This recipe brings together the cozy warmth of sweet potatoes with the elegance of handmade Italian gnocchi. Unlike traditional gnocchi, this version has a subtle sweetness and vibrant orange hue, perfectly complemented by the rich, toasty flavors of brown butter and fresh sage . It’s a soul-satisfying dish that’s both rustic and refined.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 45 minsCook Time 15 minsTotal Time 1 hrFor the Gnocchi
2 medium sweet potatoes (about 1 1/2 lbs), roasted and peeled
1 egg yolk
1 cup all-purpose flour, plus more for dusting
¼ cup grated Parmesan cheese (optional)
½ tsp salt
¼ tsp ground nutmeg (optional)
For the Brown Butter Sage Sauce
4 tbsp unsalted butter
10 fresh sage leaves
Salt & black pepper, to taste
Grated Parmesan, for serving
Roast the Sweet Potatoes
1
Preheat oven to 400°F (200°C) .
Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45 minutes , or until soft.
Let cool slightly, then peel and mash until smooth. Measure out 1 1/2 cups .
Make the Gnocchi Dough
2
In a large bowl, combine mashed sweet potato with egg yolk , Parmesan , salt , and nutmeg .
Gradually mix in flour , starting with 3/4 cup and adding more as needed, until a soft, slightly tacky dough forms.
Do not overwork the dough—just knead gently until smooth.
Shape the Gnocchi
3
On a floured surface, divide dough into 4 portions.
Roll each into a long rope , about 3/4 inch thick.
Cut into 1-inch pieces . Optional: roll each piece over the tines of a fork for ridges.
Cook the Gnocchi
4
Bring a pot of salted water to a boil.
Boil gnocchi in batches until they float to the surface (about 2–3 minutes).
Use a slotted spoon to transfer to a paper towel–lined plate.
Make the Brown Butter Sage Sauce
5
In a skillet over medium heat, melt the butter .
Add sage leaves and cook until butter foams and turns golden brown, and sage becomes crisp (about 3–4 minutes).
Season with salt and pepper .
Toss and Serve
6
Gently toss the cooked gnocchi in the hot brown butter sauce.
Serve immediately, topped with extra Parmesan and crispy sage .
Serving Suggestions
Tips & Variations
8
Roasting the potatoes gives the best texture—avoid steaming or boiling, which makes the dough wetter.
Add a splash of lemon juice or balsamic glaze at serving for brightness.
Make ahead: freeze uncooked gnocchi on a tray, then store in a zip-top bag for up to 2 months.
Ingredients For the Gnocchi
2 medium sweet potatoes (about 1 1/2 lbs), roasted and peeled
1 egg yolk
1 cup all-purpose flour, plus more for dusting
¼ cup grated Parmesan cheese (optional)
½ tsp salt
¼ tsp ground nutmeg (optional)
For the Brown Butter Sage Sauce
4 tbsp unsalted butter
10 fresh sage leaves
Salt & black pepper, to taste
Grated Parmesan, for serving
Directions Roast the Sweet Potatoes
1
Preheat oven to 400°F (200°C) .
Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45 minutes , or until soft.
Let cool slightly, then peel and mash until smooth. Measure out 1 1/2 cups .
Make the Gnocchi Dough
2
In a large bowl, combine mashed sweet potato with egg yolk , Parmesan , salt , and nutmeg .
Gradually mix in flour , starting with 3/4 cup and adding more as needed, until a soft, slightly tacky dough forms.
Do not overwork the dough—just knead gently until smooth.
Shape the Gnocchi
3
On a floured surface, divide dough into 4 portions.
Roll each into a long rope , about 3/4 inch thick.
Cut into 1-inch pieces . Optional: roll each piece over the tines of a fork for ridges.
Cook the Gnocchi
4
Bring a pot of salted water to a boil.
Boil gnocchi in batches until they float to the surface (about 2–3 minutes).
Use a slotted spoon to transfer to a paper towel–lined plate.
Make the Brown Butter Sage Sauce
5
In a skillet over medium heat, melt the butter .
Add sage leaves and cook until butter foams and turns golden brown, and sage becomes crisp (about 3–4 minutes).
Season with salt and pepper .
Toss and Serve
6
Gently toss the cooked gnocchi in the hot brown butter sauce.
Serve immediately, topped with extra Parmesan and crispy sage .
Serving Suggestions
Tips & Variations
8
Roasting the potatoes gives the best texture—avoid steaming or boiling, which makes the dough wetter.
Add a splash of lemon juice or balsamic glaze at serving for brightness.
Make ahead: freeze uncooked gnocchi on a tray, then store in a zip-top bag for up to 2 months.
Sweet Potato Gnocchi with Brown Butter Sage
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