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Easy Homemade Sweet Potato Gnocchi with Brown Butter Sage Sauce

A close-up of vibrant orange sweet potato gnocchi tossed in brown butter sauce with crispy sage leaves.
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Make tender, pillowy sweet potato gnocchi from scratch. This easy homemade gnocchi recipe uses simple ingredients and pairs perfectly with a classic brown butter and sage sauce for a comforting fall dinner.

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
  • 1/2 cup (1 stick) unsalted butter
  • 12 fresh sage leaves
  • 1 tablespoon maple syrup (optional, for sauce)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce the sweet potatoes several times with a fork. Bake until very soft, about 45 to 60 minutes.
  2. Once cool enough to handle, slice the sweet potatoes open and scoop the flesh into a bowl. Discard the skins. Mash the flesh thoroughly until smooth. You need about 1 1/2 cups of mashed sweet potato. Let it cool completely.
  3. On a clean surface, combine the cooled mashed sweet potato, egg, and salt. Mix lightly.
  4. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface. Knead gently for just a minute until the dough comes together. Do not overwork the dough, or the gnocchi will be tough.
  5. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
  6. Use a knife or bench scraper to cut the ropes 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 lightly floured baking sheet.
  7. 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 1 to 3 minutes. Remove immediately with a slotted spoon.
  8. While the gnocchi cooks, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, then browns, and smells nutty (about 4 to 6 minutes). Watch carefully to prevent burning.
  9. If using, stir in the maple syrup during the last minute of cooking the butter.
  10. Add the cooked gnocchi directly to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately.

Notes

  • For the best texture, use sweet potatoes that are fully cooked and cooled. Excess moisture makes the dough sticky.
  • You can freeze uncooked gnocchi. Place them on a floured baking sheet and freeze until solid. Transfer the frozen gnocchi to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.
  • If you want a dairy-free option, skip the butter sauce and toss the cooked gnocchi with olive oil, garlic, and fresh herbs.

Nutrition

Find it online: https://rosatasty.com/easy-homemade-sweet-potato-gnocchi/