Sweet Potato Gnocchi with Smoked Gouda Cheese Sauce

I really wish salads were my comfort food.

I wish that I would open the refrigerator and think “boy, I’m really craving some celery right now”.

Unfortunately my comfort food usually consists of something chock full of carbs, cheese, or butter. Oh well…what’s a girl to do!

This was my first attempt at making gnocchi, and I have to say…it wasn’t as hard as I thought it would be! The sweet potato gives them this beautiful orange color – it makes them kind of look like circus peanuts. Or tater tots.

Mmmm….tater tots. That’s a post for another day.

Steve and I picked up some smoked gouda with bacon by Yancey’s Fancy, a local cheese factory. I have to say…it put this cheese sauce over the top!

Sweet Potato Gnocchi with Gouda Cheese Sauce

adapted from The Noshery

The Gnocchi:

1 pound large sweet potato
6 ounces, ricotta cheese
½ cup Parmesan Cheese, Finely Grated
1 Tbsp. Brown Sugar, Packed
1 tsp. salt
1/4 tsp. nutmeg
1-¾ cup Flour

The Sauce: 

2 cups milk
2 cloves garlic, minced
2 tsp. dried sage
3 Tbsp. unsalted butter
3 Tbsp. flour
1 cup smoked gouda cheese
salt and pepper to taste


Line a large baking sheet with parchment paper. Place sweet potatoe on a plate; microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into a medium bowl and mash; transfer 1 1/2 cup to a large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until a soft dough forms.

Turn dough out onto a floured surface; divide into 3 equal pieces. Rolling between your palms and the floured work surface, form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over the tines of a fork to indent. Transfer to the baking sheet.

Bring a large pot of water to boil; add 1 tablespoon salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to a clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)


In a small saucepan melt the butter and saute the garlic until browned. Add flour and stir until a paste forms – cook for about 1 minute. Add the milk and stir until thickened. Add cheese, sage, salt and pepper. Pour over gnocchi and serve!




  1. Megan, our guests LOVED the pumpkin french toast! Thank you for that one and this one looks terrific as well.

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