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Homemade Sweet Potato Gnocchi with Smoked Gouda-Sage Sauce

homemade sweet potato gnocchi with smoked gouda-sage sauce Entree Italian
Homemade Sweet Potato Gnocchi with Smoked Gouda-Sage Sauce
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 4

Making your own potato pasta is a cinch -- and tastes extra yummy with this creamy, cheesy sauce (sauce recipe adapted from The Noshery). MORE+ LESS-

Updated January 21, 2015



cups peeled, mashed and cooled sweet potato (about 2 large or 4 small potatoes)
2 1/2
cups Gold Medal™ unbleached all-purpose flour
teaspoon salt
teaspoon pepper
teaspoon ground nutmeg
tablespoon light brown sugar


cups milk
white or red onion
cloves garlic
whole sage leaves
tablespoons unsalted butter
tablespoons Gold Medal™ unbleached all-purpose flour
cup shredded smoked gouda cheese
Salt and pepper to taste


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  • 1
    In a large bowl and using a fork, stir together sweet potato mash, egg, 2 cups flour, salt, pepper, nutmeg and brown sugar, adding more flour as necessary until dough is slightly sticky but can be picked up with your hands without sticking to them.
  • 2
    Transfer dough to a well-floured surface, roll into a ball and flatten. Divide into 8 equal pieces and roll each piece into a long rope about 1/2-inch thick. Place each rope on a floured baking sheet or plate and refrigerate for 30 minutes.
  • 3
    Remove dough ropes from fridge and cut each into 1-inch pieces; separate slightly. Using a floured fork, made a very slight indent in each piece to create ridges (or, roll each piece lightly over the fork tines).
  • 4
    Bring a large pot of water to a boil. Add gnocchi (you may have to divide into two batches, depending on how big your pot is) and boil, 3-4 minutes, until all the gnocchi floats to the top. Drain and place gnocchi on serving plates.
  • 5
    To make the sauce: In a small saucepan over medium heat, combine milk, onion, garlic and sage leaves. Heat until tiny bubbles appear around the edges of the pan, about 5-7 minutes (do not boil). Remove from heat, cover and cool 10 minutes, then remove onion, garlic and sage and discard.
  • 6
    In a separate medium saucepan over medium heat, melt the butter. Stir in flour and whisk until blended. Pour in milk and begin whisking constantly. Reduce heat to low and whisk until sauce is smooth and slightly thick, about 10 minutes.
  • 7
    Strain sauce through a strainer into a separate large saucepan. Whisk in shredded gouda cheese and cook over low heat, whisking constantly, until cheese melts and sauce is smooth and thick. Season to taste with salt and pepper.
  • 8
    Pour sauce over prepared gnocchi and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • They say the more you put into something, the more you get out of it.

    I find that’s especially true, for the most part, when it comes to cooking. In fact, I often enjoy my meal more when I know I put all the work into it.

    That was the case when I first made this oh-so-delicious Homemade Sweet Potato Gnocchi with Smoked Gouda-Sage Sauce. While the lazy side of me was yelling, “Hey! Why aren’t you just buying this stuff from the grocery store?!” the more ambitious side of me was encouraging me to make this dish from scratch. And I’m glad I did.

    Homemade gnocchi is out of this world. The taste, texture and feeling of accomplishment you get when those cute little potato pasta pieces float to the top of a pot of boiling water is worth every ounce of effort. And really, with a little practice and patience, it’s not that hard at all to get this dish on the table for a nice weekend meal. And it won’t be hard to get your family to the table when they smell the smoked gouda cheese and sage sauce warming on the stovetop.

    Here’s how to make this delicious dish:

    First, combine your ingredients in a large bowl and stir with a fork (otherwise, you might over-knead it and the dough will be tough). Once the dough is only slightly sticky, transfer to a counter and divide into 8 pieces.

    Roll each piece into a ½-inch wide rope and place on a floured baking sheet (there’s a whole lot of flour going on in this recipe; just roll with it).

    Once the ropes have rested a bit in the fridge, cut them up into bite-size pieces and press lightly with a fork to get those classic gnocchi ridges.

    Gah! Aren’t they just adorable? I can’t… I just can’t…

    Oh, but I can. And I did.

    Once they bubble up to the surface, they’re done. Drain and place on a serving plate while you make the cheesy, creamy sauce.

    Pour the warm sauce over the gnocchi, top with a few pieces of chopped sage and ta-da! You’ve got a yummy, from-scratch dinner masterpiece. You should be proud of your hard work (but not too proud to devour it, of course).

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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