Sweet Potato Gnocchi with Brown Butter Sage Sauce

Sweet Potato Gnocchi with Brown Butter Sage Sauce is an elegant twist on the traditional Italian potato gnocchi. It features pillowy, melt-in-your-mouth dumplings made from sweet potatoes, lightly pan-seared, and tossed in a rich, nutty brown butter infused with aromatic sage.

This dish is pure comfort — combining the sweetness of roasted sweet potatoes with the deep, earthy aroma of browned butter and crispy sage. It’s simple yet decadent, rustic yet refined, and perfect for both cozy weeknight dinners and special occasions.

Each bite delivers a harmony of flavors: sweet, savory, buttery, and herbaceous — all in one forkful.

Why I Love This Recipe

I absolutely love this recipe because it turns humble sweet potatoes into something magical. The gnocchi are tender and slightly sweet, while the browned butter sauce adds depth and indulgence. It’s a perfect balance of comfort and sophistication — warm enough for a comforting dinner, yet elegant enough for entertaining guests.

Plus, making gnocchi from scratch is incredibly rewarding. There’s something soothing about shaping each little dumpling by hand — and once you taste how soft and flavorful they are, you’ll never go back to store-bought gnocchi again.

It’s also a vegetarian-friendly dish that feels hearty and satisfying — the kind that earns applause at the table every time.

Why It’s a Must-Try Dish

• Homemade and Heartwarming: Handcrafted gnocchi made from scratch — soft, pillowy, and delicious.
• Rich and Aromatic: The brown butter sage sauce is pure culinary bliss.
• Nutrient-Rich: Packed with vitamins from sweet potatoes and naturally gluten-friendly when adapted.
• Restaurant-Quality at Home: Impressively gourmet but achievable in your own kitchen.
• Comfort Food with a Twist: Familiar yet exciting, traditional yet modern.

Preparation and Cooking Time

• Prep Time: 35 minutes
• Cooking Time: 20 minutes
• Total Time: 55 minutes
• Servings: 4
• Calories: ~420 kcal per serving

Cuisine

Italian / Modern Comfort Food

Course

Main Course / Dinner

Ingredients

For the Sweet Potato Gnocchi

• 2 medium sweet potatoes (about 1 lb or 450 g), roasted or baked
• 1 egg, lightly beaten
• 1 cup all-purpose flour (plus more for dusting)
• ¼ teaspoon ground nutmeg (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Brown Butter Sage Sauce

• 6 tablespoons unsalted butter
• 8–10 fresh sage leaves
• Salt and pepper, to taste
• 2 tablespoons grated Parmesan cheese (plus extra for serving)

Optional Garnishes

• Extra crispy sage leaves
• Cracked black pepper
• Toasted walnuts or pine nuts for crunch

Simple Cooking Directions

1. Roast or bake sweet potatoes until tender.
2. Mash and mix with egg, flour, and seasonings to form dough.
3. Roll and cut dough into gnocchi pieces.
4. Boil gnocchi until they float to the top.
5. Toss in brown butter sage sauce and serve hot.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Sweet Potatoes

1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake for 45–50 minutes until tender.
3. Let them cool slightly, then peel and mash until smooth.
   • Tip: Avoid using boiled sweet potatoes as they retain too much moisture.

Step 2: Prepare the Dough

1. In a mixing bowl, combine mashed sweet potato, egg, salt, pepper, and nutmeg.
2. Add flour gradually, mixing until a soft dough forms.
3. The dough should be slightly sticky but manageable — avoid adding too much flour, or the gnocchi will become dense.

Step 3: Shape the Gnocchi

1. Lightly flour your work surface.
2. Divide the dough into 4 portions and roll each portion into a long rope, about ¾-inch thick.
3. Cut into 1-inch pieces.
4. Optional: Roll each piece over the back of a fork or gnocchi board to create ridges (this helps hold the sauce).

Step 4: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Drop gnocchi into the boiling water in batches.
3. When they float to the surface (after 2–3 minutes), remove them with a slotted spoon and transfer to a plate.

Step 5: Make the Brown Butter Sage Sauce

1. In a large skillet, melt butter over medium heat.
2. Add sage leaves and cook until the butter turns golden brown and aromatic (about 3–4 minutes).
3. Remove the sage leaves (optional: reserve for garnish).
4. Season the butter with salt and pepper.

Step 6: Combine and Serve

1. Add cooked gnocchi to the skillet and toss gently to coat in the brown butter.
2. Sprinkle with Parmesan cheese and stir until lightly golden.
3. Serve immediately, garnished with crispy sage and extra Parmesan.

How to Serve

• Serve immediately while warm with extra sage leaves and grated Parmesan.
• Pair with a crisp green salad or roasted vegetables for a complete meal.
• For a gourmet touch, drizzle with truffle oil or sprinkle with toasted nuts.
• Enjoy with a glass of white wine (like Chardonnay or Pinot Grigio).

Additional Recipe Tips

• Use roasted sweet potatoes: Roasting enhances flavor and prevents excess moisture.
• Don’t overwork the dough: It should be soft and light, not tough.
• Dust lightly with flour: Too much makes the gnocchi dense.
• Cook in batches: Avoid overcrowding the pot.
• Butter browning tip: Keep an eye on the color — light golden is perfect; too dark turns bitter.

Variations

• Garlic Brown Butter: Add minced garlic for extra aroma.
• Lemon Sage Gnocchi: Add a squeeze of lemon juice and zest for brightness.
• Vegan Version: Use plant-based butter and omit the egg (replace with 1 tbsp olive oil).
• Creamy Sauce Option: Toss with a light cream sauce or ricotta mixture.
• Mushroom Gnocchi: Add sautéed mushrooms for earthy richness.
• Spicy Twist: Add chili flakes to the butter for a kick.

Freezing and Storage

• Refrigerator:
  Store cooked gnocchi in an airtight container for up to 3 days. Reheat in a skillet with butter.
• Freezer (uncooked):
  Arrange uncooked gnocchi on a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 2 months.
  Cook directly from frozen — no need to thaw!

Special Equipment Needed

• Baking sheet
• Potato masher or ricer
• Mixing bowl
• Sharp knife or dough cutter
• Slotted spoon
• Large skillet

Conclusion

The Sweet Potato Gnocchi with Brown Butter Sage Sauce is the epitome of cozy, elegant comfort food. With its soft, golden dumplings and fragrant, nutty butter sauce, it delivers restaurant-quality flavor from simple, wholesome ingredients.

It’s a must-try for anyone who loves Italian cuisine with a twist — sweet, savory, and soul-satisfying. Whether served for a quiet dinner or a special gathering, this dish will warm hearts and impress taste buds every single time.

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Sweet Potato Gnocchi with Brown Butter Sage Sauce

Author: Anna Williams Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 35 mins Cook Time 20 mins Total Time 55 mins

Servings: 4 Calories: 420 kcal per serving

Description

Sweet Potato Gnocchi with Brown Butter Sage Sauce is an elegant twist on the traditional Italian potato gnocchi. It features pillowy, melt-in-your-mouth dumplings made from sweet potatoes, lightly pan-seared, and tossed in a rich, nutty brown butter infused with aromatic sage.

Ingredients

Scale

1/2x 1x 2x 3x

For the Sweet Potato Gnocchi

• 2 medium sweet potatoes (about 1 lb or 450 g)
• 1 egg, lightly beaten
• 1 cup all-purpose flour (plus more for dusting)
• ¼ teaspoon ground nutmeg (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Brown Butter Sage Sauce

• 6 tablespoons unsalted butter
• 8 fresh 8–10 sage leaves
• Salt and pepper, to taste
• 2 tablespoons grated Parmesan cheese (plus extra for serving)

Optional Garnishes

• Extra crispy sage leaves
• Cracked black pepper
• Toasted walnuts or pine nuts for crunch

Instructions

1. Step 1: Cook the Sweet Potatoes : Preheat oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45–50 minutes until tender. Let them cool slightly, then peel and mash until smooth. Tip: Avoid using boiled sweet potatoes as they retain too much moisture.
2. Step 2: Prepare the Dough : In a mixing bowl, combine mashed sweet potato, egg, salt, pepper, and nutmeg. Add flour gradually, mixing until a soft dough forms. The dough should be slightly sticky but manageable — avoid adding too much flour, or the gnocchi will become dense.
3. Step 3: Shape the Gnocchi : Lightly flour your work surface. Divide the dough into 4 portions and roll each portion into a long rope, about ¾-inch thick. Cut into 1-inch pieces. Optional: Roll each piece over the back of a fork or gnocchi board to create ridges (this helps hold the sauce).
4. Step 4: Cook the Gnocchi : Bring a large pot of salted water to a boil. Drop gnocchi into the boiling water in batches. When they float to the surface (after 2–3 minutes), remove them with a slotted spoon and transfer to a plate.
5. Step 5: Make the Brown Butter Sage Sauce In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and aromatic (about 3–4 minutes). Remove the sage leaves (optional: reserve for garnish). Season the butter with salt and pepper.
6. Step 6: Combine and Serve : Add cooked gnocchi to the skillet and toss gently to coat in the brown butter. Sprinkle with Parmesan cheese and stir until lightly golden. Serve immediately, garnished with crispy sage and extra Parmesan.

Keywords: Sweet Potato Gnocchi with Brown Butter Sage Sauce