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Homemade sweet potato gnocchi with rosemary parmesan cream sauce. YUM.

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

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.

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

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…

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

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 Cream Sauce | halfbakedharvest.com @hbharvest

Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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

Rosemary Cream Sauce

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!
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Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

Truly the perfect bowl of gnocchi right there. Is it dinnertime yet?

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Comments

  1. I made this tonight. So easy, and SO delicious!! My family ooohhhed and ahhhed all the way through dinner. I don’t think I will ever be able to order gnocchi out again. This beats any I have ever had!

  2. 5 stars
    Just made this with thyme instead of rosemary. First time making gnocchi and it was quite simple to follow the recipe. Albeit a bit messy with all the flour everywhere for this novice pasta maker! Is a rich and decadent dish paired beautifully with a glass of wine. My gnocchi ended up a bit dense probably cause I overworked the dough trying to judge the perfect balance of sticky vs not sticky. Would love to try again now I have one gnocchi-from-scratch experience under my belt. Thanks for another great recipe!

  3. 5 stars
    I made this tonight and it was so delicious & exciting to make! I’ve never made sweet potato gnocchi & this recipe has converted me! And can we talk about that sauce! I might’ve licked the whisk clean…

  4. 5 stars
    Hi Tieghan!

    I made one of your sweet potato gnocchi recipes last winter, and just discovered a big ball of the frozen dough in the freezer. Thawed it out and made this today. Yes, it’s totally out of season, and hot and humid, so this was an odd choice, but I had to. I am rebellious that way. And this was crying out to me with all the fresh rosemary I have growing now.

    Absolutely five star recipe – and it was easy because the gnocchi was already done! Win/win! 😀

  5. 5 stars
    I’ve made this 3 times now and it’s absolutely amazing! !! The sauce is stylish with the pumpkin gnocchi from the cookbook as well! !!! As always, super impressed with your recipes! This is the only place I trust recipes whole heartedly and don’t feel like I need to read comments! Happy holidays, Tieghan!!!

  6. 5 stars
    I made this recipe for dinner tonight, though I cheated by using high quality sweet potato gnocchi from an Italian market near me that makes their own pasta in-house. O M G, it was so delicious!! Definitely 5 stars. This is going into regular rotation at my house.

  7. 5 stars
    I made this last night and it was killer! I am obsessed with sauce, so I doubled mine and thickened it with corn starch so it would really cling to the gnocchi. Also I sadly didn’t have any ricotta cheese, so I made the pasta without it and it still turned out yummy!

  8. Hi Tieghan! I’m excited to make this dish for a dinner party I’m having on Saturday. Just a quick question: do I need to peel the sweet potatoes before mashing them? And will it work to put them in a food processor to mash, or should I do it by hand? Thanks so much!!

    1. Hi Rachel! I recommend peeling the sweet potatoes before mashing. And yes, you can puree in the food processor. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  9. 5 stars
    Made this for dinner tonight. It was absolutely fantastic and the perfect bowl of pasta for a cool fall night!!

  10. Excited to make this tonight, however my sis wants meat. Has anyone added chicken? Or should I just bake and have on the side?

    1. HI! You could add cooked, shredded chicken to the gnocchi, but I recommend baking the chicken on the side. I think that would be better. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! Yes, I would let the potatoes cool until they are cool enough for you to touch without being burned. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  11. This recipe sounds amazing! I’d like to try it but I’m very sensitive to milk, heavy cream, and half and half (but not cheese for some reason, thankfully!). Would it be possible to sub unsweetened, unflavored cashew/almond milk for the cream in the sauce? I realize it won’t quite have the depth or richness you’ve described. Just wanted to get yours or other people’s opinions before I put the time in! Thanks 🙂

    1. HI! Almond or cashew milk will be great!! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  12. 5 stars
    Absolutely amazing!! The sauce is so good and the gnocchi is really super easy!! Who knew?! Thank you so much I love your recipes! This was so good my husband and I joked about Instagram ing our plates but doubt want to stop eating!

    1. Awh thank you so much Mary! I am so glad you enjoyed this! If you do put it on Instagram, please tag me so I can see it!