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Sweet Potato Gnocchi with Herbed White Wine Pan Sauce. Making gnocchi at home is easy with this 4 ingredient recipe using mashed sweet potato, flour, eggs, and ricotta cheese. It’s light, pillowy, and tossed in a delicious white wine and herb butter sauce. This gnocchi is the perfect way to spend a relaxing fall night in the kitchen with family and friends.

3/4 angle photo of Sweet Potato Gnocchi with Herbed White Wine Pan Sauce with wine glasses and towel in photo

On days when the weather is cold and dreary, the only thing I want to do is spend my time cooking away in the kitchen. This past week has been the dreariest, but I’m secretly loving every minute. One, the grey clouds are casting the most perfect light in the studio barn, and pretty light makes me the happiest.

Two, I’ve had so much cooking and baking to do this week, and this cozy weather makes it perfect for staying inside and testing new recipes.

One of my favorites of the week? Hands down this soft, pillowy, and ricotta cheese filled gnocchi. Which is very much inspired by these fall days.

Sweet Potato Gnocchi before boiling

I haven’t made gnocchi in the longest time. When I realized this, I knew it was time roll up my selves and get to rolling out some fresh dough.

I’ve made both pumpkin and potato gnocchi, but sweet potato gnocchi is by far my favorite. I just love sweet potatoes and especially sweet potatoes with ricotta…and especially when tossed in a buttery sauce. It really is the perfect combo.

Sweet Potato Gnocchi before boiling on boiling with flour

If you’ve never made gnocchi at home before, don’t worry it’s not hard. It can actually be a really fun project, especially if you invite friends or family over to help!

To start, you’ll need to roast and mash your sweet potatoes. I love doing this in the oven, but if you have an instant pot, you can pressure cook the potatoes until they are fork tender (about 15 minutes on high pressure), peel away the skins, and then mash. Both the oven and the instant pot work great, so just use your preferred method.

Once you have the sweet potatoes mashed, it’s time to make the gnocchi. All you need is flour, an egg, and fresh ricotta cheese. Mix everything until a dough forms. Then roll the dough out into ropes and cut into cute little balls of gnocchi. Simple as that. Don’t stress about making each gnocchi perfect. The beauty of gnocchi is that each little puffed ball is different and cute in its own unique way. And no matter what, they’re going to be delicious.

Sounds so cheesy, but it’s also very true.

close up photo of Sweet Potato Gnocchi with Herbed White Wine Pan Sauce in bowl

Before you boil the gnocchi, make the sauce. It’s a mix up of golden brown butter, white wine, and lots of fresh herbs to give the sauce a really good flavor.

Boil the gnocchi and then drop it right into the sauce. Toss to combine, and then serve the gnocchi topped with manchego cheese.

The gnocchi is light, cheesy, and hinted with flavors of sweet potato, while the sauce is buttery and savory. Together they make the most perfect bowl of homemade gnocchi. I know you guys will love it!

And with that, I think we should all head home tonight and make it a special Thursday night full of gnocchi, wine, and maybe a good Halloween movie too. Sounds pretty good to me.

Sweet Potato Gnocchi with Herbed White Wine Pan Sauce in bowls with wine glasses and towel in photo

If you make this sweet potato gnocchi, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sweet Potato Gnocchi with Herbed White Wine Pan Sauce

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Calories Per Serving: 788 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Herbed White Wine Pan Sauce


  • 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 it. 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. Or boiled right away.
    5. To make the sauce. Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 3-5 minutes. Stir in the thyme and rosemary and cook 1 minute. Add the wine and cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes. 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 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 manchego. EAT!
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  1. I can’t find in the recipe where to add the cheese. Am I missing it? I added it after the wine simmered before the gnocchi went in and it worked out just fine. But I wasn’t sure if that was right.

    1. Hi Alison,
      You are going to top the dish with the cheese in step 7:) Please let me know if you have any other questions! xT

  2. No matter how much flour I use I can’t seem to get the dough to work. It is way to sticky and will not roll out into a rope. Any suggestions? At this point I have used upwards of 4 cups of flour and it still won’t form.

    1. Hi Laura,
      Sorry to hear you are having issues. The dough should be sticky, but if you can’t roll it, I would try popping the dough in the fridge for a bit to see if that helps! Let me know! xT

  3. 5 stars
    I made this recipe a few weeks ago! I added a few things to it to beef it up, and made a substitution so I didn’t have to run to the market.

    Firstly, I subbed the shallot for one small onion and a few cloves of garlic as I find it’s helpful when I am out of shallots.

    Secondly, these are the additions I made to make more of this awesome recipe to feed my family… I cleaned up 2.5lbs of chicken tenderloins and pounded them out to an even thickness. Salt, pepper, garlic powder – then lightly dredged them in flour before searing them in a pan with butter. Removed from pan and added about a pound and a half of sliced baby bellas with the onion and garlic, scraping up the brown bits from the chicken. Towards the end I added the rosemary and thyme, right before deglazing the pan with a solid helping of pinot grigio. Reduced to about half, tasted it and added salt and pepper as needed – I didn’t add cayenne because my kids are sensitive to spice – but they ate this up! I add the chicken back to the pan then start adding the gnocchi.

    The gnocchi came together so nicely. I made a double batch and froze the second (going to use it for a thanksgiving side dish, so thank you). I boiled them just as you suggested, added them to the sauce once they floated to the top and added some of the water with a ladle several times as needed to thin/make more of the sauce to make sure everything was nicely coated. It made a huge batch! And it made excellent leftovers for the next few days. Adding pecorino romano at the end with even a little balsamic glaze as a drizzle was FANTASTIC!

    Thank you so much for sharing recipes like this. They have inspired so many of the meals I’ve made for my family over the last 3 years. I’ve learned a lot from them! I appreciate how accessible they are and how much thought you put into your instructions. You make it so literally, ANYONE can cook! I love your flavor-brain and the love you put into everything. Hope you have an awesome holiday!

    1. Hey Devon,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Thanks so much for sharing what worked well for you! I truly appreciate you making so many recipes and your super kind message🤍 Happy Thanksgiving! 🍽