Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce

by Erin

Nutty sunchokes and ricotta form delicious dumplings of gnocchi nestled into a buttery sauce with walnuts and fresh thyme.

Sunchoke Ricotta Gnocchi Walnut Thyme Butter Sauce #fallflavors #gnocchi

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Have you ever heard of a sunchoke? They are also called Jerusalem artichokes, but either name was new to me, so when I was gifted this item from Melissa’s Produce for Fall Flavors week (which is this week) I knew I had to make something with it.

Turns out, you can roast it and do all kinds of things with it, similarly to a potato, with a more nutty taste. And when I have an excess of potatoes, my mind always goes to gnocchi. So I decided to see if I could make sunchoke gnocchi!

Sunchokes or Jerusalem Artichoke

Turns out it’s actually even easier to make gnocchi out of sunchokes than potatoes because you don’t even need to peel them! Which was a relief because those ginger-root looking shapes were not looking a-pealing… HA! 

But I also love ricotta gnocchi so I decided to blend the two together to make a sunchoke-ricotta gnocchi. This was not a risk taking situation, I knew it would be good.

Walnut Thyme Butter Sauce

In an effort to make the flavor of the sunchokes shine, I didn’t want to smother them in a heavy sauce, so I went with a light walnut and thyme butter sauce. You could easily use other herbs or nuts if you prefer. 

I also added a bit of lemon to add some brightness to the dish. Gnocchi can be very heavy (although despite this fact I can still down an entire vat of them) so the lemon was a nice contrast and yet brought the rest of the flavors together.

Sunchoke Ricotta Gnocchi Walnut Thyme Butter Sauce with Melissa's Produce

This dish was made with sunchokes and Meyer lemons from Melissa’s Produce. As a side dish I also roasted some butternut squash (also from Melissa’s Produce) and brussels sprouts at tossed in olive oil, salt and pepper, at 450F for 20 minutes.

Want even more fall-inspired recipes? Check out the list below. After you have saved some to make, scroll to the bottom of this post to enter the giveaway from some wonderful brands!

Monday Fall Recipes

Sunchoke Ricotta Gnocchi Walnut Thyme Butter Sauce #fallrecipe

One year ago: Peanut Butter Stuffed Chocolate Biscotti

Four years ago: Peach Pecan Oatmeal

Five years ago: Buckeye Shortbread Cookies

Six years ago: Blueberry Kale Smoothie

Seven years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Eight years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Nine years ago: Baked Crazy Feta

Sunchoke Ricotta Gnocchi Walnut Thyme Butter Sauce #fallflavors #gnocchi


Yield: Serves 4
Nutrition facts: 200 calories 20 grams fat



  • 1 lb. sunchokes, scrubbed clean and cut into 1-inch cubes
  • 1/2 cup ricotta cheese
  • 2 cups all-purpose flour
  • Salt and pepper, to taste


  • 6 Tbsp unsalted butter
  • 1/3 cup chopped California walnuts
  • 1 Tbsp chopped thyme, plus more for garnish
  • 1/2 lemon, zested
  • Salt & pepper



  1. Bring a large pot of salted water to a boil. Add the sunchokes and cook until tender, about 10 minutes. Drain and set aside to cool, about 5-10 minutes.
  2. Transfer the sunchokes to a food processor and process until smooth. Add the flour, ricotta, and 2 generous pinches of salt and pepper. Pulse a few times until evenly incorporated.
  3. Transfer to a lightly floured surface, and knead until a nice soft dough forms, adding more flour if necessary.
  4. Cut the dough into 4 even pieces. Roll each piece out into a 1/2-inch-thick rope and cut each rope, with a pastry cutter or knife, into 3/4-inch pieces.
  5. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater, the back of a fork, or on a gnocchi board.
  6. Place the gnocchi on trays dusted lightly with flour and set aside.
  7. Bring another large pot of salted water to a boil. Drop the gnocchi into the boiling water in bacthes and cook until they rise to the surface, about 1-2 minutes. Remove with a slotted spoon to a colander and reserve 1/4 cup of pasta water.
  8. Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water, lemon zest, and season to taste with salt and pepper.
  9. Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, Parmesan, and serve.
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Source: Adapted from my Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce and Food Republic.

Did you make this recipe? I want to see!
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This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

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Christie September 20, 2020 - 6:55 pm

I didn’t even think of gnocchi with the chokes. What a great idea!! I’m definitely going to try that with mine.

Tim September 7, 2020 - 4:48 pm

It may not be a traditional fall flavor, but because we only eat them this time of year, oatmeal scotchies are my favorite. The cookies are delicious, but the butterscitch chips deserve all of the credit.


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