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Sweet Potato Gnocchi with Sage Brown Butter Sauce

Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian

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.