Sweet Potato Gnocchi with White Wine Sauce, Whipped Ricotta, & Crispy Prosciutto


Hello! In honor of the impending return of my roommate/photographer to Chicago from her six week stint in Dallas, I am posting this sweet potato gnocchi!

I made this a little while ago for a dinner party where we wanted to hang out with two pairs of our friends who had just begun dating because they are wonderful and we love them and also because we wanted to investigate what they were like as dating couples, since their relationships were kinda new things at the time.


Well, actually, for one of the couples, the dinner had been originally scheduled in like November or something, and then somebody got Covid, and we tried to reschedule like twelve times, but a bunch of other Covid stuff happened several times, so really this ended up happening I think around six months after the original date, but such is life during a pandemic, you get it.

And then we had this dinner party, and I waited for such a time as this to tell you about it.


But this is actually one of my go-to recipes I’ve been tinkering with for longer than pretty much anything else I’ve told you about thus far, so I hope you love it!

Stay tuned for the return of return of semi-regular recipe posts now that my hungry, photography-skilled roommate is FINALLY returning to me at long last!!

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Sweet Potato Gnocchi with White Wine Sauce, Whipped Ricotta, & Crispy Proscuitto


Homemade sweet potato gnocchi is so fun to make AND delicious! I mean, this has all the best things in it! Enjoy!



For the Gnocchi:

  • 2 sweet potatoes, baked and peeled
  • 2 eggs
  • 2 cups all purpose flour

For the white wine brown butter sauce

  • 1 onion, minced
  • Butter
  • Sage
  • 3 cloves garlic
  • White Wine
  • Pasta water

For the Herbed Breadcrumbs

  • 1/2 cup panko breadcrumbs
  • 2 Tablespoons butter
  • 1/2 teaspoon rosemarry
  • 1/4 teaspoon garlic powder
  • pinch salt & pepper

For the Crispy Prosciutto

  • 4 ounces Proscuitto

For the Whipped Ricotta

  • 8 ounces Ricotta cheese


To make the sweet potato gnocchi, start by boiling a large pot of water.

Meanwhile, blend the potatoes and eggs in a food processor or blender until smooth. Mix in the flour. On a floured surface, roll the dough into long ropes, about a half inch to an inch thick. Cut the ropes into little nuggets.

When the water is boiling, add the gnocchi and cook until they float. Then remove them from the water, reserving some of the starchy pasta water to be used later in the sauce.

I a large skilled, heat a few tablespoons of olive oil. Add the gnocchi and cook until they are slightly golden brown. Remove gnocchi from the pan and set aside.

For the crispy proscuitto, preheat the oven to 400 degrees. Oil a sheet pan and place the proscuitto flat on the pan. Bake for approximately 10 minutes, or until crispy.

For the sauce, heat a some olive oil in the same pan. Add the onions and cook until translucent. Remove them from the pan and set aside.

Melt butter in the pan. Add the sage leaves and cook until sage is crispy and butter is browned. Remove the sage leaves and set them on a paper towel to cool.

Add garlic to the browned butter and cook one minute. Add the white wine and cook for five minutes.

Add the gnocchi and cook until heated through and sauce has reached desired consistency, adding pasta water as needed to thin.

For the whipped ricotta, blend ricotta in a blender until smooth.

For the herbed breadcrumbs, melt two tablespoons of butter in a pan. Add breadcrumbs, rosemary, garlic powder, salt and pepper and cook until breadcrumbs are golden brown.

To assemble, place a dollop of whipped ricotta in the bottom of a bowl. Top with gnocchi. Top gnocchi with crispy proscuitto, herbed bread crumbs, and crispy sage. Enjoy!

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