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Pillowy Homemade Sweet Potato Gnocchi with Brown Butter Sage Sauce

A bowl of perfectly pan-seared sweet potato gnocchi topped with crispy sage leaves and brown butter sauce.
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Make tender, melt-in-your-mouth sweet potato gnocchi from scratch. This ricotta-free recipe pairs the soft dumplings with a classic maple brown butter and fresh sage sauce for a perfect fall 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 cup unsalted butter
  • 2 tablespoons maple syrup
  • 12 fresh sage leaves
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce the sweet potatoes several times with a fork. Bake until completely soft, about 45 to 60 minutes.
  2. Once cool enough to handle, slice the sweet potatoes open and scoop the flesh into a bowl. Discard the skins. Mash the sweet potato flesh until very smooth. You need about 1 cup of mashed sweet potato.
  3. In a large bowl, combine the 1 cup of mashed sweet potato, the egg, and salt. Mix gently.
  4. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead briefly, adding only enough extra flour (up to 1/4 cup more) until the dough is no longer sticky but remains soft. Do not overwork the dough.
  5. Divide the dough into four equal pieces. Roll each piece into a rope about 3/4 inch thick. Cut each rope into 3/4-inch pieces to form the gnocchi. You can leave them as small pillows or roll them over the back of a fork or a gnocchi board for ridges.
  6. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They will sink, then float to the surface when cooked, which takes about 2 to 4 minutes.
  7. Use a slotted spoon to remove the cooked gnocchi and set them aside.
  8. For 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, turns golden brown, and smells nutty (brown butter). This takes about 3 to 5 minutes. Watch carefully to prevent burning.
  9. Stir in the maple syrup and black pepper. Cook for 30 seconds.
  10. Add the cooked sweet potato gnocchi to the skillet. Toss gently to coat them completely in the brown butter sage sauce.
  11. Serve immediately.

Notes

  • For the best texture, measure your mashed sweet potato precisely. Excess moisture prevents the gnocchi from being pillowy.
  • You can freeze uncooked gnocchi. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen gnocchi to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.
  • If you prefer a richer sauce, add 1/4 cup of reserved gnocchi cooking water to the skillet when adding the maple syrup to create a light emulsion.

Nutrition

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