Week 23: Sweet Potato Gnocchi with Roasted Kalettes and Cream Sauce

This dish is as rich and dreamy as it sounds. Sweet potatoes are transformed into soft pillows of pasta, and paired with just-tender kalettes, thick cream, and rosemary to make a truly delightful dish. If you’ve already used your kalettes, feel free to use baby kale or even spinach instead – just wilt them in the pan (no need to roast) before adding the cream.

More Magnificent Meal Musings:

Sweet Potato Gnocchi with Kalettes and Cream Sauce

Gnocchi may seem intimidating but this recipe is very easy, and once the sweet potatoes are cooked, the gnocchi comes together in 10 minutes (or less). The completed dish is rich and satisfying, with lovely hints of rosemary. The recipe for the gnocchi comes form Pinch of Yum.


Sweet Potato Gnocchi

  • 1- lb sweet potato I used two medium s. potatoes
  • 1 cup whole milk ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 1/4 cup flour more for dusting

Kalettes and Cream Sauce (for 2 servings, can increase)

  • 16-20 kalettes, removed from stem
  • 2 Tbsp water or stock
  • 1 Tbsp unsalted butter
  • 4 sprigs rosemary
  • 1/3 cup heavy cream
  • 1/4 cup grated parmesan cheese


  1. Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. You can also roast in the oven (this is what I did) – stick with a fork, and roast whole in a 450 oven for about 45 minutes-1 hour, until tender.
  2. Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).
  3. Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side. Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a parchment-lined baking sheet. At this point you can freeze the gnocchi you aren’t going to use right away.
  4. Turn the oven to 400. Toss kalettes with olive oil and salt in a cast iron pan (or any oven-safe dish). Add a dash of water or chicken/veggie stock. They should be ready in about 10 minutes, but check partway through to make sure they aren't getting too crispy (you can cover them if need be).

  5. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. When kalettes are done, bring them out and set the pan on the stove (if using cast iron, or transfer to a stovetop-safe pan/pot). Add butter and rosemary to the kalettes, and stir. Add heavy cream, and gnocchi. Stir until heated and well-combined. Sprinkle with parmesan. Serve and enjoy!