Sweet Potato Gnocchi with Sage Brown Butter Recipe
This Sweet Potato Gnocchi recipe offers a delightful twist on traditional gnocchi by incorporating roasted sweet potatoes for a naturally sweet and tender dough. The gnocchi are boiled until they float and then pan-fried in sage-infused butter to achieve a crispy, golden exterior complemented by the aromatic flavor of fresh sage. Finished with freshly grated Parmesan, this dish makes for an elegant yet approachable meal perfect for cozy dinners or special occasions.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Gnocchi Dough
- 1 cup mashed sweet potato (from about one large roasted sweet potato)
- 1 ⅓ cups all-purpose flour (plus more for dusting)
- 1 egg yolk
- ½ teaspoon salt
Sauce & Garnish
- 4 tablespoons unsalted butter
- 5 – 6 fresh sage leaves
- Salt & pepper, to taste
- Freshly grated Parmesan, for serving
Instructions
- Prepare the dough: In a bowl, combine the mashed sweet potato, all-purpose flour, egg yolk, and salt. Stir until a soft dough forms that is slightly tacky but not sticky. If the dough feels too wet, add additional flour a little at a time to achieve the right consistency.
- Shape the gnocchi: Transfer the dough onto a floured surface. Divide it into four pieces, then roll each piece into a rope about ½ inch thick. Cut these ropes into 1-inch pieces. Optionally, gently press each piece with a fork to create ridges, which help hold sauce better.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding. Cook them until they float to the surface, roughly 2 minutes, indicating they are done. Use a slotted spoon to remove them and set aside.
- Prepare the butter sage sauce: In a large skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and cook until the butter turns golden brown and develops a nutty aroma, about 3 to 4 minutes. Be careful not to burn the butter.
- Toss the gnocchi in sauce: Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat the gnocchi evenly, allowing the edges to crisp slightly. Season with salt and pepper to taste.
- Serve: Plate the gnocchi warm and generously sprinkle with freshly grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- To roast the sweet potato, preheat the oven to 400°F (200°C). Pierce the sweet potato several times with a fork and bake directly on the oven rack for about 45-60 minutes until tender. Let cool before peeling and mashing.
- Gnocchi dough should be soft but manageable; be careful not to overwork it as this can cause tough gnocchi.
- If dough is sticky, add flour gradually, but too much flour can make gnocchi dense.
- Creating ridges on the gnocchi with a fork is optional but adds texture and helps sauce cling to the pasta better.
- Serve gnocchi immediately after cooking and tossing in sage butter for optimal texture and flavor.
