Creamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes takes pasta night to a new level. The combination of this decadent sauce, the slightly sweet gnocchi, and the salty, crispy artichoke hearts is out of this world. Plus, it can be made gluten-free. Keep scrolling for the recipe.
I am a *big* pasta fan. I love every kind there is. Penne? Yep. Angel hair? Of course! But gnocchi… gnocchi might be my favorite of them all. I love the slight bite this pasta has as well as its heartiness. Now, I thought nothing could be better than the original (though my Crispy Cauliflower Gnocchi does put up a good fight!), but then I tried sweet potato gnocchi. Using sweet potato in the pasta gives it a slightly sweet flavoring, and when that’s paired with this decadent garlic parmesan cream sauce and crispy artichokes, the result is a restaurant-worthy pasta dish.
Another thing I love about a pasta dish is it’s versatility. This Creamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes is no different. You can make this recipe your own by adding different vegetables and protein (more on that later!). Thus, it’s easy to make this dish one that everyone will love — and I guarantee it will become a family favorite.
PrintCreamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes
Creamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes takes pasta night to a new level. The combination of this decadent sauce, the slightly sweet gnocchi, and the salty, crispy artichoke hearts is out of this world. Plus, it can be made gluten-free.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup 2% or whole milk
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 9 ounces uncooked sweet potato gnocchi
- 1 tablespoon olive oil
- one 6.5oz jar artichoke hearts, drained and roughy chopped
- fresh chopped parsley for garnish (optional)
Instructions
- Cook gnocchi as directed
- Melt butter in a medium-sized sauce pan on medium heat
- Add garlic and cook for 1 minute
- Add flour and whisk constantly for about 30 seconds minute until thickened but not browned
- Slowly begin whisking in the milk and continue until forms a thick & smooth sauce
- Reduce heat to low to let sauce continue cooking for 3 minutes, stirring frequently
- Whisk in parmesan cheese, salt and pepper. Turn off heat and set aside
- In a separate medium to large sauce pan, add olive oil and turn heat to medium
- To the pan add drained/cooked gnocchi and artichokes. Toss to coat in olive oil and let cook for about 2 minutes, just until both get slightly browned and crispy on the outside
- Turn off heat and coat in parmesan cream sauce (you may not need it all, so you can save the rest for other use!)
- Top with parsley or any fresh herbs, and enjoy!
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Substitutions and Additions to Creamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes:
Pasta: So, while this recipe is made with gnocchi, that doesn’t mean you *have* to use it. In fact, you can use any kind of pasta you want! I think that fusilli would be great here. Additionally, you could even put this over spaghetti squash or zucchini noodles. Now, if you want to get really fancy, then you could make your own gnocchi. Actually, it’s quite simple — here’s a recipe to follow!
Gluten-Free: If you want to make this recipe gluten-free, then be sure to use gluten-free gnocchi. In addition, you will need to substitute 1:1 Gluten-Free Flour in the roux. My favorites are Bob’s Red Mill 1:1 Gluten-Free Baking Flour and King Arthur Measure For Measure.
Protein: So, you all know I love my protein. In this case, I think that adding in chicken or chicken sausage would make this recipe even better. If you are vegetarian and want to add in more protein, then I think white beans would be a great addition here, too.
Vegetables: There are lots of vegetables that would go great with this recipe! If you aren’t a fan of artichokes (or simply want to add in more veggies!), then I suggest broccoli or spinach.
As always if you make this Creamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes or any of my other recipes, be sure to tag me on Instagram @hungry.blonde so I can see how it turned out! xoxo GG
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This is a delicious recipe! I was looking for something to go with my sweet potato gnocchi but it seemed that virtually every sauce recipe out there for that type of gnocchi needed to include sage, which I did not have. I am happy to have finally found this one and tried it. It’s a keeper!
★★★★★
Hey Jenny, I’m so glad you enjoyed it! Thanks for this comment 🙂