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Homemade sweet potato gnocchi brings together the earthiness of roasted sweet potatoes, the coziness of fall spices, and the decadent touch of a maple brown butter sage sauce. This dish becomes a highlight for both weeknight comfort and special gatherings at my table. It is surprisingly approachable for homemade pasta and fills your kitchen with warm aromas.
I first made this recipe as a Sunday project this fall. My family gathered around to help roll the dough and shape each piece. The laughter and flour-covered hands turned this meal into a cherished activity.
Ingredients
- Sweet potatoes: choose orange-fleshed ones that feel heavy for their size for maximum sweetness and moisture content
- All-purpose flour: sifted if possible to keep the gnocchi light and soft
- Large egg: look for fresh eggs with bright yolks for richer dough
- Kosher salt: larger flakes let you season the dough evenly
- Unsalted butter: gives control over seasoning and browns more evenly than salted
- Maple syrup: pure grade A syrup adds deep natural sweetness
- Fresh sage leaves: seek leaves that are perky with no dark spots for strong herbal flavor
- Cinnamon: a touch of ground cinnamon brings warmth that pairs perfectly with sweet potato
- Parmigiano Reggiano: opt for freshly grated to melt smoothly over the hot gnocchi
- Toasted walnuts or pecans: add crunch and nutty notes if you want extra texture
- Fried sage leaves: these are crisp and aromatic and make a beautiful topping
Tips for Ingredient Selection
Tips for ingredient selection are important. The key is the right sweet potato. Find ones that are firm and free of blemishes for best results.
Step-by-Step Instructions
- Roast the Sweet Potatoes:
- Bake the sweet potatoes at four hundred degrees Fahrenheit for about forty five minutes or until they are completely tender when pierced with a fork. Allow them to cool just enough to handle before peeling and ricing or mashing thoroughly. Roasting helps concentrate flavor and keeps moisture low for perfect dough texture.
- Make the Dough:
- In a large bowl combine the mashed sweet potato with flour salt and the beaten egg. Mix until the ingredients come together then knead gently for no more than one to two minutes. The goal is dough that just holds together without being sticky or tough. Overmixing makes dense gnocchi.
- Shape the Gnocchi:
- On a floured surface divide the dough into manageable portions. Roll each into long ropes about three quarters inch thick then cut into one inch pieces. If desired roll each piece across a gnocchi board or fork to create grooves. These grooves help the sauce cling to each bite.
- Cook the Gnocchi:
- Bring a pot of salted water to a gentle boil and drop the gnocchi in batches. When they float to the surface after one to two minutes they are finished. Use a slotted spoon to transfer to a bowl. Overcrowding the pot can cause sticking so work in small batches.
- Make the Maple Brown Butter Sauce:
- Melt the butter in a large skillet over medium heat. Allow it to foam and turn golden brown while swirling the pan for even cooking. Once nutty add chopped sage maple syrup a pinch of cinnamon salt and black pepper. Stir until fragrant but do not let the herbs burn.
- Combine and Serve:
- Immediately add cooked gnocchi to the hot sauce. Toss gently so every piece is coated in the brown butter and sage mixture. Transfer to plates and finish with fresh Parmigiano Reggiano toasted nuts and extra sage leaves if you like.
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The sage from my garden always steals the show in this recipe. Its aroma fills the kitchen as it hits the brown butter and brings a smile every time. I remember my youngest trying to sneak extra pieces of fried sage off the plate before dinner.
Storage Tips
Let leftover gnocchi cool completely before storing. Place in an airtight container and refrigerate for up to three days. If you want to freeze uncooked gnocchi arrange them in a single layer on a tray until solid, then transfer to a bag and freeze for up to three months. Cook straight from frozen by adding an extra minute to the boiling step for perfectly tender results.
Ingredient Substitutions
You can make this recipe gluten free by using one to one gluten free flour. For a nut free garnish skip the walnuts or pecans. If you do not have fresh sage try a small amount of dried sage but fresh is best for fragrance and flavor. A sprinkle of feta or goat cheese can stand in for Parmigiano if preferred.
Serving Suggestions
Sweet potato gnocchi makes a beautiful vegetarian main course on its own. For a heartier meal serve alongside a crisp green salad with vinaigrette. For special dinners add a side of sautéed mushrooms or roasted Brussels sprouts. Leftover gnocchi can be gently pan fried for a crispy exterior the next day.
Cultural Context
Gnocchi has a long tradition in Italian cooking with each region showcasing unique flavors. Sweet potato brings a new world twist inspired by Italian family recipes and autumn harvests. This version merges classic pasta making with North American seasonal produce for a comforting yet elegant modern dish.
Recipe FAQs
- → Can I use store-bought gnocchi for this dish?
Yes, but the homemade version offers a unique texture and flavor thanks to the roasted sweet potatoes. If using packaged gnocchi, simply prepare the maple brown butter sage sauce and toss as directed.
- → Why is baking sweet potatoes better than boiling?
Baking reduces moisture, resulting in a firmer dough and lighter gnocchi. Boiled potatoes can make the dough too wet and lead to dense results.
- → Is it possible to freeze the gnocchi before cooking?
Absolutely. Lay uncooked pieces in a single layer on a tray to freeze, then store them in a bag for up to three months. No need to thaw—just boil from frozen.
- → What are good topping suggestions for serving?
Grated Parmigiano Reggiano adds a savory finish, while toasted walnuts, pecans, or crisp fried sage leaves provide crunch and aroma.
- → How do I keep gnocchi from becoming tough?
Mix and knead the dough gently, just until combined. Overworking develops gluten and makes the gnocchi dense and chewy.