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  • 2 medium sweet potatoes

  • 1/2 cup whole milk ricotta

  • 1/4 cup freshly grated Parmesan

  • ½ Cup SAUS® Do Everything Sauce

  • Kosher salt and freshly ground black pepper, to taste

  • 2 to 2 1/2 cups all-purpose flour

  • 1 1/2 tablespoons olive oil

  • 1/2 cup unsalted butter

  • 2 cloves garlic, minced

  • 2 tablespoons chopped fresh sage leaves

  • 1/2 cup shaved Parmesan


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.

  3. Cut in half; scoop flesh into a medium bowl and mash. Transfer to a large bowl; stir in ricotta, Parmesan, SAUS®, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.

  4. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.

  5. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.

  6. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic, sage, and gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side.  

  7. Sprinkle with Parmesan and serve immediately.

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