Sweet Potato Gnocchi Recipe with Gorgonzola Sage Sauce

The moment you take a bite of tender, pillowy sweet potato gnocchi coated in a luscious gorgonzola sage cream sauce, it’s like a warm hug for your taste buds. This recipe has become my go-to for cozy dinners at home, especially when I want something that feels fancy but is surprisingly easy to make. Plus, there’s just something magical about the combination of earthy sweet potatoes, tangy gorgonzola, and fragrant sage. Whether you’re cooking for a special occasion or simply treating yourself to comfort food, this dish hits all the right notes.

I first stumbled upon the idea of sweet potato gnocchi while experimenting in my kitchen one fall afternoon. The vibrant orange hue of the sweet potatoes caught my eye, and I couldn’t resist turning them into something truly special. Since then, this recipe has evolved into a staple for family gatherings and cozy nights in. It’s a dish that balances indulgence with wholesome ingredients—perfect for anyone who craves a little comfort in their day. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

• Quick & Easy: Making gnocchi from scratch might sound intimidating, but it’s surprisingly simple—and with sweet potatoes, it’s even easier to handle.
• Perfect for Any Occasion: Whether you’re hosting a dinner party or enjoying a quiet night in, this dish is both elegant and comforting.
• Unforgettable Flavor: The combination of sweet potatoes, creamy gorgonzola, and aromatic sage is a match made in culinary heaven.
• Customizable: You can tweak the sauce or even the gnocchi itself to suit your tastes or dietary needs.
• Impressive Yet Low-Stress: Homemade gnocchi makes you look like a pro, but it’s easy enough for beginner cooks to master.

What truly sets this sweet potato gnocchi recipe apart is its versatility. The hint of sweetness from the potatoes is complemented by the creamy tang of gorgonzola, while the sage adds an herbal depth that feels cozy and nostalgic. If you’re looking for a dish that will have everyone asking for seconds, this is it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create an unforgettable dish. Here’s what you’ll need:

For the Sweet Potato Gnocchi:

• 2 medium sweet potatoes (about 1 lb), roasted and mashed
• 1 large egg, lightly beaten
• 1 cup (125 g) all-purpose flour (plus extra for dusting)
• 1/4 tsp salt

For the Gorgonzola Sage Cream Sauce:

• 2 tbsp unsalted butter
• 8-10 fresh sage leaves
• 1 cup (240 ml) heavy cream
• 1/2 cup (100 g) crumbled gorgonzola cheese
• Salt and freshly ground black pepper, to taste

Optional toppings:

• Freshly grated Parmesan cheese
• Chopped walnuts or pecans (for a little crunch)

If you can, use fresh sage for its aromatic quality—it really makes the sauce shine. Also, when choosing gorgonzola, opt for the creamy variety for a smoother sauce.

Equipment Needed

Here’s what you’ll need to whip up this delightful dish:

• Fork: For mashing the roasted sweet potatoes until smooth.
• Mixing Bowl: To combine your gnocchi ingredients.
• Bench Scraper: Handy for cutting and handling the dough (alternatively, use a knife).
• Large Pot: To boil the gnocchi.
• Non-Stick Pan: Perfect for making the creamy gorgonzola sage sauce.
• Slotted Spoon: For scooping the cooked gnocchi out of the boiling water without damaging their delicate texture.

If you don’t have a bench scraper, a sharp knife works just fine for portioning the gnocchi dough. For optimal results, make sure your mixing bowl is large enough to avoid flour spilling everywhere—been there, done that!

Preparation Method

Follow these simple steps to make your sweet potato gnocchi with gorgonzola sage cream sauce:

For the Sweet Potato Gnocchi:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them for about 45-50 minutes, or until soft. Let them cool slightly.
2. Peel the sweet potatoes and mash them thoroughly until smooth. You can use a fork or potato masher—whatever feels easiest.
3. In a large bowl, combine the mashed sweet potatoes, beaten egg, flour, and salt. Mix gently until a soft dough forms. Be careful not to overmix.
4. Lightly flour a clean surface and turn the dough out onto it. Divide the dough into 4 equal parts and roll each into a long rope, about 1/2 inch thick.
5. Cut the ropes into 1-inch pieces to form the gnocchi. If desired, press each piece gently with a fork to create ridges.
6. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

For the Gorgonzola Sage Cream Sauce:

1. In a non-stick pan, melt the butter over medium heat. Add the sage leaves and sauté for 1-2 minutes until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to prevent scorching.
3. Add the crumbled gorgonzola cheese and stir until melted and smooth. Season with salt and pepper to taste.
4. Add the cooked gnocchi to the sauce, gently stirring to coat them evenly. Cook for another minute to let the flavors meld together.

Serve immediately, topped with grated Parmesan and a sprinkle of chopped walnuts for an added crunch.

Cooking Tips & Techniques

• Don’t Skip Roasting: Roasting sweet potatoes brings out their natural sweetness and makes them easier to mash.
• Go Light on the Flour: Too much flour can make your gnocchi dense. Add just enough to form a soft, pliable dough.
• Test the Dough: Before rolling all the gnocchi, cook one or two pieces to ensure the dough holds together in boiling water.
• Use Fresh Sage: Fresh sage has a more vibrant flavor than dried. It’s worth the extra effort to find it!
• Don’t Overcrowd the Pot: Cook gnocchi in batches to prevent sticking and ensure even cooking.

Trust me, once you nail these tips, your gnocchi will be the stuff of legends—soft, flavorful, and absolutely irresistible.

Variations & Adaptations

Here are some fun ways to make this recipe your own:

• Gluten-Free Option: Substitute the all-purpose flour with almond flour or gluten-free 1:1 baking flour.
• Vegan Adaptation: Use dairy-free cream and a vegan blue cheese alternative. Skip the egg in the gnocchi and add a tablespoon of olive oil instead.
• Seasonal Twist: Swap sweet potatoes for pumpkin or butternut squash during fall.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for an extra layer of flavor.

One time, I swapped out the gorgonzola for goat cheese—it gave the sauce a milder, tangy flavor that was equally delicious!

Serving & Storage Suggestions

This dish is best served warm and fresh, but if you have leftovers, here’s what to do:

• Serving: Serve the gnocchi immediately with a garnish of Parmesan and walnuts. Pair it with a crisp white wine or a light green salad for balance.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.

The flavors deepen with time, so don’t be surprised if the leftovers taste even better!

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional highlights:

• Sweet Potatoes: Packed with vitamin A, fiber, and antioxidants.
• Gorgonzola Cheese: A great source of calcium and protein, with a bold flavor that means you don’t need much.
• Heavy Cream: Provides richness and satiating fats, perfect for a comforting meal.

While this dish is indulgent, it also offers nutrients like vitamins, minerals, and fiber from the sweet potatoes. If you’re watching calories, consider using a lighter cream or reducing the cheese slightly.

Conclusion

If you’re looking for a recipe that combines comfort, elegance, and bold flavors, this sweet potato gnocchi with gorgonzola sage cream is exactly what you need. It’s a dish that feels indulgent but is surprisingly simple to prepare. Customize it to your liking, and it’s sure to become a household favorite.

I love this recipe because it’s not just food—it’s an experience. The process of making gnocchi from scratch is rewarding, and the flavors in this dish are unforgettable. Give it a try and let me know how it turned out—leave a comment or share your adaptations below!

Happy cooking, and remember: homemade gnocchi is always worth it!

FAQs

Can I use store-bought gnocchi?

Absolutely! While homemade gnocchi is more rewarding, store-bought gnocchi works perfectly for saving time.

What can I substitute for gorgonzola cheese?

Try goat cheese, blue cheese, or even cream cheese for a milder option.

Can I freeze the gnocchi?

Yes! Freeze uncooked gnocchi on a parchment-lined tray, then transfer to a freezer bag. They can be cooked directly from frozen.

Can I make this sauce ahead of time?

Yes, the sauce can be made ahead and stored in the fridge for up to 2 days. Reheat gently before serving.

What’s the best way to roast sweet potatoes?

Pierce them with a fork, place them on a baking sheet, and roast at 400°F (200°C) until soft—about 45-50 minutes.

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