This Sweet Potato Gnocchi recipe will help you create beautiful and vibrant homemade gnocchi easily. Pair the tender gnocchi with a delicious nutty sage brown butter for a rich sauce that brings out the natural sweetness of the sweet potato. This feels like an elevated restaurant-quality comfort dish that you can enjoy at home.
When preparing to make these gnocchi, consider making a double or triple batch for easy dinners. You can freeze uncooked gnocchi on a parchment-lined baking sheet. Once frozen, transfer them to a zip-top bag for up to 2 months, then cook directly from frozen.
To make the gnocchi:
Preheat your oven or air fryer to 400°F (200°C). Pierce the sweet potatoes with a fork a few times and roast them on a baking sheet for about 45-50 minutes until soft. Allow them to cool for a few minutes.
Once cool, scoop out the flesh of the sweet potatoes and mash it until smooth. In a large mixing bowl, combine the mashed sweet potatoes, ricotta cheese, egg, Parmesan, salt, and nutmeg. Gradually add the flour, starting with 1 ½ cups, mixing until a soft, slightly sticky dough forms.
Flour a clean surface and place your dough. With a rolling pin, roll the dough into a rectangle shape that is about ½-inch thick and about 4 inches wide. Cut the dough into 4 even strips. Cut each of the strips into 1-inch pieces. If desired, use a fork to create ridges for a more traditional look.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
To make the sauce:
In a large skillet over medium heat, melt the butter. Add the sage leaves and garlic. Cook until the butter turns golden brown and has little browned bits in it, about 4-5 minutes. Be careful not to burn it. Then add the cooked gnocchi to the skillet and coat in the sauce. Cook for 1-2 minutes to let the gnocchi absorb the flavors and get a little bit more color to them.
Season with salt and pepper to taste. Serve right away with some extra Parmesan on top.
Sweet Potato Gnocchi with Sage Brown Butter Sauce FAQS:
You will need the following ingredients:
Sweet potatoes, ricotta cheese, egg, Parmesan cheese, salt, nutmeg, flour, butter, sage leaves, garlic, black pepper
You will need the following supplies:
A sheet pan, a large pot, rolling pin, dough cutter or knife, a large pan
Place any leftover gnocchi into an airtight container and refrigerate for up to 5 days. To reheat, place in a skillet with some oil or microwave until heated through.
These Sweet Potato Gnocchi with Sage Brown Butter Sauce are best served hot.
Notes:
- Consider making a double or triple batch for easy dinners. You can freeze uncooked gnocchi on a parchment-lined baking sheet. Once frozen, transfer them to a zip-top bag for up to 2 months. Cook directly from frozen.
- You can try using a marinara or Alfredo sauce with this gnocchi recipe for a variety of flavors.
- When cutting the gnocchi, try to get even pieces so that your gnocchi are mostly the same shape and thickness.
- If you decide to use a fork or gnocchi board to get the ribbed texture, make sure not to smash them. Just a gentle press goes a long way to get the texture.
Sweet Potato Gnocchi with Sage Brown Butter Sauce
Ingredients
For the Gnocchi:
- 2 medium sweet potatoes (about 1 pound)
- 1 cup ricotta cheese, drained
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ½ to 2 cups all-purpose flour
For the Sauce:
- ½ cup unsalted butter
- 8-10 fresh sage leaves
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
- Preheat your oven or air fryer to 400°F (200°C). Pierce the sweet potatoes with a fork a few times and roast them on a baking sheet for about 45-50 minutes until soft. Allow them to cool for a few minutes and then scoop out the flesh and mash it until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes, ricotta cheese, egg, Parmesan, salt, and nutmeg. Gradually add the flour, starting with 1 ½ cups, mixing until a soft, slightly sticky dough forms.
- Flour a clean surface and place your dough. With a rolling pin, roll the dough into a rectangle shape that is about ½-inch thick and about 4 inches wide. Cut the dough into 4 even strips. Cut each of the strips into 1-inch pieces. If desired, use a fork to create ridges for a more traditional look. (*If the dough feels too sticky, even on the floured surface and floured rolling pin, you may want to add ¼ cup more flour at a time to it until it can be rolled out. Do not add so much that it feels tough and dense, it should still feel springy.)
- Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
- In a large skillet over medium heat, melt the butter. Add the sage leaves and garlic. Cook until the butter turns golden brown and has little browned bits in it, about 4-5 minutes. Be careful not to burn it.
- Add the cooked gnocchi to the skillet and coat in the sauce. Cook for 1-2 minutes to let the gnocchi absorb the flavors and get a little bit more color to them. Season with salt and pepper to taste. Serve right away with some extra Parmesan on top.
Notes
- Consider making a double or triple batch for easy dinners. You can freeze uncooked gnocchi on a parchment-lined baking sheet. Once frozen, transfer them to a zip-top bag for up to 2 months. Cook directly from frozen.
- You can try using a marinara or Alfredo sauce with this gnocchi recipe for a variety of flavors.
- When cutting the gnocchi, try to get even pieces so that your gnocchi are mostly the same shape and thickness.
- If you decide to use a fork or gnocchi board to get the ribbed texture, make sure not to smash them. Just a gentle press goes a long way to get the texture.
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