Name: Sweet Potato Gnocchi with Sage Maple Brown Butter Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1½ lbs sweet potatoes (about 3 medium); 1¾ cups all-purpose flour (plus more for dusting); 1 large egg, beaten; 1 tsp kosher salt; 1 stick (½ cup) unsalted butter; 2 tbsp maple syrup; 6–8 fresh sage leaves, chopped; 1 pinch cinnamon; Salt and black pepper, to taste; ½ cup Parmigiano Reggiano, grated; Toasted walnuts or pecans

Ingredients

1½ lbs sweet potatoes (about 3 medium)

1¾ cups all-purpose flour (plus more for dusting)

1 large egg, beaten

1 tsp kosher salt

1 stick (½ cup) unsalted butter

2 tbsp maple syrup

6–8 fresh sage leaves, chopped

1 pinch cinnamon

Salt and black pepper, to taste

½ cup Parmigiano Reggiano, grated

Toasted walnuts or pecans

Instructions

Step 1: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for about 45 minutes, or until they are fork-tender. Let them cool slightly, then peel and mash or rice them until smooth.

Step 2: In a large bowl, combine the mashed sweet potatoes with the flour, kosher salt, and beaten egg. Mix gently, then knead briefly on a floured surface until a soft dough forms. Avoid overworking.

Step 3: Divide the dough into manageable portions. Roll each into long ropes about 1 inch thick. Cut the ropes into 1-inch pieces. If desired, shape each piece using a gnocchi board or the back of a fork to create ridges.

Step 4: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer them to a warm bowl.

Step 5: In a large skillet, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Stir in the chopped sage, maple syrup, cinnamon, salt, and pepper. Toss the cooked gnocchi gently in the sauce to coat.

Step 6: Serve the gnocchi topped with grated Parmigiano Reggiano and toasted walnuts or pecans for added crunch and flavor.

Tips & Variations

To prevent sticky dough, make sure the sweet potatoes are well mashed and not watery. Add flour gradually to achieve a soft but workable dough.

For a richer flavor, brown the butter slowly to caramelize it before adding the sage and maple syrup.

Swap maple syrup with honey or brown butter alone for a less sweet sauce option.

For a vegan version, replace the egg with a flax egg and use olive oil instead of butter in the sauce.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet with a little butter or olive oil until heated through. Uncooked gnocchi can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month. Cook from frozen by adding a minute or two to the boiling time.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular russet potatoes work well for gnocchi and provide a more traditional flavor. Just adjust the flour amount as needed since sweet potato dough can be softer.

How do I know when the gnocchi are cooked?

The gnocchi are done when they float to the surface of the boiling water, usually within 2 to 3 minutes. Remove them immediately to prevent overcooking.