Save to Pinterest Tender homemade sweet potato gnocchi tossed in fragrant sage-infused brown butter offering a comforting and elegant twist on a classic Italian favorite.
This recipe quickly became a family favorite especially on chilly evenings when we crave something warm and satisfying.
Ingredients
- For the Gnocchi: 500 g (1.1 lbs) sweet potatoes (about 2 medium) 1 large egg lightly beaten 150–200 g (1¼–1⅔ cups) all-purpose flour plus extra for dusting ½ tsp fine sea salt ¼ tsp freshly ground black pepper ¼ tsp freshly grated nutmeg (optional)
- For the Sage Butter: 75 g (⅓ cup) unsalted butter 12 fresh sage leaves whole or sliced ¼ tsp flaky sea salt Freshly ground black pepper to taste
- For Serving: 40 g (⅓ cup) freshly grated Parmesan cheese
Instructions
- Step 1:
- Preheat your oven to 200°C (400°F) Prick the sweet potatoes with a fork place on a baking tray and roast for 40–45 minutes or until very tender Let cool slightly then peel and mash until smooth
- Step 2:
- Transfer the mashed sweet potato to a large bowl Add egg salt pepper and nutmeg (if using) Mix well
- Step 3:
- Gradually add the flour stirring until a soft slightly sticky dough forms You may not need all the flour add just enough so the dough holds together and is workable
- Step 4:
- Dust a work surface with flour Divide the dough into 4 pieces Roll each piece into a rope about 2 cm (¾ inch) thick Cut into 2 cm (¾ inch) segments If desired roll each gnocchi over the tines of a fork to create ridges
- Step 5:
- Bring a large pot of salted water to a gentle boil Working in batches drop in the gnocchi When they float to the surface (about 2–3 minutes) remove with a slotted spoon and drain
- Step 6:
- In a large skillet over medium heat melt the butter Add sage leaves and cook swirling the pan until the butter is golden and nutty and the sage is crisp 2–3 minutes
- Step 7:
- Add the cooked gnocchi to the skillet Toss gently to coat in the sage butter Season with flaky sea salt and black pepper
- Step 8:
- Serve immediately sprinkled with freshly grated Parmesan
Save to Pinterest This dish is perfect for sharing with loved ones making every meal feel like a celebration at home.
Required Tools
Baking tray Mixing bowl Potato masher or ricer Knife and cutting board Large saucepan Slotted spoon Large skillet
Allergen Information
Contains eggs wheat (gluten) milk (Parmesan butter) Double-check cheese and butter labels for vegetarians or potential allergens
Nutritional Information
Calories 375 Total Fat 17 g Carbohydrates 48 g Protein 9 g per serving
Save to Pinterest This sweet potato gnocchi recipe will impress your guests and bring comfort to your table.
Common Recipe Questions
- → How do I prevent gnocchi from sticking together while cooking?
Ensure you drop them into plenty of boiling salted water in batches, stirring gently to keep them separated. Once they float, remove promptly with a slotted spoon and drain well.
- → Can I make the dough ahead of time?
Yes, you can prepare and shape the gnocchi, then freeze them on a lined tray. Cook directly from frozen, adding an extra minute to the boiling time.
- → What is the best way to achieve the characteristic gnocchi ridges?
Roll each dough segment over the tines of a fork to create subtle grooves. This not only adds texture but helps sauce cling better.
- → How do I know when the gnocchi are cooked?
They are done when they float to the surface of the boiling water, usually within 2 to 3 minutes.
- → Can I add garlic to enhance the butter sauce?
Yes, adding a minced garlic clove to the butter as it browns enriches the flavor and complements the sage beautifully.