Sweet Potato Grilled Gnocchi
Sweet potato grilled gnocchi is a simple twist on classic potato gnocchi: you swap regular potato for mashed sweet potato, then finish the little pillows on a hot grill pan instead of just boiling them. The result is soft on the inside, lightly charred on the outside, and tossed with garlicky spinach and pesto. No worries if you have never made gnocchi from scratch — I will walk you through it, and it is easier than it looks.
Why I gave gnocchi two twists
I know, I know — we are so used to buying the pre-packed, already-made gnocchi from the supermarket, unzipping the bag and throwing these guys in the pot. But trust me, they are really easy to make, and fun as well. So today I decided to make them from scratch and give the recipe a twist, or two. First, I do not really believe in superfoods, but sweet potatoes are as close as you can get, and I try to work them into more and more meals, so I figured, why not add them to gnocchi too? Plus, I love their color and I love colorful, bright dishes — they cheer me up and make the whole eating experience better. The second twist is grilling the gnocchi instead of only boiling them. That adds an amazing crunch to each bite, plus a beautiful, toasty aroma that is to-die-for.
If gnocchi is new to you, here is the short version. Gnocchi is a variety of pasta, or let us call it a pasta replacement, most often made from a mixture of flour and potatoes. On its own the dough has very little aroma, which is exactly why it works as a blank canvas for whatever flavors you add. For a deeper look, I put together a whole guide to what gnocchi is.
The ingredients, and what to look for
The whole dish comes together with a short list of ingredients, so each one matters. Here is what I keep in mind when I shop and prep:
- Sweet potato: boil it whole or in large chunks until fork-tender, then mash it well. The drier and smoother the mash, the less flour you will need and the lighter the gnocchi will be.
- Flour: one cup, plus more for dusting. Add it gradually — the exact amount depends on how wet your mash is.
- Garlic: half a head of cloves, peeled and minced. It flavors the oil for the spinach and carries the whole sauce.
- Spinach: a cup and a half. It wilts down to almost nothing, so do not be shy with it.
- Pesto: two tablespoons stirred in at the end for a big flavor payoff. Note that most jarred pesto contains cheese, so this dish is vegetarian rather than vegan unless you use a plant-based pesto.
- Italian seasoning, olive oil, salt and pepper: the simple backbone that ties the sweet potato to the savory spinach.
Tips for gnocchi that hold their shape
The trick to good gnocchi is not overworking the dough and not drowning it in flour. Add the flour to the sweet potato mash a little at a time and stop as soon as the dough just comes together and is no longer sticky to the touch. Too much flour makes the gnocchi dense and gummy; too little and they fall apart in the water. For shaping, roll the dough into ropes and cut into pieces — if you want the exact method with photos, follow my step-by-step gnocchi guide.
When you boil them, watch closely: gnocchi are done the moment they float to the top. Take them out right away with a slotted spoon, or they turn soft and waterlogged. Then move them straight to an oiled, hot grill pan for just a few seconds per side — you only want the grill marks and that toasty aroma, not to cook them further. That short sear is what gives this version its crunch, so let the pan get properly hot before the gnocchi go in.
What to serve alongside
This gnocchi is filling enough to stand on its own as a main, but it plays nicely with a few simple sides. A bright, smoky salad like my grilled smoked tofu and tomato salad echoes the char on the gnocchi and adds some protein. If you are in a cozy mood, start with a warm bowl of creamy sweet potato soup with ginger to lean into the sweet potato theme, or keep it classic with cream of potato soup with carrot. And I am sure kids would love this gnocchi recipe as well, even the fussy ones — if that is your crowd, my recipes for kids pair well on the same table.
Make-ahead and storage
Raw gnocchi are perfect for making ahead. Once you have shaped them, arrange them in a single layer on a floured tray so they do not stick, then freeze until solid before transferring to a bag. Boil them straight from frozen — no need to thaw — and give them a couple of extra seconds in the water. Cooked and grilled leftovers keep in an airtight container in the fridge for two to three days; reheat them in a hot, lightly oiled pan to bring back some of the crunch rather than the microwave, which softens them. If you enjoy working with sweet potato, you might also like my sweet potato cakes or these lentil and sweet potato burgers, and if you need a gluten-free base, here is how to make gluten-free gnocchi.
Make sure to try this sweet potato grilled gnocchi and tell me what you think! If you make it, I would love a star rating and a comment below — let me know whether you went all-in on the grill marks and how much flour your mash needed, since every sweet potato is a little different.
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Sweet Potato Grilled Gnocchi
Ingredients
- 1 sweet potato boiled and mashed
- 1 cup flour + more for dusting
- ½ head garlic cloves peeled and minced
- 1 ½ cups spinach
- 2 Tbsp pesto
- Italian seasoning herb mix
- Olive oil
- Salt
- Pepper
Instructions
- In a bowl, mix the sweet potato mash with flour, season with salt and pepper and make the dough.
- Roll the gnocchi – check out this guide on how to make gnocchi.
- Cook in boiling water. Take them out as soon as they rise to the top and transfer to an oiled, hot grill pan for a few seconds, just until they get grill marks.
- In a separate pan, heat up 2 Tbsp of olive oil with minced garlic and cook the spinach.
- Add the gnocchi, pesto, dry herb mix of choice and season with salt and pepper.
- Stir together and take off the heat.
Frequently Asked Questions
Boil and mash one sweet potato, then mix the mash with about a cup of flour, plus salt and pepper, until a soft dough forms. Roll the dough into ropes, cut into small pieces, and boil them until they float. For the grilled version, transfer the boiled gnocchi to a hot, oiled grill pan for a few seconds just to get grill marks, then toss with garlicky spinach and pesto.
As written it is vegetarian, because most jarred pesto contains cheese such as Parmesan. To make the dish fully vegan, simply swap in a plant-based pesto — the sweet potato, flour, spinach and garlic are all already plant-based.
Boiling cooks the gnocchi through, but a quick sear on a hot grill pan adds crunch on the outside and a toasty, charred aroma you cannot get from water alone. You only need a few seconds per side, just long enough for the grill marks, so the inside stays soft and pillowy.
Gnocchi are done the moment they rise and float to the top of the boiling water. Scoop them out right away with a slotted spoon, because if you leave them in they soak up water and turn soft. From there they go straight onto the grill pan.
Gummy, dense gnocchi usually means too much flour, while gnocchi that fall apart in the water usually means too little. The fix is to add flour gradually to the sweet potato mash and stop as soon as the dough just holds together and is no longer sticky. A drier, well-mashed sweet potato also needs less flour and gives a lighter result.
Yes. Shape the raw gnocchi, spread them in a single layer on a floured tray so they do not stick, and freeze until solid before bagging them. Cook them straight from frozen in boiling water, adding a couple of extra seconds. Cooked leftovers keep two to three days in the fridge and reheat best in a hot, lightly oiled pan to restore some crunch.
What flour would you recommend to make these little gems gluten free
Hi Mark! I used Farina by Schar. It’s very good for GF pasta.
so, so good! I never liked gnocchi because of their consistency but I decided to try them like this and they’re absolutely fabulous. amazing recipe! ^___^