Antoni Sweet Potato Gnocchi Recipe: Pillowy Soft Dumplings With Herby Butter Twist

This Antoni sweet potato gnocchi recipe transforms humble ingredients into pillowy, golden dumplings that rival any restaurant side dish. 🌟 The secret lies in perfectly balanced dough—sweet potatoes lend natural sweetness and moisture, while flour and egg create that signature tender-yet-firm texture.

I’ve refined this method over years of testing, ensuring every batch delivers the same restaurant-quality results at home.

What sets these gnocchi apart is their versatility and ease of preparation. With just a few simple ingredients—sweet potatoes, flour, and eggs—you’ll create dough that’s effortless to roll and shape into classic ridged dumplings.

The real magic happens when they hit boiling water, puffing up into light, airy clouds that melt in your mouth. This method eliminates the guesswork, making it perfect for both beginners and seasoned cooks.

The star of the dish is the herby brown butter sauce, where rich, nutty butter meets fresh sage and garlic for a flavor profile that elevates every bite.

Whether served as a side to roasted meats or as a vegetarian main with a sprinkle of parmesan, these gnocchi bring comfort and elegance to any table. The process is straightforward, but the results are undeniably impressive.

Ready in about 45 minutes from start to finish, this recipe is ideal for weeknight dinners or special occasions. The dough can even be prepped ahead and refrigerated, giving you flexibility for busy schedules.

Let’s dive into the steps to create these pillowy, golden dumplings that will have everyone asking for seconds.

Ingredients for antoni sweet potato gnocchi

Sweet potatoes and russets create pillowy gnocchi, while herby butter transforms them into restaurant-worthy bites.

The sweet potatoes and russets are the foundation—look for vibrant orange sweet potatoes with smooth skin and firm russets without sprouts. Trader Joe's and Whole Foods carry excellent organic options, but standard grocery store varieties work fine. Boil them until tender but not mushy; they should yield about 3 cups of mash combined. For the flour, King Arthur all-purpose or Bob's Red Mill are ideal—they provide the right balance of protein and texture. The eggs should be large, fresh eggs for optimal binding, and the butter must be cold and cubed for perfect brown butter sauce.

No sweet potatoes? Yams work in a pinch, though the flavor will differ slightly. Running short on russets? Yukon Gold potatoes add creaminess but may alter texture slightly. For the herby butter, fresh sage is non-negotiable—dried won't deliver the same aromatic punch, but if you must use it, one-third the amount works. The garlic can be roasted for a sweeter note in the sauce, though fresh minced is traditional. If you're avoiding gluten, substitute 1 cup of almond flour for the all-purpose flour, though the texture will be slightly denser. The Parmesan should be real Parmigiano-Reggiano, freshly grated from a block—pre-grated contains anti-caking agents that ruin the sauce.

Store the gnocchi dough in an airtight container in the fridge for up to 2 days, or freeze for 3 months between parchment paper. The herby butter sauce keeps well in the fridge for 3 days, though it's best used immediately for peak flavor. For make-ahead convenience, prep the dough and sauce separately, then combine just before serving. The gnocchi reheat beautifully—simmer in fresh water for 2-3 minutes until warmed through. For extra indulgence, double the butter sauce and freeze half in an ice cube tray for future use.

Step-by-step instructions for Antoni sweet potato gnocchi

Mastering these pillowy dumplings requires precision—here's how to transform humble potatoes into restaurant-quality gnocchi.

Peel the 1.5 lb russet potatoes and 1.5 lb sweet potatoes, then cut them into even chunks. Boil in salted water for 15-20 minutes until fork-tender—they should collapse easily when pierced. Drain immediately and return to the pot.

Using a potato ricer or fine-mesh strainer, press the potatoes through to eliminate moisture and create a smooth, rustic texture. The goal is a dry, grainy consistency that resembles coarse sand—this prevents gummy gnocchi. If the mixture feels damp, spread it on a floured surface and let it air-dry for 5 minutes.

Transfer the mashed potatoes to a large mixing bowl and let cool slightly. Add the 2.5 cups all-purpose flour, 1.5 tsp salt, and 1 tbsp granulated sugar (if using). Gently fold with a wooden spoon until just combined—overmixing develops gluten and makes gnocchi tough.

Add the 2 whole large eggs and mix again until the dough forms a shaggy mass that holds together when pressed. The dough should be slightly sticky but not wet. Cover with plastic wrap and refrigerate for 30 minutes—this resting period relaxes the starches for perfect pillowy results.

Divide the chilled dough into 4 equal portions. Working with one portion at a time, roll it into a ½-inch thick rope using your hands. If the dough feels too sticky, wet your palms slightly to prevent sticking. Use a sharp chef's knife to cut the rope into 1-inch pieces.

For classic ridges, gently press each piece with the tines of a fork or a gnocchi board. This creates surface area for the sauce to cling to. Dust a baking sheet with flour and place the gnocchi in a single layer—don't stack them or they'll stick together.

Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook for 2-3 minutes until they float to the surface. Remove with a slotted spoon and transfer to a paper towel-lined plate. The gnocchi should be tender but still hold their shape—overcooking makes them dense.

For the herby butter sauce, melt the 0.5 cup unsalted butter in a skillet over medium heat. Add the 4 minced garlic cloves and 0.25 cup chopped fresh sage leaves, cooking for 1 minute until fragrant. Toss the cooked gnocchi in the sauce until evenly coated. Finish with 0.5 tsp black pepper and 0.5 cup freshly grated parmesan cheese.

Transfer the gnocchi to warmed serving plates, spooning the herby butter sauce generously over the top. The dumplings should be tender inside with a slight resistance when bitten—this indicates perfect doneness. Garnish with additional parmesan and fresh sage leaves for a refined touch.

Serve family-style with extra sauce on the side for dipping. These gnocchi shine with simple pairings like a light tomato sauce or brown butter sage—never heavy cream-based sauces that overwhelm their delicate texture. Leftovers keep for 2 days refrigerated, but they're best enjoyed fresh.

Health benefits of this recipe

Sweet Potato Power

Sweet potatoes bring complex carbohydrates and fiber to these gnocchi, creating a satisfying texture while supporting steady blood sugar levels. A 1.5 lb serving provides about 40% of your daily fiber needs, aiding digestion and keeping you full longer.

The natural sweetness also reduces the need for added sugar in the dough. 🥔

Vitamin A Boost

These orange beauties are packed with vitamin A—just one serving delivers 400% of your daily value, thanks to their beta-carotene content. This nutrient supports vision, immune function, and skin health. I've noticed my skin looks brighter after eating sweet potato dishes regularly.

Protein-Packed Potential

While not a protein powerhouse like meat, this recipe includes 2 eggs that contribute 12 grams of complete protein per serving. The eggs also help bind the dough, creating that signature pillowy texture. For extra protein, consider adding ¼ cup nutritional yeast to the dough.

Antioxidant Rich

The sweet potatoes contain anthocyanins and carotenoids, powerful antioxidants that combat oxidative stress. These compounds give the gnocchi their vibrant color while providing anti-inflammatory benefits. The herby butter sauce adds vitamin K from fresh sage, supporting bone health.

Gluten-Free Adaptable

This recipe can be easily modified for gluten-free diets by substituting 1 cup almond flour for all-purpose flour. While the texture will be slightly denser, you'll still get the same nutritional benefits from the sweet potatoes and eggs.

The fiber content remains high, making it a great option for those avoiding gluten.

Meal Prep Friendly

The gnocchi dough can be prepped ahead and stored in the fridge for up to 2 days or frozen for 3 months, maintaining all the nutritional benefits. The herby butter sauce keeps for 3 days in the refrigerator, though fresh sage adds the most flavor when used immediately.

This makes it perfect for healthy meal prep.

Frequently asked questions