Description
Pillowy-soft sweet potato gnocchi tossed in a buttery rosemary garlic sauce with crisped Italian sausage. Comfort food with a gourmet twist, perfect for cozy dinners or impressive entertaining.
Ingredients
Scale
- 2 medium sweet potatoes, roasted and mashed
- 1 to 1½ cups all-purpose flour
- ½ cup whole milk ricotta cheese
- ¼ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon salt
- 8 ounces Italian sausage, casing removed
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Roast sweet potatoes until fork-tender, about 45 minutes.
- Peel and mash sweet potatoes. Mix with ricotta, egg, parmesan, and salt in a bowl.
- Gradually add flour until a soft dough forms. Let rest for 10 minutes.
- Roll dough into ropes, cut into 1-inch pieces, and shape with a fork for ridges.
- Boil salted water. Cook gnocchi in batches until they float. Remove and drain.
- Cook sausage in a skillet until browned. Remove and set aside.
- Add butter, garlic, and rosemary to the skillet. Let it sizzle.
- Toss cooked gnocchi and sausage in the sauce. Cook for 2–3 minutes to coat.
- Serve warm with extra parmesan and black pepper.
Notes
- Roasting sweet potatoes instead of boiling prevents excess moisture.
- Use a fork to shape the gnocchi so sauce clings better.
- Freeze uncooked gnocchi for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 80mg
Keywords: sweet potato gnocchi, homemade gnocchi, Italian comfort food, sausage gnocchi, rosemary butter sauce