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Sweet Potato Gnocchi with White Wine Garlic Sauce Recipe

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3.8 from 62 reviews

This Sweet Potato Gnocchi recipe offers a delicious twist on traditional Italian gnocchi by incorporating roasted sweet potatoes for a naturally sweet and tender texture. Paired with a fragrant garlic and herb white wine butter sauce, this dish is comforting and elegant, perfect for a special dinner or cozy family meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 7 servings

Ingredients

Gnocchi

  • 3 medium sweet potatoes
  • ¼ cup whole milk ricotta
  • 1 egg
  • ¼ cup grated parmesan cheese
  • 2 ½ cups all-purpose flour (or 1:1 gluten free flour)
  • 1 teaspoon truffle salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Roasted Garlic

  • 1 bulb garlic
  • 1 tablespoon coconut oil
  • 1 pinch sea salt

Sauce

  • 1 tablespoon minced shallot
  • ½ cup white wine
  • 3 tablespoons butter
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon coconut oil (for sautéing)
  • Salt and pepper to taste

For Serving

  • Fresh thyme (for garnish)
  • Freshly grated parmesan cheese

Instructions

  1. Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the sweet potatoes and garlic.
  2. Prepare potatoes and garlic: Wash the sweet potatoes and pierce them multiple times with a fork. Brush them with coconut oil and place them on a foil-lined baking sheet. Remove most of the peel from the garlic bulb, slice ¼-inch off the top, drizzle with coconut oil, sprinkle sea salt, and wrap in foil. Place the garlic on the same baking sheet.
  3. Roast: Put the baking sheet on the center rack of the oven and roast the potatoes and garlic for 1 hour until tender.
  4. Cool potatoes: Once roasted, cut the potatoes in half and place them in the refrigerator to cool for 20 minutes.
  5. Make the sauce: While the potatoes cool, heat a deep skillet over medium heat with a splash of coconut oil. Add minced shallot and sauté for 5 minutes until translucent.
  6. Add garlic and herbs: Squeeze the roasted garlic out of the bulb into the skillet. Add butter, dried oregano, dried thyme, and a pinch of salt and pepper. Sauté for 2 minutes to release the flavors.
  7. Add wine and simmer: Pour in the white wine, reduce heat to low, and let the sauce simmer gently for 10 minutes until slightly reduced.
  8. Prepare the gnocchi dough: Peel the cooled roasted sweet potatoes and mash thoroughly in a large bowl using a masher, ricer, or fork.
  9. Mix dough ingredients: To the mashed potatoes, add ricotta, egg, grated parmesan, truffle salt, dried oregano, and dried thyme. Gradually add flour and mix until the dough is soft but no longer sticky. Add more flour if needed to achieve the right consistency.
  10. Flour work surface: Dust a wooden cutting board with flour to prevent sticking during shaping.
  11. Shape dough: Place the dough on the board, form it into a ball, then divide it into 4 smaller balls. Refrigerate the dough pieces as you work to keep it firm and easier to handle.
  12. Roll and cut: Take one dough ball at a time, roll it into a 1-inch thick log. Cut the log into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges for a traditional gnocchi look.
  13. Cook gnocchi: Bring 4 cups of salted water to a boil. Add the gnocchi pieces to the boiling water and cook for about 5 minutes or until they float to the surface. Remove them carefully with a slotted spoon or strainer.
  14. Toss with sauce: Add the cooked gnocchi to the skillet with the simmered garlic-white wine sauce and gently toss to coat.
  15. Serve: Plate the gnocchi immediately, garnished with fresh thyme and freshly grated parmesan. Enjoy warm.

Notes

  • If dough is too sticky, add flour a tablespoon at a time to avoid dense gnocchi.
  • Rolling gnocchi over a fork is optional but helps sauce adhere better.
  • You can substitute white wine with vegetable broth for a non-alcoholic version.
  • Leftover gnocchi can be refrigerated for up to 2 days; reheat gently in sauce or sauté in butter.
  • For a gluten-free option, use a 1:1 gluten-free flour blend.
  • Be careful not to overcook gnocchi in boiling water; floating indicates they are done.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/sweet-potato-gnocchi-with-white-wine-garlic-sauce-recipe/