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5 from 59 votes

Homemade Sweet Potato Gnocchi with Roasted Garlic Sauce

By: Bella Bucchiotti
Create the ultimate comfort food with sweet potato gnocchi and roasted garlic sauce. This simple vegetarian dish is easy and delicious!
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 7


  • 3 sweet potatoes, medium
  • ¼ Cup ricotta, whole milk
  • 1 egg
  • ¼ Cup parmesan cheese, grated
  • 2 ½ Cups flour, 1:1 gluten free flour or all-purpose flour
  • 1 Teaspoon truffle salt
  • 1 Teaspoon oregano
  • 1 Teaspoon thyme, dried

Roasted Garlic Sauce

  • 1 Bulb garlic
  • 1 Tablespoon coconut oil
  • Pinch sea salt
  • 1 Tablespoon shallot, minced
  • ½ Cup white wine
  • 3 Tablespoon Butter
  • 2 Teaspoon oregano, dried
  • 1 Teaspoon thyme, dried
  • parmesan cheese, grated


  • Preheat the oven to 400 degrees F.
  • Wash the potatoes, then pierce several times with a fork. Brush with coconut oil and place onto a foil lined baking sheet.
  • Remove most of the peel from the garlic then slice off ¼” of the top. Place into the center of a small square of foil. Drizzle with coconut oil and sprinkle with a pinch of sea salt. Wrap the foil around the garlic and place onto the baking sheet with the potatoes.
  • Add to the center rack of the oven and bake for 1 hour.
  • Cut the potatoes in half and place into the refrigerator to cool for 20 minutes
  • Meanwhile, prepare sauce. Heat a deep skillet over medium heat. Add a splash of coconut oil.
  • Once hot, add the diced shallot. Sauté for 5 minutes.
  • Gently squeeze garlic out of the bulb and into the pan. Add butter, oregano, thyme, and a pinch of salt and pepper. Sauté 2 minutes.
  • Next, pour in the white wine. Lower the heat to a simmer. Cook for 10 minutes.
  • Next, prepare the gnocchi. Peel the potatoes and discard the skin.
  • Cut potatoes into chunks and add to a large mixing bowl. mash completely.
  • Next, combine potatoes with the ricotta, egg, parmesan cheese, truffle salt, oregano, and thyme. Add the flour and mix until the dough is no longer sticky. Add more flour if needed.
  • Dust a wooden cutting board with flour.
  • Bring 4 cups of salted water to a boil.
  • Once dough is thoroughly mixed, place onto the cutting board. Form into a ball.
  • Divide the dough into 4 sections. Roll each into a smaller ball.
  • Place dough into the refrigerator as you work. The dough is easier to work with when it is slightly chilled.
  • Working one dough ball at a time, roll each ball into a 1” thick log.
  • Cut into 1” pieces. *for ridges- roll the dough over the tongs of a fork. Optional step but gives a more visually appealing gnocchi.*
  • Add gnocchi to the boiling water and boil for 5 minutes. Remove with a strainer.
  • Add to the skillet and toss with the sauce. Garnish with fresh thyme and parmesan.


Calories: 323kcal | Carbohydrates: 56g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 136mg | Potassium: 436mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13894IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 3mg
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