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.
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.
4 servings