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Best Savory Sweet Potato Gnocchi with Sage Browned Butter

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Pillowy sweet potato gnocchi tossed in a nutty sage browned butter sauce. This surprisingly simple recipe delivers restaurant-quality comfort food with just a few basic ingredients.

Ingredients

Scale
  • 2 medium sweet potatoes (about 1 pound total)
  • 1 ½ cups all-purpose flour, plus more for dusting
  • 1 large egg, at room temperature
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 12–15 fresh sage leaves
  • 4 tablespoons unsalted butter (½ stick)
  • ¼ cup freshly grated Parmesan cheese, for serving
  • ⅛ teaspoon freshly grated nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, prick them several times with a fork, and roast on a baking sheet for 45-60 minutes until completely tender. Let cool slightly.
  2. While still warm, peel the sweet potatoes and mash or rice them in a large bowl until smooth. Let cool for about 5 minutes.
  3. Add the egg, salt, pepper, and optional nutmeg to the mashed sweet potatoes. Mix until combined. Add 1 cup of flour and gently mix until a soft, slightly sticky dough forms. Add more flour, 1 tablespoon at a time, if needed.
  4. Lightly flour a work surface. Turn out the dough and gently knead 3-4 times. Divide into 4 equal pieces. Roll each piece into a ¾-inch thick rope, then cut into 1-inch pieces.
  5. Optional: Roll each piece down the tines of a fork to create ridges. Place shaped gnocchi on a floured baking sheet in a single layer.
  6. Bring a large pot of generously salted water to a rolling boil. Working in batches, drop gnocchi into the water. Cook until they float, then 30 seconds more (about 2-3 minutes total). Transfer with a slotted spoon to the skillet with browned butter. Reserve ½ cup pasta water.
  7. While gnocchi boil, melt butter in a large skillet over medium heat. Swirl occasionally until butter foams, then subsides, and milk solids turn golden brown and smell nutty. Immediately add sage leaves and cook about 30 seconds until crisp.
  8. Add cooked gnocchi to the skillet with browned butter and sage. Toss gently, adding a splash of reserved pasta water if needed. Serve immediately topped with Parmesan cheese and extra crispy sage leaves.

Notes

Roasting sweet potatoes instead of boiling is key to non-gummy gnocchi. Do not overwork the dough. Test one gnocchi first to check consistency. Watch browned butter carefully as it can burn quickly. Uncooked gnocchi can be frozen for later use.

Nutrition

Keywords: sweet potato gnocchi, sage browned butter, homemade gnocchi, vegetarian pasta, easy gnocchi recipe

Find it online: https://emacrave.com/best-savory-sweet-potato-gnocchi-with-sage-browned-butter/