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Easy Homemade Sweet Potato Gnocchi with Brown Butter Sage Sauce

A close-up of bright orange sweet potato gnocchi tossed in brown butter and topped with crisp sage leaves.
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Make surprisingly simple, pillowy soft sweet potato gnocchi from scratch. This recipe uses basic ingredients and pairs perfectly with a classic brown butter and sage sauce for a comforting fall dinner.

Ingredients

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

Instructions

  1. Bake the sweet potato at 400 degrees Fahrenheit until very soft, about 45 to 60 minutes. Let it cool slightly, then scoop out the flesh and mash it until smooth. You need 1 cup of mashed sweet potato.
  2. In a large bowl, combine 1 cup of mashed sweet potato, the egg, and salt. Mix gently.
  3. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface.
  4. Knead the dough briefly, adding only enough flour to keep it from sticking, until it forms a smooth, soft ball. Do not overwork the dough.
  5. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
  6. Use a knife to cut the ropes into 1-inch pieces. You can leave them as pillows or roll them over the back of a fork or a gnocchi board to create ridges. Place finished gnocchi on a floured baking sheet.
  7. 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, which takes about 2 to 3 minutes. Remove with a slotted spoon.
  8. 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, until the butter foams, turns golden brown, and smells nutty (about 3 to 5 minutes). If using, stir in the maple syrup.
  9. Add the cooked gnocchi directly to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately.

Notes

  • For gluten-free gnocchi, substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum.
  • If you have extra gnocchi, you can freeze them. Place the uncooked gnocchi in a single layer on a floured baking sheet and freeze until solid. Transfer the frozen pieces to a freezer bag. Cook directly from frozen, adding 1 to 2 minutes to the boiling time.
  • For a richer sauce, add 2 tablespoons of heavy cream after the butter browns.

Nutrition

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