last updated on October 30, 2026

This sweet potato gnocchi with caramelized onions and apples is the perfect fall dish! We’ve got pillowy soft sweet potato gnocchi paired with a sauce of caramelized onions and apples with parmesan cheese and crispy sage. If that doesn’t have you hooked, I’m not sure what will.

ingredients needed for sweet potato gnocchi with caramelized onions and apples

sweet potato gnocchi

1 lb sweet potato (about 2 cups mashed)
1 tbsp olive oil
1 cup ricotta
1 1/2 cups flour
1 tsp salt

caramelized onions & apples

4 tbsp butter, divided
1 yellow onions
2 apples
1 clove of garlic, minced
pasta water
1/2 cup parmesan
1 cup shredded chicken, optional

making it gluten free?

This sweet potato gnocchi is SO GOOD gluten free! Some of my family has celiac disease, and I made this dish for them, replacing the flour with a 1:1 gluten free flour (I love this one!). The gnocchi was amazing and no one could tell it was gluten free! They were still pillowy soft and the taste was incredible.

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Ingredients

sweet potato gnocchi

1 lb sweet potato about 2 cups mashed
1 tbsp olive oil
1 cup ricotta
1 1/2 cups flour
1 tsp salt

sauce

4 tbsp butter divided
1 yellow onions
2 apples
1 clove of garlic minced
pasta water
1/2 cup parmesan
1 cup shredded chicken optional

Instructions

Preheat the oven to 400F. Cut the sweet potatoes in half and toss with the olive oil. Transfer them to a baking sheet and bake for 20-30 minutes, until sweet potatoes are cooked through and soft.
While the sweet potatoes are cooking — thinly slice the onions and apples and transfer them to a pan with 2 tbsp of butter over medium low heat. Stir every few minutes and let them cook for 10-15 minutes, until they are cooked through and starting to caramelize.
When the sweet potatoes are soft, set a pot of salted water to boil. Remove the sweet potato skin and transfer the potatoes to a bowl. Use a fork to thoroughly mash the potatoes. Add the ricotta cheese, flour, and salt. Use the fork to stir the mixture together until a rough dough forms.
Transfer the dough to a work surface and use your hands to knead it just until it comes together. If the dough is still very sticky, add more flour until it no longer sticks to your hands.
Shape the dough into a circle then cut it into 4 pieces. Working with one piece at a time, roll the dough out into a 1 inch thick log. Use a knife or bench scraper to cut the dough into 1 inch pieces. Repeat with the remaining dough.
When the water is boiling, drop the gnocchi into the water and cook for 2-4 minutes, until gnocchi starts to float.
Add the remaining 2 tbsp of butter to a pan over medium heat. Let it cook for 3-4 minutes until it begins to brown. When it is starting to brown, add the cooked gnocchi in and let them sear on each side. Add the minced garlic and cook for 1-2 minutes.
Add the cooked onions and apples into the pan as well as a generous amount of pasta water (about 1/2 cup). Stir to thoroughly mix everything. Add grated parmesan and stir again. Add chicken (optional). If the sauce is too thick for your liking, add more pasta water until your desired consistency is achieved.
Plate and enjoy while it's hot!

What’d you think? I’d love to hear your thoughts or if you have any questions!