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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?
Yum! I’ll be making this dish tomorrow. Have you tried substituting milk for cream, or do you think it would ruin the dish?
I think whole milk should be just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I can’t eat ricotta.. but really want to try this recipe is there any other substitute that you think would work in this recipe?
HI! Would yogurt work? If not, I recommend trying out another brownie recipe. Below are some of mine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://www.halfbakedharvest.com/category/recipes/type-of-meal/desserts/browniesbars-recipes/
Really good! I made the first batch with the rosemary sauce and the second with sage. I must say, this recipe incredibly easy to pull together, especially since I cheated and microwaved my sweet potatoes. A keeper for sure!
Ah I am so happy you loved this!! Thank you Casey!
Ive made this 4 times now in about a month and every time people are fighting over them. One of the best recipes Ive made in a while!! Thinking this delicious sauce may be good on some steaks too hmmmmm
I am so glad you loved this Stephanie! Thank you!
DOES This freeze well ?
Yes, this freezes great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I made this last week – so good! Any suggestions for making ahead/do you think it would keep refrigerated or frozen 3 days? I want to make it for a Christmas get together, but due to our schedule I would have to make it on Friday.
HI! You can freeze the gnocchi and then just boil them straight from the freezer and drop into the sauce. The sauce can be made three day’s ahead and then warmed on the stove before serving. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂
Absolutely delicious!! I’ve made them today for dinner and everyone loved it, including my 2-year old picky toddler 😉
I am so glad your whole family could enjoy Marta! Thank you!
Just wanted you to know that I’ve been following your blog for several years (first comment!) and this is hands-down my favorite recipe. I made it again tonight and my husband nearly died of happiness! Thank you for all of your amazing recipes that have provided memorable meals in my home.
That is so amazing! Thank you so much Jessica!
super easy and crazy delicious.
thanks a million for sharing all your food wizardry.
Thank you! Really glad you liked this!
This looks amazing and I plan to make them this week! Can you make the gnocchi ahead of time and store in the fridge or freezer? If so what is the best method for that and how long will they keep uncooked? Thanks!
You Can! I like to just freeze the gnocchi on a parchment lined baking sheet in a single layer (just so they are not touching too much). Then transfer the gnocchi to a freezer bag once frozen and then just boil from frozen. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Last night, my 16 month old son and I made this together. I have been so excited for him to be old enough to cook with me and learn more about food and cooking. This has got to be the best kids recipe ever. He got to play with the dough, pour in the ingredients since measuring didn’t matter too much, he loved sampling the dough, and most of all he LOVED the final product. We doubled the recipe and I froze half of the gnocchi, not sure if they will cook up the same, but thought I would give it a try. Thanks for your amazing recipes. I am now super excited to try the gnocchi recipe in your cook book. We talk about HBH and Tieghan pretty much every single day in our household. Thanks for doing what you do!
Awh that is so sweet and sounds like a great night of cooking! Thank you so much Katie!
Easy and delicious. Another great one a Tieghan!
Thank you Kim!
I have made this several times since you’ve posted the recipe, and it is just mind blowingly delicious. I habe to admit that I use parsley, since I do not care for rosemary at all, but other than that I follow everything to a T. Thank you for this keeper of a recipe.
Hi Claudia! I am really happy you love this recipe! Sounds great with some parsley!
Just prepped my gnocchi and popped them in the fridge. Can’t wait to make them with the sauc later tonight! So far, everything was easy to follow
Perfect! I hope you love this Shanae! Thank you!
WOW does this sound so good! On my to-make-right-away list,. Do you think a small splash of sherry or white wine would add or take away from this recipe? It just sounds sooooo good!
YUMM! I think a splash of either would be incredibly delicious! great idea! Please let me know if you have other questions. Hope you love this recipe. Thank you! 🙂