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Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A mound of glistening, orange sweet potato gnocchi tossed in sauce and garnished with fresh sage leaves on a white plate.
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Make tender, homemade sweet potato gnocchi without ricotta. Toss these soft dumplings in a rich maple brown butter sage sauce for the ultimate fall comfort food.

Ingredients

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

Instructions

  1. Bake the sweet potatoes until completely soft. Preheat your oven to 400 degrees F (200 degrees C). Pierce the sweet potatoes several times with a fork. Bake for 45 to 60 minutes until very tender. Let them cool slightly, then scoop the flesh out and measure 1 1/2 cups. Mash the flesh until smooth.
  2. Make the dough. In a large bowl, combine the 1 1/2 cups of sweet potato puree, the beaten egg, salt, and pepper. Gradually add the flour, mixing gently with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead briefly, just until it comes together into a smooth ball. Do not overwork the dough.
  3. Shape the gnocchi. Divide the dough into four equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut each rope into 3/4-inch pieces. You can leave them as small pillows or roll them over the back of a fork or a gnocchi board to create ridges. Place the finished gnocchi on a baking sheet dusted with flour or cornmeal.
  4. Cook the gnocchi. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually after 2 to 3 minutes. Remove them immediately with a slotted spoon.
  5. Prepare the sauce. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves. Cook, swirling the pan occasionally, until the butter foams, then browns, and smells nutty (about 5 to 7 minutes). Watch carefully to prevent burning.
  6. Finish the dish. Remove the skillet from the heat. Stir in the maple syrup and a pinch of nutmeg. Add the cooked, drained gnocchi directly to the skillet. Gently toss to coat the sweet potato gnocchi in the maple brown butter sage sauce. Serve immediately.

Notes

  • For the best texture, ensure your sweet potato puree is cool before mixing it with the other ingredients. Warm puree can make the dough too sticky.
  • If you prefer a savory sauce, skip the maple syrup and add 1/4 cup of grated Parmesan cheese to the butter sauce at the end.
  • You can freeze uncooked gnocchi. Place them in a single layer on a floured tray, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding an extra minute to the boiling time.

Nutrition

Find it online: https://cookincorner.com/sweet-potato-gnocchi-recipe-pillowy-tender/