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Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A bowl of vibrant orange sweet potato gnocchi tossed in brown butter sauce and topped with crispy sage leaves.
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A recipe for making tender, homemade sweet potato gnocchi served with a simple maple brown butter and fresh sage sauce.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg yolk
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup fresh sage leaves
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon black pepper

Instructions

  1. Bake the sweet potatoes at 400°F (200°C) until soft, about 45 to 60 minutes. Let them cool slightly.
  2. Cut the sweet potatoes in half and scoop the flesh into a bowl. Mash thoroughly until smooth. You need about 1 cup of mashed sweet potato.
  3. On a clean surface, mix the mashed sweet potato, egg yolk, and salt. Gradually add the flour, mixing gently with a bench scraper or your hands until a soft dough forms. Do not overmix.
  4. Divide the dough into four pieces. Roll each piece into a rope about 3/4 inch thick. Cut the ropes into 3/4-inch pieces.
  5. Roll each piece over the back of a fork or a gnocchi board to create ridges, or leave them as small pillows. Place finished gnocchi on a lightly floured baking sheet.
  6. Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon.
  7. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the sage leaves. Cook until the butter foams and brown bits form at the bottom, about 5 minutes. Watch carefully to prevent burning.
  8. Remove the skillet from the heat. Stir in the maple syrup and black pepper.
  9. Add the drained gnocchi directly to the skillet. Toss gently to coat with the maple brown butter sauce. Serve immediately.

Notes

  • For best results, measure the mashed sweet potato after cooking and cooling. Too much moisture makes the dough sticky.
  • If you prefer a gluten-free option, substitute the all-purpose flour with a good quality 1-to-1 gluten-free flour blend.
  • You can freeze uncooked gnocchi by placing them on a floured tray in the freezer until solid, then transferring them to a freezer bag. Cook directly from frozen, adding a minute or two to the boiling time.

Nutrition

Find it online: https://whiskdaily.com/sweet-potato-gnocchi-recipe-maple-brown-butter/