Wondering what to serve with sweet potato gnocchi? I’ve got you covered with these easy recipes. Guaranteed crowd-pleasing delicious side dishes made with simple ingredients.
What goes with sweet potato gnocchi?
Italian Chopped Salad
This simple Italian Chopped Salad dresses fresh veggies, salami, mozzarella & chickpeas in a delicious homemade Italian dressing.
Italian Chopped Salad
Simple Arugula Salad
This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
Arugula Salad
Shaved Brussels Sprout Salad
This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
Shaved Brussel Sprout Salad
Sauteed Green Beans
These copycat Din Tai Fung Green Beans are deliciously crispy and coated with lots of savory garlic and a spicy chili crisp. It’s the best umami-forward side dish to pair with all of your takeout-inspired favorites!
Garlic Green Beans
Garlic Bread
Toasty, buttery, herby, covered in a dusting of salty parmesan cheese, piping hot and fresh out of the oven—our homemade garlic bread recipe is everything you’re craving right now, and then some.
Garlic Bread
Sauteed Spinach with Garlic
Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!
Sauteed Spinach
Italian Radicchio Salad
This delicious Italian Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won't be bitter!
Italian Radicchio Salad
Fennel and Chickpea Salad
This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette & topped with parmesan. It’s the perfect make-ahead salad for potlucks or lunches.
Fennel and Chickpea Salad
Vegetarian Kale Caesar Salad
This Kale Caesar Salad is topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious.
Kale Caesar Salad
Sauteed Zucchini and Squash
You can serve Sauteed Zucchini and Squash with practically anything! It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
Sauteed Zucchini
Crostini
Crostini are easy to make at home using just 3-ingredients – bread, olive oil and salt. This simple crostini recipe is the perfect appetizer for parties. You can make them ahead of time and serve them with a variety of toppings.
Crostini
Air Fryer Brussel Sprouts with Balsamic
Air Fryer Brussel Sprouts with Balsamic cook up crispy and delicious with minimal oil with the help of your air fryer! Dressed simply with balsamic vinegar and a sprinkle of salt. You'll love these!
Air Fryer Brussel Sprouts
Sous Vide Asparagus
How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring – garlic, parmesan or lemon.
Sous Vide Asparagus
Brussel Sprouts with Balsamic Reduction
These Roasted Brussels Sprouts with Balsamic Reduction & Cranberries make a simple and elegant side dish that both kids and adults love!
Roasted Brussels Sprouts with Balsamic Reduction
Simple Roasted Sunchokes
Sunchokes are a knobby root vegetable that can be prepared in more ways than you can imagine! In this recipe, you’ll learn how to roast them with olive oil, garlic, and thyme. It’s an easy side dish you can pair with anything.
Sunchokes
Shaved Fennel Salad
This Fennel Celery Salad comes together quickly and has such a delicious light lemon-parmesan vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.
Fennel Celery Salad
Instant Pot Artichokes
Instant Pot Artichokes are quick and easy to make with the help of your electric pressure cooker. Plus, this recipe gives them SO much flavor!
Instant Pot Artichokes
How to Make Ahead and Store
Many of these sweet potato gnocchi side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Favorite Gnocchi Recipes
More Side Dish Recipes
- Sides for Chicken
- Sides for Burgers
- Sides for BBQ
- Sides for Brisket
- Sides for Salmon
- Sides for Steak
- Sides for Ribs
Did you Make Any of These Sweet Potato Gnocchi Side Dishes?
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Full Recipe
15+ Sides for Sweet Potato Gnocchi
Wondering what to serve with sweet potato gnocchi? I’ve got you covered with these easy recipes. Guaranteed crowd-pleasing delicious side dishes made with simple ingredients. Try a couple of them with this sweet potato gnocchi that's dressed up with a browned butter sage sauce.
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Serves 8 people
Equipment
Ingredients
- 3 medium sweet potatoes (pierced all over with a fork)
- 2 cups whole milk ricotta cheese
- 2/3 cup grated parmesan cheese
- 1 egg (lightly beaten)
- 2 teaspoons kosher salt
- 3 ½ – 4 1/2 cups all purpose flour
Browned Butter Sage Sauce:
- 1 cup unsalted butter (2 sticks )
- 5 Tablespoons chopped fresh sage (plus whole leaves for garnish)
- Fresh grated parmesan (for serving)
Instructions
- Wrap the sweet potatoes in wet paper towels and place on a microwave safe plate. Cook for 5 minutes, per side, 20 minutes total, or until tender, and can be pierced easily with a paring knife. Cut in half and allow to cool completely, at least 2 hours.
- Alternatively, you can bake the potatoes in a 400-degree oven for about 1 hour.
- Scoop the sweet potato flesh into a bowl and mash. Transfer 3 cups of the sweet potatoes to a large bowl. Mix in the ricotta, parmesan, egg, and salt until well combined and almost completely smooth. Then, add the flour 1/2 cup at a time, gently kneading after each addition. Work the dough until it’s just smooth, being careful not to overwork it, or it will become tough.
- Turn dough out onto a floured surface. Divide dough into 8 pieces. Roll each piece into a 24″-long rope about ½” thick. Cut into ½” pieces, dust with flour, and arrange in a single layer on a baking sheet lined with parchment paper or wax paper..
- Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
- At this point, the gnocchi can be stored in the fridge for 3 days, the freezer for up to a month, or cooked right away.
To cook the gnocchi:
- Lightly grease a baking sheet with olive oil, set aside.
- Working in batches, add gnocchi to boiling, salted water; cook until gnocchi are tender and float to surface, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet.
- Preheat oven to 300-degrees. Melt butter in a heavy, large saucepan over medium-high heat. Cook until butter solids are golden brown, swirling pan occasionally, about 5 minutes.
- Remove from heat and add chopped sage. Season to taste with salt and pepper. Set aside.
- Heat a large skillet over medium high heat. Add half of the sage butter and half of the gnocchi. Saute until gnocchi are turning golden and crisping up, 5-6 minutes. Empty skillet onto a rimmed baking sheet and place in the oven to keep warm while you repeat with the remaining gnocchi.
- Serve gnocchi in bowls drizzled with browned butter sage sauce. Garnish with additional sage leaves and parmesan cheese, if desired.
Notes
To freeze:
Gnocchi can be frozen for up to three months. To freeze fresh gnocchi without them sticking together, place them in the freezer spread out on baking sheets. Once they are frozen, transfer to a freezer bag. You can cook the gnocchi right from frozen in boiling water.
Nutrition
Calories: 882kcal | Carbohydrates: 115g | Protein: 25g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 120mg | Sodium: 820mg | Potassium: 509mg | Fiber: 6g | Sugar: 4g | Vitamin A: 13108IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 7mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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