Print

Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A close-up of glossy, orange sweet potato gnocchi coated in brown butter sauce, topped with crispy sage leaves and red pepper flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create tender, homemade sweet potato gnocchi from scratch. Toss these soft dumplings in a rich maple brown butter sauce infused with fresh sage for the ultimate fall comfort food.

Ingredients

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

Instructions

  1. Prepare the sweet potato puree: Scoop the flesh from the baked sweet potatoes into a bowl. Mash until completely smooth. You need about 1 1/2 cups of puree. Let the puree cool completely.
  2. Make the dough: On a clean surface, mix the cooled sweet potato puree, egg, and salt. Gradually incorporate the flour until a soft, slightly sticky dough forms. Do not overwork the dough.
  3. Rest the dough: Lightly dust the dough with flour, cover it with a clean cloth, and let it rest for 15 minutes.
  4. Shape the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Cut the ropes into 3/4-inch pieces. You can leave them as small pillows or roll them lightly over the back of a fork to create ridges. Place finished gnocchi on a lightly floured baking sheet.
  5. 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, about 2 to 3 minutes. Remove them immediately with a slotted spoon.
  6. Prepare 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, turns golden brown, and smells nutty (this is brown butter). Watch carefully to prevent burning.
  7. Finish the dish: Remove the skillet from the heat. Stir in the maple syrup and a pinch of pepper. Add the cooked, drained gnocchi directly to the skillet. Gently toss to coat everything in the maple brown butter sage sauce. Serve immediately.

Notes

  • Bake sweet potatoes at 400°F (200°C) until tender, about 45 to 60 minutes. Cool before using.
  • For a dairy-free version, substitute the butter with a high-quality vegan butter alternative.
  • You can freeze uncooked gnocchi by freezing them in a single layer on a floured tray before transferring them to a freezer bag. Cook directly from frozen, adding one minute to the boiling time.

Nutrition

Find it online: https://alchemychef.com/sweet-potato-gnocchi-maple-brown-butter-sauce/