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Easy Homemade Sweet Potato Gnocchi with Brown Butter Sage Sauce

A bowl of golden, pan-seared sweet potato gnocchi topped with crispy sage leaves and grated cheese.
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Make tender, subtly sweet sweet potato gnocchi from scratch. This recipe uses a simple process and pairs the dumplings with a classic brown butter and fresh sage sauce for a comforting meal.

Ingredients

Scale
  • 1 large sweet potato (about 1 pound)
  • 1 large egg yolk
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 2 tablespoons maple syrup (optional)

Instructions

  1. Bake the sweet potato at 400°F (200°C) until very soft, about 45 to 60 minutes. Let it cool slightly, then scoop out the flesh and mash it until smooth. You need 1 cup of mashed sweet potato.
  2. In a bowl, combine 1 cup of mashed sweet potato, the egg yolk, salt, and nutmeg. Mix gently.
  3. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface.
  4. Knead the dough briefly, adding only enough extra flour (up to 1/4 cup more) until the dough is soft but no longer sticky. Do not overwork the dough.
  5. Divide the dough into four equal pieces. Roll each piece into a rope about 3/4 inch thick.
  6. Cut the ropes into 1-inch pieces. You can leave them as pillows or roll them over the back of a fork or a gnocchi board to create ridges. Place the finished gnocchi on a lightly floured baking sheet.
  7. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, about 2 to 3 minutes. Remove immediately with a slotted spoon.
  8. While the gnocchi cooks, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the sage leaves. Cook until the butter foams, then browns slightly and smells nutty, about 3 to 5 minutes. The sage leaves will become crisp.
  9. If using, stir in the maple syrup during the last minute of cooking the butter.
  10. Add the cooked gnocchi directly to the skillet with the brown butter sauce. Toss gently to coat. Serve immediately.

Notes

  • For a gluten-free version, substitute the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend.
  • If you prefer a richer sauce, add 1/4 cup of heavy cream to the brown butter before adding the gnocchi.
  • You can freeze uncooked gnocchi by placing them on a floured tray until solid, then transferring them to a freezer bag. Cook directly from frozen, adding a minute or two to the boiling time.

Nutrition

Find it online: https://delishdreams.com/sweet-potato-gnocchi-recipe-homemade/