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The Easiest Pillowy Sweet Potato Gnocchi with Brown Butter Sage Sauce

A close-up of bright orange sweet potato gnocchi tossed in a brown butter sauce and garnished with fresh sage leaves.
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Make tender, homemade sweet potato gnocchi using simple steps. This recipe focuses on achieving a pillowy texture without ricotta, served with a classic, flavorful brown butter and sage sauce.

Ingredients

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

Instructions

  1. Cook the sweet potatoes until soft. You can bake them at 400°F (200°C) for 45-60 minutes, or pierce them and microwave them for 8-10 minutes until tender.
  2. Once cool enough to handle, slice the sweet potatoes open and scoop the flesh into a bowl. Mash thoroughly until completely smooth. You need about 1 cup of mashed sweet potato.
  3. In a large bowl, combine the mashed sweet potato, egg, and salt. Mix lightly.
  4. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
  5. Knead the dough gently for just 1-2 minutes until it comes together. Do not overwork the dough, or the gnocchi will be tough.
  6. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
  7. Use a knife to cut the ropes into 3/4-inch pieces. You can leave them as small pillows or gently roll them over the back of a fork or a gnocchi board to create ridges. Place finished gnocchi on a floured baking sheet.
  8. 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, usually 1-3 minutes. Remove immediately with a slotted spoon.
  9. While the gnocchi cooks, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, the milk solids turn brown, and it smells nutty (about 3-5 minutes).
  10. If using, stir in the maple syrup.
  11. Add the cooked gnocchi directly to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately. This dish pairs well with simple sides, avoiding the need for complex meal planning or meal delivery services.

Notes

  • For the best texture, ensure your sweet potato puree is dry. If it seems wet, you can spread it on a baking sheet and bake it at a low temperature (250°F or 120°C) for 15 minutes to dry it out slightly.
  • If you are looking for dairy-free sweet potato gnocchi, substitute the butter in the sauce with olive oil and add a pinch of nutmeg for depth.
  • You can freeze uncooked gnocchi by placing them in a single layer on a floured tray, freezing until solid, and then transferring them to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.

Nutrition

Find it online: https://carlacooking.com/sweet-potato-gnocchi-recipe-easy/