Description
A comforting, rustic dish that combines tender, pillowy sweet potato gnocchi with a rich, nutty brown butter sauce. Perfect for cozy weeknight dinners or a special gathering, this recipe brings a modern twist to a classic Italian favorite. The natural sweetness of roasted sweet potatoes pairs beautifully with aromatic butter and fresh sage, creating a meal that feels indulgent yet approachable.
Ingredients
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2 large sweet potatoes (about 1.5 pounds)
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1 ½ to 2 cups all-purpose flour, plus extra for dusting
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1 large egg
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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6 tablespoons unsalted butter
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¼ cup freshly grated Parmesan cheese
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1 tablespoon fresh sage leaves, chopped (optional)
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Pinch of nutmeg (optional)
Instructions
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Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork, then place on a baking sheet. Roast for 45–60 minutes, turning once halfway, until tender. Let cool slightly.
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Peel the sweet potatoes and scoop the flesh into a large bowl. Mash until smooth and allow to cool completely.
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Add the egg, salt, and black pepper to the mashed sweet potatoes. Gradually fold in 1 ½ cups of flour until a soft dough forms. Add more flour if needed, but avoid overworking.
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Lightly flour a work surface. Divide the dough into four portions, roll each into a rope about ½ inch thick, and cut into 1-inch pieces. Press each piece gently with a fork to create ridges.
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Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float, about 2–3 minutes. Remove with a slotted spoon and set aside.
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In a skillet over medium heat, melt the butter, swirling occasionally until golden brown and nutty. Remove from heat and stir in chopped sage, if using.
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Add the cooked gnocchi to the skillet and gently toss to coat with the brown butter sauce.
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Transfer to a serving dish, sprinkle with Parmesan, and add a pinch of nutmeg if desired. Serve immediately.
Notes
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Use firm, evenly sized sweet potatoes for best results.
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Adjust flour as needed; dough should be soft but manageable.
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Gnocchi can be prepared ahead and refrigerated for up to 24 hours.
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Freeze uncooked gnocchi on a tray, then transfer to a bag for later cooking.
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Optional additions: toasted pine nuts, truffle oil, or a pinch of nutmeg.
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Handle dough gently to keep gnocchi light and tender.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes