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Sweet Potato Ricotta Gnocchi with Garlic Brown Butter Herb Sauce

  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x
  • Category: Main


A fabulous and flavorful dish of tender sweet potato ricotta gnocchi covered in a rich garlic brown butter herb sauce and topped with fresh lemon ricotta.




  • 2 cups mashed cooked sweet potato (2 large sweet potatoes)
  • 11/2 cups fresh ricotta
  • 2 teaspoons kosher salt
  • 11/2 cups all-purpose flour, plus more for work surface

Brown Butter Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh herbs (such as rosemary, thyme, basil, oregano, sage and/or chives)

Lemon Ricotta:

  • 11/2 cups fresh ricotta
  • zest of half a large lemon (about 1 teaspoon)
  • juice of half a large lemon (about 2 teaspoons)
  • salt to taste, about 1/2 teaspoon


  1. Bake or microwave sweet potatoes to cook them. To bake, heat oven to 400°F. Pierce sweet potatoes several times with a fork. Bake until tender, about 40-45 minutes. To microwave, pierce sweet potatoes several times with a fork. Microwave on high for 5-8 minutes or until tender.
  2. Let sweet potatoes cool slightly before slicing down the middle and scooping out the flesh. Mash the sweet potatoes and use a measuring cup to transfer 2 cups to a large mixing bowl. Stir in the ricotta and salt until well combined. Add the flour, 1/2 cup at a time, until a soft dough forms.
  3. With floured hands, form the dough into a ball and place on a large lightly-floured work surface. Divide the dough into 8 smaller balls and roll each ball into a 1-inch thick rope. Cut each rope into 1-inch pieces, about 120 gnocchi total.
  4. Meanwhile, bring a large pot of water to a boil over medium-high heat. Once the water comes to a boil, add a teaspoon of kosher salt and return to a boil. Add the gnocchi in 4 batches, covering the bottom of the pot with a single layer of gnocchi each batch. Cook until gnocchi float to the top and are tender to taste, about 5-6 minutes. Using a slotted spoon, drain the gnocchi and transfer to a parchment-lined baking sheet. Place in a warm oven or tent with foil to keep warm while you cook the remaining gnocchi.
  5. To make the brown butter sauce, place the butter and garlic in a medium saucepan over medium heat. Cook until butter is melted and just starting to turn a golden brown, stirring frequently. Turn heat to low and add the chopped herbs. Let the herbs sizzle into the brown butter for a minute before turning the heat off.
  6. To make the ricotta, place the ricotta, lemon zest and lemon juice in a small bowl. Stir together until well combined and smooth. Stir in salt to taste.
  7. To serve, place the gnocchi in individual serving bowls and drizzle generously with the brown butter sauce. Top each serving with a dollop of lemon ricotta. Or toss all of the gnocchi with the brown butter sauce and serve family-style with the lemon ricotta on the side.


Leftover cooked gnocchi can be stored in the refrigerator for up to 4 days and in the freezer for up to a month. Reheat by placing in boiling salted water until tender and warm in the center.