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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!
This was so delicious and creamy! The best sweet potato gnocchi I have ever had. Will definitely make this one again!
Thank you so much Katherine! I am really glad this recipe turned out so well for you! xTieghan
Loved this! Swapped out the rosemary for sage, and added a little bacon, ‘cause…bacon! I’ll definitely make this again!
So happy to hear that! Thank you so much Caitlyn! xTieghan
My first gnocchi, and it was a success!
Thank you for this great recipe.
Thank you for trying this Jean-Pierre! xTieghan
If I’m freezing these, when I go to cook them, should I thaw them before boiling, or just drop them in the pot frozen?
Hey Shelley,
No need to thaw before boiling! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is this 2 cups of cooked sweet potato for every 6 people? So if I wanted to make this ahead of time for 20 people, it would be 6 2/3 cups? Also would you suggest freezing them raw? Or pre-cooking a bit? Thanks!
Hey Jess! Yes, that is correct. I like to freeze raw, then cook! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I love gnocchi and this is really so easy and delicious! I cheated and microwaved the sweet potatoes for maybe 7-8 minutes, made it much quicker. I also didn’t have room in my pan fro all the gnocchi so I only cooked half of it. Froze the other half we’ll see how that turns out!
Love that! I am so glad this turned out so well for you, Ashley! Thank you for trying it! xTieghan
Hi! What would you recommend to substitute for ricotta?
Hi Deniz,
I would recommend mascarpone. I hope you love the recipe, please let me know if you have any other questions. xTieghan
So good! Just made this for dinner with roasted eggplant and tomato and some honey ricotta… amazing! Really helped pass the time during quarantine and it tasted delicious.
Thank you so much Elyse! That is so great to hear! xTieghan
Can’t believe I am asking this but…can I sub Greek yogurt for the ricotta or wait til my next food delivery and see if I can get my hands on some ricotta? Thanks so much…love all your recipes!
Hi Jessica,
I haven’t tried this with greek yogurt but it should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made this with GF flour and it was delicious !
Thank you so much Gianna! I am really glad this recipe turned out so well for you! xTieghan
Made these today and they were fantastic! Thank you. Such a great recipe
Thank you Fiona! xTieghan
hi! I’m going to try this tonight!!! Question though, I do not have any ricotta in the house. Do I need to sub something else in? or double the egg??
thank you! 🙂
-Chloe
Hi Chloe,
You can use mascarpone in place of the ricotta. I hope this helps, please let me know if you have any other questions! xTieghan
Tieghan —
A Facebook friend asked for suggestions for good pasta recipes; yours popped up among dozens and looked the most interesting, so I made this last night. It also caught my eye because, miraculously, I had all ingredients (except shallots and fresh herbs) on hand. I substituted garlic for the shallots — how can you go wrong with that! — and a bit of dried Italian seasoning for the fresh herbs. Just because I am never content to follow a recipe exactly, I added a little fresh cream to the sauce at the end before tossing in the gnocchi. Oh, and I also used one cup of whole wheat flour and two of all-purpose.
When my youngest, a notoriously picky eater, saw what I was making and asked what it was, he reacted, “I’ve never tried gnocchi; I don’t think I’ll like it.” He gobbled down three plate-fulls!
Excellent recipe, and I cannot wait to try out more of your offerings. Thanks for making this available.
Hi Tim!! I am so glad you decided to try this one and your family loved it!! Thank you so much! I hope you are all staying healthy and safe! xTieghan
Hi there! I’m looking for a recipe to make with a friend who is allergic to onions and shallots– would the sauce be drastically off if I made it without the shallot? And/or is there anything I could substitute for it besides onion? Thanks!
Hi there! You can easily just omit the shallot. No big deal at all!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made this last night and it was soooo good! I cooked the sweet potatoes in the instant pot to save time!
Amazing! So glad this turned out so well for you Molly! xTieghan