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Homemade sweet potato gnocchi with a Gruyère cream sauce

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Easy recipe for homemade potato pasta

Homemade gnocchi only sounds intimidating and difficult, but trust us, it couldn't be easier to make. One bite of this soft, cheesy, decadent pasta will have you wondering why you waited so long to make it yourself. The sweet potato gives the pasta an extra fiber boost and adds a slight natural sweetness. Pair a bowl of your decadent gnocchi with a big spoonful of homemade Gruyère sauce for the perfect winter meal.

Easy recipe for homemade potato pasta

This warm, cozy and comforting dish is the perfect meal to enjoy while sitting by a roaring fire this winter. Plus, the gnocchi only takes 40 minutes to make, from the beginning to the end! Sure beats making it from the package, wouldn't you say?

Homemade sweet potato gnocchi with a Gruyère cream sauce

Serves about 4

Pasta recipe adapted from Running to the Kitchen

Easy recipe for homemade potato pastaIngredients:

For the pasta: 

  • 2 sweet potatoes
  • 1 egg
  • Dash of salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup almond flour
  • 3/4-1 cup all purpose flour

For the sauce: 

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 cups heavy cream
  • 2 tablespoons dry white wine
  • 1 cup shredded Gruyère cheese

Directions: 

  1. To make the pasta, heat the potatoes in the microwave until fork tender, or about 5-6 minutes. Remove the potatoes and cool. Once cooled, scoop out the flesh and place into a bowl. Mash the potato with a fork.
  2. Add the pumpkin pie spice, Parmesan cheese, egg, almond flour, salt and all purpose flour and mix until dough forms. Then, place the dough on a lightly floured surface and knead until smooth and elastic, about 6 minutes. Add additional flour if the dough is still sticky. Then, cut the dough into 4 sections.
  3. Roll each section with a floured rolling pin into a long snake-like roll. Then, cut each section into 1/2-1-inch bite-size sections. Roll a fork over the top to get the ridges.
  4. Bring a large pot of salted water to a boil and cook until the gnocchi starts to float. Remove the gnocchi from the cooking water and strain in a colander.
  5. To make the sauce, heat butter in a large three-quart saucepan. Once melted, add in the flour until the mixture is golden brown and thick. Gradually add in the cream and bring to a boil. Reduce heat to low and simmer until thickened. Once the cream mixture is thick, add in the wine and shredded cheese and turn off the heat.

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