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.
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Preheat oven to 400°F (200°C).
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Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45 minutes, or until soft.
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Let cool slightly, then peel and mash until smooth. Measure out 1 1/2 cups.
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In a large bowl, combine mashed sweet potato with egg yolk, Parmesan, salt, and nutmeg.
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Gradually mix in flour, starting with 3/4 cup and adding more as needed, until a soft, slightly tacky dough forms.
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Do not overwork the dough—just knead gently until smooth.
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On a floured surface, divide dough into 4 portions.
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Roll each into a long rope, about 3/4 inch thick.
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Cut into 1-inch pieces. Optional: roll each piece over the tines of a fork for ridges.
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Bring a pot of salted water to a boil.
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Boil gnocchi in batches until they float to the surface (about 2–3 minutes).
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Use a slotted spoon to transfer to a paper towel–lined plate.
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In a skillet over medium heat, melt the butter.
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Add sage leaves and cook until butter foams and turns golden brown, and sage becomes crisp (about 3–4 minutes).
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Season with salt and pepper.
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Gently toss the cooked gnocchi in the hot brown butter sauce.
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Serve immediately, topped with extra Parmesan and crispy sage.
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Serve with a side of arugula salad and lemon vinaigrette
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Pair with a glass of Chardonnay or Viognier for a buttery balance
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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.
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Make ahead: freeze uncooked gnocchi on a tray, then store in a zip-top bag for up to 2 months.
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
-
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.
-
Gently toss the cooked gnocchi in the hot brown butter sauce.
-
Serve immediately, topped with extra Parmesan and crispy sage.
-
Serve with a side of arugula salad and lemon vinaigrette
-
Pair with a glass of Chardonnay or Viognier for a buttery balance
-
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.