Description
This homemade sweet potato gnocchi recipe offers a delightful twist on traditional Italian gnocchi by incorporating naturally sweet roasted sweet potatoes. These tender pillows of dough are boiled until they float, then tossed in a fragrant maple-sage browned butter sauce accented with warm cinnamon and finished with grated Parmigiano Reggiano and toasted nuts for a perfect balance of sweet, savory, and crunchy textures.
Ingredients
Scale
Gnocchi Dough
- 1½ lbs sweet potatoes (about 3 medium)
- 1¾ cups all-purpose flour (plus more for dusting)
- 1 large egg, beaten
- 1 tsp kosher salt
Sauce & Garnish
- 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
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for about 45 minutes, or until they are fork-tender. Let them cool slightly, then peel off the skins and mash or rice the flesh until smooth.
- Make the Dough: In a large mixing bowl, combine the mashed sweet potatoes with 1¾ cups of all-purpose flour, kosher salt, and the beaten egg. Mix together and knead gently just until a soft dough forms. Avoid overworking to keep the gnocchi tender.
- Shape the Gnocchi: Lightly flour a clean surface and roll the dough into long ropes about ¾ to 1 inch in diameter. Cut the ropes into 1-inch pieces. If desired, shape each piece by rolling it over a gnocchi board or the back of a fork to create ridges that will hold sauce better.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding. When the gnocchi float to the surface, cook for an additional 30 seconds, then use a slotted spoon to transfer them to a warm bowl.
- Make the Sauce: In a skillet over medium heat, melt the unsalted butter and cook until it starts to brown and develop a nutty aroma. Add the chopped fresh sage, maple syrup, and a pinch of cinnamon. Season with salt and black pepper to taste. Toss the cooked gnocchi gently in the sauce to coat evenly.
- Serve: Plate the sauced gnocchi, then sprinkle generously with freshly grated Parmigiano Reggiano and toasted walnuts or pecans for added crunch and flavor.
Notes
- Use a light hand when adding flour to the dough to prevent tough gnocchi.
- Roasting the sweet potatoes enhances their natural sweetness and flavor.
- Gnocchi can be shaped ahead of time and refrigerated for up to 24 hours before cooking.
- Feel free to substitute pecans for walnuts depending on preference.
- Ensure the browned butter doesn’t burn by watching it closely during cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Keywords: sweet potato gnocchi, homemade gnocchi, maple sage sauce, roasted sweet potatoes, Italian gnocchi recipe
