Delectable Homemade Sweet Potato Gnocchi with Walnut Pesto Sauce 

If you’re looking for a delicious and comforting homemade meal, this sweet potato gnocchi with walnut pesto sauce is a perfect choice. The natural sweetness of the sweet potatoes pairs beautifully with the rich, nutty flavors of the walnut pesto, creating a dish that’s both hearty and satisfying. Plus, it’s easier to make than you might think!

Why Sweet Potato Gnocchi?

Sweet potato gnocchi offers a delightful twist on traditional gnocchi, bringing a subtle sweetness and tender texture to the plate. Using sweet potatoes instead of regular potatoes not only adds flavor but also a boost of nutrients, like vitamin A and fiber.

Ingredients  

For the Sweet Potato Gnocchi: 

– 2 medium sweet potatoes, baked and mashed (about 2 cups)  

– 1 large egg, beaten  

– ⅓ cup finely shredded Pecorino Romano or Parmesan cheese  

– ½ tsp kosher salt  

– ½ tsp ground white pepper  

– 2 ½ cups all-purpose flour, plus more as needed  

For the Walnut Pesto Sauce: 

– 1 cup shelled walnuts, toasted  

– ½ cup freshly grated Parmesan cheese  

– ¼ cup mascarpone cheese  

– 1 clove garlic, peeled  

– 6-8 basil leaves  

– ¼ tsp salt  

– ½ tsp freshly ground black pepper  

– ⅓ cup olive oil  

– ½ cup half-and-half (optional, for a creamier sauce)  

Instructions

Making the Sweet Potato Gnocchi:

1. Begin by baking your sweet potatoes until they’re tender (about 45 minutes at 400°F). You can also cook the sweet potatoes in your microwave if you’re short on time or impatient, like me. Once they’re done, let them cool, peel, and mash them until smooth. You’ll need about 2 cups of mashed sweet potatoes.

2. In a large bowl, combine the mashed sweet potatoes, beaten egg, shredded cheese, kosher salt, and white pepper. Slowly incorporate the all-purpose flour, mixing until a soft dough forms. Be careful not to overwork the dough.

3. Divide the dough into four sections. Roll each section into a long rope (about ¾-inch thick) on a lightly floured surface, then cut into 1-inch pieces. If you’d like, use a fork to create ridges on each gnocchi for added texture.

4. Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Once they float, they’re done! Remove with a slotted spoon and add directly to your sauce or a hot pan to crisp them up on the outside. 

Making the Walnut Pesto Sauce:

1. In a 10-inch pan, toast the shelled walnuts over medium-high heat for 3-4 minutes, stirring occasionally. When they’re fragrant, remove them from the heat and set aside.

2. Place the toasted walnuts, Parmesan, mascarpone, olive oil, garlic, basil, salt, and pepper into a food processor or blender. Process until smooth, scraping down the sides as needed.

3. Add half the walnut pesto to a pan with ½ cup of half-and-half. Heat on medium, stirring until combined. Let the sauce thicken slightly, then season with additional salt and pepper to taste.

Bringing It All Together:

1. In a large pan, add the cooked gnocchi and the walnut pesto sauce. Toss gently to coat the gnocchi, adding a splash of reserved pasta water if the sauce is too thick.

2. Serve the gnocchi topped with extra grated Parmesan and a few fresh basil leaves for garnish. Enjoy this cozy meal with a side salad or crusty bread!

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Tips for Making Perfect Sweet Potato Gnocchi:

• Don’t Overwork the Dough: Overworking the dough can make the gnocchi tough. Mix just until the ingredients come together.
• Use the Right Amount of Flour: Start with 2 ½ cups of flour, but be prepared to add a bit more if the dough is too sticky. If you make this recipe on a particularly wet day, you’ll need more flour than you do on a bright, sunny day. Don’t let this deter you! 
• Freeze for Later: You can freeze the uncooked gnocchi in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Cook them straight from the freezer when you’re ready to enjoy. I always have frozen homemade gnocchi on hand for weeknight meals or an easy way to add some heartiness to a warm salad in the fall. They taste amazing when added to a sheet pan meal as well! 

This sweet potato gnocchi with walnut pesto sauce will quickly become a favorite of mine, and it’s a great dish to impress at dinner parties or cozy nights in.

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Servings: 5

Equipment

• 1 sauce pan
• 1 pot

Ingredients

Sweet Potato Gnocchi

• 2 medium sweet potatoes baked and mashed (about 2 cups)
• 1 large egg beaten
• 1/3 cup Parmesan cheese finely shredded
• 1/2 tsp kosher salt
• 1/2 tsp ground white pepper
• 2 1/2 cups all-purpose flour plus more as needed

Walnut Pesto Sauce

• 1 cup shelled walnuts toasted
• 1/2 cup Parmesan cheese freshly grated
• 1/4 cup mascarpone cheese
• 1 clove garlic peeled
• 6-8 basil leaves
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup olive oil
• 1/2 cup half-and-half for a creamier sauce

Get Recipe Ingredients

Instructions

Sweet Potato Gnocchi

• Begin by baking your sweet potatoes until they’re tender (about 45 minutes at 400°F). You can also cook the sweet potatoes in your microwave if you’re short on time or impatient, like me. Once they’re done, let them cool, peel, and mash them until smooth. You’ll need about 2 cups of mashed sweet potatoes.
• In a large bowl, combine the mashed sweet potatoes, beaten egg, shredded cheese, kosher salt, and white pepper. Slowly incorporate the all-purpose flour, mixing until a soft dough forms. Be careful not to overwork the dough.
• Divide the dough into four sections. Roll each section into a long rope (about ¾-inch thick) on a lightly floured surface, then cut into 1-inch pieces. If you’d like, use a fork to create ridges on each gnocchi for added texture.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Once they float, they’re done! Remove with a slotted spoon and add directly to your sauce or a hot pan to crisp them up on the outside.

Walnut Pesto Sauce

• In a 10-inch pan, toast the shelled walnuts over medium-high heat for 3-4 minutes, stirring occasionally. When they’re fragrant, remove them from the heat and set aside.
• Place the toasted walnuts, Parmesan, mascarpone, olive oil, garlic, basil, salt, and pepper into a food processor or blender. Process until smooth, scraping down the sides as needed.
• Add half the walnut pesto to a pan with ½ cup of half-and-half. Heat on medium, stirring until combined. Let the sauce thicken slightly, then season with additional salt and pepper to taste.

Bringing It Together

• In a large pan, add the cooked gnocchi and the walnut pesto sauce. Toss gently to coat the gnocchi, adding a splash of reserved pasta water if the sauce is too thick.
• Serve the gnocchi topped with extra grated Parmesan and a few fresh basil leaves for garnish. Enjoy this cozy meal with a side salad or crusty bread!