Name: Homemade Sweet Potato Gnocchi with Sage Brown Butter and Maple Syrup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1½ lbs sweet potatoes (about 3 medium); 1¾ cups all-purpose flour (plus more for dusting); 1 large egg, beaten; 1 tsp kosher salt; 1 stick (½ cup) unsalted butter; 2 tbsp maple syrup; 6–8 fresh sage leaves, chopped; 1 pinch cinnamon; Salt and black pepper, to taste; ½ cup Parmigiano Reggiano, grated; Toasted walnuts or pecans

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Introduction

Sweet potato gnocchi offers a delightful twist on the classic Italian dish, combining tender, lightly sweet dumplings with a rich, buttery sage sauce. This homemade version is surprisingly simple to make and perfect for a cozy, comforting meal.

The dish shows a white bowl filled with two layers of small, oval gnocchi that are golden brown and slightly crispy on the outside. The gnocchi are covered with small chopped dark green basil pieces and garnished with a few whole green basil leaves on top. There is a light sprinkling of white grated cheese evenly spread across the gnocchi. The bowl sits on a white marbled surface, and there is a visible light sheen of oil at the bottom, giving a glossy look to the gnocchi. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs sweet potatoes (about 3 medium)
1¾ cups all-purpose flour (plus more for dusting)
1 large egg, beaten
1 tsp kosher salt
1 stick (½ cup) unsalted butter
2 tbsp maple syrup
6–8 fresh sage leaves, chopped
1 pinch cinnamon
Salt and black pepper, to taste
½ cup Parmigiano Reggiano, grated
Toasted walnuts or pecans (optional)

Instructions

Step 1: Roast the sweet potatoes by baking them at 400°F (200°C) for about 45 minutes or until they are fork-tender. Allow them to cool slightly before peeling, then rice or mash until smooth.
Step 2: In a large bowl, combine the mashed sweet potatoes with flour, kosher salt, and the beaten egg. Knead gently and briefly until a soft dough forms. Avoid overworking to keep the gnocchi tender.
Step 3: Dust your workspace with flour, then roll the dough into long ropes about 1 inch in diameter. Cut these ropes into 1-inch pieces. If desired, shape each piece using a gnocchi board or the back of a fork to create ridges.
Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the water and removing them with a slotted spoon as soon as they float to the surface, about 2-3 minutes. Transfer cooked gnocchi to a warm bowl.
Step 5: To make the sauce, melt the butter in a large skillet over medium heat until it starts to brown lightly. Add the chopped sage, maple syrup, cinnamon, and season with salt and black pepper. Stir gently and cook for 1-2 minutes until fragrant.
Step 6: Add the cooked gnocchi to the skillet with the sauce, tossing gently to coat. Remove from heat and sprinkle with grated Parmigiano Reggiano and toasted walnuts or pecans if using. Serve immediately.

Tips & Variations

To avoid sticky dough, work with slightly dry sweet potatoes and dust your hands and surface with flour as needed.
For a vegan option, substitute the egg with a flax egg and use olive oil instead of butter in the sauce.
Add a pinch of nutmeg to the dough for extra warmth and depth of flavor.
Try serving the gnocchi with browned butter and crispy sage leaves for a simpler sauce alternative.
Toast your own nuts beforehand to enhance their flavor and crunch.

Storage

Cooked gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter or oil to keep them from sticking together and maintain their texture. For longer storage, freeze uncooked gnocchi on a baking sheet until solid, then transfer to a bag or container and freeze for up to 1 month. Cook from frozen, adding a minute or two to the boiling time.

How to Serve

A white bowl filled with one layer of golden-brown gnocchi that looks crispy on the outside with a slightly soft texture inside. The gnocchi are coated evenly with a glistening layer of olive oil, adding shine to the dish. Scattered over the gnocchi are small shreds of dark green fresh basil leaves, with one whole basil leaf placed on top near the center, and a generous sprinkle of grated white parmesan cheese rains down across the dish, adding a textured, powdery look. The edges of the bowl have some oil drops and cheese bits, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, classic potato gnocchi is a great option and will yield a slightly different texture and milder flavor. Adjust flour quantities as needed.

How do I know when the gnocchi are cooked?

The gnocchi cook quickly and are done when they float to the surface of the boiling water, usually within 2-3 minutes. Once they float, remove them promptly to avoid overcooking.