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A cast iron skillet filled with homemade sweet potato gnocchi topped with grated parmesan cheese.
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5 from 59 votes

Homemade Sweet Potato Gnocchi

Create the ultimate comfort food with sweet potato gnocchi and roasted garlic sauce. This simple vegetarian dish is easy and delicious!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course, Meals, Side Dish
Cuisine: Italian
Keyword: Thanksgiving
Servings: 7
Author: Bella Bucchiotti

Ingredients

  • 3 sweet potatoes medium
  • ¼ Cup ricotta whole milk
  • 1 egg
  • ¼ Cup parmesan cheese grated
  • 2 ½ Cups all purpose 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

Instructions

  • 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.

Nutrition

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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