The first time I made homemade orange sweet potato gnocchi for Halloween, the kitchen looked like a pumpkin patch gone wild—there were flecks of orange dough everywhere, and the air was thick with the warm, earthy scent of sweet potatoes and sage. Honestly, nothing says fall comfort quite like pillowy gnocchi with a rich, buttery sage sauce. The color alone is pure seasonal magic! If you’re after something festive, tasty, and surprisingly simple, this is the Halloween pasta recipe you need.
I stumbled onto this recipe during a chilly October evening years ago when my kids wanted “something orange for dinner.” Sweet potatoes were the obvious choice, and after a little experimentation, orange gnocchi became our annual tradition. It’s wholesome, naturally vibrant, and—let’s face it—totally irresistible. Whether you’ve never made gnocchi before or you’re a seasoned pasta fan, you’ll love how easy it is to whip up these autumnal beauties.
Homemade orange sweet potato gnocchi is a showstopper for Halloween parties, family dinners, or just a cozy night in. The subtle sweetness of the potatoes, married with the nutty flavor of browned butter and sage, makes it a crowd-pleaser for adults and kids alike. I’ve tested this recipe over a dozen times, tweaking the flour, adjusting the spices, and playing with different toppings. You can trust this guide—it’s foolproof, festive, and full of tricks (and treats) for perfect gnocchi every time.
Whether you’re making this for a spooky dinner or just want to add a splash of orange to your plate, homemade orange sweet potato gnocchi delivers on flavor, fun, and nutrition. Let’s roll up our sleeves and jump into this easy Halloween pasta adventure!
Why You’ll Love This Homemade Orange Sweet Potato Gnocchi Recipe
- Quick & Easy: Ready in about 45 minutes—no fancy gadgets required. Perfect for busy weeknights or a last-minute Halloween dinner.
- Simple Ingredients: Uses basic pantry staples plus sweet potatoes and fresh sage. No need to hunt for weird flours or special pasta tools.
- Perfect for Halloween: That naturally bold orange color makes every plate look festive—and kids totally love the fun shape and color.
- Crowd-Pleaser: Adults, picky eaters, and everyone in between always ask for seconds. It’s comfort food with a twist.
- Unbelievably Delicious: The sweet potato brings a mellow sweetness, while the sage butter sauce elevates every bite. It’s cozy, aromatic, and deeply satisfying.
After making gnocchi with regular potatoes for years, I can say sweet potato gnocchi is next-level. Blending the cooked sweet potato until smooth gives it a silky texture—you know, the kind that makes you close your eyes and sigh after the first bite. The trick is balancing the sweetness with a pinch of nutmeg and plenty of salt. Plus, the orange hue isn’t just for looks—it’s packed with vitamins and makes your meal pop on the table.
What sets this homemade orange sweet potato gnocchi apart is the use of baked sweet potatoes (for concentrated flavor) and the classic sage-butter combo. I’ve tried this recipe with both whole wheat and gluten-free flour, and it always turns out tender. The dough is forgiving, so you don’t need to be a pasta expert—if you can roll Play-Doh, you can make gnocchi! It’s the kind of recipe that brings everyone together, whether you’re cooking for family, friends, or just yourself.
I love how this recipe turns a simple dinner into something memorable. It’s a tradition in our house to make orange sweet potato gnocchi every Halloween, but honestly, it’s so good, we sneak it into our autumn dinner rotation all season long.
What Ingredients You Will Need
This homemade orange sweet potato gnocchi recipe keeps things simple, but each ingredient plays a big role in the flavor, texture, and color. Most of these are pantry staples, and you can swap a few items to suit your tastes or dietary needs.
- For the Gnocchi Dough:
- Sweet potatoes (2 medium, about 500g/1.1 lbs, baked and cooled) – look for firm, bright orange varieties for best color
- All-purpose flour (1 1/2 cups / 180g, plus extra for dusting) – swap with gluten-free flour if needed
- Egg (1 large, room temperature) – helps bind the dough
- Fine sea salt (1 tsp) – don’t skimp; it brings out the sweet potato flavor
- Ground nutmeg (1/4 tsp) – just a hint for warmth and depth
- Black pepper (1/4 tsp) – optional, but I love the little kick
- For the Sage Butter Sauce:
- Unsalted butter (1/4 cup / 60g, cut into pieces) – use plant-based butter for dairy-free option
- Fresh sage leaves (8–12, whole) – the more, the merrier!
- Garlic (1 clove, thinly sliced) – optional, adds a subtle depth
- Salt and pepper (to taste)
- Optional Garnishes:
- Grated Parmesan cheese (to serve) – skip or use vegan cheese for dairy-free
- Chopped toasted walnuts or pecans – for a little crunch
- Extra sage leaves, fried for garnish
I usually go for locally grown sweet potatoes—they tend to be sweeter and more vibrant. If you’re in a pinch, canned sweet potato puree works too, but the color is a bit less bold. For flour, King Arthur and Bob’s Red Mill are my go-tos. The fresh sage brings a hauntingly delicious aroma (pun intended) and pairs perfectly with the sweetness of the gnocchi. Don’t stress if you’re missing garlic or nuts—this recipe is super adaptable. If allergies are a concern, almond flour can stand in for regular flour, but you’ll need to add a touch more to get the right dough consistency.
Feel free to play around with the cheese, nuts, or even swap sage for rosemary. The flavors are forgiving, and honestly, the sweet potato is the star of the show!
Equipment Needed
- Large baking sheet – for roasting the sweet potatoes (foil-lined for easy cleanup)
- Mixing bowls (at least two) – one for mashing, one for dough
- Potato masher or food processor – for smooth sweet potato puree (I prefer the food processor for extra silky gnocchi)
- Bench scraper or chef’s knife – to cut the dough into pieces
- Fork – for the classic ridged gnocchi look (but you can skip this if you’re short on time)
- Large pot – for boiling the gnocchi
- Slotted spoon – for fishing out the cooked gnocchi
- Nonstick skillet – for making the sage butter sauce
- Measuring cups and spoons – precision matters for gnocchi dough!
If you don’t have a potato masher, a sturdy fork works in a pinch. I’ve used a pastry cutter before—awkward, but it got the job done. For gnocchi shaping, you can use a gnocchi board (fancy!), but the back of a fork is just as good. My favorite budget tip: use parchment paper on your baking sheet to avoid sticking and save time on dishes. If your nonstick skillet is a bit old, just keep the butter moving so it doesn’t burn—sage is unforgiving if overheated!
Preparation Method
-
Bake the sweet potatoes (40 minutes): Preheat your oven to 400°F (200°C). Wash and dry 2 medium sweet potatoes, pierce them with a fork, and wrap each in foil. Place on a baking sheet and roast for 40–50 minutes until completely tender (they should be squishy when squeezed). Let cool for 10 minutes.
Tip: Overbaking is better than underbaking—under-cooked sweet potatoes make the dough gummy. -
Prepare the sweet potato puree (5 minutes): Peel the cooled sweet potatoes and mash thoroughly with a potato masher or blitz in a food processor until totally smooth. You need about 1 1/4 cups (300g) of puree.
Sensory cue: It should look creamy, not lumpy. -
Mix the gnocchi dough (10 minutes): In a large mixing bowl, combine the sweet potato puree, 1 large egg, 1 tsp salt, 1/4 tsp nutmeg, and 1/4 tsp black pepper. Add 1 1/2 cups (180g) all-purpose flour gradually, mixing with your hands until a soft, slightly sticky dough forms.
Note: If the dough is too sticky, add flour 1 tbsp at a time. If too dry, sprinkle with a few drops of water. -
Shape the gnocchi (10 minutes): Dust your countertop with flour. Divide the dough into 4 pieces and roll each into a rope about 3/4 inch (2cm) thick. Cut into 1-inch (2.5cm) pieces.
Efficiency tip: Use a bench scraper for quick, even cuts. -
Form the classic gnocchi ridges (optional, 5 minutes): Roll each piece over the tines of a fork to create ridges (great for sauce cling!). If you’re short on time, leave them as little pillows.
Personal tip: Honestly, I skip this step when I’m hungry! -
Boil the gnocchi (5 minutes): Bring a large pot of salted water to a gentle boil. Drop in gnocchi in batches, stirring gently. They’re done when they float to the surface (usually 2–3 minutes). Remove with a slotted spoon and drain well.
Warning: Don’t overcrowd the pot; gnocchi need space to cook evenly. -
Make the sage butter sauce (5 minutes): In a nonstick skillet over medium heat, melt 1/4 cup (60g) unsalted butter. Add 8–12 fresh sage leaves and 1 sliced garlic clove. Cook until the butter foams and the sage is crispy, about 2 minutes. Season with salt and pepper.
Sensory cue: Butter should smell nutty, not burnt. -
Finish and serve: Toss the drained gnocchi in the sage butter sauce. Serve hot, garnished with Parmesan, toasted nuts, and extra fried sage if desired.
Personal tip: The gnocchi taste best fresh, but leftovers reheat well!
Cooking Tips & Techniques
Over the years, I’ve made every gnocchi mistake in the book—too sticky, too dense, you name it. Here are my top tips for perfect homemade orange sweet potato gnocchi every time:
- Don’t Overwork the Dough: Mix just until combined. Over-kneading makes gnocchi tough and chewy (I learned this the hard way!).
- Flour Matters: Start with less flour and add more only as needed. Sweet potatoes have variable water content—trust your hands more than the recipe sometimes.
- Test Before You Cook All: Boil a single gnocchi first. If it falls apart, work a bit more flour into the dough. If it’s too firm, add a splash of water or sweet potato puree.
- Keep Your Water at a Gentle Boil: Rapid boiling can break up gnocchi. I keep it just shy of a rolling boil—gentle bubbles are perfect.
- Multitasking: While the sweet potatoes bake, prep your sage and butter, set up your workspace, and line up your utensils. It’s the kind of recipe that rewards a little planning.
- Consistency: Try to cut your gnocchi into even pieces so they cook at the same rate. I use a ruler sometimes (no shame!).
Once, I forgot the salt and ended up with bland gnocchi—not recommended. Taste before serving, and don’t be afraid to adjust the seasoning. If you want super crispy gnocchi, sauté them in the sage butter for 1–2 minutes after boiling. It’s a game-changer!
Variations & Adaptations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend (I like Cup4Cup or Bob’s Red Mill). You may need a bit more flour for the dough to hold together.
- Vegan: Skip the egg and use a flaxseed “egg” (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested). Swap butter for plant-based margarine and use vegan Parmesan or nutritional yeast.
- Spicy Halloween Twist: Add a pinch of cayenne or smoked paprika to the dough for a little heat—great for adults who like a kick!
For a winter version, swap sage for rosemary or thyme, and toss with a mushroom cream sauce. If you’re making these for Thanksgiving, add a hint of cinnamon and serve with pecans. I once tried a “rainbow” gnocchi by mixing in mashed beets—wildly colorful but a bit messy!
If allergies are an issue, almond flour or chickpea flour works. Just keep in mind, the texture will be slightly different—more rustic, which I kind of love. And for picky eaters, you can shape the gnocchi into fun Halloween shapes (pumpkins, ghosts… let your imagination run wild!).
Serving & Storage Suggestions
Serve homemade orange sweet potato gnocchi hot, straight from the skillet, topped with crispy sage leaves and a sprinkle of Parmesan. The orange hue pops on a dark plate—perfect for Halloween! Pair it with a simple green salad, roasted Brussels sprouts, or even garlic bread for a cozy meal.
For drinks, I like a crisp cider or a glass of chilled white wine. If you’re serving a crowd, set up a “gnocchi bar” with different sauces—pesto, tomato, or garlic cream. It’s a hit at parties!
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, arrange uncooked gnocchi on a baking sheet, freeze until solid, then transfer to a bag—cook straight from frozen, just add a minute to boiling time. Reheat cooked gnocchi in a skillet with a splash of water and butter, or microwave in 30-second bursts (though skillet is best for texture).
The flavors deepen overnight, so the gnocchi taste even better the next day. If you ever have leftovers (rare in my house!), they’re perfect tossed into a soup or salad.
Nutritional Information & Benefits
Each serving of homemade orange sweet potato gnocchi (about 10 pieces with sauce) contains roughly:
- Calories: 250–300
- Protein: 6g
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Vitamin A: 300% Daily Value (thanks to sweet potatoes!)
Sweet potatoes are loaded with beta-carotene, vitamin C, and fiber, making this recipe a healthier twist on traditional gnocchi. Sage adds antioxidants and a unique herbal flavor. The recipe is naturally low in cholesterol, and you can make it gluten-free or dairy-free if needed. Allergens to note: wheat, egg, and dairy (if using cheese/butter).
As someone always looking for sneaky ways to add veggies to dinner, this gnocchi is my go-to—it’s delicious, filling, and packed with nutrients that you actually want in your comfort food.
Conclusion
Homemade orange sweet potato gnocchi is more than just a festive Halloween pasta—it’s a cozy, tasty way to bring family and friends together. The simple ingredients, bold color, and classic sage butter sauce make it a must-try for anyone who loves fall flavors. Whether you stick to the recipe or customize it with your favorite herbs and cheeses, it’s pretty much impossible to mess up.
I keep coming back to this recipe because it’s fun, forgiving, and always gets rave reviews. If you try it, let me know how you make it your own—share your tweaks, photos, or Halloween dinner stories in the comments! It’s a joy to see this tradition take root in other kitchens.
So go on, give homemade orange sweet potato gnocchi a whirl this Halloween. May your gnocchi be pillowy, your sage crispy, and your kitchen filled with laughter. Happy cooking!
Frequently Asked Questions About Homemade Orange Sweet Potato Gnocchi
Can I make sweet potato gnocchi ahead of time?
Absolutely! Shape the gnocchi and freeze them on a baking sheet. Once frozen, transfer to a bag and cook straight from frozen when needed. It’s a lifesaver for busy nights.
How do I keep my gnocchi from falling apart in the water?
Make sure your dough isn’t too wet—add flour gradually and test one gnocchi before boiling the whole batch. If it falls apart, knead a bit more flour into the dough.
What’s the best way to serve sweet potato gnocchi for Halloween?
Serve on a black or deep purple plate, topped with crispy sage and Parmesan. For an extra festive touch, cut the gnocchi into pumpkin or ghost shapes before boiling!
Can I use canned sweet potato puree instead of fresh?
Yes, you can! Just make sure to drain any excess liquid and use about 1 1/4 cups (300g) for the dough. The color might be a bit less vibrant, but the flavor is still delicious.
Is this recipe suitable for gluten-free or vegan diets?
Definitely. Use a gluten-free flour blend and swap out the egg and butter for plant-based alternatives. The texture will be slightly different, but it’s still tasty and festive!
Pin This Recipe!
Homemade Orange Sweet Potato Gnocchi Recipe for Halloween
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This festive homemade orange sweet potato gnocchi is pillowy, vibrant, and perfect for Halloween or cozy autumn dinners. Tossed in a rich sage butter sauce, it’s a crowd-pleaser that’s surprisingly easy to make and packed with fall flavor.
Ingredients
- 2 medium sweet potatoes (about 1.1 lbs / 500g), baked and cooled
- 1 1/2 cups all-purpose flour (180g), plus extra for dusting (or gluten-free flour)
- 1 large egg, room temperature
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper (optional)
- 1/4 cup unsalted butter (60g), cut into pieces (or plant-based butter)
- 8–12 fresh sage leaves, whole
- 1 clove garlic, thinly sliced (optional)
- Salt and pepper, to taste
- Grated Parmesan cheese, to serve (optional, or vegan cheese)
- Chopped toasted walnuts or pecans, for garnish (optional)
- Extra sage leaves, fried for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, pierce with a fork, wrap in foil, and bake on a sheet for 40–50 minutes until tender. Let cool for 10 minutes.
- Peel cooled sweet potatoes and mash thoroughly or blend in a food processor until smooth. You need about 1 1/4 cups (300g) of puree.
- In a large bowl, combine sweet potato puree, egg, salt, nutmeg, and black pepper. Gradually add flour, mixing with hands until a soft, slightly sticky dough forms. Add more flour 1 tablespoon at a time if too sticky.
- Dust countertop with flour. Divide dough into 4 pieces and roll each into a rope about 3/4 inch thick. Cut into 1-inch pieces.
- Optional: Roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a gentle boil. Drop in gnocchi in batches, stirring gently. Cook until they float (2–3 minutes). Remove with a slotted spoon and drain well.
- In a nonstick skillet over medium heat, melt butter. Add sage leaves and garlic. Cook until butter foams and sage is crispy, about 2 minutes. Season with salt and pepper.
- Toss drained gnocchi in sage butter sauce. Serve hot, garnished with Parmesan, toasted nuts, and extra fried sage if desired.
Notes
For gluten-free, use a blend like Cup4Cup or Bob’s Red Mill. For vegan, use flaxseed egg and plant-based butter/cheese. Test one gnocchi before boiling the whole batch to check dough consistency. Overbaking sweet potatoes is better than underbaking. Gnocchi can be shaped ahead and frozen. Sauté boiled gnocchi in sage butter for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 10 gnocchi pieces with sauce
- Calories: 275
- Sugar: 7
- Sodium: 400
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 6
Keywords: sweet potato gnocchi, Halloween pasta, sage butter, autumn recipe, vegetarian gnocchi, easy gnocchi, festive dinner, homemade pasta
