/ / / / / Sweet Potato Gnocchi with Simple Rosemary Cream Sauce

Sweet Potato Gnocchi with Simple Rosemary Cream Sauce

This homemade sweet potato gnocchi recipe is a delicious meatless meal. Kids will have fun learning to make pasta from scratch and everyone will enjoy the pasta paired with a simple rosemary cream sauce.

a bowl of sweet potato gnocchi

Making homemade gnocchi is a fun way to pass the time with kids. The process of actually making the dough is simple and rolling out the pasta requires nothing more than your hands and a knife.

If you have never had gnocchi before you can try making this Potato Gnocchi with Mushroom Cream Sauce first (without the mushrooms if your family won’t like them). However, I have found that kids are more willing to eat this sweet potato version when they help make it.

Although this version is paired with a simple herb cream sauce you could also use the gnocchi instead of the store bought ones in our family’s favorite Easy Sheet Pan Gnocchi and Veggies.

You can also pair this with a green salad and this quick Italian Chicken Saltimbocca.

Ingredients

FOR GNOCCHI:

Possible substitutions:

You can use leftover baked sweet potatoes.  First, microwave them until they are heated through and then proceed with peeling and putting them through the ricer.

FOR SAUCE:

  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 3 cloves garlic minced
  • 1 1/2 teaspoon fresh rosemary chopped
  • 2 Tablespoon heavy cream
  • 1/2 cup Parmesan cheese grated
a child making pasta

Instructions

For the gnocchi:

  1. Put sweet potatoes, unpeeled, in a large saucepan. Cover with 2 inches of cold water. Add 1 Tbsp salt and bring pot to a boil.
  2. Reduce heat to medium high and cook for about 40 minutes, until tender. Allow to cool slightly, then peel. Pass through a ricer into a large bowl.
  3. Meanwhile, bring a separate large pot of water to a boil with 1 Tbsp salt.
  4. Add flour, egg, kosher salt, and black pepper to the potatoes. Using your hands, gently combine the ingredients until the dough is smooth and soft.
  5. Lightly dust your work space with flour. Divide dough into 4 pieces. Roll each ball into a long snake about 3/4 inches thick. Cut your rope into 1 inch pieces.
  6. Place the finished gnocchi onto parchment paper or cookie sheets, sprinkled with flour. Allow to rest for 20 minutes.
  7. Place half the gnocchi into the salted boiling water in the large pot. Cook for 2-3 minutes until gnocchi rises to the surface. Using a large slotted spoon remove gnocchi. Repeat with other half.

For the sauce:

  1. In a sauce pan, melt the butter and salt over medium low heat.
  2. Add garlic and rosemary and cook for about 5 minutes or until the butter begins to brown.
  3. Add the heavy cream and stir to combine.
  4. Remove from heat and add Parmesan cheese.
  5. Immediately toss with the gnocchi. Top with additional Parmesan cheese.

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sweet potato pasta topped with parmesan cheese and rosemary

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Sweet potato gnocchi with simple rosemary cream sauce

This homemade sweet potato gnocchi recipe is a delicious meatless meal. Kids will have fun learning to make pasta from scratch and everyone will enjoy the pasta paired with a simple rosemary cream sauce.
Course: Main
Cuisine: Italian
Servings: 6 servings
Calories: 339kcal
Author: Jade Jones

Ingredients

FOR GNOCCHI:

FOR SAUCE:

  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 3 cloves garlic minced
  • 1 1/2 teaspoon fresh rosemary chopped
  • 2 Tablespoon heavy cream
  • 1/2 cup Parmesan cheese grated

Instructions

For the gnocchi:

  • Put sweet potatoes, unpeeled, in a large saucepan. Cover with 2 inches of cold water. Add 1 Tbsp salt and bring pot to a boil.
  • Reduce heat to medium high and cook for about 40 minutes, until tender. Allow to cool slightly, then peel. Pass through a ricer into a large bowl.
  • Meanwhile, bring a separate large pot of water to a boil with 1 Tbsp salt.
  • Add flour, egg, kosher salt, and black pepper to the potatoes. Using your hands, gently combine the ingredients until the dough is smooth and soft.
  • Lightly dust your work space with flour. Divide dough into 4 pieces. Roll each ball into a long snake about 3/4 inches thick. Cut your rope into 1 inch pieces.
  • Place the finished gnocchi onto parchment paper or cookie sheets, sprinkled with flour. Allow to rest for 20 minutes.
  • Place half the gnocchi into the salted boiling water in the large pot. Cook for 2-3 minutes until gnocchi rises to the surface. Using a large slotted spoon remove gnocchi. Repeat with other half.

For the sauce:

  • In a sauce pan, melt the butter and salt over medium low heat.
  • Add garlic and rosemary and cook for about 5 minutes or until the butter begins to brown.
  • Add the heavy cream and stir to combine.
  • Remove from heat and add Parmesan cheese.
  • Immediately toss with the gnocchi. Top with additional Parmesan cheese.

Notes

You can use leftover baked sweet potatoes.  First, microwave them until they are heated through and then proceed with peeling and putting them through the ricer.
You can easily make this into a more well rounded meal with cooked Italian sausage and spinach.

Nutrition

Calories: 339kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1547mg | Potassium: 301mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11376IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg
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