Sweet Potato Gnocchi with Cinnamon Butter Sauce Recipe

If you’ve ever wanted to try your hand at gnocchi but thought it was super intimidating, let me tell you about this Sweet Potato Gnocchi with Cinnamon Butter Sauce Recipe that’s honestly a total game changer. It’s a simple, cozy dish that feels fancy but comes together easily in your own kitchen. I love this because the sweet potatoes add a beautiful natural sweetness and the cinnamon butter sauce takes the flavor to the next level—you’re going to want to make it again and again.

this Recipe

Ingredients You’ll Need

Every ingredient here plays a role in building the perfect texture and flavor. Using pumpkin puree alongside sweet potatoes adds moisture and binds the dough nicely, while the gluten-free flour keeps things light and chewy.

• Sweet Potatoes: Roast or microwave them whole for a creamy mash that’s naturally sweet and vibrant orange.
• Pumpkin Puree: Use pure canned pumpkin or homemade butternut squash puree—but avoid pie filling style pumpkin to keep the texture right.
• Large Egg: Acts as a binder to hold the dough together without making it tough.
• Gluten-Free 1:1 Flour Blend: I use Bob’s Red Mill because it works beautifully here, but any good quality 1:1 blend will do.
• Kosher Salt: Just enough to balance the sweetness and enhance flavor.
• Butter (or butter substitute): For that luscious cinnamon butter sauce—feel free to swap in your favorite dairy-free option.
• Cinnamon: A pinch really brightens the sauce and adds cozy warmth.

Variations

One of the things I love about this Sweet Potato Gnocchi with Cinnamon Butter Sauce Recipe is how it invites a little creativity. I often tweak it depending on what’s in my pantry or what my family’s craving.

• Nutty Spin: Adding a handful of toasted chopped walnuts or pecans on top adds a lovely crunch that contrasts the soft gnocchi beautifully—I tried this at a holiday dinner and it was a hit.
• Dairy-Free Version: Swap the butter for olive oil or a vegan butter substitute; it changes the flavor profile slightly but still delivers that rich mouthfeel everyone loves.
• Herbal Notes: Toss in a sprinkle of fresh sage or rosemary into the butter sauce for an earthy aroma—I discovered this when experimenting and now it’s our favorite variation.
• Make It Spicy: Add a dash of cayenne pepper or smoked paprika to the butter to give the sauce a subtle kick that balances the sweetness.

How to Make Sweet Potato Gnocchi with Cinnamon Butter Sauce Recipe

Step 1: Soften the Sweet Potatoes

Start by piercing your sweet potatoes several times with a fork or knife to let steam escape. Wrapping them in a large paper towel and microwaving on high for about 5-6 minutes works wonders if you’re short on time. When I first tried to roast them, it took forever, so this shortcut was my discovery that saved me time for good! Let them cool for at least 5 minutes before handling so you don’t burn your hands.

Step 2: Prepare Your Dough

Once cooled, scoop the soft sweet potato flesh into a big bowl (discard the skins, unless you want a rustic texture). Mash it smooth with a potato masher or fork, then add your pumpkin puree and egg. Stir these together until fully combined. Now sprinkle your gluten-free flour and salt, then get your hands in there (I swear it’s easier than mixing with a spoon!). Mix until the dough forms a soft but slightly sticky ball. Don’t worry if it feels a bit tacky—that’s perfect.

Step 3: Shape Your Gnocchi

Divide the dough ball into four equal parts. Lightly flour your surface and roll each piece into a long rope about the thickness of your thumb. Cut each rope into small pieces—around 25 per rope. If you want that classic gnocchi look, gently roll each piece down the back of a fork to form tiny grooves. This helps the sauce cling later and is easier than it looks once you get the hang of it. I found that practicing with one piece first before rolling all of them saved me a lot of time!

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Add half of your gnocchi at a time—don’t overcrowd the pot or they’ll stick together. The magic sign is when gnocchi float to the surface, which takes about a minute. Scoop them out gently with a slotted spoon and set them aside on a plate. Repeat with the second half.

Step 5: Make the Cinnamon Butter Sauce & Finish

In a large pan, melt 2 tablespoons of butter over medium heat. Add half the gnocchi and let them cook, flipping occasionally until they get a light golden crust—about 1-2 minutes per side. While they cook, sprinkle a pinch of cinnamon and salt on them, marrying those warm flavors beautifully. Repeat this process with the remaining butter and gnocchi. Serve immediately, piping hot, and feel ready for some genuine compliments!

How to Serve Sweet Potato Gnocchi with Cinnamon Butter Sauce Recipe

Garnishes

I personally love topping mine with a sprinkle of freshly grated Parmesan, a few toasted walnuts for crunch, and a light dusting of extra cinnamon. If you’re feeling fancy, a little finely chopped fresh sage or a drizzle of browned butter really elevates the presentation and flavor.

Side Dishes

To keep things balanced, I usually serve this with a crisp green salad dressed in lemon vinaigrette or some roasted Brussels sprouts. Garlic bread is also a lovely companion if you want to indulge a bit!

Creative Ways to Present

For special occasions, I like arranging the gnocchi in a large shallow serving bowl, drizzling extra cinnamon butter sauce on top, and garnishing with edible flowers for a pop of color. It’s a great conversation starter and a feast for the eyes.

Make Ahead and Storage

Storing Leftovers

After cooking, you can keep leftover gnocchi in an airtight container in the fridge for up to 3 days. To avoid them sticking together, toss the gnocchi lightly in a little oil before storing—it helped me every time I had leftovers.

Freezing

If you want to prep ahead, shape the gnocchi and lay them out in a single layer on a baking sheet, then freeze for an hour so they firm up without sticking. Once frozen, transfer them to a zip-top bag and keep frozen for up to 3 months. This trick means fresh gnocchi anytime without the work!

Reheating

I recommend reheating leftover gnocchi in a skillet with a bit of butter or oil over medium heat to crisp up the edges while warming through. This way, they stay tender inside but regain that slightly golden texture instead of turning mushy.

FAQs

Final Thoughts

I truly believe this Sweet Potato Gnocchi with Cinnamon Butter Sauce Recipe is one of those hidden gems that’s both comforting and sophisticated. Every time I make it, I get comments about how it tastes like something from a cozy Italian trattoria. It’s approachable enough for a weeknight but special enough to impress guests. Plus, it bridges that sweet-savory flavor perfectly with minimal effort. If you’re looking for a fun cooking project that gives you delicious, soul-warming results, you’ve got to try this recipe—you won’t regret inviting this one to your dinner table.

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