... Print

Easy Homemade Sweet Potato Gnocchi with Brown Butter Sage Sauce

A serving of bright orange sweet potato gnocchi tossed in sauce and topped with crispy sage leaves.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am happy you are here to make this easy homemade sweet potato gnocchi. These pillowy soft gnocchi have a natural sweetness that pairs perfectly with a simple, nutty brown butter sage sauce. This recipe is approachable for all home cooks and delivers a memorable, cozy dinner.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup fresh sage leaves
  • 1 tablespoon maple syrup (optional, for sauce)

Instructions

  1. Bake the sweet potatoes: Preheat your oven to 400 degrees Fahrenheit. Pierce the sweet potatoes several times with a fork. Bake directly on the oven rack for 45 to 60 minutes, or until they are completely soft when squeezed. Let them cool slightly.
  2. Prepare the sweet potato puree: Cut the cooled sweet potatoes in half lengthwise. Scoop the flesh out into a bowl. Mash the flesh thoroughly with a fork until very smooth. You need about 1 cup of mashed sweet potato.
  3. Mix the dough: Add the egg and salt to the mashed sweet potato. Mix until combined. Gradually add the flour, mixing with a fork first, then using your hands until a soft, slightly sticky dough forms. Do not overmix.
  4. Knead and rest: Lightly flour a clean work surface. Turn the dough out and gently knead it 5 to 10 times, adding just enough flour so it is manageable but still soft. Cover the dough and let it rest for 10 minutes.
  5. Shape the gnocchi: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Use a bench scraper or knife to cut the ropes into 3/4-inch pieces.
  6. Create ridges (optional): You can leave the pieces as is, or gently roll each piece over the back of a fork or a gnocchi board to create ridges that hold the sauce. Place the finished gnocchi on a lightly floured baking sheet.
  7. Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually 2 to 3 minutes. Use a slotted spoon to remove them immediately.
  8. Make the brown butter sage sauce: While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves. Cook, swirling the pan occasionally, until the butter foams, then turns golden brown and smells nutty (about 4 to 6 minutes). Watch carefully to prevent burning.
  9. Finish the dish: Remove the skillet from the heat. If using, stir in the maple syrup. Add the drained gnocchi directly to the skillet. Toss gently to coat everything in the brown butter sage sauce. Season with pepper. Serve immediately for a gourmet vegetarian dinner experience.

Notes

  • For pillowy soft gnocchi, make sure your sweet potatoes are fully cooked and cooled before mixing. Excess moisture makes the dough heavy.
  • You can freeze uncooked gnocchi. Place them on a floured tray in the freezer until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.
  • If you skip the maple syrup, this recipe works well as a savory side or main dish.

Nutrition

Find it online: https://www.purecookingjoy.com/sweet-potato-gnocchi-recipe-easy-homemade/

1 Shares
Tweet
Pin1
Share