my nose. She didn’t measure a single thing—just eyeballed it and said, “You’ll know when the dough feels right.” That autumn afternoon turned into a memory I’ve cherished for years.
Now, every fall, when the air turns crisp and the leaves start to crunch underfoot, I find myself craving those pillowy bites of sweet potato gnocchi, this time dressed in a warm, aromatic cinnamon butter sauce. Sweet Potato Gnocchi with Cinnamon Butter Sauce is the kind of recipe that feels like a hug in a bowl—sweet, savory, and satisfying.
Today, I’m sharing this Sweet Potato Gnocchi with Cinnamon Butter Sauce recipe so you can bring a bit of that nostalgic warmth into your own kitchen.
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Sweet Potato Gnocchi with Cinnamon Butter Sauce Recipe (2025)
Ingredients
For the Sweet Potato Gnocchi:
- 2 medium sweet potatoes (about 1.5 lbs)
- 1 egg yolk
- 1 cup all-purpose flour (plus more for dusting)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 tsp salt
- 1/4 tsp nutmeg (optional, for warmth)
For the Cinnamon Butter Sauce:
- 4 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1 tbsp maple syrup or brown sugar
- Pinch of salt
- Chopped pecans or walnuts (optional, for crunch)
- Fresh sage or rosemary (optional garnish)
How to Make Sweet Potato Gnocchi
Step 1: Cook the Sweet Potatoes
- Wash the sweet potatoes and pierce them with a fork.
- Bake at 400°F (200°C) for about 45 minutes, or until fork-tender.
- Let them cool slightly, then peel and mash them until smooth.
- Let the mash cool completely before using.
Tip: You can also microwave the sweet potatoes to save time, but baking brings out more sweetness.
Step 2: Make the Dough
- In a large bowl, combine the cooled mashed sweet potatoes, egg yolk, salt, and nutmeg.
- Add the Parmesan cheese if using.
- Gradually add the flour, mixing gently until a soft, slightly sticky dough forms.
Don’t overmix. The dough should hold together but still be tender.
Step 3: Roll and Cut the Gnocchi
- Lightly flour a clean surface.
- Divide the dough into 4 pieces and roll each into a long rope, about 1/2 inch thick.
- Cut into 1-inch pieces and optionally roll each piece over the tines of a fork to make ridges.
Fork marks = more surface area to hold that cinnamon butter sauce!
Step 4: Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Drop gnocchi in batches. They’re done when they float to the surface (usually within 2–3 minutes).
- Use a slotted spoon to transfer them to a plate lined with paper towels.
How to Make the Cinnamon Butter Sauce
- In a large skillet, melt butter over medium heat until it starts to brown slightly (about 3–4 minutes).
- Add cinnamon, maple syrup or brown sugar, and a pinch of salt.
- Stir until smooth and fragrant.
- Add cooked gnocchi to the skillet and toss gently to coat.
Optional: Add chopped nuts and herbs for texture and a pop of color.
How to Serve Sweet Potato Gnocchi
Serve your sweet potato gnocchi warm with:
- A sprinkle of Parmesan or goat cheese for savory contrast
- Toasted pecans for crunch
- A drizzle of extra maple syrup for a sweeter twist
- Fresh sage or rosemary for a fall aroma
Pair it with a crisp green salad and a glass of white wine or sparkling cider for a complete fall dinner.
Tips
1. Use Dry Mashed Potatoes
Wet mash = soggy dough. Let your sweet potato mash cool and dry out a bit before making the dough.
2. Don’t Overwork the Dough
Treat gnocchi like pastry—gentle hands make fluffy pillows.
3. Dust Lightly
Use flour to keep things from sticking, but don’t overdo it. Too much flour = tough gnocchi.
4. Test a Piece
Before shaping the whole batch, boil one gnocchi to check texture. If it falls apart, add more flour to the dough.
5. Freeze Extras
Uncooked gnocchi freeze beautifully. Lay them on a baking sheet to freeze individually, then store in a freezer bag for up to 2 months.
Variations
Sweet Potato Gnocchi is delicious as-is, but here are a few creative spins to suit your taste:
1. Savory Twist
Swap the cinnamon sauce for:
- Brown butter and crispy sage
- Garlic cream sauce
- Pesto and toasted walnuts
2. Cheesy Bites
Add crumbled goat cheese or ricotta to the dough for tang and creaminess.
3. Gluten-Free Version
Use gluten-free all-purpose flour. You may need to adjust amounts slightly based on flour absorbency.
4. Add Greens
Stir in sautéed spinach or kale for a boost of color and nutrients.
5. Use Different Potatoes
Try purple sweet potatoes or Japanese yams for a beautiful color and subtle sweetness.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can make and freeze the uncooked gnocchi. Boil them straight from frozen when ready to eat.
2. Can I make it vegan?
Absolutely. Omit the egg yolk and use a flaxseed “egg” (1 tbsp flax meal + 3 tbsp water). Also use plant-based butter and skip the cheese.
3. Why is my dough too sticky?
Sweet potatoes can vary in moisture. If your dough is too sticky to roll, add more flour 1 tablespoon at a time until workable.
4. Can I use canned sweet potato?
Yes, but drain it well and let it dry out on paper towels. Freshly baked sweet potatoes give the best flavor and texture.
5. How do I store leftovers?
Store cooked gnocchi in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a little butter.
Final Thoughts
Sweet potato gnocchi with cinnamon butter sauce is one of those dishes that bridges the gap between savory and sweet, nostalgic and new. Whether you’re making it for a dinner party or a solo comfort meal on a chilly evening, it brings a sense of home to your table.
From my grandmother’s hands to yours, I hope this recipe fills your kitchen with warmth, laughter, and maybe even a little flour on your nose.
So grab some sweet potatoes, dust off your rolling pin, and dive into one of the coziest recipes of the season.