Making gnocchi is so much fun! I love the feeling of rolling out fluffy pillows of potato goodness! This Sweet Potato Gnocchi recipe – adapted from Bon Appetit – is especially wonderful when paired with my husbands Gouda Cheese Sauce recipe.
Sweet Potato Gnocchi – What you’ll need:
2 sweet potatoes – mine were about 1.8 pounds total, but I wouldn’t worry too much about their size or weight
1 cup Ricotta cheese
¾ cup Parmesan cheese
1 ½ tablespoons packed brown sugar
1 ½ teaspoons salt + extra for salted water.
¼ teaspoon nutmeg
2 cups flour + 1 cup flour
Gouda Cheese Sauce – What you’ll need:
8 tablespoons butter
1 cup heavy whipping cream
2 cups Grated Gouda Cheese
1 teaspoon salt
2 dashes of onion powder
2 dashes of garlic powder
2 dashes of black pepper
Sweet Potato Gnocchi
First, start by cleaning and cutting the sweet potatoes into 1 inch disks. Then place them in a pot of salted water on the stove, set to medium, for about 20 minutes – or until a knife can easily slip through the potato like butter.
While the sweet potatoes are cooking mix together the 1 cup ricotta cheese, ¾ cup parmesan cheese, 1 ½ tablespoons packed brown sugar, 1 ½ teaspoons salt, and ¼ teaspoon nutmeg and set to the side.
When the potatoes are done cooking, quickly remove one slice at a time, and remove the skin and any bad spots with a knife – the skin should slip off easily.
Then use a ricer to squeeze the sweet potatoes evenly onto your counter to cool. If you do not have a ricer, you could use a grater or a fork.
*Be careful not to let your potatoes overcook – you do not want them to fall apart or become waterlogged.
Once the potatoes have cooled, mix the sweet potatoes with the cheese mixture and place on a lightly floured surface.
Slowly add in the 2 cups of flour and kneed until a soft and fluffy dough forms – if you dough is still too sticky add some more flour.
On a lightly floured surface, take a small piece of the dough and use your fingers to roll it into a rope that is about 1 inch thick.
*This is where the extra cup of flour really comes in handy. It is good to keep your hands and counter floured so that no sticking takes place – don’t worry about getting messy, it’s half the fun!
Use a knife to cut the gnocchi rope into 1 inch pieces and set them to the side.
Continue to roll and cut until you have used up all of the gnocchi dough.
If you want to get extra fancy you can make these gnocchi marks with a fork!
At this point, I usually pause and make the Gouda cheese sauce, since the gnocchi only takes a couple of minutes to cook. – Gouda Cheese Sauce Recipe further down.
Once you are ready to cook the sweet potato gnocchi, stir in some of the gnocchi pieces into a salted pot of boiling water – cook the gnocchi in several batches, you don’t want to overfill the pot. The gnocchi is finished when it rises to the top of the pot and is floating on the surface.
I usually have a colander on top of a plate sitting next to my boiling water so that when the gnocchi rises I can scoop them out with a slotted spoon while the others are still cooking.
Once all of the gnocchi has finished cooking, top with sauce and enjoy!
Gouda Cheese Sauce
First, melt the 8 tablespoons of butter in a saucepan at medium heat and add 1 teaspoon of salt, 2 dashes of onion powder, 2 dashes of garlic powder, and 2 dashes of pepper.
Stir in 1 cup of heavy whipping cream and turn the stove to medium high, whisking continuously to mix the butter and the cream until the mixture starts bubbling.
Once the sauce begins to bubble, turn the temperature down to medium low and stir in the 2 cups of grated gouda cheese.
Gouda cheese is thick, so you might have to do some extra whisking to make sure that it is well melted and blended together in the sauce.
After the sauce begins to bubble, you can add additional salt or pepper to taste, if not turn the temperature down to low until ready to serve over the Sweet Potato Gnocchi.
Sweet Potato Gnocchi with Gouda Cheese Sauce
Ingredients
Sweet Potato Gnocchi – What you’ll need
- 2 sweet potatoes – mine were about 1.8 pounds total, but I wouldn’t worry too much about their size or weight
- 1 cup Ricotta cheese
- ¾ cup Parmesan cheese
- 1 ½ tablespoons packed brown sugar
- 1 ½ teaspoons salt + extra for salted water
- ¼ teaspoon nutmeg
- 2 cups flour + 1 cup flour
Gouda Cheese Sauce – What you’ll need
- 8 tablespoons butter
- 1 cup heavy whipping cream
- 2 cups Grated Gouda Cheese
- 1 teaspoon salt
- 2 dashes of onion powder
- 2 dashes of garlic powder
- 2 dashes of black pepper
Instructions
- Sweet Potato Gnocchi
- First, start by cleaning and cutting the sweet potatoes into 1 inch disks. Then place them in a pot of salted water on the stove, set to medium, for about 20 minutes – or until a knife can easily slip through the potato like butter.
- While the sweet potatoes are cooking mix together the 1 cup ricotta cheese, ¾ cup parmesan cheese, 1 ½ tablespoons packed brown sugar, 1 ½ teaspoons salt, and ¼ teaspoon nutmeg and set to the side.
- When the potatoes are done cooking, quickly remove one slice at a time, and remove the skin and any bad spots with a knife – the skin should slip off easily.
- Then use a ricer to squeeze the sweet potatoes evenly onto your counter to cool. If you do not have a ricer, you could use a grater or a fork.
- Once the potatoes have cooled, mix the sweet potatoes with the cheese mixture and place on a lightly floured surface.
- Slowly add in the 2 cups of flour and kneed until a soft and fluffy dough forms – if you dough is still too sticky add some more flour.
- On a lightly floured surface, take a small piece of the dough and use your fingers to roll it into a rope that is about 1 inch thick.
- Use a knife to cut the gnocchi rope into 1 inch pieces and set them to the side.
- Continue to roll and cut until you have used up all of the gnocchi dough.
- If you want to get extra fancy you can make these gnocchi marks with a fork!
- At this point, I usually pause and make the Gouda cheese sauce, since the gnocchi only takes a couple of minutes to cook. – Gouda Cheese Sauce Recipe further down.
- Once you are ready to cook the sweet potato gnocchi, stir in some of the gnocchi pieces into a salted pot of boiling water – cook the gnocchi in several batches, you don’t want to overfill the pot. The gnocchi is finished when it rises to the top of the pot and is floating on the surface.
- I usually have a colander on top of a plate sitting next to my boiling water so that when the gnocchi rises I can scoop them out with a slotted spoon while the others are still cooking.
- Once all of the gnocchi has finished cooking, top with sauce and enjoy!
- Gouda Cheese Sauce
- First, melt the 8 tablespoons of butter in a saucepan at medium heat and add 1 teaspoon of salt, 2 dashes of onion powder, 2 dashes of garlic powder, and 2 dashes of pepper.
- Stir in 1 cup of heavy whipping cream and turn the stove to medium high, whisking continuously to mix the butter and the cream until the mixture starts bubbling.
- Once the sauce begins to bubble, turn the temperature down to medium low and stir in the 2 cups of grated gouda cheese.
- Gouda cheese is thick, so you might have to do some extra whisking to make sure that it is well melted and blended together in the sauce.
- After the sauce begins to bubble, you can add additional salt or pepper to taste, if not turn the temperature down to low until ready to serve over the Sweet Potato Gnocchi.
Notes
- Be careful not to let your potatoes overcook – you do not want them to fall apart or become waterlogged
- The extra cup of flour really comes in handy when rolling out the gnocchi dough. It is good to keep your hands and counter floured so that no sticking takes place – don’t worry about getting messy, it’s half the fun!
Nutrition
- Serving Size: 4
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Had this for dinner tonight, phenomenal ! It was my first time making pasta, pretty easy but took my longer than it should have haha, My husband kept peeking in hoping dinner was ready. Once on the table he took a bite and kissed me, ” completely worth the wait” he said 🙂 thanks for making me a hero to my husband
I am so glad you enjoyed the Sweet Potato Gnocchi with Gouda Cheese Sauce and that your husband loved it too! It’s always good to hear when a recipe turns out well! 🙂
I never thought to do this with a sweet potato. Thanks for sharing your idea on BeColorful this week. I’m inspired. 😀
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Yummy! I love sweet potato gnocchi and the gouda is perfect with it I am sure! Thanks for sharing!
Wow this seriously looks amazing! I am pinning and adding to my meal plan asap! Thanks!
Thanks! I hope you enjoy the Sweet Potato Gnocchi!
Thanks for sharing this on my What Are You Doing? Blog Hop!
That looks delicious! Definitely going to pin it!
Thanks, I hope you get a chance to try this gnocchi recipe!
Oooh, that looks delicious! I’ve yet to try gnocchi at home but this inspires me to try!
I hope you get a chance to try making this gnocchi! This is a pretty simple recipe, but if you want to try one that is even easier check out this 4 ingredient potato gnocchi.
This sounds deelish, especially with the gouda sauce. What do you serve with gnocchi? Is this a side or a main dish? Found your link at A-Z Celebrations Linky Party…….. thanks for sharing! Jill@ MamaGing.com
Thanks! I usually serve this as a main dish, but if I have people coming over I usually make several different pasta dishes to make sure that there is something everyone likes. I hope that helps!
ok thanks! I’ve never made gnocchi before, so I have another question – my husband usually gets home at staggered times but I like to have dinner ready for him when he gets home since sometimes it can be late. Can I make up the gnocchi dough ahead of time and have it in the frig, ready to just cook when he gets home so it’s freshly cooked?
In the past I have made this sweet potato gnocchi recipe and homemade potato gnocchi ahead of time in two different ways.
The first way is by making the gnocchi dough, wrapping it in saran wrap and placing it in your refrigerator until it is time to roll, cut, cook, and enjoy. I would however advise that if you are making this ahead of time to only keep it in this condition for 24 hours before cooking and consuming it. One time I had way more dough than I needed and left it in the fridge for several days and it turned a funny color! Oops! 🙂
The second way is to go ahead and cook the gnocchi, toss them in a little bit of olive oil – to keep them from sticking together, pour them in a casserole dish, cover with foil, and place in the fridge. Then when it is about 15-20 minutes before eating, place them in a 350 degree oven to warm up – at which point you could make your sauce. Once the gnocchi is warm – try a piece to make sure – pour your sauce over the dish. You could either put the gnocchi back in the oven to stay warm while you wait for your husband to get home or you could go ahead and eat it.
I hope this helps!
Thanks so much for the replies, I appreciate it. 🙂 I made this and it was great! I am in love with that gouda sauce, I may eat it over everything LOL. I had a little bit of cheese sauce left over and I was tempted to eat it over my brussel sprouts last night but we were already having beef roast & mashed spuds so I thought that would be a bit much. Next time! 😉 I had quite a bit of dough left over so I cut my gnocchi, laid them on a tray until frozen and then put them in freezer bags. Hope that works, we will see!