If you’re looking for a cozy fall recipe that feels special enough for Thanksgiving but simple enough for a weeknight, this Sweet Potato Ricotta Gnocchi is it. It’s light, tender, and full of warm autumn flavor — the kind of dish that makes your whole kitchen smell amazing. The secret ingredient is Provenzano’s Market Pumpkin Pie Spice, which adds the perfect balance of cinnamon, nutmeg, and cloves to both the gnocchi dough and the buttery sage sauce. The result is a comforting, subtly sweet meal that pairs beautifully with roasted turkey, a fall salad, or just a glass of wine by the fire.

The secret to perfect texture? Bake your sweet potatoes instead of boiling them. Baking draws out moisture and gives a rich, caramelized flavor. Once baked, scoop out the flesh and press it through a potato ricer to create a silky, lump-free base for your dough.

Making gnocchi from scratch might sound intimidating, but it’s surprisingly simple — and so rewarding. Once you get the feel for the dough, it becomes second nature. Whether you’re serving it as a side for Thanksgiving dinner or making it on a quiet Sunday afternoon, this dish brings all the cozy fall flavors together in the most delicious way.

Top this with homemade pumpkin seed pesto for a complete fall flavor!

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Sweet Potato Gnocchi with Brown Butter Sauce

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Ingredients
 

  • 2 cups cooked sweet potatoes, a little more or less is good
  • 1/3 cup whole milk ricotta cheese
  • 1 teaspoon salt
  • 2 teaspoons Provenzano’s Market Pumpkin Pie Spice
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups all-purpose flour, give or take, plus more for the work surface

Maple Cinnamon Sage Brown Butter Sauce

  • 1 cup unsalted butter
  • 12 –15 fresh sage leaves
  • 1 teaspoon Provenzano’s Market Pumpkin Pie Spice
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • parmesan for topping

Instructions
 

  • Press the cooked sweet potato through a ricer, optional but makes for a smoother gnocchi.
  • In a large bowl, combine the sweet potatoes, ricotta, salt, Provenzano’s Market Pumpkin Pie Spice, and black pepper. Add the flour a little at a time, mixing gently until a soft dough forms. The dough should be slightly sticky but workable — add more flour if needed.
  • Don’t stress about being exact with the measurements for the sweet potatoes or flour — every batch will be a little different! Some sweet potatoes hold more moisture than others, which means you might need a touch more or less flour. The goal is a soft, slightly tacky dough that holds together without feeling sticky. Trust your hands, not the measuring cup.
  • Lightly flour your surface and divide the dough into sections.
  • Roll each section into long ropes about 1/2-inch thick, then cut into roughly 1-inch pieces. Press each piece gently with a fork for those classic ridges.
  • Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface.
  • Scoop out with a slotted spoon and place on a baking sheet or tray while preparing the sauce.
  • In a large skillet, melt the butter over medium heat.
  • Add the sage leaves and cook until the butter starts to brown and smells nutty, stirring frequently.
  • Stir in Provenzano’s Market Pumpkin Pie Spice, maple syrup, salt, and pepper.
  • Add the cooked gnocchi directly into the pan, tossing gently so each piece is coated in the warm brown butter sauce.
  • Serve immediately with a sprinkle of Parmesan.

Notes

  • Bake, don’t boil: Baking the sweet potatoes concentrates their flavor and keeps the dough from becoming too wet.
  • Use a potato ricer: It’s the best way to get that ultra-smooth, airy texture that makes the gnocchi so light.
  • Don’t overwork the dough: The more you handle it, the denser the gnocchi becomes. Mix until just combined.
  • Freeze for later: Arrange uncooked gnocchi on a tray, freeze until firm, then store in a freezer bag. Cook straight from frozen — no need to thaw.
  • Add some heat: Sprinkle a little red pepper flakes over the finished gnocchi for a bit of heat and a layer of flavor.  
Author: Maria Provenzano