Main Dishes

Sweet Potato Gnocchi

With Blistered Sage and Garlic Butter Sauce

Most commonly found in auto-immune protocols, we can often find recommendations to avoid nightshades; however, this does not mean we necessarily have to give up on all of our favorite foods. This nightshade-free pasta gives us all joy with significantly less guilt. In place of the potatoes, we have used multiple shades of sweet potatoes. In place of a tomato-based red sauce, we can enjoy fresh herbs infused in a light butter sauce.

I’ve found that the different colors of sweet potatoes have a slight difference in moisture, although not by much. You can easily adjust to the level of starch : moisture of the sweet potatoes in the stage when you add your flour. Have no fear, this is simple, fun, and delicious. I highly recommend making it a family affair and getting kids to help you.

My children are recommending that we nix the cookie plate for St. Nick and leave him a warm plate of freshly made gnocchi this year. I have a feeling he will be very grateful.

Sweet Potato Gnocchi with Blistered Sage and Garlic Butter

Enjoy this colorful dish year round as a fun and slightly healthier alternative to starchy potatoes.
Prep Time2 hrs
Cook Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: gnocchi, italian, pasta, potatoes, purple, sweet potato, yams
Servings: 12
Cost: $5


  • 1 cup sweet potato, mashed or pureed You can choose any color for this.
  • 2 eggs large
  • 3 cups all purpose flour
  • 1 cups ricotta or cottage cheese full fat
  • 1 teaspoon salt
  • 2 tablespoons softened butter
  • 1 sprig fresh sage for sauce
  • 3 cloves minced garlic for sauce
  • 4 tablespoons butter for sauce
  • 2 tablespoons olive oil for sauce
  • 1 pot heavily salted water boiling


  • In a mixing bowl, blend together the butter, eggs, salt, and cheese until evenly incorporated.
  • Add in the mashed sweet potatoes.
  • Gradually add in the flour, one cup at a time. You may need slightly more or less than recommended. Keep gently folding it in until dough is still workable, but no longer sticky.
  • Once dough is fully combined, remove from bowl onto a lightly floured surface. Cut into 8 equal balls.
  • One at a time, roll each ball into a rope about .5" in diameter.
  • Slice ropes into bite size dumplings. Leave on your lightly floured surface, making sure that they do not stick together or dry out.
  • Heat olive oil in a skillet on high. Gently bruise sage leaves in fingers and add to oil. Cook until blistered and then remove to the side.
  • Reduce heat to low. Mince sage or leave on the side (depending on preference). Add butter and garlic. Stir occasionally.
  • Boil gnocchi dumplings on high in small batches. They will float to the surface when fully cooked. Use a strainer to remove, and add them to the butter sauce.
  • Take care to not burn the cooked gnocchi while cooking, but also make sure to not stir too roughly or you will make them mushy.
  • Serve while still hot.