Homemade Sweet Potato Gnocchi (Print Version)
Tender sweet potato gnocchi tossed in maple brown butter sage sauce with Parmigiano. Savory, rich, and comforting.
# Ingredients:
→ Gnocchi
01 -
1.5 lbs sweet potatoes (about 3 medium)
02 -
1.75 cups all-purpose flour (plus more for dusting)
03 -
1 large egg, beaten
04 -
1 tsp kosher salt
→ Maple Brown Butter Sauce
05 -
1 stick (0.5 cup) unsalted butter
06 -
2 tbsp maple syrup
07 -
6–8 fresh sage leaves, chopped
08 -
1 pinch cinnamon
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Optional Toppings
11 -
0.5 cup Parmigiano Reggiano, grated
12 -
Toasted walnuts or pecans
13 -
Fried sage leaves
# Directions:
01 -
Bake sweet potatoes at 400°F (200°C) for 45 minutes or until fork-tender. Cool slightly, peel, and rice or mash.
02 -
Mix mashed sweet potato with flour, salt, and beaten egg. Knead briefly until dough forms.
03 -
Roll the dough into ropes, cut into 1-inch pieces, and optionally shape using a gnocchi board or fork.
04 -
Bring salted water to a boil. Cook gnocchi in batches until they float, then transfer to a bowl using a slotted spoon.
05 -
In a pan, brown the butter. Add chopped sage, maple syrup, cinnamon, salt, and pepper.
06 -
Toss cooked gnocchi in the prepared sauce. Plate and top with Parmigiano Reggiano and other toppings if desired.
# Notes:
01 -
Bake, don’t boil, the sweet potatoes to reduce moisture.
02 -
Don’t over-knead the dough to prevent tough gnocchi.
03 -
Freeze uncooked gnocchi on a tray before bagging for up to 3 months.
04 -
You can cook frozen gnocchi directly—add 1 minute to the boiling time.