Sweet Potato Gnocchi Sage Butter

This sweet potato gnocchi recipe is pure comfort—with pillowy homemade gnocchi and a cozy aromatic sage butter. If you want to bring an elegant twist to classic Italian flavors using easy-to-find ingredients look no further. Making gnocchi by hand feels almost meditative and the rich nutty finish of browned butter with fresh sage makes this an absolute favorite for chilly evenings.

I first made this after a trip to Florence and was amazed at how such humble ingredients could transform into a dish everyone raves about. Now this is the meal I pull out when I want to treat my friends or just spoil myself on a weeknight.

Ingredients

• Sweet potatoes: Essential for color sweetness and a moist dough Choose firm unblemished potatoes for best texture
• Large egg: Binds the dough and provides richness Fresh eggs make the gnocchi hold together beautifully
• All-purpose flour: Gives the gnocchi structure Start with a lower amount and add more for a tender not dense dough Use a good quality unbleached flour
• Fine sea salt: Balances the sweetness of the potatoes Opt for pure sea salt for clean flavor
• Freshly ground black pepper: Brightens the flavor Use fresh peppercorns for best results
• Freshly grated nutmeg: Optional but adds warmth and depth Always grate whole nutmeg for freshness
• Unsalted butter: The star of sage butter Use European style for extra richness if possible
• Fresh sage leaves: Infuses the butter with earthy aroma Buy sage with velvety vibrant leaves for strongest flavor
• Flaky sea salt: Adds crunch and bursts of flavor Maldon or similar finishing salt works beautifully
• Parmesan cheese: Adds umami and creamy sharpness Freshly grate for a silky finish and big flavor

Instructions

Roast the Sweet Potatoes:

Prick sweet potatoes all over with a fork Set them on a baking tray and roast in a hot oven until extremely tender to ensure a smooth mash that forms the base of the dough

Mash and Cool the Potatoes:

Let sweet potatoes cool until you can handle them Peel away the skin and thoroughly mash with a masher or ricer for even silky texture

Mix the Dough:

Add mashed sweet potatoes to a large bowl Stir in the egg sea salt black pepper and nutmeg if using Mix until fully combined forming a vivid orange paste

Add the Flour:

Gradually work in the flour stirring gently Stop adding when the dough comes together and is soft slightly sticky but workable This step determines the gnocchi’s lightness

Shape the Gnocchi:

Lightly flour your work surface Divide the dough into four sections Roll each into a rope about two centimeters thick Cut into small pillows and if you want traditional ridges gently roll each across a fork’s tines

Boil the Gnocchi:

Bring a large saucepan of salted water to a gentle boil Working in batches carefully drop in the gnocchi Watch for them to float after a few minutes—this means they are perfectly cooked Remove with a slotted spoon

Make the Sage Butter:

Melt unsalted butter in a wide skillet over medium heat Add fresh sage and swirl as the butter turns golden and nutty The crispy sage leaves signal the butter is ready

Finish the Gnocchi:

Add the drained gnocchi to the browned butter Toss gently until glazed in the sage-scented sauce Season with flaky salt and a grind of black pepper

Serve:

Immediately plate the gnocchi while hot Shower with freshly grated Parmesan for the finishing touch

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Sage is my favorite part of this dish I love the way it crisps in the skillet and sends a nutty herbal aroma wafting through my kitchen It always reminds me of autumn dinners with my family when everyone crowded around the table waiting for those golden little dumplings

Storage Tips

Gnocchi taste best straight from the pan but leftovers keep in an airtight container in the fridge for up to two days To reheat sauté gently with a little butter for best texture If you want to make them ahead shape and freeze gnocchi in a single layer then store in a freezer bag they go straight from freezer to boiling water

Ingredient Substitutions

Swap Parmesan with a vegetarian or lactose-free hard cheese if needed For a dairy-free version try tossing the cooked gnocchi in olive oil and fried sage leaves The nutmeg is optional but cinnamon or a pinch of cayenne can add an unusual twist if you want to experiment

Serving Suggestions

Serve as the main dish partnered with a bright arugula salad or a seasonal roasted vegetable side This gnocchi also pairs well with a spoonful of ricotta or toasted walnuts for added texture and richness If you want to go all out serve with a glass of crisp Italian white wine

Cultural Context

Though potato gnocchi are beloved in northern Italy sweet potato versions bring a subtle American Southern flavor The classic sage brown butter sauce is inspired by Italian kitchens where seasonal herbs play the star role Homemade gnocchi are often reserved for Sundays or celebrations making this dish special no matter the occasion

Seasonal Adaptations

Switch up the herb Use thyme or rosemary instead of sage in summer Try pumpkin or squash in place of sweet potatoes for autumn variety Top with sautéed mushrooms in spring for earthy flavor

Success Stories

If you are new to gnocchi do not worry even my first batch was a bit wonky in shape but still pillowy and delicious I have made this for friends who swore they hated sweet potatoes but came back for seconds Homemade always wins them over Plus rolling and cutting the dough is a fun project kids can help with

Freezer Meal Conversion

To freeze shape gnocchi and place in a single layer on a lined baking sheet Freeze until solid then transfer to a ziptop bag Label and keep for up to two months When ready to cook boil straight from freezer Add an extra minute to the simmer

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Enjoy every soft bite and let the herbal sage butter make any evening feel special. Homemade gnocchi is simple yet impressive and always worth sharing.

Recipe FAQs

→ How do I ensure light and fluffy gnocchi?

Use just enough flour to bind the dough, avoiding overworking and adding flour gradually for a tender result.

→ Can I prepare gnocchi ahead of time?

Shape gnocchi and freeze on a tray. Boil straight from frozen, adding one extra minute for cooking.

→ How should sage butter be made?

Melt butter, add sage leaves, and cook until butter browns and sage crisps for a deep, aromatic flavor.

→ What can I use instead of Parmesan for vegetarian diets?

Substitute Parmesan with vegetarian hard cheeses to maintain flavor and texture while keeping the dish vegetarian.

→ Are there any allergens in this dish?

This dish contains eggs, wheat (gluten), and milk. Check cheese and butter labels for allergens or vegetarian suitability.

→ How do I achieve the classic gnocchi shape?

Roll dough into ropes, cut into segments, and press against a fork for ridges, which help hold the butter and cheese.