The Ultimate Sweet Potato Gnocchi with Brown Butter Sage Sauce
Imagine tender, pillowy dumplings of sweet potato that practically melt in your mouth, tossed in a nutty, fragrant brown butter sauce with crispy sage leaves. That, my friends, is the soul-warming perfection of homemade gnocchi, and today we’re creating a version that is the absolute epitome of fall comfort. This is, without a doubt, the…
Imagine tender, pillowy dumplings of sweet potato that practically melt in your mouth, tossed in a nutty, fragrant brown butter sauce with crispy sage leaves. That, my friends, is the soul-warming perfection of homemade gnocchi, and today we’re creating a version that is the absolute epitome of fall comfort. This is, without a doubt, the most rewarding and delicious pasta dish you will make all season.
Get ready to demystify homemade pasta and create a stunning, restaurant-quality dish that will have everyone believing you’re a culinary master.
Why This Sweet Potato Gnocchi Will Be Your New Obsession!
You are going to be so incredibly proud of this dish. It is a true labor of love that is worth every moment. Here’s why this recipe is the one to try:
- Incredibly Light and Pillowy Texture: By using a potato ricer and a mix of sweet and russet potatoes, we guarantee a gnocchi that is delightfully fluffy, never dense or gummy.
- The Perfect Fall Flavor Combination: The earthy sweetness of the potato gnocchi paired with the nutty, aromatic brown butter and crispy sage is a classic, elegant flavor pairing that defines cozy-season cooking.
- A Fantastic Make-Ahead Meal: The best part about this recipe is that you can make a big batch and freeze the gnocchi, so a stunning homemade pasta dinner is always just minutes away!
- Surprisingly Simple Process: We break down the gnocchi-making process into clear, manageable steps. It’s a fun and rewarding kitchen project for a lazy afternoon.
- Deeply Impressive Results: Serving a bowl of homemade gnocchi is a true show of love and effort. It’s a dish that will seriously impress your family and friends.
Recipe Snapshot
| Prep Time | 2 hours |
| Cook Time | 10 minutes |
| Total Time | 2 hours 10 minutes |
| Servings | 8 servings |
| Calories | 262 kcal per serving |
| Course | Main Course |
| Cuisine | Italian-Inspired |
| Difficulty/Method | Intermediate / Boiling |
Your Shopping List for This Cozy Creation
Gnocchi uses very simple ingredients where technique is the star. Here’s what you’ll need:
→ For the Sweet Potato Gnocchi
- 2 large russet potatoes → These are essential! Their high starch and low moisture content is the key to light, fluffy gnocchi.
- 2 large sweet potatoes → These add beautiful color, sweetness, and that signature fall flavor.
- 1 tbsp olive oil → For rubbing on the potatoes before baking.
- 1 egg → Acts as a binder to hold the dough together.
- 1 tsp salt → For seasoning the dough from the inside out.
- ⅛ tsp nutmeg → A classic, warm spice that beautifully complements the sweet potato.
- 1 ½ – 2 cups all-purpose flour → Plus more for dusting. The goal is to use just enough to make the dough workable.
→ For the Brown Butter Sage Sauce
- 12 tbsp (1 ½ sticks) unsalted butter → This will be transformed into nutty, golden-brown liquid gold.
- 40 fresh sage leaves (about 1 large bunch) → They become crispy and incredibly fragrant in the hot butter.
- Salt and freshly ground pepper → To taste.
- Freshly grated Parmesan cheese → For serving. Non-negotiable!
Let’s Make Gnocchi! Your Step-by-Step Guide
Ready to create some pasta magic? Read through the steps, take your time, and enjoy the process. Let’s go!
Part 1: Prepare the Potatoes
- Roast the Potatoes: Preheat your oven to 400°F. Rub the russet and sweet potatoes with olive oil and pierce them all over with a fork. Place them on a large baking sheet and bake for 45 minutes to 1 hour, turning them every 20 minutes, until they are completely soft.
- Peel and Rice: Let the potatoes cool just enough so you can handle them. The next step is best done while they are still warm! Peel away the skins and cut the potatoes into large chunks. Pass the warm chunks through a potato ricer into a large bowl. This creates a fine, fluffy texture that’s perfect for gnocchi.
Part 2: Form the Gnocchi Dough
- Mix the Dough: Create a well in the center of your riced potato mound. Add the egg, salt, nutmeg, and 1 ½ cups of the flour. Use a fork to gently start incorporating the ingredients, then switch to your hands to bring it all together into a soft dough.
- Knead Gently: Lightly flour a work surface. Knead the dough very gently for just a minute or two, adding a bit more of the remaining ½ cup of flour only as needed to prevent sticking. The goal is a smooth, pliable dough that is still slightly soft. Do not overwork it!
- Roll and Cut: Cut the dough into 4-6 smaller pieces. Working with one piece at a time, roll it into a long rope about ¾-inch thick. Use a sharp knife or a bench scraper to cut the rope into 1-inch pieces.
- Prep for Freezing: As you cut the gnocchi, transfer them to a baking sheet lined with parchment paper and lightly dusted with flour. Make sure they aren’t touching. Once all the gnocchi are cut, place the entire baking sheet in the freezer. This is a crucial step to help them hold their shape.
Part 3: Cook and Finish the Dish
- Make the Brown Butter Sauce: While the gnocchi are freezing, bring a large pot of heavily salted water to a boil. In a large skillet, melt the butter over medium heat. Once it starts to foam, add the fresh sage leaves in a single layer. Cook, swirling the pan occasionally, until the butter develops brown specks, smells nutty, and the sage leaves are dark and crispy. Season with salt and pepper, then remove from the heat.
- Boil the Gnocchi: Working in batches, drop the frozen gnocchi into the boiling water. They will sink at first, then float to the top when they are cooked, which only takes 2-3 minutes.
- Finish in the Sauce: Using a slotted spoon or hand strainer, lift the cooked gnocchi from the water and transfer them directly into the skillet with the brown butter sage sauce. Gently toss to coat.
- Serve: Portion the gnocchi and sauce into warm bowls and top generously with freshly grated Parmesan cheese. Serve immediately!
Sweet Potato Gnocchi with Brown Butter and Sage
Ingredients
Equipment
Method
- Preheat oven to 400F (200C). Rub potatoes with olive oil and pierce on all sides with a fork. Place on a large baking sheet and bake for 45 mins to 1 hour until soft, turning every 20 mins.
- Allow to cool slightly. While still warm, remove peels. Press the warm potatoes through a ricer into a large bowl.
- Create a well in the center of the potato mound. Add egg, salt, nutmeg and 1 ½ cups of flour. Stir with a fork and then hands until a soft dough forms.
- On a lightly floured surface, gently knead the dough, working in a little of the remaining flour as needed to create a non-sticky, workable dough. Do not overwork.
- Cut the dough into smaller balls and roll each into a long rope, about 3/4-inch thick. Cut the rope into 1-inch pieces and transfer them to a baking sheet lined with parchment paper and lightly dusted with flour.
- Place the baking sheet in the freezer to firm up the gnocchi while you prepare the sauce.
- Bring a large pot of heavily salted water to a boil. Meanwhile, melt butter in a large skillet over medium heat. Once foamy, add the fresh sage leaves and cook until the butter turns golden brown and the sage is crispy. Season with salt and pepper, then remove from heat.
- Boil the gnocchi in batches. They will float to the top when done, which takes only 2-3 minutes.
- Using a hand strainer, transfer the cooked gnocchi directly to the skillet with the brown butter. Gently toss to coat.
- Portion into bowls and serve immediately with a generous amount of freshly grated parmesan.
Notes
WiseRecipes’ Top Tips for Gnocchi Mastery
I’ve made my share of heavy, gummy gnocchi so you don’t have to. These are the non-negotiable rules for success.
- A Potato Ricer is Your Best Friend. I cannot stress this enough. Pushing the cooked potatoes through a ricer creates a light, airy, and uniform texture that is impossible to achieve with a regular masher. It’s the single most important tool for fluffy gnocchi.
- Don’t Overwork the Dough. This is the cardinal sin of gnocchi making. The more you knead, the more gluten develops, which leads to tough, chewy, and dense gnocchi instead of light, pillowy ones. Mix and knead only until the dough just comes together.
- Use Just Enough Flour. Your dough should be soft and maybe even slightly tacky. Only add enough extra flour to make it workable and prevent it from sticking to your hands and the counter. Too much flour is another path to heavy gnocchi.
- The Freezer is Your Secret Weapon. Freezing the cut gnocchi on the baking sheet before boiling is a fantastic trick. It helps them firm up and hold their shape perfectly, so they don’t fall apart in the boiling water.
- Get the Sage Crispy. Make sure your butter is foaming before you add the sage leaves. This ensures they “fry” in the butter and become wonderfully crispy, not soggy. They should shatter when you touch them.
Keep Them Fresh! Storing Your Homemade Gnocchi
The beauty of this recipe is its freezer-friendly nature.
- Freezing (Uncooked): This is the best method. After the gnocchi are frozen solid in a single layer on your parchment-lined baking sheet, transfer them to a zip-top freezer bag. They will keep for up to 3 months. Cook them directly from frozen—no need to thaw!
- Refrigerator (Cooked): If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter.
FAQs: Your Gnocchi Questions, Answered!
Why were my gnocchi heavy and gummy?
This is the most common gnocchi problem! It’s almost always caused by one of three things: using the wrong type of potato (waxy instead of starchy russets), overworking the dough, or adding too much flour. Remember to be gentle and use just enough flour to handle the dough.
Can I really make these without a potato ricer?
You can try, but the texture will be noticeably different and denser. If you don’t have a ricer, your next best option is a food mill. A standard potato masher will not get the potatoes fine and fluffy enough and often leads to a gummier dough.
Can I make the dough ahead of time?
I don’t recommend it. Potato dough oxidizes and becomes sticky and discolored if it sits in the refrigerator for too long. The best make-ahead method is to form all the gnocchi and freeze them immediately, as described in the recipe.
What other sauces would be good with this gnocchi?
While the brown butter sage is classic, these gnocchi are also delicious with a simple Gorgonzola cream sauce, a rustic tomato and basil sauce, or a pesto cream sauce. The possibilities are endless!
Final Thoughts: Your Most Rewarding Kitchen Project
There is no feeling quite like sitting down to a bowl of pasta that you have crafted with your own two hands. This Sweet Potato Gnocchi is a true labor of love that is worth every single step. It’s a perfect, cozy project for a fall weekend that results in an elegant, deeply satisfying meal. I hope this guide gives you the confidence to create this incredible dish from scratch. Happy cooking!
