Sweet Potato Gnocchi Brown Butter

Tender pillows of homemade sweet potato gnocchi are tossed in nutty brown butter and finished with crisp sage leaves and Parmesan for pure comforting elegance. This dish celebrates both the warmth of roasted sweet potatoes and the rich flavor of browned butter, easily impressing at any table.

I first learned to make sweet potato gnocchi as a way to use up an overflowing farmer’s market haul. It became an instant favorite and found a spot in our autumn rotation for cozy dinners and holidays alike.

Ingredients

• Sweet potatoes: Choose ones with orange flesh for a naturally sweet gnocchi that holds shape well
• Large egg: Binds the dough for gentle structure
• Salt and black pepper: Gives the gnocchi balanced seasoning
• Nutmeg (optional): Adds warmth and depth try freshly grated
• All-purpose flour: Start with the recommended amount and add more only as needed Use fresh flour for the lightest texture
• Unsalted butter: Go for European-style if available for the richest brown butter flavor
• Fresh sage leaves: Bring earthy aroma and satisfyingly crisp finish select vibrant green leaves without spots
• Freshly grated Parmesan: Lifts the final dish choose a wedge and grate just before serving for the best taste

Instructions

Bake and prepare the sweet potatoes:

Preheat your oven to 400 Fahrenheit Poke the sweet potatoes with a fork and roast directly on a baking sheet until fork-tender This usually takes around fifty minutes Let them cool completely then peel and mash very thoroughly with a potato masher or fork Aim for a smooth lump-free mash for light gnocchi

Mix the gnocchi dough:

In a large mixing bowl combine two cups of your mashed sweet potato with egg salt pepper and a pinch of nutmeg if using Stir in flour gradually folding with a spoon until a soft humid dough develops If you touch with your finger it should feel slightly tacky but not wet Adding flour slowly helps prevent a heavy texture

Shape the gnocchi:

Dust your work surface generously with flour Divide your dough into four even portions Roll each one into a long rope about three quarters of an inch wide Slice each rope into one inch pieces For a traditional look roll each piece over the back of a fork to make ridges which help the brown butter sauce cling better

Cook the gnocchi:

In a large pot bring several quarts of salted water to a gentle but steady boil Add the gnocchi in batches so the water stays hot When they float to the surface after two or three minutes gently lift them out with a slotted spoon and set aside Never overcrowd the pot this keeps the gnocchi from turning gluey

Brown the butter and crisp the sage:

Set a large skillet over medium heat and add all your butter Once it melts scatter in the sage leaves Watch closely as the butter develops tiny brown bits and smells nutty Stir until the sage firms up and turns darker about three minutes Transfer the crispy sage to a plate for topping later

Combine and finish:

Add the cooked gnocchi directly to the brown butter in your skillet Gently toss and turn the pieces for two or three minutes until coated and golden on the outside Taste for seasoning and add a pinch of salt and black pepper as needed

Serve and garnish:

Plate the gnocchi immediately and shower with freshly grated Parmesan Top with crispy sage and serve while hot for ultimate flavor and the best contrast of textures

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I never skip the sage because fried sage was my grandmother's signature touch and I always think of her when I smell it crisping in the butter. Parmesan is my second favorite here adding those nutty salty notes that make the gnocchi truly irresistible.

Storage Tips

Leftovers store well in an airtight container in the fridge for up to three days. To reheat add a splash of water and briefly sauté in a pan instead of microwaving to preserve tenderness. You can also freeze uncooked gnocchi on a baking sheet until solid then transfer to bags for up to two months and boil straight from frozen on busy nights.

Ingredient Substitutions

Swap all-purpose flour for a gluten-free blend if needed and always dust with extra as you roll out the dough to keep sticking at bay. If you cannot find fresh sage thyme or rosemary both offer an elegant herbal finish though the aroma will be distinctively different. For dairy-free eaters try plant-based butter and a sprinkle of nutritional yeast instead of Parmesan the nutty flavors will still pop.

Serving Suggestions

This cozy main dish is perfect with simply sautéed greens or a crisp apple salad to cut the richness. If you like extra protein add toasted walnuts or a soft-poached egg on top for a gorgeous brunch. For holidays I love serving this with roasted Brussels sprouts and a dry white wine to balance the buttery sauce.

Cultural and Historical Context

Gnocchi is a celebrated comfort food across Italy but sweet potato is an American-inspired twist that highlights local produce and gentle sweetness not found in traditional potato gnocchi. Pairing with brown butter and sage comes from the Northern Italian tradition where these deep flavors complement autumn root vegetables beautifully.

Seasonal Adaptations

Swap regular sweet potatoes for purple sweet potatoes or even canned pumpkin for a different color and flavor profile In spring you can use tender baby spinach to fill out the sauce instead of sage Autumn is peak sweet potato season which delivers the richest color and flavor for your gnocchi

Success Stories

Friends who claimed to dislike sweet potatoes have asked for seconds every time I have made this. The soft texture completely won over my usually pasta-loving family. Making gnocchi as a team in the kitchen is memorable and a great way to involve kids in shaping the dough.

Freezer Meal Conversion

Making a double batch and freezing half means you always have an impressive homemade dish on hand without the effort. Lay shaped gnocchi in a single layer on a baking sheet freeze until firm then store in a bag to boil as needed. I have thrown these straight into boiling water for last-minute guests with perfect results.

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With these tips, delicious sweet potato gnocchi is always within reach and ready to impress at your table.

Common Recipe Questions

→ Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes, but the flavor will be more traditional and less sweet. Adjust flour as needed for texture.

→ How do I prevent gnocchi from becoming dense?

Use minimal flour and mix the dough just until combined. Overworking or adding too much flour makes them dense.

→ Can this dish be made gluten-free?

Yes, substitute a gluten-free flour blend for regular flour. Ensure all other ingredients used are gluten-free as well.

→ What’s the best way to brown butter?

Melt butter in a skillet over medium heat, stirring until it turns golden and smells nutty. Watch closely to avoid burning.

→ Which wine pairs well with this dish?

A crisp white wine, such as Pinot Grigio, complements the richness of the brown butter and sage flavors.

→ Can I make the gnocchi dough in advance?

Yes, form and cut the gnocchi ahead of time. Refrigerate on a floured tray and boil just before serving for best texture.