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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 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!
HI ?. I was wondering could I possibly freeze the gnocchi until I am ready to cook?
HI! Yes, freezing the gnocchi works wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
Love the recipe. Three thumbs up!
I’m curious if you have made ahead of time, and then baked in a casserole dish? This method would work well if bringing dish to someone’s house. Perhaps even let the manchego melt whilst baking.
Hey Maria! I have not done that but it sounds like a great idea. YUM!!! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Do you know if I could make this without the cheese? I’m cooking for a lactose intolerant friend. Thanks!
Hi Keela! You can omit the cheese, but use a little less flour so you do not end up with a dry gnocchi. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hi! If I freeze this to make ahead, I assume I still cook in boiling water and wait until they float, just maybe a little bit extra time? If I make the sauce ahead and put in fridge, then do I just reheat in pan and drop the gnocchi in as normal? If I need to cook in batches do I need extra sauce or should I be able to brown and then have enough sauce left over for a second batch? Thanks!
Hey Angie! If freezing, I recommend shaping the gnocchi, then pre-cooking. I would cook 1 minute less than directed, then drain and freeze the gnocchi in a single layer on a parchment lined baking sheet. After 1 hour you can transfer the gnocchi to a freezer bag for up to 4 months. For the sauce, yes, just reheat on the stove-top and then stir in the gnocchi. When cooking, you should have enough sauce to cook the gnocchi in batches. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’ve tried making this recipe twice and both times the dough was too sticky to handle even after 2-3 cups (and sometimes more) of flour. I’m certain I didn’t add too much ricotta, so I’m not sure what else the problem could be. Do you have any suggestions? Thanks
Hey Sophie! I am sorry you are having trouble. Is your ricotta whole milk? Is it thick or does it have water? Wondering if there is too much water content in your ricotta. I would try a different brand OR strain your ricotta by placing the ricotta in paper towels lined inside a mesh strainer. let it drain 2 hours or overnight in the fridge. I hope this help!! Please let me know if you have any other questions. Thank you! xTieghan
I made this recipe and thought it was flavourfull and delicious. I put in a teaspoon of garlic flakes in the sauce and used a chenin blanc wine which imparted great flavour to the sauce. I think seasoning is key for flavour. I did not have the cheese and served mine with a lamb chop. Hubby thought it was divine and said it was like little ‘sweeties’. I will make this again
Thank you so much Nicolene! I am so glad you loved this recipe! xTieghan
Howdy–just curious, is there a substitute for (or a way to exclude entirely) the ricotta? I’m hesitant to buy most cheeses because we just have a hard time using them before they go bad. Thanks!
Hey Adam, the cheese is a big part, so I am not sure how the gnocchi will turn out minus the cheese. I would recommend just omitting the ricotta and using a 1/2 cup less flour. Let me know how that goes! I hope you love this recipe! Thank you! xTieghan
This was my first time making gnocchi and it was easier than I realized. I enoyed the sauces and consistency but I wish the gnocchi itself had a bit more flavor. I’m not sure what to do about that. It also made ALOT and I don’t think tasted as good reheated for lunch the next day. I’ll have to play around with this one for the next time. Thanks for the recipe!
Thank you for trying this recipe out Alissa! I am so glad it turned out well for you! xTieghan
I’m not too familiar with sweet potatoes and have only ever mashed them in the past. I’m now living in Spain where the fresh produce is abundant. Having bought “a ton” of vegetables for what seemed like nothing compared to the UK I searched for what to do with the 3 large sweet potatoes I’d brought home. This recipe sounded delicious. I increased the quantities and not having any ricotta to hand made a homemade cheat ricotta from Jamie Oliver.
My family were coming for supper having been snowboarding in the Sierra Nevadas. These gnocchi, aubergine parmigiana and homemade sourdough bread made for a tasty and fulfilling meal. Children and adults alike loved it. It’s super easy to make ans it’s now firmly established in my repertoire.
Hi Helen! I am so glad you loved this recipe and it turned out amazing for you! Thank you so much!
Hi! I wanted to make this for meal prep lunches. I’m also feeding two other people. If I need to double the recipe, do I double everything or just a few of the ingredients? Also, can I cook all the gnocchi at once then store it in the fridge or should i have it prepped and only cook the night before? Thanks!
Hey Melissa, I would recommend doubling everything. You can pre-cook the gnocchi and keep in the fridge. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This SWEET POTATO GNOCCHI is WONDERFUL! Easy, delicious, impressive, its a real keeper! Wondering if I can freeze them and cook later?
HI! You can freeze and then cook later. That works great!! Please let me know if you have any other questions. Glad you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I made this for an Italian guy I’m dating, and Italians seem to be particularly opinionated about their food (and he’s no exception) so I was a bit intimidated, but he loved it! He’d never had gnocchi with sweet potatoes before but was a big fan. We mixed up the sauce and used sauteed mushrooms, blue cheese and toasted sunflower seeds instead – also delicious!
That is so amazing! I am so glad you both loved this and it turned out wonderful for your dinner with him, Kate! Thank you!
Absolutely yummy! We made it tonight and it turned out. Thanks for the recipe!
Thank you Amy!
Hey Tieghan,
This recipe was SO much fun to make! My roommate & I keep saying how crazy it is that we are eating sweet potatoes in gnocchi form, haha
Everything about this recipe is lovely…the manchego (yay cheese!), the herbed wine sauce…just divine! Thanks so much for this incredibly delicious, vegetarian-friendly recipe! x
Hi Hannah! I am so glad you and your roommate loved this recipe! Thank you so much!
This sounds phenomenal! Do you think it would work if I swapped the sweet potato for butternut squash?
HI! I am sure butternut squash will be delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan