Homemade Sweet Potato Gnocchi with Creamy Sage Sauce

Homemade Sweet Potato Gnocchi with Creamy Sage Sauce_Hero

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Homemade gnocchi is not as daunting to make as it may seem, and this homemade sweet potato gnocchi with creamy sage sauce is a delicious dinner recipe!

I will say, homemade gnocchi is a perfect option for a romantic weekend dinner, but if you feel like being adventurous, you can absolutely make these pillowy little sweet potato gnocchi on a weeknight too!

This sweet potato gnocchi with sage is a classic combination but our creamy sage sauce uses pancetta and parmesan cheese for the ultimate decadence.

This recipe will make quite a bit of gnocchi, so I would recommend freezing half the gnocchi before boiling and saucing the remaining half! If you want to sauce all the gnocchi, be sure to make double the amount of sauce in this recipe.

This gnocchi is served with a creamy, aromatic sage sauce that tastes like heaven. It works so well with the sweet, richness of the gnocchi! It’s such an incredible recipe that is completely worth the effort! My only advice is to definitely line the gnocchi on a tray as you cut them and do NOT put them in a bowl! You will end up with a pile of goopy gnocchi and no one likes that.

Looking for more pasta recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


Homemade Sweet Potato Gnocchi with Creamy Sage Sauce

Homemade gnocchi is not as daunting to make as it may seem, and this homemade sweet potato gnocchi with creamy sage sauce is a delicious dinner recipe!
4.80 from 5 votes
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Cook Time: 1 hour 20 minutes
Servings: 4


Sweet Potato Gnocchi:

  • 3 sweet potatoes
  • 16 ounces whole milk ricotta cheese strained*
  • ½ cup freshly grated Parmesan cheese
  • 3 teaspoons salt
  • 2 and 1/2 cups flour plus more as necessary
  • Extra virgin olive oil

Creamy Sage Sauce

  • 4 ounces pancetta diced
  • 4 tablespoons butter
  • 1 shallot peeled and minced
  • 4 cloves garlic peeled and minced
  • 10 sage leaves
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese


Prepare the Sweet Potatoes:

  • Prick the sweet potatoes all over with a fork. Wrap with a damp paper towel and microwave for 10 minutes. If the sweet potatoes aren’t soft enough, microwave for another 5-6 minutes. Note: You can also roast these in the oven if you prefer, but it will take closer to an hour or so.
  • Cut the sweet potatoes open and transfer to the fridge to cool for 10 minutes.

Prepare the Gnocchi Base:

  • While the sweet potatoes are cooling, combine the ricotta cheese, parmesan cheese, and salt and mix to combine.
  • Remove the skins from the sweet potatoes and add the sweet potato flesh to the bowl of cheese. Using a hand mixer or a potato masher, mix until very smooth and combined.
  • Add the flour to the sweet potato mixture and, using your hands, combine the flour with the sweet potatoes. Continue adding the flour, kneading the dough after each addition, until combine. Be careful not to over-mix the gnocchi dough. Once the dough is fairly smooth and easy to handle, transfer it to a floured surface.

Prepare the Gnocchi:

  • Form the gnocchi into a large loaf and cut, cross-wise, into 2” thick slices.
  • Roll each slice into a long rope. Cut the rope into 1” pieces. Note: You may want to pat each piece of gnocchi into a bit of the flour on your work surface.
  • Transfer the gnocchi to a pan and keep them in an even layer. Trust me, don’t put them in a bowl. I learned the hard way.

Boil the Gnocchi:

  • Bring a large pot of salted water to a boil. Add the gnocchi and boil until they float. Drain and toss with a bit of oil to keep them from sticking.
  • At this point, you should figure whether you want to make half or all the gnocchi. You can boil all the gnocchi or you can freeze half and boil half.

Fry the Gnocchi:

  • In a large skillet, heat the butter over medium heat until melted and frothy. Add the gnocchi, in batches if necessary, and cook for 2-3 minutes per side until well-browned. Divide the warm gnocchi between 4 bowls bowls.

Prepare the Creamy Sage Sauce:

  • Add the diced pancetta to the skillet and cook for 5 minutes over medium heat and cook until crispy and browned. Next, add the diced shallot and cook for an additional 5-6 minutes until softened and browned.
  • Turn the heat to low and add the garlic and sage leaves. Cook for 1 minute until fragrant. Be careful not to burn the garlic.

Finish the Creamy Sage Sauce:

  • Stir the heavy cream and parmesan into the sauce and whisk until combined. Cook over very low heat for 1-2 minutes until thickened. Taste and season with salt and pepper. Turn off the heat.

To Serve:

  • Spoon the warm sauce over the cooked gnocchi. Enjoy!
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