Sweet Potato Gnocchi with Sage Cream Sauce


Sweet Potato Gnocchi with Sage Cream Sauce is one of my all-time favorite comfort foods paired with a creamy and buttery sage sauce.  This is the perfect fall dinner!

Full disclosure; I’ve been too much of a chicken to attempt making gnocchi for a while now, but this was definitely one of my favorite meals so far and I’m glad I did!  This Sweet Potato Gnocchi with Sage Cream Sauce is not one of my easier recipes but don’t let that scare you away.  It was well worth the hard work.  If you are looking for something more effortless, you can buy the pre-made gnocchi or ravioli at the store (butternut squash ravioli would be great) and just make this sauce to go with it!  The sauce itself was just delicious.

Sweet Potato Gnocchi with Sage Cream Sauce and Toasted Pecans

The finished product – absolutely delicious!

By this point, I had flour and dough everywhere…in my hair, in my  fingernails, on my clothes, on my phone, and in my ears.  What a mess!  I even made a run to the grocery store to pick up a forgotten item for the sauce and neglected to look in the mirror prior to leaving. When I got home later I realized I had flour and gnocchi dough all over me and caked on to my clothes.  Keepin’ it classy over here!

Make sure if you aren’t putting the gnocchi straight into the water that you don’t stack the gnocchi on top of each other because they will all stick and mesh together!  I may have learned that the hard way.  Definitely try this Sweet Potato Gnocchi with Sage Cream Sauce as it will be one of your new favorite meals – promise!

Sweet Potato Gnocchi with Sage Cream Sauce is one of my all-time favorite comfort foods paired with a creamy and buttery sage sauce.  This is the perfect fall dinner!

The finished product – absolutely delicious!

Sweet Potato Gnocchi with Sage Cream Sauce is one of my all-time favorite Italian comfort foods for the colder months and is paired with a creamy and buttery sage sauce.
Sweet Potato Gnocchi with Sage Cream Sauce
Recipe type: dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • Sweet Potato Gnocchi
  • 2 medium to large sweet potatoes, peeled
  • 1½ – 2 cups all-purpose flour
  • 1 egg, slightly beaten
  • Pinch of salt
  • Sage Cream Sauce
  • *I doubled the recipe, except for the sage*
  • 1½ tablespoons butter
  • ½ cup chopped pecans
  • ⅓ cup finely chopped shallots or red onion
  • 1½ tablespoons chopped fresh sage or 1½ teaspoons crumbled dried sage leaves
  • ½ cup dry white wine
  • ⅔ cup heavy cream
  1. Gnocchi:
  2. Boil a large pot of salted water. Meanwhile, peel and cut sweet potatoes into 2 inch cubes. Boil sweet potato cubes until tender (around 20 minutes) and remove from water into a bowl lined with a paper towel to drain. Allow potatoes to rest for a few minutes before transferring into a large bowl. Mash potatoes with a large fork or potato masher until smooth, then move to the refrigerator for around 30 minutes to cool.
  3. Once sweet potato mash has cooled, remove from fridge and mix in egg. Add flour, a quarter cup at a time, until a very soft but manageable dough forms (2 cups was about right for my 2 large sweet potatoes).
  4. Pull out about a handful of dough at a time. On a well-floured surface roll dough into a long snake, maybe a ½ inch thick, and chop dough into half inch sections. Roll each gnocchi over the tines of a fork to create classic ridges (or if you’re lazy, simply press the fork tines into the top of the gnocchi, or leave this step out altogether like I did). Make sure you do not stack gnocchi on top of each other as they will stick together! Here’s a good time to make your sauce (recipe below).
  5. Bring a large pot of water to a simmer, NOT a boil, and drop in a handful of gnocchi. Scoop out with a slotted spoon when they float and drop into prepared sauce.
  6. Sage Cream Sauce:
  7. Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes.
  8. Using slotted spoon, transfer pecans to small bowl.
  9. Add shallots and sage to same skillet.
  10. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is somewhat reduced, about 10 minutes.
  11. Season with salt and pepper.
  12. Add in gnocchi and top with pecans.
  13. Leftover dough:
  14. Form any remaining dough into gnocchi shape, then place on a pan in the freezer. Once gnocchi are frozen remove from pan and store in a plastic freezer bag. When ready to bake later just pull out of the freezer and drop straight into simmering water.
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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

15 Responses to “Sweet Potato Gnocchi with Sage Cream Sauce”

  1. February 15, 2012 at 5:12 PM #

    This looks like the best meal in the whole wide world. Sage cream sauce?! YUM!! I will be making this soon! Very very soon!

    • February 15, 2012 at 6:00 PM #

      This is seriously the best!! Thanks for commenting!

  2. February 15, 2012 at 5:28 PM #


    This looks heavenly. I’m going to make this for sure this week. Maybe even tonight if I get to the store 🙂

    Thanks for sharing,

    • February 15, 2012 at 6:01 PM #

      Thanks, Michelle! I have been wanting to make these again – it’s really one of my favorite meals!

  3. September 22, 2012 at 11:22 PM #

    I can’t wait to give this one a try! I am a huge fan of anything sweet potato and this sounds perfect for fall! 🙂

    • September 23, 2012 at 2:23 PM #

      Christina, if I had to pick a fave recipe I’ve made it would be this one for sure! It’s a bit of work making the gnocchi but SO worth it

  4. October 9, 2012 at 1:17 AM #

    I’ve been debating making gnocchi for so long but you made it look easy! Maybe it’s time to give it a try.

    • October 9, 2012 at 3:00 PM #

      Thanks for commenting! It definitely wasn’t as difficult as I thought it would be – and totally worth it!

  5. September 29, 2013 at 4:42 PM #

    Oh, this looks just perfect. I love gnocchi 🙂

    • September 29, 2013 at 8:12 PM #

      Thanks so much!!

  6. September 29, 2013 at 6:33 PM #

    I adore sweet potato gnocchi. They have that lovely color and sweetness that speaks of fall.

    • September 29, 2013 at 8:11 PM #

      Thank you, Carolyn!! I agree with that!

  7. October 6, 2013 at 6:39 AM #

    Okay, officially hungry!

  8. Claire
    September 24, 2015 at 8:17 PM #

    I used your sauce with fresh pumpkin gnocchi that I bought – it was just what I was looking for! I also added in cooked chopped chicken thighs. The pumpkin gnocchi even had fall spices in it (cinnamon, nutmeg) and the sauce still paired very nicely. It was a definitely a hit with my family. Next time I’ll make the sweet potato gnocchi! Thanks again.

    • September 24, 2015 at 10:48 PM #

      Thanks for coming back to let me know! So glad you liked it!!

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