Sweet Potato Gnocchi with a Rosemary and White Cheddar Cheese Sauce
These crisp, buttery gnocchi have soft, pillowy insides and are swimming in a decadent rosemary and white cheddar cheese sauce. #goals
Servings Prep Time
6people 30minutes
Cook Time
1hour
Servings Prep Time
6people 30minutes
Cook Time
1hour
Ingredients
Sweet Potato Gnocchi
Rosemary and White Cheddar Cheese Sauce
Instructions
Sweet Potato Gnocchi
  1. Preheat the oven to 400 degrees. Using a fork, pierce the sweet potatoes with a knife several times, and place on a baking sheet. Bake for 45-50 minutes or until soft and tender. [Short cut: microwave on high for 6-7 minutes, or until soft and tender]. Let cool completely.
  2. Once cool, scoop the flesh out of the skin and mash until smooth. Place the sweet potato mash in a large bowl. Stir in the ricotta cheese, Parmesan cheese, salt, and pepper.
  3. Add the flour, a 1/2 cup at a time, until a sticky dough forms that is easy to handle. Transfer to a large floured surface area [tip: make sure your hands are generously floured, too]. Form the dough into a loaf, and cut dough into 4 equal pieces.
  4. Roll each piece out into rope-like shape, about 1 inch in diameter. Cut the rope into 1-inch pieces, and transfer gnocchi to a plate. Repeat the process with remaining three pieces of dough.
  5. Bring a large salted pot of water to a boil. Add the gnocchi to the boiling water, and cook until the gnocchi float to the surface. Remove the gnocchi using a spider strainer once cooked.
  6. Heat two tablespoons of butter over medium heat in a large skillet. Once hot, add the gnocchi and pan-fry for 6-8 minutes, or until the gnocchi turn golden-brown on the outside.
Rosemary and White Cheddar Cheese Sauce
  1. Add three tablespoons of butter over medium heat in a sauce pan. Add the shallots, garlic, and rosemary. saute for 5-6 minutes, or until they begin to brown.
  2. Whisk in the flour until combined. Let cook 1-2 minutes. Slowly pour the milk into the pan, whisking quickly to smooth any lumps. Let the sauce simmer for 3-4 minutes, or until it begins to thicken.
  3. Add the grated white cheddar cheese, whisking until smooth. Add the chicken bouillon and pepper. Season to taste with additional salt.
  4. Top gnocchi with cheese sauce, and eat!
Recipe Notes

Our wine choice: the 2013 Chardonnais Napa Valley Chardonnay. This rich, full-bodied chardonnay has toasty notes of butterscotch, vanilla and tropical fruits. With a luxurious texture and silky finish, this white will pair perfectly with our sweet potato gnocchi. Cheers!

Print Recipe
 Sweet Potato Gnocchi with a Rosemary and White Cheddar Cheese Sauce
These crisp, buttery gnocchi have soft, pillowy insides and are swimming in a decadent rosemary and white cheddar cheese sauce. #goals
Sweet Potato Gnocchi with a Rosemary and White Cheddar Cheese Sauce
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Sweet Potato Gnocchi
Rosemary and White Cheddar Cheese Sauce
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Sweet Potato Gnocchi
Rosemary and White Cheddar Cheese Sauce
Sweet Potato Gnocchi with a Rosemary and White Cheddar Cheese Sauce
Instructions
Sweet Potato Gnocchi
  1. Preheat the oven to 400 degrees. Using a fork, pierce the sweet potatoes with a knife several times, and place on a baking sheet. Bake for 45-50 minutes or until soft and tender. [Short cut: microwave on high for 6-7 minutes, or until soft and tender]. Let cool completely.
  2. Once cool, scoop the flesh out of the skin and mash until smooth. Place the sweet potato mash in a large bowl. Stir in the ricotta cheese, Parmesan cheese, salt, and pepper.
  3. Add the flour, a 1/2 cup at a time, until a sticky dough forms that is easy to handle. Transfer to a large floured surface area [tip: make sure your hands are generously floured, too]. Form the dough into a loaf, and cut dough into 4 equal pieces.
  4. Roll each piece out into rope-like shape, about 1 inch in diameter. Cut the rope into 1-inch pieces, and transfer gnocchi to a plate. Repeat the process with remaining three pieces of dough.
  5. Bring a large salted pot of water to a boil. Add the gnocchi to the boiling water, and cook until the gnocchi float to the surface. Remove the gnocchi using a spider strainer once cooked.
  6. Heat two tablespoons of butter over medium heat in a large skillet. Once hot, add the gnocchi and pan-fry for 6-8 minutes, or until the gnocchi turn golden-brown on the outside.
Rosemary and White Cheddar Cheese Sauce
  1. Add three tablespoons of butter over medium heat in a sauce pan. Add the shallots, garlic, and rosemary. saute for 5-6 minutes, or until they begin to brown.
  2. Whisk in the flour until combined. Let cook 1-2 minutes. Slowly pour the milk into the pan, whisking quickly to smooth any lumps. Let the sauce simmer for 3-4 minutes, or until it begins to thicken.
  3. Add the grated white cheddar cheese, whisking until smooth. Add the chicken bouillon and pepper. Season to taste with additional salt.
  4. Top gnocchi with cheese sauce, and eat!
Recipe Notes

Our wine choice: the 2013 Chardonnais Napa Valley Chardonnay. This rich, full-bodied chardonnay has toasty notes of butterscotch, vanilla and tropical fruits. With a luxurious texture and silky finish, this white will pair perfectly with our sweet potato gnocchi. Cheers!

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