Introduction

There’s nothing quite like the comfort of homemade gnocchi, and when sweet potatoes are involved, the flavor and texture are elevated to a whole new level. Sweet potato gnocchi offers a slightly sweet and delicate taste, which perfectly complements the nutty, aromatic sage brown butter sauce. Topped with freshly grated Parmesan, this dish is a cozy, sophisticated meal that’s perfect for a special dinner or an indulgent weekday treat.

Sweet potato gnocchi is not only a flavorful twist on the classic Italian dumplings but also provides a nutritious boost with added fiber and vitamins. Making gnocchi from scratch can be intimidating, but with this detailed recipe, you’ll find the process enjoyable and rewarding. Let’s dive into this exquisite dish and impress your family and friends with your culinary skills!

Ingredients

For the Sweet Potato Gnocchi:

2 large sweet potatoes (about 2 cups mashed)
1 cup ricotta cheese, drained
1 large egg
2 cups all-purpose flour (plus more for dusting)
1 teaspoon salt
1/2 teaspoon ground nutmeg

For the Sage Brown Butter Sauce:

1/2 cup unsalted butter
10-12 fresh sage leaves
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/4 cup grated Parmesan cheese (plus extra for serving)

Preparation

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C).
Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for 45-60 minutes until soft.
Once baked, allow the sweet potatoes to cool slightly, then cut them open and scoop out the flesh into a large mixing bowl. Mash the sweet potato until smooth.

Step 2: Make the Gnocchi Dough

In the bowl with the mashed sweet potatoes, add the ricotta cheese, egg, salt, and nutmeg. Mix until well combined.
Gradually add the flour, 1/2 cup at a time, until a soft, slightly sticky dough forms. The dough should hold together but still be tender.
Turn the dough out onto a floured surface and knead lightly for about 1-2 minutes until it comes together.

Step 3: Shape the Gnocchi

Divide the dough into 4 equal parts. Roll each portion into a long rope, about 1/2 inch thick.
Cut the ropes into 1-inch pieces. If desired, use a fork to press lightly on each piece to create ridges (this helps the sauce cling to the gnocchi).
Place the formed gnocchi on a floured baking sheet, making sure they don’t touch each other.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in small batches.
Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.

Step 5: Make the Sage Brown Butter Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook, swirling the pan occasionally.
Continue to cook until the butter begins to brown and develops a nutty aroma, and the sage leaves turn crispy (about 3-4 minutes).
Add the cooked gnocchi to the skillet and toss to coat evenly with the brown butter sauce.
Season with salt and pepper, and sprinkle in the grated Parmesan.

Cooking Notes

Baking vs. Boiling Sweet Potatoes: Baking sweet potatoes concentrates their natural sugars and enhances the flavor, making the gnocchi more flavorful. Boiling is an alternative, but it may result in a slightly wetter dough, requiring more flour.
Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add more flour, but avoid adding too much as it will make the gnocchi dense.
Brown Butter Sauce: Keep an eye on the butter as it can go from brown to burnt quickly. The moment you smell a nutty aroma, it’s ready.

Serving Suggestions

Serve the sweet potato gnocchi hot, garnished with additional Parmesan cheese and a sprinkle of freshly ground black pepper.
Pair it with a crisp green salad or roasted vegetables for a balanced meal.
For a richer dish, top with crispy pancetta or prosciutto for added texture and flavor.

Tips

Freezing Gnocchi: If you want to make the gnocchi ahead of time, arrange them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a zip-lock bag. Boil directly from frozen when ready to cook.
Enhancing Flavor: Try adding a pinch of cinnamon or cayenne pepper to the dough for a slight kick.
Alternative Toppings: For a variation, consider a simple tomato sauce or a creamy Alfredo sauce instead of brown butter.

Prep Time

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Nutritional Information (Per Serving)

Calories: 420 kcal
Protein: 10 g
Fat: 20 g
Carbohydrates: 50 g
Fiber: 5 g
Sodium: 400 mg

Conclusion

Sweet Potato Gnocchi with Sage Brown Butter and Parmesan is a delightful dish that combines the earthiness of sweet potatoes with the richness of brown butter and the aromatic flavor of sage. This recipe is sure to impress guests and make a memorable meal. Whether you’re new to making gnocchi or a seasoned cook, this guide will help you create a dish that’s both delicious and visually stunning. Try it out for your next dinner party or as a comforting meal for a cozy night in!

Sweet Potato Gnocchi with Sage Brown Butter and Parmesan

Author: Imili Johnson
Total Time: 1 hour

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