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Pillowy Homemade Sweet Potato Gnocchi with Brown Butter Sage Sauce

Close-up of pan-seared sweet potato gnocchi tossed in brown butter sauce and topped with crispy sage leaves.
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Make tender, pillowy sweet potato gnocchi from scratch. This recipe uses simple ingredients to create soft dumplings, which you toss in a rich maple brown butter sage sauce for the ultimate fall comfort food.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg, lightly beaten
  • 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 pure maple syrup
  • Pinch of black pepper

Instructions

  1. Bake the sweet potatoes: Preheat your oven to 400°F (200°C). 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. 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, discarding the skins. Mash the flesh until very smooth. You need about 1 cup of mashed sweet potato. Let it cool to room temperature.
  3. Make the gnocchi dough: On a clean work surface, mound the cooled sweet potato puree. Make a well in the center. Add the beaten egg and salt into the well. Gradually incorporate about 1 cup of the flour into the mixture using a bench scraper or your hands until a shaggy dough forms.
  4. Knead the dough: Sprinkle the remaining 1/2 cup of flour over the dough. Gently knead the dough for only 2 to 3 minutes until it just comes together into a soft, slightly sticky ball. Do not overwork the dough, or your gnocchi will be tough.
  5. Shape the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Use a sharp knife to cut the ropes into 3/4-inch pieces.
  6. Create ridges (optional for texture): Gently roll each piece over the back of a fork or a gnocchi board to create ridges. This helps the sauce cling to the dumplings. 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 will sink, then float to the surface when cooked, which takes about 2 to 4 minutes.
  8. Remove the gnocchi: Use a slotted spoon to transfer the cooked gnocchi directly into a large skillet where you are preparing the sauce.
  9. Prepare the brown butter sage sauce: In the skillet, melt the butter over medium heat. Add the fresh sage leaves. Cook, swirling the pan occasionally, until the butter foams, then develops brown bits and smells nutty (about 3 to 5 minutes). Watch carefully to prevent burning.
  10. Finish the sauce: Remove the skillet from the heat. Stir in the maple syrup and a pinch of black pepper.
  11. Toss and serve: Gently toss the cooked sweet potato gnocchi in the brown butter sage sauce until coated. Serve immediately for a melt-in-your-mouth texture.

Notes

  • For the best texture, ensure your sweet potato puree is completely cool before mixing in the flour and egg. Warm puree cooks the egg and makes the dough sticky.
  • If you want vegan sweet potato gnocchi, substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, letting it sit for 5 minutes to gel before adding.
  • You can freeze uncooked gnocchi. Place them in a single layer on a floured sheet pan until frozen solid, then transfer them to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.

Nutrition

Find it online: https://cravybite.link/sweet-potato-gnocchi-recipe-maple-brown-butter/