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Sweet Potato Gnocchi Creamy Sundried Tomato Sauce Close Up

Sweet Potato Gnocchi with Shrimp and Creamy Sundried Tomato Sauce

Impress your family with this impressed authentic inspired dish. The sweet potatoes and shrimp pair deliciously with the creamy tomato sauce.
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Course: Dinner
Cuisine: Italian
Keyword: gnocchi, pasta, shrimp, sweet potatoes
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 508kcal
Author: Tracy


  • Stove


Sweet Potato Gnocchi

  • 4 cups smashed sweet potato about 3 sweet potatoes
  • 1 egg
  • 2 cups flour
  • 1 tbsp salt
  • 1 tsp salt

Creamy Sundried Tomato Sauce with Shrimp

  • 4 tbsp butter
  • 4 oz sundried tomatoes with oil
  • 1 cup heavy cream
  • ½ tsp ground black pepper
  • 1 tsp crushed chili flakes
  • ¼ cup pecans add more or less to your desired taste
  • 12 oz uncooked small shrimp tail off and cleaned


Sweet Potato Gnocchi

  • Start by washing and poking holes in the sweet potatoes.
  • Microwave them for eight minutes, or until they become soft.
  • Let them cool completely and remove the skin from them.
  • Mash them in a large bowl and add in the egg, 1 and ½ cups of the flour and 1 teaspoon of salt and continue to mash. If you have a potato ricer, use it. If not, be sure to mash the sweet potato until there are no lumps left.
  • Sprinkle the remaining flour onto a counter or cutting board and knead the pasta dough for five to six minutes adding flour when it gets a little sticky.
  • Once the dough has become elastic, cut it into 24 equal parts.
  • Roll the dough into long strips and cut them into ½ inch pieces. (Optional: roll the pieces over the prongs of a fork to get the classic gnocchi look.)
  • Boil a large pot of water over high heat and add 1 tablespoon of salt to the water.
  • Add 10 to 12 pieces of gnocchi to the water and let them boil until they float to the top.
  • Remove and set on a plate.

Creamy Sundried Tomato Sauce with Shrimp

  • While you are boiling the gnocchi in batches, prepare the sauce by adding the butter to a large frying pan.
  • Toss the shrimp with the pepper and remaining salt and add the shrimp to the pan. Let them cook for about two minutes on both sides or until they turn pink and start to curl.
  • Dice the sun dried tomatoes into small pieces and add them, along with 1 to 2 teaspoons of the oil to the pan. Cook until the tomatoes start to turn a darker shade.
  • Pour in the heavy cream and continue to cook until it starts to boil.
  • Reduce and simmer for five to six minutes.
  • Sprinkle in the chili flakes, the pecans and add in the gnocchi. Stir completely.
  • Garnish with some parmesan cheese, parsley or cherry tomatoes and serve with fresh bread or garlic bread.
  • Enjoy!


Feel free to customize the sauce some, you can leave out the pecans if you would like and increase or decrease the red pepper chili flakes.
If you don't like shrimp or have it on hand, you can also leave out the shrimp.


Calories: 508kcal | Carbohydrates: 57g | Protein: 21g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 226mg | Sodium: 2132mg | Potassium: 761mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13560IU | Vitamin C: 24mg | Calcium: 168mg | Iron: 4mg
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