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Homemade sweet potato gnocchi with rosemary parmesan cream sauce. YUM.

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

This gnocchi…it’s like a bowl of softy, pillowy, fall goodness.

Is that too cheesy to say? Potentially, but I mean, all of it is true. The sweet potato gnocchi is like biting into pillows of soft sweet potato and creamy ricotta. And you guys? That rosemary cream sauce?

Oh my gosh. The sauce is truly everything. Creamy, hinted with rosemary, and seasoned with a secret ingredient that makes this sauce stand out from all other cream based sauces.

Watch the How-To Video Here:

It seems that for the first half of October I have really been into making homemade pasta (see this 2 ingredient pumpkin pasta and this butternut squash ravioli). And I am not stopping there, because I can’t let the month go by without sharing this sweet potato gnocchi. Blame it on the chill in the air, it always inspires me to get into the kitchen and make more homemade, cozy recipes like this one. One of my favorite things to do on a chilly night at home is light a few candles (I am obsessed) and do a little from scratch cooking.

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

Here’s the thing, homemade gnocchi is one of those foods that I think a lot of people are intimated to try cooking at home in their own kitchen. But really, there is nothing intimidating about homemade gnocchi. It’s actually so easy, and trust me, it’s going to be a million times better than any store-bought gnocchi.

Homemade gnocchi is softer, lighter, and just all-around better. Plus, you can make a more creative gnocchi like this sweet potato ricotta gnocchi.

Gnocchi is traditionally made up of three simple ingredients, potatoes, flour, and egg. You see, SIMPLE. This recipe swaps the white potatoes for sweet potatoes and ads in a little ricotta for a lighter texture.

It. Is. Delicious.

But in all honesty? To me, what makes great gnocchi is the sauce. Normally I’ll do a simple butter sauce, a lot of times using sage or oregano. In the cookbook I have a recipe for pumpkin and oregano butter gnocchi that’s also one of my favorites. But for this sweet potato gnocchi, I wanted to do something a little different. I was really craving more of a cream based sauce. A sauce similar to that of mac and cheese…

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

Enter this creamy rosemary sauce that really does take this the gnocchi to a whole different level. The sauce starts with a little butter (obviously), some rosemary, heavy cream, and parmesan and my secret ingredients? A pinch of nutmeg and pinch of cayenne.

The nutmeg compliments It compliments the cream and parmesan cheese so well, and the cayenne adds just the right amount of bite.

Put a little trust in me and try it. Promise, you will not be disappointed.

So have I convinced you yet? Are you sold on running home and making gnocchi tonight? Yes, YOU SHOULD, you should. And if not tonight, than this weekend for sure!

Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories Per Serving: 584 kcal

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

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Ingredients

Rosemary Cream Sauce

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 the counter. 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.
    5. To make the sauce. Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary and then slowly pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. 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 it 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 rosemary and parmesan, of desired. EAT!
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Sweet Potato Gnocchi with Rosemary Cream Sauce | halfbakedharvest.com @hbharvest

Truly the perfect bowl of gnocchi right there. Is it dinnertime yet?

This post was originally published on October 19, 2017
4.52 from 142 votes (110 ratings without comment)

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Comments

  1. Hey Tieghan,
    These gnocchi look lovely! I made sweet potato gnocchi a few times, but haven’t been sure what sauce to use with it, so most of it usually goes to waste. This sauce looks perfect though, and I can’t wait to try it! Also, maybe these would be good in a fall soup? Or if you did regular potato gnocchi and a cream sauce, it sounds similar to a gnocchi type of scalloped potatoes. ? Either way, these sound like a wonderful fall or winter dish! I’m looking forward to hearing about your trip in LA and hope you’re having a nice time! 🙂

    Reply

    1. Hi Kristin! So glad you’re liking these and I hope you love the sauce! I am sure these would taste amazing in a fall soup as well! Thank you!

      Reply

  3. I want to make this plus all of your Harry Potter themed cocktails this weekend. This dish looks like pure fall-flavored bliss!

    Reply

  4. I usually print your delicious recipes from my IPhone. I cannot find the print icon in the new layout. Where is it?

    Reply

    1. Hi Lara! The print button is right under the last photo and above the ingredients list! Let me know if you have any other questions!

      Reply

      1. I have tried to attach a screenshot, but I can’t seem to get it into this box from my photos. The print icon is not there anymore when viewing your post from my IPhone in the place you mentioned.

        Reply

        1. Hi lara, so sorry about the trouble. we are working on the site and things have been a little weird. It should be there now. let me know if it is not. sorry again!

          Reply

          1. Thank you so much for your responses. Unfortunately the icon is still not there from my phone. It is there on my computer, but I don’t turn my computer on very often. I would love if you could fix it ?

  6. How did you know I have an excess of rosemary and sweet potatoes in my kitchen right now?? Definitely making this tonight! My dad is Uruguayan and every month on the 29th its sortof tradition to eat gnocci for good luck and wealth, maybe this will be my go-to recipe for it! 🙂

    Reply

      1. 5 stars
        I did make this and it was not only easier than I thought but was absolutely fabulous! Thank you Tieghan, your recipes are so approachable and your blogs encourage me to try new things 🙂

        Reply

  7. This looks delicious but the timings confused me – how can it be 30mins prep and 15mins cooking if it starts with baking the sweet potatoes for 45mins…?? But otherwise it looks delicious.

    Reply

    1. Oops, sorry about that. I forgot about the time to cook the potatoes. all fixed. Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂

      Reply

  10. This looks amazing. I really want to try making gnocchi. Definitely will try making this one, but I think I want to try a standard one first? So if I use white potatoes instead of sweet potatoes, and leave out the ricotta cheese, that’s a more traditional gnocchi, right? Although I’m thinking I’d leave in the ricotta cheese, because that sounds good, especially if it makes it a little lighter. Thanks!

    Reply

    1. You should be able to just swap the sweet potatoes for white potatoes. I would not leave out the ricotta. Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂

      Reply

  11. I totally agree – there is nothing better (and more therapeutic) than homemade gnocchi. I love the pillowy texture and using sweet potatoes makes them that touch more delicious. Thanks for sharing. x

    Reply

  12. I’m like that too: I light candles and cook from scratch, Also, music. A lot of Ella Fitzgerald lately.
    This gnocchi sounds heavenly. I haven’t made gnocchi in ages, but this recipe definitely gives me inspiration!

    Reply

  13. 5 stars
    Ohhhhhh!! Still my beating heart! The gnocchi look amazing and like a song you can’t get out of your head, the gnocchi will be on my mind until I make some. The only thing I have to have is brown butter. I can’t leave that stuff alone. Have a great day!!!

    Reply

  14. This looks so delicious! And that cream sauce! Just out of curiosity, why the dijonnaise in the third photo? I thought that was the secret ingredient at first!

    Reply

    1. Sorry, that photo is old. no dijon. Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂

      Reply

  15. Sounds delicious!!! Will be making this for sure. Is there dijonnaise in the sauce? I saw a jar in one of your photos-just checking.
    Thanks ?

    Reply

    1. Sorry, that was an old photo, no dijon in the sauce. Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂

      Reply