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Pillowy Sweet Potato Gnocchi with Maple Brown Butter & Sage Sauce

Close-up of golden brown sweet potato gnocchi tossed in sage butter and Parmesan cheese.
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Make tender, homemade sweet potato gnocchi from scratch. This recipe uses simple ingredients to create pillowy potato dumplings, tossed in a rich maple brown butter and fresh sage sauce. It is a perfect fall comfort food.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/4 cup fresh sage leaves
  • 2 tablespoons pure maple syrup
  • Pinch of black pepper

Instructions

  1. Bake the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Bake directly on the oven rack for 45 to 60 minutes, or until very soft.
  2. Prepare the puree: Once cool enough to handle, slice the sweet potatoes open and scoop the flesh into a bowl. Discard the skins. Mash the flesh until smooth, then measure out 1 1/2 cups of sweet potato puree. Let the puree cool completely to room temperature.
  3. Make the dough: On a clean work surface, mound the cooled sweet potato puree. Make a well in the center. Add the egg and salt into the well. Gradually incorporate the flour into the puree mixture, mixing gently with your hands until a shaggy dough forms.
  4. Knead lightly: Knead the dough very briefly, only until it just comes together. Do not overwork the dough, or your gnocchi will be tough. If the dough is too sticky, add flour one tablespoon at a time.
  5. Shape the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Use a bench scraper or knife to cut the rope into 3/4-inch pieces. You can leave them as small pillows or gently roll each piece over the back of a fork to create ridges. Place the finished gnocchi on a lightly floured baking sheet.
  6. Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually after 2 to 4 minutes. Remove immediately with a slotted spoon.
  7. Make the sauce: While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom (about 3 to 5 minutes). The sage leaves will become crisp.
  8. Finish the dish: Remove the skillet from the heat. Stir in the maple syrup and pepper. Add the cooked, drained gnocchi directly to the skillet. Toss gently to coat everything evenly. Serve immediately.

Notes

  • Cooling the sweet potato puree completely is key to preventing sticky dough.
  • For a gluten free sweet potato gnocchi variation, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • You can freeze uncooked gnocchi by placing them in a single layer on a floured tray until solid, then transferring them to a freezer bag. Cook directly from frozen, adding an extra minute to the boiling time.

Nutrition

Find it online: https://fooddexterity.com/sweet-potato-gnocchi-recipe-from-scratch/