Cozy Sweet Potato Gnocchi Gratin Recipe

There is something irresistibly comforting about the combination of pillowy gnocchi, creamy cheese sauce, and a golden, bubbling top. Cozy Sweet Potato Gnocchi Gratin is exactly that—a dish designed for chilly evenings or any time you crave homey, cheesy indulgence. The sweetness of roasted sweet potatoes pairs beautifully with rich Gruyère and Parmesan, while a whisper of Dijon and herbs lifts every bite. Whether you’re gathering friends for dinner or looking to spoil yourself on a quiet night, this gratin feels both elegant and deeply satisfying.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Despite the luxurious results, the ingredient list for Cozy Sweet Potato Gnocchi Gratin is refreshingly straightforward. Every component pulls its weight, from the nutty Gruyère in the sauce to the sweet potato that gives the gnocchi their brilliant color and subtle sweetness.

• Sweet potato (300 g): Roasted and mashed for the ultimate natural sweetness and tender texture in your gnocchi.
• Egg yolk (1): Adds extra richness and helps bind the dough without making it heavy.
• All-purpose flour (120–150 g): Provides structure—start with less and only add more if needed, for lighter gnocchi.
• Salt (1/2 tsp): Enhances all the flavors, both in the dough and the final dish.
• Nutmeg (pinch, optional): Brings a gentle warmth that melds beautifully with sweet potato and cheese.
• Butter (1 tbsp): The base of your creamy sauce; don’t be shy for maximum silkiness.
• Flour (1 tbsp): Helps thicken the fondue sauce without heaviness.
• Whole milk (200 ml): Makes the sauce lusciously creamy.
• Gruyère cheese (100 g, grated): The star of the sauce—melts beautifully for depth and a tiny hint of nuttiness.
• Parmesan cheese (50 g + 20 g for topping, grated): Brings salty sharpness and creates that signature gratin crust.
• Dijon mustard (1/2 tsp): Lifts and balances the cheese richness, making every bite pop.
• Salt & pepper to taste: Taste as you go—these seasonings make all the difference.
• Paprika or black pepper (for topping): Adds subtle heat and color right before baking.
• Chopped chives or parsley (optional, for garnish): Fresh finishing touch that pops against the golden top.

How to Make Cozy Sweet Potato Gnocchi Gratin

Step 1: Make the Gnocchi Dough

For the foundation of Cozy Sweet Potato Gnocchi Gratin, you’ll start with that gorgeous gnocchi dough. In a large bowl, combine your mashed, cooled sweet potato with egg yolk, salt, and a pinch of nutmeg if you like a little warmth. Add 120 grams of flour to start, then bring everything together by hand. You’re aiming for a soft, slightly tacky dough—add more flour only if it’s too sticky, and remember to avoid overworking it so your gnocchi stay wonderfully tender.

Step 2: Shape & Cook the Gnocchi

Once your dough is ready, divide it into 3 or 4 sections and gently roll each piece into ropes about 2 centimeters thick. Use a sharp knife to cut each rope into bite-sized pillows, around 2 centimeters each. Bring a large pot of well-salted water to a gentle boil, then drop the gnocchi in batches. They’ll rise to the surface in about 2–3 minutes—scoop them out as soon as they float so they don’t overcook, and set them aside on a plate.

Step 3: Prepare the Fondue Sauce

Now comes the dreamy fondue sauce, which truly sets Cozy Sweet Potato Gnocchi Gratin apart. In a saucepan over medium heat, melt the butter and stir in the flour to create a smooth roux. Cook for about a minute, then slowly whisk in the milk until the mixture thickens. Lower the heat and fold in your grated Gruyère and Parmesan, and add that hint of Dijon for a sophisticated, tangy twist. Stir until velvety and season to taste with salt and black pepper.

Step 4: Assemble the Bake

Time to bring it all together. Preheat your oven to 200°C (390°F). Lightly butter a baking dish, then toss those delicate gnocchi with the hot cheese sauce. Spread them evenly, ensuring every piece is generously coated. Top with the remaining Parmesan and a dusting of paprika or a generous grind of black pepper for that craveable crust once baked.

Step 5: Bake to Golden Bliss

Pop the assembled dish into the oven and bake for 15–20 minutes. The cheese should be bubbling and the top gloriously golden. Let the Cozy Sweet Potato Gnocchi Gratin rest for about 5 minutes before serving—this helps everything set up and makes serving easier. Finish with a flourish of chopped chives or parsley for a flash of color and freshness.

How to Serve Cozy Sweet Potato Gnocchi Gratin

Garnishes

Elevate your Cozy Sweet Potato Gnocchi Gratin with a final touch of freshly chopped chives or parsley just before serving. Not only do these herbs add a burst of color, but they also bring freshness that lightens the rich, cheesy flavors. A quick extra crack of black pepper or a sprinkle of smoked paprika can also add visual interest and a gentle warmth that really shines with the cheese.

Side Dishes

While this gratin is hearty enough to stand alone, it pairs beautifully with a crisp green salad lightly dressed in lemon vinaigrette. You might also serve some roasted vegetables for contrast—think broccolini, asparagus, or Brussels sprouts. A loaf of crusty bread is welcome to scoop up every last drop of that luscious sauce.

Creative Ways to Present

For a more festive presentation, consider baking individual portions of Cozy Sweet Potato Gnocchi Gratin in small ramekins. This works wonderfully for dinner parties and ensures everyone gets plenty of crispy edges. You could also layer in sauteed mushrooms or wilted spinach before baking for a twist, or serve the gratin as a stunning vegetarian centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cozy Sweet Potato Gnocchi Gratin (lucky you!), simply allow the dish to cool completely before covering it tightly and refrigerating. It will keep well for up to three days. The flavors seem to deepen and meld overnight, making leftovers even more wonderful.

Freezing

To freeze, assemble the unbaked gnocchi gratin in a freezer-safe dish but skip the final Parmesan topping until ready to bake. Cover well with foil and freeze for up to two months. When craving strikes, thaw it in the fridge overnight, then top with cheese and bake as directed.

Reheating

When reheating, cover your portion with foil to prevent the top from getting too brown and bake at 180°C (350°F) until heated through, about 20 minutes. If you prefer, individual servings reheat beautifully in the microwave—just be sure not to overdo it, as the cheese sauce can separate if overheated.

FAQs

Can I use store-bought gnocchi for Cozy Sweet Potato Gnocchi Gratin?

Absolutely! While homemade sweet potato gnocchi adds a special touch, quality store-bought sweet potato gnocchi will still make a delicious gratin and save you time on busy nights.

What cheeses can I substitute for Gruyère?

Good substitutes for Gruyère include Emmental, Comté, or a good quality Swiss cheese. Each brings that same nutty, melty character to the Cozy Sweet Potato Gnocchi Gratin.

How do I prevent my gnocchi from becoming gummy?

Be gentle with the dough and avoid adding too much flour or over-mixing. Boil the gnocchi only until they float, then remove them right away to keep that perfect, pillowy texture in your gratin.

Is Cozy Sweet Potato Gnocchi Gratin vegetarian?

Yes, as written this dish is vegetarian-friendly! Just double-check your cheese choices to ensure they’re made with vegetarian rennet if needed.

Can I make this recipe gluten-free?

You can! Swap the all-purpose flour for a cup-for-cup gluten-free flour blend in the gnocchi, and use the same blend to thicken the cheese sauce. The results are every bit as delicious.

Final Thoughts

There’s nothing quite like sharing a bubbling dish of Cozy Sweet Potato Gnocchi Gratin with the people you love—or enjoying a cozy serving all to yourself. This recipe is pure comfort and simple elegance in every bite. I hope you’ll give it a try and let it become one of your favorite gratins, too!