Homemade Sweet Potato Gnocchi with Sage Brown Butter and Maple Syrup Recipe
This homemade sweet potato gnocchi recipe offers a delicious twist on traditional potato gnocchi, incorporating the natural sweetness of roasted sweet potatoes. Soft, pillowy dumplings are enhanced with a warm sage and maple butter sauce, finished with a hint of cinnamon and crunchy toasted nuts for texture. Perfect as an elegant yet comforting meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Gnocchi Dough
- 1½ lbs sweet potatoes (about 3 medium)
- 1¾ cups all-purpose flour (plus more for dusting)
- 1 large egg, beaten
- 1 tsp kosher salt
Sauce and Garnish
- 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
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and bake them whole for about 45 minutes until they are fork-tender. Allow them to cool slightly, then peel the skin off. Use a ricer or mash the sweet potato flesh to a smooth consistency for the dough.
- Make the dough: In a large bowl, combine the mashed sweet potatoes with the all-purpose flour, kosher salt, and beaten egg. Mix everything together and briefly knead the dough just until it forms into a soft but workable ball. Be careful not to overwork it to keep the gnocchi tender.
- Shape the gnocchi: Lightly flour your work surface and roll the dough into long ropes about 1-inch thick. Cut these ropes into 1-inch pieces to form individual gnocchi. You can leave them plain or roll each piece over a gnocchi board or the back of a fork to create ridges which help hold sauce better.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi pieces in batches to avoid overcrowding. Cook until they float to the surface, which usually takes 2 to 3 minutes. Once they float, remove them with a slotted spoon and transfer to a warm bowl or plate.
- Make the sauce: In a large skillet, melt the unsalted butter over medium heat, allowing it to brown and develop a nutty aroma. Add the chopped sage leaves, maple syrup, cinnamon, salt, and black pepper. Stir to combine the flavors and cook for another minute until fragrant. Toss the cooked gnocchi gently in the sauce to coat.
- Serve: Plate the gnocchi and sprinkle generously with grated Parmigiano Reggiano and toasted walnuts or pecans for crunch. Enjoy immediately while warm.
Notes
- Ensure not to add too much flour to keep the gnocchi light and fluffy.
- Roasting the sweet potatoes whole enhances their natural sweetness and moisture.
- Using a gnocchi board or fork for ridges is optional but helps sauce cling better.
- Browned butter sauce with sage and maple syrup provides a perfect balance of savory and sweet flavors.
- Toasted nuts add a crunchy contrast to the soft gnocchi.
Keywords: sweet potato gnocchi, homemade gnocchi, sage butter sauce, maple syrup sauce, roasted sweet potatoes, Italian pasta, fall recipe
