Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce.
Homemade sweet potato gnocchi with rosemary parmesan cream sauce. YUM.
This gnocchi…it’s like a bowl of softy, pillowy, fall goodness.
Is that too cheesy to say? Potentially, but I mean, all of it is true. The sweet potato gnocchi is like biting into pillows of soft sweet potato and creamy ricotta. And you guys? That rosemary cream sauce?
Oh my gosh. The sauce is truly everything. Creamy, hinted with rosemary, and seasoned with a secret ingredient that makes this sauce stand out from all other cream based sauces.
Watch the How-To Video Here:
It seems that for the first half of October I have really been into making homemade pasta (see this 2 ingredient pumpkin pasta and this butternut squash ravioli). And I am not stopping there, because I can’t let the month go by without sharing this sweet potato gnocchi. Blame it on the chill in the air, it always inspires me to get into the kitchen and make more homemade, cozy recipes like this one. One of my favorite things to do on a chilly night at home is light a few candles (I am obsessed) and do a little from scratch cooking.
Here’s the thing, homemade gnocchi is one of those foods that I think a lot of people are intimated to try cooking at home in their own kitchen. But really, there is nothing intimidating about homemade gnocchi. It’s actually so easy, and trust me, it’s going to be a million times better than any store-bought gnocchi.
Homemade gnocchi is softer, lighter, and just all-around better. Plus, you can make a more creative gnocchi like this sweet potato ricotta gnocchi.
Gnocchi is traditionally made up of three simple ingredients, potatoes, flour, and egg. You see, SIMPLE. This recipe swaps the white potatoes for sweet potatoes and ads in a little ricotta for a lighter texture.
It. Is. Delicious.
But in all honesty? To me, what makes great gnocchi is the sauce. Normally I’ll do a simple butter sauce, a lot of times using sage or oregano. In the cookbook I have a recipe for pumpkin and oregano butter gnocchi that’s also one of my favorites. But for this sweet potato gnocchi, I wanted to do something a little different. I was really craving more of a cream based sauce. A sauce similar to that of mac and cheese…
Enter this creamy rosemary sauce that really does take this the gnocchi to a whole different level. The sauce starts with a little butter (obviously), some rosemary, heavy cream, and parmesan and my secret ingredients? A pinch of nutmeg and pinch of cayenne.
The nutmeg compliments It compliments the cream and parmesan cheese so well, and the cayenne adds just the right amount of bite.
Put a little trust in me and try it. Promise, you will not be disappointed.
So have I convinced you yet? Are you sold on running home and making gnocchi tonight? Yes, YOU SHOULD, you should. And if not tonight, than this weekend for sure!
Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce
Gnocchi that's like a bowl of softy, pillowy, fall goodness, with a rosemary sauce that takes it to a whole new level!
- 2 medium sweet potatoes (about 2 cups once mashed)
- 1/2 cup whole milk ricotta
- 1 large egg
- 2-3 cups all-purpose flour
- 1 teaspoon kosher salt
Rosemary Cream Sauce
- 4 tablespoons (1/4 cup) butter
- 1 tablespoon chopped fresh rosemary
- 1 cup heavy cream
- 1/3 cup fresh grated parmesan, plus more for serving
- pinch fresh grated nutmeg
- pinch cayenne pepper
- kosher salt and pepper
1. Preheat your oven to 400 degrees F.
2. Poke a few holes in the sweet potatoes and bake for 45 minutes or until soft and tender. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them.
3. In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time until it can be formed into a ball. The dough should be sticky.
4. Generously flour a clean counter and scrape the dough out onto the counter. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept, covered in the fridge for up to 1 day and then boiled just before you are ready to eat.
5. To make the sauce. Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary and then slowly pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.
6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.
7. Divide the gnocchi among bowls. Top with rosemary and parmesan, of desired. EAT!
Truly the perfect bowl of gnocchi right there. Is it dinnertime yet?
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