2-Ingredient Sweet Potato Gnocchi: Soft, Simple and Perfectly Golden
Homemade gnocchi might sound like the kind of recipe that requires plenty of time and experience, but these 2-Ingredient Sweet Potato Gnocchi prove just how simple it can be. Made with only sweet potato and flour, they are soft, tender and surprisingly easy to shape, with a naturally sweet flavour that works beautifully with savoury sauces and toppings. I used Japanese sweet potato, which has a lower moisture content and creates a particularly easy-to-handle dough, then pan-fried the gnocchi in garlic butter with fresh tarragon and finished them with grated Parmesan. The result is a comforting homemade meal with golden edges, a soft centre and plenty of flavour, without a complicated ingredient list. If you enjoy cooking with sweet potato, try my Sweet Potato Quiche Florentine for another creative way to use it, or make my Sweet Potato Curry Wrap (Gluten-Free) for an easy, flavour-packed meal.
Scroll down or tap ‘Jump to Recipe‘ for the full printable recipe card.
Simple Ingredients, Big Flavours
There really is nowhere for complicated ingredients to hide in this recipe, and that is exactly the point. The gnocchi dough needs only two main ingredients, while a few simple extras transform it into a complete meal. It follows the same simple, ingredient-led approach as my Loaded Crushed Potatoes and Crushed Potato Pie: start with something humble, treat it properly, and let the texture and flavour do the work.
- Sweet potato – I used Japanese sweet potato, which is naturally drier and less watery than many orange sweet potato varieties. Its lower moisture content makes it particularly good for gnocchi because less flour is needed to create a workable dough.
- All-purpose flour – Flour binds the sweet potato into a soft dough. The exact quantity may vary slightly depending on your potato, so treat the amount as a starting point rather than a rigid rule.
- Salt – Just a pinch is enough to balance the natural sweetness of the potato and season the dough.
- Butter – Melted butter gives the finished gnocchi richness and helps create those lovely golden edges when they are cooked in the frying pan.
- Garlic – Crushed garlic gently cooks in the butter, adding plenty of savoury flavour without overpowering the sweet potato.
- Fresh tarragon – Tarragon adds a delicate aromatic note that works beautifully with butter and sweet potato. Sage is another favourite of mine here and makes an excellent substitute.
- Parmesan – A final sprinkle brings salty, savoury depth and finishes the gnocchi without the need for a heavy sauce.
How to Make 2-Ingredient Sweet Potato Gnocchi
Cook the Sweet Potato
Pierce the sweet potato several times with a fork and place it in the air fryer. Sprinkle it with a little salt and lightly spray the surface with olive oil. Air fry for approximately 45–50 minutes, or until completely cooked through and very soft in the centre. Cooking time can vary slightly depending on the size and shape of your potato, so check that a knife slides easily through the flesh. Remove the potato from the air fryer and allow it to cool until it is safe to handle. Peel away and discard the skin. For an especially smooth gnocchi dough, transfer the cooked sweet potato flesh to a blender and blend until completely smooth.
Make the Gnocchi Dough
Place the all-purpose flour directly onto a clean work surface and create a well in the centre. Spoon the smooth sweet potato into the middle and add a small pinch of salt.
Start combining the potato and flour with a spoon. Once the mixture begins to come together, switch to your hands and gently work it into a soft dough. Avoid aggressively kneading it as you would bread dough. You only need to bring the ingredients together. The amount of flour you need can vary depending on the moisture content of the sweet potato. Japanese sweet potatoes tend to be comparatively dry, so 40 g may be enough. If your potato contains more water, gradually add a little additional flour until the dough is soft but manageable and no longer excessively sticky. Try not to add more flour than necessary, as too much can make the finished gnocchi dense.
Shape the Gnocchi
Bring the dough together into a ball, then divide it into two equal portions. Roll each portion with your hands into a long, thin rope.
Using a sharp knife or dough cutter, cut each rope into small, roughly equal-sized pieces. Keeping them similar in size will help them cook evenly.
Lightly dust the back of a fork with flour. Take one piece of dough at a time and gently roll it over the fork to create the characteristic gnocchi ridges. These little grooves are not only decorative; they also give butter or sauce more surface area to cling to. Continue until all the dough has been shaped. Lightly dust the finished gnocchi with flour and leave them on a board until you are ready to cook them. If you want to prepare them ahead, arrange the uncooked gnocchi in a single layer on a wooden board or tray and freeze until firm. Once frozen, transfer them to an airtight freezer bag or container for longer storage.
Prepare the Garlic Butter
Place a frying pan over medium-low heat and add the butter. Once melted, add the crushed garlic. Cook gently for approximately 2 minutes, allowing the garlic to become fragrant while the butter and garlic begin to turn lightly golden. Keep the heat controlled so the garlic does not burn.
Cook the Gnocchi
Add the shaped gnocchi directly to the garlic butter and gently toss to coat each piece. Cook for approximately 5 minutes, tossing occasionally, until the gnocchi are cooked through and golden on the outside. If you have shaped your gnocchi slightly larger, they may need a little extra time. Add the chopped fresh tarragon during the final stage of cooking and toss everything together so the herb coats the gnocchi and releases its aroma into the butter.
Transfer to a plate and finish with freshly grated Parmesan. Serve immediately while the gnocchi are hot, buttery and golden.
Serving and Enjoying
I love these gnocchi exactly as written, with garlic butter, fresh tarragon and plenty of Parmesan, but the dough itself is incredibly adaptable. Sage and brown butter would be beautiful, especially if you let the sage leaves turn crisp around the edges, while pesto, tomato sauce or a creamy Parmesan sauce would all work too. You can also boil the gnocchi first until they float and then finish them in the pan, cook them directly in the frying pan as I do here, or lightly oil and air-fry them for a crispier finish. If you enjoy recipes where potatoes take centre stage, my Potato Stacks with Whipped Ricotta Pesto are another great option, while my Courgette and Cottage Cheese Pasta is perfect when you want another easy vegetarian dinner with a creamy finish. Scroll down for the printable recipe card with the exact measurements and timings.
Why We Love 2-Ingredient Sweet Potato Gnocchi
What I love most about this sweet potato gnocchi recipe is how much you can achieve with so little. The dough is made from only sweet potato and flour, yet the finished gnocchi feel comforting, homemade and genuinely special. Japanese sweet potato gives them a gorgeous colour, subtle sweetness and beautifully soft texture, while pan-frying adds those golden edges that make them particularly irresistible. It is also the kind of recipe you can easily make your own: change the herbs, change the sauce, boil them, pan-fry them or air-fry them. If you love seeing potato completely transformed, my Mini Potato Crust Quiches is another creative recipe to try, while my Butternut Squash Ricotta Pasta delivers that same balance of naturally sweet vegetables, fresh herbs and Parmesan in pasta form.
Perfect for Any Occasion
This recipe makes one generous serving, making it ideal for a cosy solo lunch or dinner, but it is very easy to scale up by increasing all the ingredients proportionally. Better still, homemade sweet potato gnocchi are excellent for preparing ahead: shape them when you have time, freeze them in a single layer, then transfer them to an airtight container or freezer bag and store them for up to 2–3 months. That makes them particularly useful for quick homemade meals when you do not feel like starting from scratch. For more easy inspiration, try my Crushed Potato Quiche with Chicken and Pesto or this fresh and creamy High-Protein Pea and Mint Pasta.
Instagram Tutorial & More
Want to see how this recipe comes together? Watch our quick video on Instagram, and don’t miss our other easy and delicious potato and pasta recipes:
- High-Protein Cottage Cheese Pesto Pasta
- 20-Minute Spinach Ricotta Pasta
- Beetroot Cottage Cheese Pasta
- Stuffed Pasta Shells with Mushrooms, Ricotta and Spinach
- One-Pot Meatball Pasta
- Baked Ricotta Stuffed Shells in Meat Sauce
- Potato Lasagna
- Baby Potatoes with Whipped Feta
- Potato Tarts with Smashed Avo and Chicken Salad
Happy cooking,
Izabella
2-Ingredient Sweet Potato Gnocchi
Description
This 2-Ingredient Sweet Potato Gnocchi is an easy homemade recipe with a soft, tender texture and naturally sweet flavour. The dough comes together with sweet potato and flour, making it simple enough even if you have never made gnocchi before. Once shaped, the gnocchi are cooked in a pan with butter and garlic until lightly golden and beautifully fragrant. Fresh tarragon adds a subtle herby note that pairs perfectly with the sweet potato. Finish with a generous sprinkle of Parmesan for a savoury, comforting dish. It is perfect for a cosy lunch or dinner when you want something homemade without a complicated ingredient list.
Ingredients
For the gnocchi
For serving
Instructions
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Pierce the sweet potato a few times with a fork and place it in the air fryer. Sprinkle with a little salt and lightly spray with olive oil. Air fry for 45–50 minutes, or until completely cooked through and very soft inside. Remove from the air fryer and leave to cool until safe to handle. Peel away the skin, then, for an extra-smooth consistency, place the sweet potato flesh in a blender and blend until smooth.
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Place the flour onto a clean work surface and create a well in the centre. Spoon the sweet potato into the well and add a pinch of salt. Start mixing the sweet potato and flour together with a spoon, then use your hands to gently bring the mixture together into a soft dough. Depending on the moisture content of your sweet potato, you may need to add a little more flour. Avoid adding more than necessary, as you want the gnocchi to stay soft.
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Shape the dough into a ball and divide it into two equal portions. Using your hands, roll each portion into a thin rope, then cut into small pieces using a knife or dough cutter. Lightly dust the back of a fork with flour and gently roll each piece over it to create the characteristic gnocchi ridges. Once all the gnocchi are shaped, lightly dust them with flour and leave them on a board until ready to cook. Alternatively, freeze them in a single layer on a wooden board, then transfer to an airtight bag once frozen for cooking later.
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Melt the butter in a frying pan over medium-low heat and add the crushed garlic. Cook for about 2 minutes, until the butter and garlic begin to brown and the garlic becomes fragrant. Add the gnocchi and gently toss to coat in the garlic butter. Cook for about 5 minutes, tossing occasionally, until the gnocchi are fully cooked and golden. They may need slightly longer if you have made them larger. Add the chopped tarragon, toss everything together, then serve immediately with a generous sprinkle of grated Parmesan.
Nutrition Facts
Servings: 1 ServingCalories:511.71kcalTotal Fat:16.94gCholesterol:43mgSodium:137.57mgPotassium:955.95mgTotal Carbohydrate:82.01gDietary Fiber: 8.59gSugars: 10.21gProtein:9gVitamin A: 1843.65IUVitamin C: 8.88mgCalcium: 122.16mgIron: 4.23mgVitamin D: 0IUVitamin E: 1.18IUVitamin K: 5.94mcgVitamin B6: 0.65mgVitamin B12: 0.03mcgPhosphorus: 177.8mgMagnesium: 79.37mgZinc: 1.18mg
Note
Recipe Notes
- Sweet potato: I used Japanese sweet potato, which naturally has a lower moisture content than regular orange sweet potato. If you use a more watery variety, you may need to add a little more flour to bring the dough together. Add it gradually, just until you have a soft, workable dough.
- Do not add too much flour: The less flour you use, the softer and more tender your gnocchi will be. Too much flour can make them dense, so only add extra if the dough is too sticky to shape.
- Serving size: This recipe makes one generous serving. If you are cooking for two or more people, simply increase all the ingredients proportionally.
- Make ahead and freeze: These gnocchi are perfect for meal prep. Arrange the shaped, uncooked gnocchi in a single layer on a lightly floured board or tray and freeze until solid. Transfer them to an airtight freezer bag or container and store for up to 2–3 months. Cook them straight from frozen, allowing a little extra cooking time.
- Different ways to cook them: You can boil the gnocchi first in salted water until they float to the surface, then finish them in a pan with butter or your favourite sauce. You can also cook them straight in a frying pan, as I do in this recipe, until cooked through and golden. For another option, lightly spray them with oil and cook them in the air fryer until golden and lightly crisp on the outside, shaking the basket halfway through cooking.
- Tarragon substitutions: If you do not have fresh tarragon, sage is a fantastic alternative. I actually love this recipe with fresh sage as well, especially when it crisps slightly in the butter. Fresh thyme or parsley will also work.
- Change the sauce: The gnocchi themselves require only two main ingredients: sweet potato and flour. The garlic butter, herbs and Parmesan are simply my serving suggestion, so feel free to pair them with whatever sauce or toppings you like. Brown butter and sage, pesto, a creamy Parmesan sauce or even a simple tomato sauce would all work beautifully.
- Keep the dough gentle: Mix and knead only until the dough comes together. Overworking it can develop the gluten in the flour and make the gnocchi tougher.
- Gnocchi size: Try to cut the pieces roughly the same size so they cook evenly. Larger gnocchi may need a few extra minutes to cook through.
- Fork shaping is optional: The traditional ridges help sauce cling to the gnocchi, but if you are short on time, you can simply cut the dough into small pillows and cook them as they are.
