That Spicy Chick

Creamy Sweet Potato Gnocchi with Shrimp & Bacon

This Creamy Sweet Potato Gnocchi with Shrimp & Bacon is super cozy and comforting, and incredibly delicious! Homemade sweet potato gnocchi is tossed with shrimp, crispy bacon, and baby kale in a buttery, garlicky and rich white wine cream sauce. Serve it as a hearty holiday side, or as a main for a tasty weeknight dinner!

A round white plate with a spoon and creamy sweet potato gnocchi with shrimp, baby kale, and bacon. A pan with the creamy sweet potato gnocchi and a small bowl with Parmigiano Reggiano cheese shavings in the back.

Hi friends!

A few weeks ago, I showed you how to make homemade sweet potato gnocchi in this easy tutorial. I also showed you how to freeze them for future use so that you have them on hand and ready to go for an easy pasta dinner on any given weeknight.

This week, I’m going to show you what you should and need to make with those cute little sweet potato gnocchi pieces – namely, this heavenly Creamy Sweet Potato Gnocchi with Shrimp & Bacon dish!

This tasty and elegant dish is perfect for:

  • when the cold weather and/or your mood calls for comfort food.
  • when your boo or friends decide to come over for an impromptu dinner.
  • serving as a fancy and hearty holiday side dish…one that is guaranteed to be loved by anyone who tries it!
A deep large black sauté pan with sweet potato gnocchi, crispy bacon, shrimp, baby kale, and parsley in a spicy white wine garlic cream sauce.

If you love gnocchi (soft, pillowy, homemade sweet potato gnocchi 💛), and you love creamy pasta sauces (enriched with garlic, cheese, parsley, and a vibrant white wine with a hint of sweetness 😋), then you are going to love this ridiculously delicious and cozy dish!

Let’s dive right in and make some Creamy Sweet Potato Gnocchi with Shrimp & Bacon! 🤗

A round white plate with creamy sweet potato gnocchi with shrimp, baby kale, and bacon.

CREAMY SWEET POTATO GNOCCHI WITH SHRIMP & BACON INGREDIENTS

To make this hearty and comforting pasta dish, you’ll need the following ingredients:

  • For the Sweet Potato Gnocchi: You’ll need sweet potatoes (any kind will work, I used Taiwanese sweet potatoes which were brown skinned with yellow flesh), all-purpose flour, salt, pepper, ground cinnamon, ground cayenne (optional), and a large egg.
  • Shrimp: Either frozen or fresh will work.
  • Lemon Juice: As always, I recommend freshly squeezed for better flavor.
  • Bacon slices: Chopped into small bite sized pieces.
  • Unsalted Butter: To cook the shrimp and also to make the creamy white wine sauce.
  • Extra Virgin Olive Oil: Again, to cook the shrimp and make the cream sauce.
  • Aromatics: Some finely minced garlic and onion.
  • Parsley: Be sure to use flat-leaf Italian parsley and not curly parsley. The latter tastes bitter and is used more for decoration purposes.
  • All-purpose flour: To form a roux that will help thicken the cream sauce.
  • Dry White Wine: Such as a sauvignon blanc, unoaked chardonnay, or pinot grigio. Make sure it’s a wine you like to drink. If you’re not a fan of it on its own, you’re most likely not going to like it all over your food. So use a wine you like and you’re guaranteed to love this dish!
  • Milk: This is essential to make the creamy and dreamy rich sauce. I use whole milk and highly recommend using it to achieve a nice and decadent cream sauce. But you’re welcome to use low-fat or any other milk you prefer.
  • Seasonings & Spices: You’ll need kosher salt and freshly cracked black pepper for the seafood. In addition, you’ll need kosher salt, freshly cracked black pepper, garlic powder, onion powder, dried thyme, oregano flakes, ground cayenne, and crushed red chili flakes to flavor the cream sauce. Feel free to omit the heat elements or adjust the amount to suit your taste.
  • Parmigiano Reggiano Cheese: Freshly grated please! Buy a block of cheese at the store and grate it yourself at home. It will melt better and more evenly in the sauce.
  • Baby Kale: The slightly bitter flavor will help to cut through the richness of the creamy white wine sauce. You’re welcome to use baby spinach in place of the kale if you have it on hand.
Gnocchi, crispy bacon, shrimp, baby kale, and parsley in a white wine garlic cream sauce topped with chili flakes.

HOW TO MAKE CREAMY SWEET POTATO GNOCCHI WITH SHRIMP & BACON

To make this cozy Creamy Sweet Potato Gnocchi with Shrimp & Bacon…

Make the Sweet Potato Gnocchi:

First, you need to cook the sweet potatoes until they are tender. I do this by wrapping them in damp paper towels and heating them in the microwave on high for 10-12 minutes. (See notes for instructions on other ways to cook the potatoes.) Once they are cool enough to handle, scoop out the flesh into a mixing bowl and discard the skin. Use a potato masher to mash the flesh.

Next, add the seasonings and spices, egg, and ½ cup of flour. Start kneading to combine and gradually add the remaining ½ cup of flour until a dough forms. Roll the dough into a ball and dust your work surface with a bit of flour. Divide the ball into two parts, then roll them into two long thin ropes. Use a knife to cut the rope into ¾ to 1-inch segments. Run each piece over the tines of the back of a fork to give the gnocchi pieces a corkscrew like design.

Sweet Potato Gnocchi piece on the tines of the back of a fork with gnocchi pieces scattered around.

Cook the Sweet Potato Gnocchi: Heat a pot of salted water until boiling, then add the gnocchi pieces. Cook for one to two minutes or until they float to the top. Drain into a colander and set aside. (I like to run water over them to prevent them from cooking further and sticking. But you can also lightly toss them with a bit of olive oil instead.)

Gnocchi pieces cooking in a small pot with boiling water.

Note: Check out this tutorial on How to Make Sweet Potato Gnocchi for step-by-step photos. Be sure to check out the variations section in this post to see how you can switch up the taste of your sweet potato gnocchi!

Cooked gnocchi pieces drained into a stainless steel colander.

Cook the Bacon:

Cut the bacon slices into bite sized strips. In a large deep sauté pan, cook the bacon over medium-high heat until crisp and cooked through. Transfer to a plate lined with a paper towel to drain off the excess grease and set aside. Discard and wipe out the drippings in the pan.

Shrimps sprinkled with black pepper cooking in a black pan with minced garlic, unsalted butter, and white wine.

Cook the Shrimp:

Peel and devein the shrimp if needed, then rinse thoroughly and pat-dry with paper towels. Heat unsalted butter and extra virgin olive oil in a medium sized sauté pan over medium-high heat. Once hot, add the shrimp, kosher salt, freshly cracked black pepper, lemon juice, and sauté for a minute. Add garlic and a splash of dry white wine, give everything a good stir, then lower the heat to medium and cover the pan. Steam for 2-3 minutes. Then uncover the pan and switch off the heat. Set aside until needed.

Sweet potato gnocchi pieces crisping up in butter in a large black sauté pan.

Make the Creamy Sweet Potato Gnocchi with Shrimp & Bacon:

  1. Crisp up the gnocchi in unsalted butter: Heat half of the unsalted butter in the same large deep sauté pan you used to cook the bacon until it’s foaming. Add the sweet potato gnocchi pieces and spread evenly around the pan. Let them crisp up for a minute, and then gently sauté to crisp up all sides for 3-4 more minutes. Transfer the gnocchi pieces to a bowl or plate.
  2. Sauté aromatics and fresh herbs: In the same pan, heat the remaining unsalted butter and extra virgin olive over medium-high heat. Once hot, add the onion and garlic and sauté for 1-2 minutes until fragrant. Add the fresh Italian parsley and sauté for another minute to combine.
  3. Add flour and wine: Whisk in the flour and cook for a minute, then gradually pour in the dry white wine and continue whisking. Simmer until the mixture thickens and the wine has sizzled out – about 1-2 minutes.
  4. Make the creamy sauce: Lower the heat to medium and slowly pour in the milk while continuing to whisk. Add all of the spices & seasonings and stir, then add the freshly grated cheese. Mix until the cheese has fully melted and the sauce starts to thicken. Add the baby kale and toss for a minute until wilted.
  5. Put it all together: Add the cooked sweet potato gnocchi, shrimp, bacon, and toss to combine. Cook for 2-4 minutes or until everything has heated through. Then, switch off the heat.
  6. To Serve: Divide the Creamy Sweet Potato Gnocchi with Shrimp & Bacon evenly into plates or transfer to a serving dish. Garnish with extra freshly chopped parsley and sprinkle with more cheese if desired. Then serve immediately and enjoy!
A round white plate with creamy sweet potato gnocchi with shrimp, baby kale, and bacon, and a spoon on the edge of the plate.

CAN I MAKE AHEAD THE SWEET POTATO GNOCCHI?

You can make the sweet potato gnocchi a day to two months in advance. Once you make it, simply transfer the gnocchi pieces onto a tray and freeze until solid – this will take about an hour. Then transfer the frozen gnocchi pieces to a freezer friendly bag and freeze for up to two months.

If making the gnocchi one to three days in advance, you can transfer the gnocchi pieces to an airtight container in layers and with sheets of parchment paper (nonstick cooking paper) in between of each layer. Then store in the fridge for up to three days.

When you’re ready to make this dish, simply cook/boil the gnocchi as instructed in a pot of boiling salted water. It may take an extra minute or two until they float to the top, but the texture and taste will still be good!

A round white plate with a spoon and creamy sweet potato gnocchi with shrimp, baby kale, and bacon. A pan with the creamy sweet potato gnocchi and a small bowl with Parmigiano Reggiano cheese shavings in the back.

WHAT IF I HAVE LEFTOVERS?

Store in an airtight container in the fridge for up to three days. Reheat in the microwave for a minute or two, or until fully heated through.

A spoon holding up a piece of creamy sweet potato gnocchi with bacon, shrimp, and baby kale over a plate with creamy sweet potato gnocchi.

VARIATIONS

If you would like to customize this dish, you can…

  • Make it vegetarian: Simply omit the shrimp and bacon. Feel free to load up the pasta with other veggies like broccoli and mushrooms to make it more substantial. Alternatively, you can use a plant-based meat product in place of the shrimp and bacon.
  • Make it gluten-free: Use gluten-free flour for the sweet potato gnocchi and creamy white wine sauce. Also, make sure that your cheese is GF certified. Most cheeses that are widely available are naturally gluten-free, but it’s best to double check.
  • Use different herbs: Feel free to swap the parsley or add other fresh herbs. Fresh mint, Italian basil, sage, and thyme would all work great in this dish!
  • Make it dairy-free: Use a dairy-free milk such as almond milk and dairy-free cheese such as almond cheese in place of the regular whole milk and cheese.
  • Make it vegan: Omit the shrimp and bacon, or use a plant-based meat product. Also, be sure to use vegan (dairy-free) milk and cheese.
  • Top with cheese and bake: You can transfer the Creamy Sweet Potato Gnocchi with Shrimp & Bacon to an ovenproof dish and top with mozzarella and/or extra Parmigiano Reggiano cheese. Bake at 200°C/400°F for 10-15 minutes, or until the cheese is nice and bubbly and has fully melted. Then transfer the dish to a cooling rack and allow it to cool for a few minutes before serving.
  • Use regular gnocchi: Instead of sweet potato gnocchi, you can use regular potato gnocchi – either homemade or store-bought – for this dish. You’ll need 1 pack or 500g regular gnocchi.
  • Use other seafood: Instead of shrimp, you’re welcome to use any other seafood you like such as mussels, clams, squid, etc. Shellfish will require a little more steaming time, so you should remove the shrimp and squid (if using) from the pan after they’ve just cooked through, and then cover the pan to steam the mussels and clams for a further 3-4 more minutes until the shells have opened. (Note: Discard any clams or mussels after this point if their shells are still closed tight. They are not suitable to eat.)
  • Use fish: Alternatively, you can pan-fry fish like salmon, halibut, cod, etc. and serve it on top of the gnocchi pasta dish. I highly recommend pan-fried cod fillet or steak. Lightly coat the cod in cornstarch and season with kosher salt and freshly cracked pepper. Pan-fry it on both sides for 3-4 minutes in a bit of olive oil or unsalted butter, and drizzle a bit of freshly squeezed lemon juice on the fish while it’s cooking. Then switch off the heat. Crown the creamy sweet potato gnocchi dish with the cod and serve!
A plate with a spoon and pan with creamy sweet potato gnocchi with shrimp, baby kale, and bacon.

MORE COMFORTING PASTA RECIPES

Looking for more comforting and cozy pasta recipes? Below are some of my tried and true favorites!

Cream Sauce Seafood Pasta
Brown Butter Miso Pasta (with Baked Spicy Chicken Meatballs!)
Creamy Tom Yum Pasta (in a heavenly and flavorful fusion cream sauce, and with a decadent assortment of Seafood!)
Garlic Cream Sauce Seafood Fettuccine (an all-time popular and favorite recipe on the blog.)
Creamy Buffalo Sauce Bacon Mac and Cheese (a spicy twist on the classic dish!)
Or browse the entire Pasta recipe collection.

If you make this recipe, leave a comment and review it below with a star rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! 😉

Print
A round white plate with creamy sweet potato gnocchi with shrimp, baby kale, and bacon.

Creamy Sweet Potato Gnocchi with Shrimp & Bacon

This Creamy Sweet Potato Gnocchi with Shrimp & Bacon is super cozy and comforting, and incredibly delicious! Homemade sweet potato gnocchi is tossed with shrimp, crispy bacon, and baby kale in a buttery, garlicky and rich white wine cream sauce. Serve it as a hearty holiday side, or as a main for a tasty weeknight dinner!

  • Author: Lavina
  • Prep Time: 40
  • Cook Time: 30
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Sauté
  • Cuisine: American
Scale

Ingredients

For the Sweet Potato Gnocchi:

  • 500 grams / 1.1 pounds Sweet Potatoes (any kind will work, I used Taiwanese sweet potatoes which were brown skinned with yellow flesh) – scrubbed and rinsed, pat-dried with paper towels
  • 1 cup Unbleached All-Purpose Flour, plus 1/8 to ¼ cup for the work surface
  • ½ TSP Kosher Salt, to taste
  • ½ TSP freshly cracked Black Pepper
  • ½ TSP ground Cinnamon
  • ½ TSP ground Cayenne (optional)
  • 1 large Egg

For the Shrimp:

  • 1 TBLS Unsalted Butter
  • ½ TBLS Extra Virgin Olive Oil
  • 1416 pieces Shrimp – peeled and deveined, rinsed thoroughly and pat-dried with paper towels
  • ¼ TSP Kosher Salt, to taste
  • ½ TSP freshly cracked Black Pepper, to taste
  • 2 TSP freshly squeezed Lemon Juice
  • 2 Garlic cloves – finely minced
  • A splash of Dry White Wine (I used a Sauvignon Blanc)

For the Bacon:

  • 3 slices Bacon – chopped into bite sized strips (I used Oscar Mayer’s Naturally Hardwood Smoked Bacon)

For the Creamy White Wine Sauce:

  • 1 TBLS Unsalted Butter
  • 1 TBLS Extra Virgin Olive Oil
  • 4 Garlic cloves – finely minced
  • ¼ Yellow Onion – finely minced
  • 1.5 TBLS fresh Italian Parsley, plus more for garnish if desired – finely chopped
  • 1 TBLS All-Purpose Flour
  • 1/3 cup Dry White Wine
  • 1.5 cups Whole Milk
  • 1 TSP Kosher Salt, to taste
  • ½ TSP freshly cracked Black Pepper, to taste
  • ½ TSP Garlic Powder
  • ½ TSP Onion Powder
  • ½ TSP Dried Thyme
  • ½ TSP Oregano Flakes
  • ¾ TSP ground Cayenne, to taste
  • ½ TSP Crushed Red Pepper Chili Flakes, to taste
  • ¼ cup freshly grated Parmigiano Reggiano or Parmesan Cheese, plus more for sprinkling on top if desired
  • 1.5 cups Baby Kale – washed and dried with paper towels/run through a salad spinner

Instructions

For the Sweet Potato Gnocchi:

  1. Rinse and scrub the sweet potatoes, then pat-dry with paper towels. Use a sharp knife or fork to pierce them all around, then wrap each potato in a damp paper towel and microwave for 10-12 minutes on high or until tender. (Alternatively, you can bake them in the oven at 200°C/400°F for 50- 60 minutes, or boil in a pot of water for about 30 minutes.)
  2. Once the potatoes are cool enough to handle, halve the potatoes using a shark knife and scoop out the flesh into a large mixing bowl. Use a potato masher to mash the potatoes. Then add the egg, ground cinnamon, kosher salt, freshly cracked black pepper, and ½ cup of flour. Start kneading to combine and gradually add the remaining ½ cup of flour until a dough forms. (Note: If the dough is too tough, sprinkle with a bit of water and continue kneading until a semi-soft dough forms – it shouldn’t be too soft and sticky, or too tough.) Roll the dough into a ball.
  3. Divide the ball into two parts, then dust your work surface with 1/8 cup of flour. Grab one of the parts and roll into a long thin rope. Then dust the work surface with the remaining 1/8 cup of flour if needed and repeat with the other part of the dough. Use a knife to cut the rope into ¾ to 1-inch pieces. Then run each piece along the tines of the back of a fork to give each piece a corkscrew-like design.
  4. Bring a pot of salted water to a boil. Add the gnocchi pieces and cook for 1-2 minutes, or until they float to the top. (You may need to do this in batches depending on the size of your pot.) Drain into a colander over the sink. (I like to run water over them to prevent them from cooking further and sticking. But you can also lightly toss them with a bit of olive oil instead.)

(Note: Check out this tutorial on How to Make Sweet Potato Gnocchi for step-by-step photos. Be sure to check out the variations section in this post to see how you can switch up the taste of your sweet potato gnocchi.)

For the Bacon:

  1. Cut the bacon slices into bite sized strips. In a large deep sauté pan, cook the bacon over medium-high heat until crisp and cooked through. Transfer to a plate lined with a paper towel to drain off the excess grease and set aside. Discard and wipe out the drippings in the pan.

For the Shrimp:

  1. Peel and devein the shrimp if needed, then rinse thoroughly and pat-dry with paper towels. Heat unsalted butter and extra virgin olive oil in a medium sized sauté pan over medium-high heat. Once hot, add the shrimp, kosher salt, freshly cracked black pepper, lemon juice, and sauté for a minute. Add garlic and a splash of dry white wine, give everything a good stir, then lower the heat to medium and cover the pan. Steam for 2-3 minutes. Then uncover the pan and switch off the heat. Set aside until needed.

For the Creamy Sweet Potato Gnocchi with Shrimp & Bacon:

  1. Heat 1 tablespoon of the unsalted butter in the same large deep sauté pan you used to cook the bacon until it’s foaming. Add the sweet potato gnocchi pieces and spread evenly around the pan. Let them crisp up for a minute, and then gently sauté to crisp up all sides for 3-4 more minutes. Transfer the gnocchi pieces to a bowl or plate.
  2. In the same pan, heat the remaining unsalted butter and extra virgin olive over medium-high heat. Once hot, add the onion and garlic and sauté for 1-2 minutes until fragrant. Add the fresh Italian parsley and sauté for another minute to combine.
  3. Whisk in the flour and cook for a minute, then gradually pour in the dry white wine and continue whisking. Simmer until the mixture thickens and the wine sizzles out – about 1-2 minutes.
  4. Lower the heat to medium and slowly pour in the milk while continuing to whisk. Add all of the spices & seasonings and stir, then add the freshly grated cheese. Mix until the cheese has fully melted and the sauce starts to thicken. Add the baby kale and toss for a minute until mostly wilted.
  5. Add the cooked sweet potato gnocchi, shrimp, bacon, and toss for to combine. Cook for 2-4 minutes or until everything has heated through. Then, switch off the heat.
  6. To Serve: Divide the Creamy Sweet Potato Gnocchi with Shrimp & Bacon evenly into plates or transfer to a serving dish. Garnish with extra freshly chopped parsley and sprinkle with more cheese if desired. Then serve immediately and enjoy!

Notes

  1. Make ahead the Sweet Potato Gnocchi: You can make the sweet potato gnocchi a day to two months in advance. Once you make it, simply transfer the gnocchi pieces onto a tray and freeze until solid – this will take about an hour. Then transfer the frozen gnocchi pieces to a freezer friendly bag and freeze for up to two months. If making one to three days in advance, you can transfer the gnocchi pieces to an airtight container in layers and with sheets of parchment paper (nonstick cooking paper) in between of each layer. Then store in the fridge for two to three days. When you’re ready to make this dish, cook/boil the gnocchi as instructed. It may take an extra minute or two until they float to the top, but the texture and taste will still be good.
  2. To make it vegetarian: Simply omit the shrimp and bacon. Feel free to load up the pasta with other veggies like broccoli and mushrooms to make it more substantial. Alternatively, you can use a plant-based meat product in place of the shrimp and bacon.
  3. To make it gluten-free: Use gluten-free flour for the sweet potato gnocchi and creamy white wine sauce. Also, make sure that your cheese is GF certified. Most cheeses that are widely available are naturally gluten-free, but it’s best to double check. 
  4. Use different herbs: Feel free to swap the parsley or add other fresh herbs. Fresh mint, Italian basil, sage, and thyme would all work great in this dish!
  5. To make it dairy-free: Use a dairy-free milk such as almond milk and dairy-free cheese such as almond cheese in place of the regular whole milk and cheese.
  6. Make it vegan: Omit the shrimp and bacon, or use a plant-based meat product. Also, be sure to use vegan (dairy-free) milk and cheese.
  7. Top with cheese and bake: You can transfer the Creamy Sweet Potato Gnocchi with Shrimp & Bacon to an ovenproof dish and top with mozzarella and/or extra Parmigiano Reggiano cheese if you like. Bake at 200°C/400°F for 10-15 minutes, or until the cheese is nice and bubbly and has fully melted. Then transfer the dish to a cooling rack and allow it to cool for a few minutes before serving.
  8. Use regular gnocchi: Instead of sweet potato gnocchi, you can use regular potato gnocchi – either homemade or store-bought – for this dish. You’ll need 1 pack or 500g regular gnocchi.
  9. Use other seafood: Instead of shrimp, you’re welcome to use any other seafood you like such as mussels, clams, squid, etc. Shellfish will require a little more steaming time, so you should remove the shrimp and squid (if using) from the pan after they’ve just cooked through, and then cover the pan to steam the mussels and clams for a further 3-4 more minutes until the shells have opened. (Note: Discard any clams or mussels after this point if their shells are still closed tight. They are not suitable to eat.)
  10. Use fish: Alternatively, you can pan-fry fish like salmon, halibut, cod, etc. and serve it on top of the gnocchi pasta dish. I highly recommend pan-fried cod fillet or steak. Lightly coat the cod in cornstarch and season with kosher salt and freshly cracked pepper. Pan-fry it on both sides for 3-4 minutes in a bit of olive oil or unsalted butter, and drizzle a bit of freshly squeezed lemon juice on the fish while it’s cooking. Then switch off the heat. Crown the creamy sweet potato gnocchi dish with the cod and serve!
  11. If you have leftovers: Store in an airtight container in the fridge for up to three days. Reheat in the microwave for a minute or two, or until fully heated through.

Nutrition

  • Serving Size: 1 plate
  • Calories: 710
  • Sugar: 11g
  • Sodium: 1455.4mg
  • Fat: 26.3g
  • Saturated Fat: 10.4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 89.4g
  • Fiber: 6.9g
  • Protein: 24.7g
  • Cholesterol: 138.8mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

A round white plate with a spoon and creamy sweet potato gnocchi with shrimp, baby kale, and bacon. A pan with the creamy sweet potato gnocchi and a small bowl with Parmigiano Reggiano cheese shavings in the back.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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