Introduction:

Sweet potato gnocchi is a delicious twist on the classic Italian potato dumplings, offering a subtle sweetness and vibrant orange color that feels perfect for fall and winter. When paired with nutty brown butter, crispy sage, and freshly grated Parmesan, this dish is a simple yet elegant comfort food that will undoubtedly capture the attention of anyone at the table. Light, fluffy gnocchi with the rich, savory flavors of browned butter and the aromatic crispness of sage make this a perfect meal for cozy nights or holiday gatherings.

Making gnocchi from scratch may seem intimidating, but with the right technique, it’s surprisingly straightforward and well worth the effort. The sweet potato base brings a unique flavor profile, balancing the richness of the butter and cheese. Let’s dive into this delicious recipe, guaranteed to impress your friends and family.

Ingredients:

For the Sweet Potato Gnocchi:

• 2 large sweet potatoes (about 1.5 pounds), baked or microwaved
• 1 egg, lightly beaten
• 1 ½ to 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup ricotta cheese (optional for added creaminess)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg (optional)

For the Brown Butter & Crispy Sage Sauce:

• 1/2 cup unsalted butter
• 12-15 fresh sage leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese, plus extra for garnish

Preparation:

Step 1: Prepare the Sweet Potato Gnocchi Dough

1. Preheat the oven to 400°F (200°C), and bake the sweet potatoes until soft and tender (about 45 minutes). Alternatively, microwave them for 8-10 minutes until cooked through. Allow the sweet potatoes to cool slightly before peeling.
2. In a large mixing bowl, mash the sweet potatoes until smooth. If you’re using ricotta cheese, stir it in at this stage.
3. Add the beaten egg, salt, pepper, and nutmeg (if using), and mix until well combined.
4. Gradually add the flour, 1/2 cup at a time, mixing after each addition. The dough should be soft but not sticky. Depending on the moisture in the sweet potatoes, you may need between 1 ½ to 2 cups of flour. Be careful not to overwork the dough, as it should remain light and tender.

Step 2: Shape the Gnocchi

1. Lightly flour a clean surface and divide the dough into four equal portions.
2. Roll each portion into a long rope about 1/2 inch in diameter.
3. Cut the ropes into 1-inch pieces using a sharp knife or dough cutter.
4. Optional: For traditional gnocchi ridges, gently roll each piece over the back of a fork or a gnocchi board to create indentations. This helps the gnocchi hold the sauce better.
5. Place the shaped gnocchi on a floured tray while you continue with the rest of the dough.

Step 3: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Gently drop the gnocchi into the boiling water, working in batches if necessary. They will sink to the bottom initially.
3. Cook until the gnocchi float to the top, about 2-3 minutes. Once they float, let them cook for another 30 seconds before removing with a slotted spoon.
4. Transfer the cooked gnocchi to a paper towel-lined plate to drain any excess moisture.

Step 4: Brown the Butter and Fry the Sage

1. In a large skillet, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and begins to develop a nutty aroma. This should take about 4-5 minutes.
2. Add the fresh sage leaves to the hot butter and cook for about 1 minute, until they become crispy. Be careful not to burn them.
3. Remove the crispy sage leaves from the pan and set them aside on a paper towel to drain.

Step 5: Pan-Fry the Gnocchi

1. Add the cooked gnocchi directly into the brown butter in the skillet.
2. Toss the gnocchi gently in the butter to coat evenly, and pan-fry for 2-3 minutes, until the gnocchi develop a slight golden crust.
3. Season with salt and pepper to taste, and remove from heat.

Step 6: Assemble the Dish

1. Transfer the gnocchi to a serving dish or individual plates.
2. Sprinkle generously with freshly grated Parmesan cheese.
3. Crumble the crispy sage leaves over the top.
4. Optional: Garnish with additional Parmesan and a light drizzle of extra brown butter for extra richness.

Cooking Note:

• When making the gnocchi dough, use as little flour as possible to prevent the gnocchi from becoming too dense. The goal is a light and pillowy texture.
• The gnocchi can be frozen before cooking. Simply freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag for later use. Cook them straight from frozen when ready.
• Make sure to watch the butter carefully as it browns, as it can quickly go from golden and nutty to burnt.

Serving Suggestions:

• Serve this sweet potato gnocchi as a main course with a simple side salad, or as a hearty side dish alongside roasted meats such as chicken or pork.
• For an extra pop of flavor, drizzle with balsamic reduction or serve with a squeeze of fresh lemon juice.
• Pair with a crisp white wine like a Pinot Grigio or a light red like a Chianti to balance the richness of the butter.

Tips:

1. Make-ahead gnocchi: Prepare the gnocchi dough and shape the dumplings in advance. You can store the uncooked gnocchi in the fridge for up to 24 hours or freeze them for longer storage.
2. Variations: For an added flavor twist, sprinkle red pepper flakes into the brown butter or top the dish with toasted pine nuts or walnuts for a crunchy contrast.
3. Gluten-free option: To make this dish gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for pasta or dough recipes for the best results.
4. Sage alternative: If sage is unavailable, substitute it with rosemary or thyme for a different but equally aromatic flavor.

Prep Time:

• 20 minutes

Cooking Time:

• 30 minutes

Total Time:

• 50 minutes

Nutritional Information (per serving):

• Calories: 450
• Protein: 10g
• Sodium: 600mg
• Fat: 25g
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 8g

Conclusion:

Sweet Potato Gnocchi with Brown Butter, Crispy Sage, and Parmesan is an indulgent yet easy-to-make dish that elevates classic gnocchi with the sweetness of sweet potatoes and the deep, savory flavors of brown butter and sage. The crispy sage adds an irresistible texture and aroma, while the Parmesan cheese enhances the dish’s richness. Whether served as a weeknight dinner or as part of a festive meal, this recipe is sure to become a household favorite. The balance of flavors and textures will make this a memorable dish for all who try it!

---

• Author: Imili Johnson
• Total Time: 50 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Sweet Potato Gnocchi:

• 2 large sweet potatoes (about 1.5 pounds), baked or microwaved
• 1 egg, lightly beaten
• 1 ½ to 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup ricotta cheese (optional for added creaminess)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg (optional)

For the Brown Butter & Crispy Sage Sauce:

• 1/2 cup unsalted butter
• 12–15 fresh sage leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese, plus extra for garnish

---

Instructions

Step 1: Prepare the Sweet Potato Gnocchi Dough

1. Preheat the oven to 400°F (200°C), and bake the sweet potatoes until soft and tender (about 45 minutes). Alternatively, microwave them for 8-10 minutes until cooked through. Allow the sweet potatoes to cool slightly before peeling.
2. In a large mixing bowl, mash the sweet potatoes until smooth. If you’re using ricotta cheese, stir it in at this stage.
3. Add the beaten egg, salt, pepper, and nutmeg (if using), and mix until well combined.
4. Gradually add the flour, 1/2 cup at a time, mixing after each addition. The dough should be soft but not sticky. Depending on the moisture in the sweet potatoes, you may need between 1 ½ to 2 cups of flour. Be careful not to overwork the dough, as it should remain light and tender.

Step 2: Shape the Gnocchi

1. Lightly flour a clean surface and divide the dough into four equal portions.
2. Roll each portion into a long rope about 1/2 inch in diameter.
3. Cut the ropes into 1-inch pieces using a sharp knife or dough cutter.
4. Optional: For traditional gnocchi ridges, gently roll each piece over the back of a fork or a gnocchi board to create indentations. This helps the gnocchi hold the sauce better.
5. Place the shaped gnocchi on a floured tray while you continue with the rest of the dough.

Step 3: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Gently drop the gnocchi into the boiling water, working in batches if necessary. They will sink to the bottom initially.
3. Cook until the gnocchi float to the top, about 2-3 minutes. Once they float, let them cook for another 30 seconds before removing with a slotted spoon.
4. Transfer the cooked gnocchi to a paper towel-lined plate to drain any excess moisture.

Step 4: Brown the Butter and Fry the Sage

1. In a large skillet, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and begins to develop a nutty aroma. This should take about 4-5 minutes.
2. Add the fresh sage leaves to the hot butter and cook for about 1 minute, until they become crispy. Be careful not to burn them.
3. Remove the crispy sage leaves from the pan and set them aside on a paper towel to drain.

Step 5: Pan-Fry the Gnocchi

1. Add the cooked gnocchi directly into the brown butter in the skillet.
2. Toss the gnocchi gently in the butter to coat evenly, and pan-fry for 2-3 minutes, until the gnocchi develop a slight golden crust.
3. Season with salt and pepper to taste, and remove from heat.

Step 6: Assemble the Dish

1. Transfer the gnocchi to a serving dish or individual plates.
2. Sprinkle generously with freshly grated Parmesan cheese.
3. Crumble the crispy sage leaves over the top.
4. Optional: Garnish with additional Parmesan and a light drizzle of extra brown butter for extra richness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450
• Sodium: 600mg
• Protein: 10g