Creamy Sweet Potato Gnocchi Recipe
Sweet Potato Gnocchi: craft this tender, pillowy pasta in a rich rosemary-parmesan cream sauce. A comforting dish perfect for a cozy dinner.
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
- 4 tablespoons (1/4 cup) butter
- 1 tablespoon chopped fresh rosemary
- 1 cup heavy cream
- 1/3 cup fresh grated parmesan, plus more for serving
- pinch fresh grated nutmeg
Instructions
- Preheat your oven to 400 degrees F. Bake sweet potatoes for 45 minutes or until soft. Cool, then mash or puree.
- In a large bowl, mix mashed sweet potatoes, ricotta, egg, salt, and flour until just combined. Add more flour if needed until a sticky dough forms.
- On a floured counter, roll dough into 1-inch thick ropes and cut into bite-size pieces. Place gnocchi on a floured baking sheet.
- To make the sauce: Heat butter in a large skillet over medium-high heat until browned (3-5 minutes). Stir in rosemary, then slowly pour in cream. Whisk in parmesan, nutmeg, and season with salt and pepper. Simmer for 3-5 minutes until smooth.
- Boil gnocchi in salted water for 3-4 minutes until they float. Remove with a slotted spoon and add directly to the sauce, tossing gently to combine. Enjoy!
Notes
- Use baked sweet potatoes, not boiled, to prevent excess moisture which can make the gnocchi dough too sticky and heavy.
- For a richer rosemary flavor, infuse the chopped rosemary in the warm butter for an extra minute before adding the cream.
- To ensure a silky-smooth sauce, add the grated Parmesan off the heat, stirring until fully melted and combined.
- Leftover cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or water. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer rosemary flavor, infuse the chopped rosemary in the warm butter for an extra minute before adding the cream.
- To ensure a silky-smooth sauce, add the grated Parmesan off the heat, stirring until fully melted and combined.
- Leftover cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or water. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.