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Sweet Potato Gnocchi |

Sweet Potato Gnocchi


Delicious sweet potato gnocchi to chase away the winter blues!


For the gnocchi:

  • 2 (1 pound) sweet potatoes; washed, dried
  • 1 cup whole milk ricotta
  • ½ cup grated Parmesan
  • ½ teaspoon freshly ground nutmeg
  • 1 teaspoon kosher salt
  • 2 to 3 cups all-purpose flour


For the brown butter wine herb sauce:

  • 2 sticks unsalted butter
  • ½ cup dry white wine
  • About 4 tablespoons fresh herbs of choice (thyme leaves, chopped fresh rosemary, chopped fresh sage)
  • Kosher salt
  • Freshly ground black pepper
  • Additional fresh herbs for garnish


Make the gnocchi:  You can either microwave or bake the potatoes.  Pierce them all over with a fork.  To microwave, place the sweet potatoes on a dish and microwave until tender.  To bake, preheat the oven to 400 degrees Fahrenheit.  Place the sweet potatoes on a foil lined sheet pan and bake until tender, about 45 minutes.  Once cooked, cut the potatoes in half and allow to cool. Scrape the flesh into a large bowl and finely mash.  Add in the ricotta cheese and mix well.  Add in the Parmesan, nutmeg and salt. Mix well.  Add in 2 cups of flour and mix well.  If the dough is too sticky, continuing adding flour, ¼ cup at a time, until a soft dough forms.


Line 2 baking sheets with parchment paper and dust with flour. Generously flour a work surface. Turn the dough out on the surface and form into a disk.  Divide the dough into 6 equal pieces.  Work with one piece of dough at a time, keeping the remaining pieces covered with a damp towel or paper towel.  Roll the piece into a rope approximately 1 inch thick. Cut each rope into small bite sized pieces, about 1 inch in length.  You can leave the gnocchi as little pillows if you’d like or roll each piece over the end of a fork to create ridges or as we did growing up, use you thumb and roll the piece with your thumb to create an indentation.  Transfer the gnocchi to the prepared sheet.


Once finished, you can use them right away or keep them in the refrigerator until ready to use later in the day. To freeze them, place the trays in the freezer until the gnocchi are frozen. Transfer to plastic bags to store and place in the freezer.


Make the sauce:  Melt the butter in a large saucepan over medium heat. Cook, occasionally swirling the pan, until the butter begins to turn brown and has a nutty aroma, about 5 minutes.  Add in the wine and chopped herbs.  Season to taste with salt and pepper. Simmer for 3-5 minutes over low heat.  Keep sauce warm.


Put it all together: Bring a large pot of salted water to a boil. Working in batches so as to not crowd, boil the gnocchi until they float to the top and are tender, about 5 minutes.  Gently remove the gnocchi using a spider or slotted spoon and transfer to a rimmed baking sheet. Repeat with the remaining gnocchi. (You can make the gnocchi a few hours in advance and allow to stand at room temperature until ready to serve.)  


Heat a couple of tablespoons of butter in a large non-stick or cast iron skillet over medium heat.  Again working in batches, add the gnocchi in a single layer and cook until golden brown on the bottom.  Flip and cook until brown on the other side. As finished, transfer to the sauce.  Repeat with the remaining gnocchi.

Divide the gnocchi among bowls. Garnish with additional herbs and serve!