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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.
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.
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.
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.
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.
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
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.
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
Herbed White Wine Pan Sauce
- 6 tablespoons salted butter
- 1 shallot, chopped
- 2 tablespoons fresh thyme leaves, homegrown Burpee Tasty Thyme
- 2 teaspoons chopped fresh rosemary, homegrown Burpee Rockin’ Rosemary
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 pinch cayenne pepper
- kosher salt and pepper
- 1/2 cup shaved manchego or parmesan cheese
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 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!
