Sweet Potato Gnocchi with Pistachio Pesto and Brown Butter

A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.

Pillowy sweet potato gnocchi tossed in nutty brown butter and bright pistachio pesto — tender, earthy, and entirely plant-based.

Jump to:

This is the fall pasta that makes me forget about regular gnocchi entirely. The sweet potato gives the dough a gorgeous golden color and a subtle sweetness that pairs perfectly with the richness of pistachio pesto. I make these when the first sweet potatoes come in from the garden and I want something that feels like a celebration. They are softer and more delicate than traditional gnocchi, which means they practically melt on your tongue.

Roast the sweet potatoes until they collapse

The key to light gnocchi is getting as much moisture out of the sweet potatoes as possible. I roast them whole at a high temperature until they’re completely soft and the skins start to pull away. When you scoop the flesh out, it should be dry and fluffy, not wet. If your sweet potatoes are on the watery side, spread the flesh on a lined baking sheet and let it dry out in the oven for a few extra minutes. The drier the potato, the less flour you need, and less flour means lighter, more tender gnocchi.

Subscribe

Join The Community Garden

More than a newsletter, this is the deeper story behind the seasons. Think exclusive recipes, urban gardening tips, personal updates, and the slow-living inspiration I don’t share anywhere else. Join Carmen In The Garden on Substack and dig in.

The pistachio pesto is worth every second

This isn’t your standard basil pesto. Pistachios give it an incredible richness and a beautiful green color that plays off the orange gnocchi. I blend them with garlic, a good handful of basil, nutritional yeast for a savory, almost cheesy depth, lemon juice, and olive oil. The result is thick, vibrant, and a little bit sweet from the pistachios. You could make it ahead and keep it in the fridge for a few days — it actually gets better as the flavors meld.

Handle the dough gently

Gnocchi dough doesn’t want to be overworked. Once you combine the sweet potato with the flour, bring it together with your hands just until it holds. If you knead it like bread, you’ll activate the gluten and end up with dense, gummy gnocchi instead of pillowy ones. Roll the dough into ropes about as thick as your thumb, cut into one-inch pieces, and give each one a gentle press with a fork if you want those classic ridges. They cook in about two minutes — when they float to the surface, they’re done.

The brown butter finish. After boiling the gnocchi, toss them in a pan of brown butter for about a minute. The butter should smell toasty and nutty, and the gnocchi will get a light golden crust on the outside while staying soft inside. Spoon the pistachio pesto over the top just before serving — don’t toss it in the hot pan or it will lose its bright color.

Basil

Sweet Potato Gnocchi with Pistachio Pesto and Brown Butter

Prep: 20m

Cook: 1h 10m

Total: 1h 30m

Pillowy sweet potato gnocchi tossed in a bright pistachio pesto, then finished in brown butter until the edges turn golden and crisp. This is the kind of fall pasta that makes you want to cancel your dinner reservation.

Print Recipe Pin Recipe

Cook Mode Prevent your screen from going dark

Ingredients

For the gnocchi:

• 1 large sweet potato (about 1 pound)
• 1½ cups all-purpose flour, plus more for rolling
• 1 teaspoon fine sea salt
• 1–2 tablespoons water, only if needed

For the pistachio pesto:

• ½ cup roasted unsalted pistachios
• 2 cups packed fresh basil leaves
• 3 cloves garlic
• ¾ cup finely grated Parmesan cheese
• ½ cup extra virgin olive oil, plus more as needed
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

For the brown butter finish:

• 3 tablespoons unsalted butter
• Fresh basil leaves, for garnish
• Flaky sea salt, for finishing
• Extra Parmesan, for serving

Instructions

Roast the sweet potato:

1. Preheat the oven to 400°F. Pierce the sweet potato all over with a fork and place it on a parchment-lined baking sheet. Roast for 45-60 minutes, until the skin is wrinkled and the potato has completely collapsed when you press it — you want it soft enough that a fork slides through with zero resistance. Let it cool until you can handle it, then scoop out the flesh. You should have about 1 cup of mashed sweet potato.

Make the pesto:

1. While the sweet potato roasts, combine the pistachios, basil, garlic, Parmesan, and lemon juice in a food processor. Pulse until coarsely chopped, then slowly drizzle in the olive oil with the motor running until you have a thick, vibrant green paste. It should smell intensely herby and nutty. Season with salt and pepper. Set aside — it will thicken slightly as it sits.

Form and cook the gnocchi:

1. In a large bowl, combine the warm sweet potato flesh, flour, and salt. Mix gently with a fork, then use your hands to bring the dough together. It should feel soft and slightly tacky but not sticky — if it clings to your fingers, add flour a tablespoon at a time. Do not overwork it; the less you knead, the lighter the gnocchi.
2. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a long rope about ¾-inch thick. Cut into 1-inch pillows. If you want the classic ridges, roll each piece gently down the tines of a fork — the grooves catch the pesto beautifully.
3. Bring a large pot of well-salted water to a rolling boil. Drop the gnocchi in batches — don’t crowd the pot. They’ll sink to the bottom, then float to the surface after 2-3 minutes. Once they float, let them cook for 30 seconds more. They should look puffy and feel tender when you bite into one. Scoop them out with a slotted spoon and set aside on a lightly oiled sheet pan.

Brown butter finish:

1. In a large skillet over medium heat, melt the butter. Swirl the pan and watch closely — the butter will foam, then the foam will subside, and you’ll see golden-brown flecks forming at the bottom. It should smell deeply nutty and toasty. This takes about 3-4 minutes. Add the cooked gnocchi in a single layer and let them sear undisturbed for 2 minutes, until the bottoms turn golden and crisp. Toss gently, add a few generous spoonfuls of the pistachio pesto, and toss again just until everything is coated and fragrant. Serve immediately with fresh basil, a shower of Parmesan, and flaky salt.

Notes

• Don’t skip roasting the sweet potato fully. If it’s not completely soft and collapsing, the dough will be lumpy and hard to work with. You want it almost overcooked.
• The dough should feel like a cloud. Start with 1½ cups of flour and only add more if truly needed. Too much flour makes dense, heavy gnocchi. A slightly sticky dough is better than a tough one.
• Pesto keeps beautifully. Make a double batch and store the extra in a jar topped with a thin layer of olive oil. It keeps in the fridge for up to a week, or freeze it in ice cube trays for months.