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Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

Close-up of bright orange sweet potato gnocchi tossed in brown butter and topped with crispy sage leaves.
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You can make tender, homemade sweet potato gnocchi from scratch. Toss these soft dumplings in a rich maple brown butter sauce seasoned with fresh sage for a perfect cozy dinner idea.

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
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons pure maple syrup
  • 12 fresh sage leaves

Instructions

  1. Bake the sweet potatoes until completely soft. Preheat your oven to 400 degrees F. Pierce the sweet potatoes several times with a fork. Bake directly on the oven rack for 45 to 60 minutes, until the skins are crisp and the inside is very soft. Let them cool slightly.
  2. Prepare the sweet potato puree. Cut the potatoes in half and scoop the flesh into a bowl. Mash until smooth. You need about 1 cup of mashed sweet potato. Let it cool to room temperature.
  3. Mix the dough. In a large bowl, combine 1 cup of the cooled sweet potato puree, the egg, salt, and pepper. Gradually add the flour, mixing gently with a fork until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time until it is manageable but still soft. Do not overmix.
  4. Knead and rest the dough. Turn the dough out onto a lightly floured surface. Knead briefly, just until it comes together smoothly, about 1 minute. Cover the dough with a clean towel and let it rest for 10 minutes.
  5. Shape the gnocchi. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Cut each rope 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 finished gnocchi on a lightly floured baking sheet.
  6. Cook the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2 to 3 minutes. Remove immediately with a slotted spoon.
  7. Make the maple brown butter sage 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, then develops brown specks and smells nutty (about 3 to 5 minutes). Remove the pan from the heat and stir in the maple syrup.
  8. Toss and serve. Add the drained gnocchi directly to the skillet with the sauce. Gently toss to coat. Serve immediately.

Notes

  • For the best texture, make sure your sweet potato puree is completely cool before mixing the dough. Warm puree will require too much flour, resulting in dense gnocchi.
  • You can substitute pumpkin puree for sweet potato puree if you prefer a different fall flavor.
  • If you want a savory sauce instead of sweet, skip the maple syrup and add 1/4 cup grated Parmesan cheese to the brown butter sauce instead.

Nutrition

Find it online: https://devourdish.com/sweet-potato-gnocchi-recipe-easy/