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Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A white bowl filled with golden sweet potato gnocchi coated in a brown butter sauce and topped with crispy sage leaves.
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Make tender, homemade sweet potato gnocchi from scratch. This recipe uses a simple method to create pillowy dumplings, which you toss in a rich maple brown butter sauce with fresh sage. It is a cozy fall dish perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound sweet potatoes, baked or roasted
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons pure maple syrup
  • 12 fresh sage leaves
  • Pinch of black pepper

Instructions

  1. Prepare the sweet potatoes: Bake or roast the sweet potatoes until very soft. Scoop out the flesh and measure 1 1/2 cups. Let the flesh cool until it is warm, not hot.
  2. Make the dough: Place the sweet potato flesh in a large bowl. Add the egg and salt. Gradually mix in the flour until a soft, slightly sticky dough forms. Do not overmix.
  3. Knead and rest: Turn the dough onto a lightly floured surface. Knead gently for about 1 minute until it comes together. Cover the dough and let it rest for 10 minutes.
  4. Shape the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Cut each rope into 3/4-inch pieces.
  5. Create ridges (optional): Gently roll each piece over the back of a fork or a gnocchi board to create ridges that hold the sauce. Place the finished gnocchi on a lightly floured baking sheet.
  6. Cook the gnocchi: 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, about 2 to 3 minutes. Remove immediately with a slotted spoon.
  7. Make the sauce: While the gnocchi cooks, 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 (brown butter). This takes about 3 to 5 minutes.
  8. Finish the sauce: Remove the pan from the heat. Stir in the maple syrup and a pinch of pepper.
  9. Combine: Add the cooked, drained gnocchi directly to the skillet with the brown butter sauce. Toss gently to coat. Serve immediately.

Notes

  • For the best texture, use baked sweet potato flesh that is dry. If your potato is too wet, add a tablespoon more flour to the dough.
  • You can substitute pumpkin puree for sweet potato for a similar result in this ricotta free gnocchi dough.
  • Freeze extras: Place uncooked gnocchi in a single layer on a baking sheet and freeze until solid. Transfer frozen gnocchi to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the cooking time.

Nutrition

Find it online: https://miameal.com/sweet-potato-gnocchi-recipe-from-scratch/