Sweet Potato Gnocchi with Sage Butter and Parmesan Recipe
This Sweet Potato Gnocchi recipe offers a delightful twist on the classic Italian dish by incorporating the natural sweetness of roasted sweet potatoes. Soft and pillowy gnocchi are pan-fried in sage-infused browned butter for a rich, nutty flavor and served with freshly grated Parmesan. Perfect as a comforting homemade dinner, this recipe guides you through forming tender dough, boiling, and finishing with butter sautéing for a slightly crisp texture.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
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
For Cooking and Serving
- 4 tablespoons unsalted butter
- 5 – 6 fresh sage leaves
- Salt & pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the dough: In a bowl, combine the mashed sweet potato, flour, egg yolk, and salt. Mix until a soft dough forms that is slightly tacky but not sticky. Add more flour if necessary to achieve the right texture.
- Shape the gnocchi: Transfer the dough to a floured surface and divide it into 4 equal pieces. Roll each piece into a rope about ½ inch thick. Cut the ropes into 1-inch segments and gently press each piece with a fork to create ridges, which is optional but adds texture and appearance.
- Boil the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi pieces and cook until they float to the surface, approximately 2 minutes. Use a slotted spoon to remove them and set aside.
- Brown the butter with sage: In a large skillet, melt the unsalted butter over medium heat. 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.
- Sauté the gnocchi: Add the cooked gnocchi to the skillet with the browned butter and sage. Toss gently to coat the gnocchi and let the edges crisp slightly. Season with salt and pepper to taste.
- Serve: Plate the warm gnocchi and finish with a generous sprinkle of freshly grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- To roast sweet potato, pierce it several times with a fork and bake at 400°F (200°C) for about 45-60 minutes until tender. Cool before mashing.
- If the dough feels too sticky, add flour sparingly to avoid making the gnocchi dense.
- Pressing gnocchi with a fork to create ridges helps hold the sauce but is optional.
- Use fresh sage for the best aroma; dried sage will not provide the same flavor.
- Serve the gnocchi immediately after sautéing for best texture; reheating may make them soft.
