Next Post
The Half Blood Prince Cocktail.
This post may contain affiliate links, please see our privacy policy for details.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Am I able to substitute gluten free flour?
Hi Jody,
You should be okay using an equal amount of gluten free flour. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Hi Tieghan, this is one of my favorite recipes of yours! I baked them for the upcoming holiday and froze them. Was wondering if you’d recommend boiling the gnocchi from frozen, or defrosting in the fridge first before cooking the pasta? Thanks, happy holidays!!!!
Hey Selena,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! You can totally bake from frozen. Happy Holidays!?? xTieghan
Did as you suggested, they were amazing (of course :D). Thank you!!!!
Hi Selena,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
I love this recipe, its truly amazing ive made it over dozen times, and everyone always loves it
Hey Laurah,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
For anyone wanting a shortcut! I bought Trader Joe’s Sweet potato gnocchi and since there is already a pre-made sauce, I made this sauce and only halved the butter. Subbed a little water instead. Came out great!!! Super quick easily meal/ sauce!
Hi Kendall,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Hi Tieghan,
Can you freeze these? Should you freeze before cooking or after?
Thank you!
Hey Deirdre,
Yes, you can freeze, I share those instructions in step 4. Please let me know if you have any other questions! xTieghan
Oh sorry ok, must be my browser- all Ive got are “fridge for one day”.
Thank you!
You can also just freeze at that point too:)
I love this recipe and have made many times. I scrolled through the comments quickly but am curious abt pre making aspects of this dish. I plan to bring this to a small thanksgiving dinner—what—if anything— can be prepared ahead of time? I was thinking I could make the gnocchi on Wednesday and then keep in the fridge until I boil and do an initial pan fry before departing on Thursday afternoon…keeping the sauce and gnocchi separate until just before we eat. Would love your advice, Teighan!
Hey Sarah,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! You could totally make the gnocchi ahead of time! xTieghan
The herby butter sauce is insane! Will make again and again!
Hey Martha,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
How much flour should we put into the dough? 2 cups, 3 cups, 2.5 cups? Making tomorrow night!
Looks like 2-3 cups depending on the texture!
Hi Hayley! I would start out with 2 cups and if the dough is still sticky add 1/2 cup at a time! xTieghan
I’ve made this once and it was DELICIOUS!!! I’m making it again next week for a group of girlfriends and I’m wondering if I can make the gnocchi a day ahead and store in the fridge for a day? If so, would it be best to make the gnocchi and not roll it out and do that the day I’m going to cook it?
Hello there! I would say make the gnocchi and not roll it out until the day you plan on serving it 🙂 xTieghan
Exactly my thoughts too. Thank you!!
I haven’t tried this yet but am going to tomorrow! Do you have any suggestions of good sides to serve with it to make it a full/round meal? Thank you!
Hey Rebekah,
I would probably doing a large salad and some crusty bread.
https://www.halfbakedharvest.com/autumn-harvest-honeycrisp-apple-and-feta-salad/
https://www.halfbakedharvest.com/cheaters-no-knead-dutch-oven-sourdough-bread/
I hope you love the recipe, please let me know how it turns out! xTieghan
Hi Tieghan! I would love to try this recipe, but for the gnocchi portion, I do not have any ricotta at home. Do you think I can skip it or sub it with another egg or some mozzarella instead? Thank you so much!
Hey Helen,
Sorry you will need a soft cheese like the ricotta so something like mascarpone or cream cheese would also work. I hope you love this recipe, please let me know if you give it a try! xTieghan
This was so tasty! The best way I can describe how it tastes is romantic(?). I don’t know if that makes sense, lol! I followed it to a T but added two small garlic cloves to the sauce near the end of it simmering and I think it pulled it all together. I will definitely make again! Next time I think I’ll scale the sauce up to 1.25x since there was so much gnocchi compared to the sauce. Love it love it love it!
Hey Kaley,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Oh my goodness. This recipe was SO good (and surprisingly easy!) it has now been made for dinner 2 nights in a row 🙂 Thank you!!!!
Hey Selena,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Absolutely delicious. Thank you. This dish even made my fussy teens gnocchi believers. 🙂
Hey Ann,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
Holy cow. This is a meal for a five-star restaurant. I made the sauce with the addition of some mushrooms, which really capped it off. Using a cast-iron skillet to fry the gnocchi in olive oil gave them a fantastic texture. Then, I poured the sauce on top and finished with the parmesan. I paired it with some broiled salmon and oh.my.god. it is HEAVENLY.
Also, I did gluten-free gnocchi. I used white rice flour, sweet rice flour, and brown rice flour. This was my very first time making gnocchi and I am so fricken glad I found this recipe. Thank you!!!
Hey there,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan