• Carly Zimmaro

Sweet Potato Gnocchi Mac, with Toasted Macadamia Nuts

Pure decadence! I'm telling you.

This isn't any normal "mac&cheese"

This Mac is filled with homemade sweet potato gnocchi and drowned in a gorgonzola cheese sauce!

AND THEN topped with toasted macadami nuts!

Can you get any more rich???

If I could bathe in this cheese sauce, I wouldn't think twice.

Let's just say that.

Let me also tell you - for my life of making gnocchi, I decided to try "sticky" dough and the gnocchi's came out really soft. Not gummy or tough.

The less flour the better, but you don't want them to fall apart. So don't be afraid if the dough is too sticky when forming your gnocchi's, just use a lot of flour to form them and you'll be perfectly fine!

You also don't HAVE to use sweet potato. I just had a ton on hand and had to use them. You can use regular potatoes - or even pre made gnocchi - shhh I won't tell anybody

And the topping.....

I wasn't even planning to use macadamia nuts until one of my co-workers gave me some!

What a treat those were! They go so well with the gorgonzola cheese sauce. Also adds a nice crunch thru all that creamy-ness

.;....and then the cheese sauce.


ok here's another of the cheesy action.....

I can't get over the cheese sauce.

It's full of garlic and tangy gorgonzola. You can definitely use blue cheese if that's what you have on hand...but i'm a sucker for gorgonzola because it is a little less pungent.

And there, you have your little gnocchi macs.

As if the cheese sauce couldn't be enough right?

I tossed my gnocchi in the cheese sauce first then ladeled into small bowls THEN topped with more cheese....

it's a must.


Sweet Potato Gnocchi (recipe below or sub in pre-made gnocchi)

  • About 2 pounds of cooked sweet potatoes (I microwaved mine for 6 minutes on each side – make sure they’re pricked with a fork)

  • ¼ c light cream

  • Salt and pepper to taste

  • 1 tsp garlic powder

  • 1/3 c parmesan cheese

  • 2 ½ c flour

Gorgonzola Cheese Sauce

  • 3 Tbs butter

  • 1 large shallots minced

  • ½ bulb of garlic (about 6 large cloves) smashed and roughly chopped

  • 2 Tbs flour

  • 1 c light cream

  • ½ - 1 c wine (depending on thickness)

  • ½ heaping cup of good gorgonzola cheese

  • Salt and pepper to taste

Nut Topping:

  • ¼ c macadamia nuts

  • 2 tsp parmesan cheese

  • 1 Tbs butter


  1. To begin the gnocchi – take your cooked sweet potatoes and cut in half to cool.

  2. Scrape out the potato into a food processor, repeat until all are done.

  3. On low, blend the sweet potatoes. Slowly add in the light cream until smooth and rich looking!

  4. Add in salt and pepper to taste and garlic powder. Blend until combined.

  5. Pour the potato mixture into a large bowl and add in the parmesan and flour – the batter will be pretty sticky.

  6. Bring a large pot of water to a boil – meanwhile shape your gnocchis!

  7. Scoop out some of the potato mixture onto a heavily floured surface, cover the top with more flour.

  8. Using your hands shape the potato dough into long ropes – however thick you’d like, mine were about ¼ inch thick, some were bigger – some smaller – that’s the whole beauty of this.

  9. When you have reached desired thickness cut using a knife, cut your little pieces! Repeat until all gnocchi is formed.

  10. When water is boiling add in the gnocchi, let cook for about 2 -3 minutes, using a slotted spoon – fish out and place on a plate. Repeat until all gnocchi’s are done.

  11. Now – to begin your cheesy sauce! In a large sauté pan over medium low heat, melt your butter and add the shallots and garlic. Cook for 5-8 minutes until shallots and garlic are soft.

  12. Meanwhile – get the crumble ready, in a small sauté pan over medium heat – melt the butter. Then add in the crushed nuts and parmesan cheese and turn off the heat immediately. The nuts and cheese will warm thru and slightly toast. Set aside.

  13. Back to the cheese sauce - add in 2 Tbs of flour, raise temp to medium heat and cook for another 5 minutes, stirring occasionally.

  14. When butter starts to brown very slightly – add in the cream. Stir until thickened. Then add in ½ c of wine, stir until thickened. (If sauce is too thick for you – just add a bit more cream or wine.)

  15. When sauce is to your liking, add in the gorgonzola and stir until just melted through, about another 4 minutes.

  16. THEN – add all your gnocchis and heat thru – about 3 minutes.

  17. Ladel your gnocchi mac into small bowls/ramekins and top with toasted nuts and ENJOY!!!!!!!