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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
Servings: 6 servings
Calories Per Serving: 584 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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?
This was fantastic! I made this for dinner and we couldn’t stop marveling at how yummy it was! I added pancetta to the sauce, but either way is so good! Thank you!
I am so glad you loved this! Thanks Hannah!
I JUST MADE THIS AND HOLY WOW. IT’S SO FRIGGIN DELICIOUS!!!!!!!!!
I am so glad you love this! Thanks Christina!
Made this tonight. The sauce is delicious!!!! I’m not sure how I like the gnocchi, mine came out dense. I’m thinking next time I need to cook the sweet potatoes longer, puree then and not mix the dough too much. However for my first time making pasta it was pretty tasty. The j’s for the recipe. Might try it with Yukon potatoes next time. 🙂
I am really glad this turned out good for you Morgan! Thank you!
Making this tonight. First time ever making gnocchi or pasta in general, so very excited to see how it turns out. I’ve already made your Tamale Pie with Pomegranate Salsa which my husband and I loved. Your recipes have all been delicious and gorgeous plating. 🙂 Bon Appetite
Thats amazing! I hope this turns out great for you and you love it Morgan! Thank you!
Can you use other types of flour for this? Almond? Coconut?
I have not tried other types of flour. For best results I do recommend using the suggested flour OR if needed to make gluten free, try using a GF flour blend. Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂
I made this the other night and my oh my was it good. And VERY easy. Ingredients weren’t expensive or hard to find. Highly recommend. This is going to be a frequent meal in my house from now on.
That is so great to hear! I am so glad you loved this Abby, thank you!
I love gnocchi, but I’ve never made my own. I’ll be sure to give this recipe a try!
Also, LOVE that beautiful plate!
xx Allison
I hope this turns out perfect for you Allison! Thank you +let me know how it goes! ?
You have the prep time of only 45 minutes, why aren’t you adding the time to cook the sweet potatoes? I think this is a great recipe but lets get real on total cooking time
so sorry, recipe is all fixed. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
Made your Maple Creme Sweet Potato Soup. Outstanding results. Will become a yearly favorite. Like no other soup I have ever tasted. Thank you so very much.
Gary
I am so happy you loved this Gary! Thank you!
Gnocchi is my absolute favorite and this looks heavenly! 🙂
Perfect! I hope you love this!
Oooohhh that sauce sounds fantabulous! I started using ricotta in my gnocchi about a year ago and I can’t believe the difference it makes, right? Definitely soft, fluffy pillows of gnocchi!
Yes so good! I hope you love this James! Thank you!
How much flour do your start off with in the dough? 2-3 cups is such a wide range. Is their a possibility that you can use entire 3 cups in tbe dough?
Hi! I start off with 2 and then add more as needed. I normally use about 2 1/2 cups in the dough and the other 1/2 cup for rolling. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
Excited to make this tonight! I noticed the instructions for the gnocchi include adding parmesean but I don’t see that in the ingredients for the gnocchi. Was this a mistake in the instructions of the ingredient list? Thanks!!
So sorry that was a typo. recipe is all fixed. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
This looks PERFECT. Can i use canned pureed sweet potatoes instead??
Yes, that will be great! Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
Where did you get your spider strainer? What a perfect tool! Can’t wait to try this
Amazon! Link below. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
https://www.amazon.com/Asian-Kitchen-Stainless-Strainer-Natural/dp/B000PKQ3YW/ref=sr_1_4?ie=UTF8&qid=1508731742&sr=8-4&keywords=spider+strainer