Go Back
Print

Sweet Potato Gnocchi with Rosemary Cream Sauce

soft fluffy pillows of flavorful gnocchi smothered in a browned butter, rosemary cream sauce.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients

For the sauce

  • 4 tbsp butter
  • 1 tbsp chopped fresh rosemary
  • 1 cup heavy cream
  • 1/3 cup fresh grated Parmigianino Reggiano plus more for topping
  • 1 tsp grated nutmeg
  • 1 tsp cayenne pepper
  • salt and pepper to taste

For the gnocchi

  • 2 medium sweet potatoes (or yams)
  • 1/2 cup whole milk ricotta cheese
  • 1 large egg
  • 2-3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp dried rosemary (optional)

Instructions

  1. Preheat oven to 400°F

  2. Poke holes in the potatoes with a fork and bake for about an hour or until soft. Cut in half and allow to cool. Remove skins and mash or puree in a blender/food processor.

  3. In a large bowl, combine the mashed potatoes, egg, ricotta, salt and flour and stir until combined. Start with 2 cups flour and add more in as necessary until the dough can form a sticky ball.

  4. Generously flour a clean counter and place your dough in the center. Cut the dough into four equal parts and roll each into 1in thick ropes. Slice bite-sized pieces of dough and place on a floured baking tray.

  5. Bring a large pot of (heavily) salted water to a boil. Add in the gnocchi a few at a time, making sure they don't stick together. They will be done once they float to the surface (about 3-4 minutes). Remove the cooked gnocchi with a slotted spoon or sieve and place in a large bowl or clean baking sheet.

  6. Divide the gnocchi into bowls and smother with your sauce. Top with grated Parmigiano, fresh rosemary, and some flakey salt if you'd like and enjoy!

To make the sauce

  1. Heat the butter in a large skillet over medium-high heat until it begins to brown, about 3-5 minutes (it will smell warm and nutty when done). Stir in the rosemary and slowly add the cream, whisking while you pour it in. Add in the Parmigianino, nutmeg and cayenne and continue to whisk until combined. Taste the sauce and add salt and pepper as needed. Reduce heat to low and keep it warm until your gnocchi are all cooked. If the sauce gets too thick, add some of the gnocchi water from your large pot to thin it out.