Sweet potato gnocchi with maple brown butter sauce is the quintessential dish to elevate your Fall dining experience. Imagine tender, melt-in-your-mouth gnocchi, delicately crafted from sweet potatoes, then perfectly coated in a luscious, aromatic maple brown butter sauce. This comprehensive guide will walk you through every step of making these incredibly light and fluffy sweet potato gnocchi from scratch, alongside the simplest yet most elegant sauce that complements their natural sweetness beautifully. Prepare to transform your kitchen into a haven of autumnal aromas and flavors.
There’s a unique satisfaction that comes with creating homemade pasta, and gnocchi is no exception. Whether you’re a seasoned chef or a home cook looking for a rewarding culinary project, crafting your own sweet potato gnocchi is far more accessible than it appears. This recipe, originally published on September 28, 2021, and thoroughly updated with expanded information and new insights on September 19, 2023, is tailored for those seeking a comforting yet sophisticated dish perfect for the autumn season.
This fall-inspired version distinctively utilizes sweet potatoes, infusing the gnocchi with a subtle sweetness and a gorgeous, vibrant orange hue. Unlike traditional white potato gnocchi, the sweet potato variety offers a distinct earthy flavor that pairs exquisitely with rich, warm spices and nutty undertones. We combine these tender autumnal dumplings with a luxurious **sage brown butter sauce**, further enriched with the natural sweetness of pure maple syrup and a hint of warming cinnamon. This harmonious blend of flavors creates a dish that truly embodies the essence of the season and will undoubtedly become a new family favorite.
While these homemade sweet potato gnocchi are impressive enough to stand alone as a satisfying main course, they also make a magnificent side dish for special occasions and holiday feasts. Consider serving them as a delightful prelude or accompaniment to a succulent dry-brined roast turkey breast, a savory porchetta roast, or even a classic holiday ham. For a complete and satisfying vegetarian meal, pair them with a fresh spinach salad with warm bacon dressing or a simple yet elegant side of vibrant garlicky sautéed spinach. Their versatility makes them an ideal addition to any fall menu.
Table of Contents
- The Magic of Homemade Gnocchi
- Why Sweet Potato Gnocchi? A Seasonal Delight
- Essential Ingredients for Perfect Gnocchi
- Step-by-Step Guide to Making Sweet Potato Gnocchi
- Pro Tips for Gnocchi Success
- Frequently Asked Questions
- More Fall-Inspired Recipes
- Sweet Potato Gnocchi with Maple Brown Butter Recipe Card
The Magic of Homemade Gnocchi
There’s an undeniable charm and depth of flavor that comes from homemade pasta, and gnocchi is a shining example. While commercially produced versions offer convenience, they often lack the delicate texture and fresh, nuanced taste that can only be achieved when made from scratch. Don’t let the idea of making gnocchi from scratch intimidate you; creating your own sweet potato gnocchi is a therapeutic and incredibly rewarding experience. The process itself is surprisingly straightforward, and the result – light, pillowy dumplings that practically dissolve in your mouth – is well worth the effort. It’s an opportunity to connect with your food, to appreciate the simple ingredients, and to create something truly special and memorable for your loved ones. The sensory pleasure of handling the dough and seeing it transform into these beautiful morsels is unparalleled.
Why Sweet Potato Gnocchi? A Seasonal Delight
Sweet potatoes are a true staple of autumn, cherished for their incredible versatility, natural sweetness, and impressive nutritional benefits. When skillfully incorporated into gnocchi, they bring several distinct advantages and a delightful twist compared to traditional white potato varieties:
- Distinct Flavor Profile: Sweet potatoes impart a subtle, natural sweetness that beautifully complements the savory and nutty notes of browned butter and the earthy aroma of sage. This creates a richer, more complex, and inherently autumnal flavor that distinguishes it from traditional gnocchi.
- Vibrant Color: The inherent bright orange hue of sweet potatoes lends a stunning visual appeal to the dish. This vibrant color makes it a feast for both the eyes and the palate, perfectly capturing the warm and inviting spirit of the fall season.
- Nutritional Boost: Beyond their delightful taste, sweet potatoes are packed with essential vitamins, minerals, and dietary fiber, offering a slightly healthier and more wholesome twist to this beloved comfort food classic. They are an excellent source of Vitamin A, Vitamin C, and Manganese, contributing valuable nutrients to your meal.
- Unique Texture: When properly prepared, with careful attention to moisture content and kneading, sweet potato gnocchi achieve an incredibly tender, soft, and almost melt-in-your-mouth texture that is truly unique and deeply satisfying. This delicate consistency is one of the hallmarks of truly great homemade gnocchi.
Essential Ingredients for Perfect Gnocchi
Crafting exceptional sweet potato gnocchi requires a few simple, high-quality ingredients. Paying attention to each component will ensure the best possible flavor and texture. Below are the key components, along with important notes to guide your selection and preparation:
- Sweet Potatoes: Choose firm, medium-sized sweet potatoes, approximately 1.5 pounds (about 3 medium potatoes), for baking. Baking them in their skins until they are completely fork-tender is the preferred method, as this allows them to steam from within, intensifying their flavor and crucially reducing excess moisture. After baking, they will be riced to create a light, airy base that is essential for delicate gnocchi.
- All-Purpose Flour: The quantity of flour is paramount for achieving that signature light and fluffy texture. Use only the minimum amount necessary to bring the dough together into a cohesive, workable mass. Over-flouring or over-kneading the dough will develop too much gluten, which will invariably result in tough, dense, and undesirable gnocchi.
- Unsalted Butter: This is the main component and the star of our incredibly flavorful **sage brown butter sauce**. Using unsalted butter provides precise control over the overall saltiness of the finished dish and ensures the purest, nuttiest flavor once the butter is properly browned.
- Fresh Sage: The wonderfully aromatic, slightly peppery, and earthy notes of fresh sage are absolutely indispensable for the brown butter sauce. Fresh herbs provide a depth of flavor and a vibrant aroma that dried alternatives simply cannot replicate. Opt for whole, fresh leaves that you can chop just before use.
- Parmigiano Reggiano: Grated generously at the very end, this hard, aged Italian cheese adds a salty, nutty, and umami-rich finish that perfectly balances the inherent sweetness of the potatoes and the maple syrup in the sauce. Always opt for authentic Parmigiano Reggiano for the most superior and complex flavor profile.
- Large Egg: The large egg acts as a vital binding agent, helping to hold the sweet potato gnocchi dough together while simultaneously contributing to its overall tender and delicate consistency.
- Kosher Salt: Essential for seasoning both the gnocchi dough itself and the water in which the gnocchi will be boiled. Proper seasoning at each stage is key to enhancing all the beautiful flavors in the dish.
- Maple Syrup: Pure, high-quality maple syrup is absolutely essential for the sauce, adding a natural, rich sweetness and a wonderful depth of flavor that complements the sweet potatoes beautifully. Avoid imitation syrups, as they lack the authentic taste and complexity.
- Cinnamon: Just a small pinch of ground cinnamon elevates the autumnal notes in the sauce, providing a subtle warmth and a touch of aromatic spice that marries perfectly with the other ingredients.
- Semolina Flour (Optional): A light dusting of semolina flour on your work surface or baking sheet can be helpful to prevent the gnocchi from sticking, especially if your kitchen is humid. However, all-purpose flour dusted lightly will also work perfectly well.
For a complete and precise breakdown of all ingredients and their exact quantities, please refer to the detailed recipe card located at the conclusion of this article.
Step-by-Step Guide to Making Sweet Potato Gnocchi
Follow these detailed instructions carefully to create perfectly tender sweet potato gnocchi and a luscious maple brown butter sauce. Each numbered step corresponds to the process photos provided, ensuring a smooth and successful culinary journey.
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Bake the Sweet Potatoes:
Begin by baking approximately 1.5 pounds (around 3 medium-sized) sweet potatoes. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape during cooking, then place them directly onto a baking sheet. Bake for 45-60 minutes, or until they are completely fork-tender when pierced. This extended baking time is crucial for naturally reducing the moisture content within the potatoes, which is vital for achieving light and delicate gnocchi. (Photo #1)
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Rice and Dry the Potatoes Thoroughly:
Once the sweet potatoes are baked, remove them from the oven. As soon as they are cool enough to comfortably handle, carefully peel off their skins. Using a potato ricer, rice the warm sweet potato flesh directly onto a clean baking sheet or a large, spacious work surface. Spread the riced potatoes thinly to maximize their surface area. Allow them to cool and dry for at least 30 minutes; this critical step helps evaporate any residual excess moisture, which is key to preventing sticky, dense gnocchi. If you have one, placing a small fan over them can significantly accelerate this essential drying process. (Photo #2)
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Combine Ingredients for the Dough:
Gather the cooled and dried riced sweet potatoes. Place them onto a clean kitchen towel and gently squeeze out any remaining excess water. This extra step is vital for achieving the desired light texture. Spread the potatoes back onto your clean work surface. Evenly sprinkle 1 teaspoon of kosher salt and 1 ¾ cups of all-purpose flour over the riced potatoes, then drizzle the beaten large egg on top. Carefully mix these ingredients together using your hands until they are just combined and form a crumbly mixture. Avoid overmixing at this stage. (Photo #3)
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Gently Knead the Dough:
Lightly flour your hands and gently knead the sweet potato gnocchi dough for only about 20-30 seconds. The primary goal here is to form a cohesive, soft mass that is no longer overly sticky. If the dough is still clinging too much to your hands, add a very small amount of additional flour, one tablespoon at a time, until it is just manageable and forms a soft ball. Be extremely cautious not to add too much flour or to over-knead, as this will quickly lead to tough, dense gnocchi. Once you’re satisfied with the dough’s consistency, set it aside. Clean and lightly flour a large work surface in preparation for rolling the gnocchi ropes. (Photo #4)
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Roll and Cut the Gnocchi Pieces:
Shape the prepared dough into a rough, elongated loaf. Cut off a small section, roughly one-fifth of the total dough amount. Using the palms of your hands (it’s important to avoid using your fingertips, which tend to compress the dough and make it dense), gently roll this section into a long rope, aiming for a diameter of approximately ½ to ¾ inch. This gentle rolling technique helps maintain the gnocchi’s light and airy internal texture. (Photo #5)
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Prepare for Cooking or Freezing:
Once a rope is rolled, use a thin, sharp knife or a bench scraper to cut the rope into individual 1-inch pieces. Carefully arrange the newly formed sweet potato gnocchi onto a parchment paper-lined baking sheet that has been lightly dusted with flour (or semolina flour, if preferred, as it helps prevent sticking). It is crucial to ensure that none of the gnocchi pieces touch each other, as they will stick together almost immediately. At this stage, you have the option to roll them over a gnocchi paddle, a fork, or even your finger to create characteristic ridges; however, leaving them smooth for a rustic appeal is perfectly acceptable. The gnocchi should either be cooked immediately or frozen. To freeze, place the baking sheet with gnocchi in the freezer for about 2 hours until they are completely solid, then transfer them to airtight freezer bags for convenient long-term storage (they can be stored for up to 3 months). (Photo #6 & #7)
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Cook the Gnocchi & Initiate the Sauce:
Bring a large pot of generously salted water to a rolling boil. While the water heats, begin preparing your exquisite maple brown butter sauce. Heat a large frying pan over medium-low heat and add the entire stick of unsalted butter. Allow the butter to melt completely and begin to foam, then add the fresh sage leaves. Continue cooking, gently swirling the pan, until the butter turns a rich, nutty brown color and emits a wonderfully fragrant aroma. Immediately reduce the heat to very low to prevent the butter from burning. Now, carefully drop the sweet potato gnocchi into the boiling water in small batches to avoid overcrowding the pot, which can lower the water temperature and make them mushy. Give them a gentle stir once added. (Photo #8)
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Finish Cooking and Toss in Sauce:
The gnocchi will float gracefully to the top of the boiling water when they are fully cooked. Once they float, allow them to cook for an additional 10 seconds to ensure they are perfectly tender throughout. Using a pasta spider or a large slotted spoon, scoop the cooked gnocchi directly from the boiling water and transfer them into the pan with the warm brown butter and sage mixture. Repeat this precise process for all subsequent batches of gnocchi, ensuring each batch is perfectly cooked and immediately coated in the flavorful sauce. (Photo #9)
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Final Touches and Elegant Serving:
Turn off the heat under the frying pan. Drizzle 2 tablespoons of pure maple syrup generously over the gnocchi in the pan, and sprinkle a delicate pinch of ground cinnamon. Gently toss to ensure all the gnocchi are evenly coated in the rich, fragrant maple brown butter sauce. Taste the gnocchi and adjust the seasoning with additional salt and pepper if needed, to perfectly balance the flavors. Plate the sweet potato gnocchi immediately, and generously grate fresh Parmigiano Reggiano over each individual serving. Serve hot and savor every exquisite bite of this delightful fall creation! (Photo #10)
Pro Tips for Gnocchi Success
Achieving truly exceptional, light, and tender sweet potato gnocchi is well within reach when you follow a few key principles. Keep these expert tips in mind for the best possible results every time:
- Utilize a Potato Ricer: A high-quality potato ricer tool is an invaluable asset for making any type of gnocchi, and indeed for achieving the best light and fluffy mashed potatoes. Ricing the cooked sweet potatoes ensures a fine, even texture completely free of lumps, which is absolutely crucial for creating light gnocchi that won’t require the addition of excessive flour.
- Be Mindful of Flour Quantity and Kneading: This is arguably the most critical tip for perfect gnocchi. The amount of flour needed for sweet potato gnocchi is inherently minimal; just use enough to bind the dough into a soft, workable mass. Adding too much flour and then over-kneading the dough will rapidly develop too much gluten. This process will inevitably transform your delicate gnocchi into tough, heavy, and unappetizingly rubbery dumplings. Aim for a dough that feels soft and slightly tacky to the touch, rather than one that is firm and dry.
- Prioritize Quality Ingredients: For a truly superior and exquisitely flavorful maple brown butter sauce, always insist on using real, unsalted butter and genuine, pure maple syrup. Margarine or corn syrup substitutes simply cannot replicate the rich, complex flavors and luxurious, creamy texture that authentic ingredients provide. Furthermore, the quality of your sage makes a significant difference; fresh sage offers an unmatched aroma and a depth of taste that dried versions cannot compare to.
- To Ridge or Not to Ridge? That is the Question: While you certainly have the option to use a gnocchi paddle or a rigagnocchi board to create characteristic ridges – which some believe helps the sauce adhere more effectively – I often find that leaving sweet potato gnocchi smooth offers a wonderfully rustic, pillowy look and feel. This simplicity enhances the homemade charm of this delightful dish. Rest assured, the rich and flavorful maple brown butter sauce is robust enough to cling perfectly and deliciously to both smooth and ridged gnocchi. If you do choose to create ridges, remember to lightly flour your paddle or fork well to prevent any sticking.
- Ensure Sweet Potatoes are as Dry as Possible: As emphatically highlighted in the preparation instructions, removing as much moisture as possible from the sweet potatoes after baking is paramount for achieving gnocchi with an ideal texture. This crucial step allows you to use significantly less flour, which in turn ensures that your gnocchi remain wonderfully tender and delicate. Do not skip the cooling period and the gentle towel-squeezing steps!
Frequently Asked Questions
Absolutely! Freezing sweet potato gnocchi is a fantastic and highly recommended way to prepare ahead, allowing you to enjoy homemade goodness with minimal effort whenever a craving strikes. I strongly recommend freezing them as soon as they are formed, even if you plan to cook them later that same evening. To do this, lay the gnocchi in a single layer on parchment paper-lined baking sheets and place them in the freezer for at least two hours until they are completely solid. This “flash freezing” technique is crucial as it prevents the gnocchi from sticking together. Once firm, you can transfer them to airtight freezer bags or containers. They can be safely stored in the freezer for up to three months. When you’re ready to cook, simply drop the frozen gnocchi directly into boiling salted water; there’s no need to thaw them beforehand!
Green vegetables universally pair exceptionally well with sweet potato gnocchi, effectively complementing their inherent richness and sweetness while adding a fresh counterpoint. Excellent options include vibrant sautéed broccoli rabe, aromatic garlic sautéed spinach, a hearty and warm spinach salad with bacon dressing, simply roasted broccoli florets, or deliciously caramelized honey balsamic Brussels sprouts. A crisp, light green salad with a tangy vinaigrette would also offer a refreshing balance.
While sweet potato gnocchi is remarkably versatile and can be enjoyed with various sauces, a sage brown butter sauce remains my absolute top recommendation for pairing. The recipe provided here takes this classic a step further, featuring an enhanced sage brown butter sauce with the delightful additions of pure maple syrup and a delicate pinch of cinnamon. This specific combination is expertly crafted to perfectly amplify the natural sweetness of the sweet potatoes and to bring forth the warm, comforting flavors characteristic of fall, creating a truly irresistible and perfectly balanced pairing that will tantalize your taste buds.
More Fall-Inspired Recipes
As the leaves continue to change and the crisp, cool air of autumn settles in, our ever-expanding collection of fall recipes offers a delightful bounty of comforting and delicious dishes. Explore a few more of our tried-and-true favorites to further embrace and celebrate the season’s most wonderful flavors:
- Maple Roasted Carrots: A deceptively simple yet incredibly flavorful side dish featuring tender roasted carrots caramelized to perfection in rich butter and sweet maple syrup, making them an irresistible accompaniment.
- Butternut Squash Gnocchi: Similar in spirit and technique to our sweet potato gnocchi, these delightful dumplings are also served with a fragrant sage brown butter sauce, then elevated with crumbled amaretti cookies and a generous showering of freshly grated Parmigiano Reggiano for a truly decadent experience.
- Sausage and Apple Stuffed Acorn Squash: A hearty, wholesome, and incredibly satisfying dish where crisp Granny Smith apples, savory Italian sausage, and aromatic sage are lovingly piled into beautifully roasted acorn squash shells, making for a perfect autumn meal.
- Butternut Squash Soup: A wonderfully creamy, comforting, and warming soup made with sweet butternut squash, a subtle hint of pure maple syrup, and crisp apples, making it an ideal choice for a chilly evening or a light lunch.
- Sweet Potato Casserole: The quintessential holiday side dish, featuring perfectly mashed sweet potatoes lavishly topped with an irresistible brown sugar, fluffy marshmallow, and crunchy pecan streusel – a true crowd-pleaser.
And for those seeking sophisticated **Fall-inspired cocktails** to perfectly complement your autumnal meal or simply to warm you on a cool evening, consider trying our invigorating bourbon apple cider cocktail with maple syrup, our delightfully refreshing pumpkin mule, or our elegantly spiced pumpkin spice martini! These seasonal sips are perfect for entertaining or relaxing.
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Sweet Potato Gnocchi with Maple Brown Butter
James Delmage
★★★★★ from 2 votes
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Ingredients
For sweet potato gnocchi
- 1 1/2 pounds sweet potatoes (about 3 medium sweet potatoes)
- 1 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg (beaten)
- 1/2 cup Parmigiano Reggiano (divided, for finishing)
- 2 tablespoons semolina flour (for dusting, optional)
For maple brown butter sauce
- 1 stick unsalted butter
- 2 tablespoon maple syrup
- 3 tablespoons sage (chopped)
- 1 pinch cinnamon
- salt and pepper (to taste)
Instructions
For sweet potato gnocchi
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Bake sweet potatoes at 400°F (200°C) for 45-60 minutes or until completely fork-tender.
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Remove potatoes from the oven. Once cool enough to handle, remove skins and rice onto a baking sheet. Let the riced potatoes cool and dry for at least 30 minutes to evaporate moisture, then place into a clean kitchen towel and squeeze out any excess water.
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Spread out the riced potatoes and sprinkle with kosher salt and flour, then drizzle the beaten egg. Mix gently until just combined, then move to a lightly floured work surface and knead for about 20-30 seconds, or just enough to form a cohesive, slightly tacky dough. Add a tiny bit more flour if too sticky, but avoid over-flouring.
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Clean and dust the work surface with flour. Shape the dough into a loaf and cut off a section (about ⅕ of it). Roll this section with the palms of your hands into a long rope, about ½ to ¾ inch in diameter.
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Once rolled, cut 1-inch long gnocchi pieces with a sharp knife or bench scraper. Place the gnocchi onto a parchment paper-lined baking sheet dusted with flour (or semolina). Ensure pieces do not touch each other. Cook immediately or flash-freeze for 2 hours on the baking sheet, then transfer to freezer bags for long-term storage (up to 3 months).
For finishing in the sauce
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Bring a large pot of generously salted water (2 tablespoons kosher salt) to a rolling boil.
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To make the sauce, melt the unsalted butter in a large frying pan over medium-low heat. Let it foam, then add the chopped fresh sage. Continue cooking until the butter browns and smells nutty. Reduce heat to low.
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Drop the sweet potato gnocchi into the boiling water in small batches. Cook until they float to the surface, then allow them to cook for an additional 10 seconds. Scoop them out with a slotted spoon and transfer directly into the brown butter sauce. Repeat for remaining batches.
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Add the maple syrup and a pinch of cinnamon to the gnocchi in the pan. Gently toss to combine. Taste and adjust salt and pepper as needed for perfect balance.
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Plate the sweet potato gnocchi and grate fresh Parmigiano Reggiano generously over each serving. Enjoy immediately for the best experience!
Notes
- This recipe yields approximately 1 1/2 pounds of sweet potato gnocchi, which typically serves 4 large portions or 6 moderate portions, depending on appetite and whether it’s a main or side dish.
- Thoroughly removing excess moisture from the sweet potatoes using a clean kitchen towel after ricing is highly recommended. This step is crucial for achieving the lightest, most tender gnocchi texture.
- The precise amount of flour required can vary slightly due to factors such as the inherent moisture content of your sweet potatoes and the humidity levels in your kitchen. Use just enough flour to achieve a cohesive, workable dough that is soft and slightly tacky, but no more than absolutely necessary.
- Freshly formed sweet potato gnocchi should ideally be cooked promptly for the best flavor and texture. If not using immediately, flash-freeze them on baking sheets for 2 hours until solid, then transfer to freezer-safe bags or containers for long-term freezer storage (up to 3 months).
- While you can certainly use a gnocchi paddle, a fork, or even your finger to create ridges that some believe help sauces adhere, leaving them smooth provides a lovely rustic appearance and texture. For this rich maple brown butter sauce, smooth gnocchi will still be perfectly coated and delicious.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only, as exact values may vary based on ingredients and preparation methods.
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This recipe was originally published on September 28, 2021, and was completely updated and expanded with enhanced instructions, additional tips, and comprehensive insights on September 19, 2023, to provide even more helpful details for achieving perfect sweet potato gnocchi.