Sweet Potato Gnocchi is a cozy, homemade dish that turns sweet potatoes into soft, pillowy bites of comfort. With a hint of natural sweetness, this gnocchi pairs beautifully with sauces like browned butter and sage or a rich tomato base. Surprisingly simple to make from scratch, it’s an impressive yet approachable recipe that’s perfect for family dinners, date nights, or whenever you’re craving something hearty and flavorful.
Ingredients:
Gnocchi:
- 2 medium sweet potatoes (about 1 lb)
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for added flavor)
- 1 egg (lightly beaten)
- 1/4 cup grated Parmesan cheese (optional, but adds a nice richness)
Sage Brown Butter Sauce:
- 1/2 cup (1 stick) unsalted butter
- 10-12 fresh sage leaves
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (for serving, optional)
Directions:
1. Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for about 45-60 minutes, or until they are soft and cooked through.
- Once baked, let the sweet potatoes cool enough to handle. Peel the skin off and mash the flesh in a bowl until smooth. You’ll need about 1 1/2 cups of mashed sweet potato.
2. Make the Gnocchi Dough:
- In a large mixing bowl, combine the mashed sweet potato, egg, grated Parmesan cheese (if using), salt, and cinnamon (if using).
- Gradually add 1 1/2 cups of flour, stirring until the dough comes together. The dough should be soft but not sticky. You may need a little more flour, depending on the moisture of your sweet potatoes, so add it a tablespoon at a time if the dough feels too sticky to work with.
- Once the dough is smooth, turn it out onto a lightly floured surface. Knead it gently for about 1-2 minutes until it’s firm and elastic.
3. Shape the Gnocchi:
- Divide the dough into 4 portions. Roll each portion into a long rope, about 1/2 inch thick.
- Cut each rope into small pieces (about 1-inch long) and gently roll each piece with your fingers to form the classic gnocchi shape. You can also use the tines of a fork to press into each piece and create ridges, which helps hold the sauce.
- Place the formed gnocchi on a lightly floured baking sheet or tray, making sure they don’t touch each other.
4. Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Working in batches, add the gnocchi to the boiling water. Once they float to the top (about 2-3 minutes), let them cook for another 30 seconds before removing them with a slotted spoon.
- Place the cooked gnocchi on a plate and set aside while you make the sauce.
5. Make the Sage Brown Butter Sauce:
- In a large skillet, melt the butter over medium heat. Once melted, add the fresh sage leaves.
- Cook for about 2-3 minutes, stirring occasionally, until the butter turns golden brown and smells nutty. The sage leaves should become crispy.
- Season with salt and pepper to taste.
5. Finish the Gnocchi:
- Add the cooked gnocchi to the skillet with the brown butter and sage. Gently toss the gnocchi in the sauce until evenly coated, allowing them to soak up the rich, nutty flavor of the brown butter for 1-2 minutes.
5. Serve:
- Serve the gnocchi hot, topped with freshly grated Parmesan cheese and extra sage leaves, if desired.
Tips and Variations:
- Texture Adjustment: If the dough feels too sticky or too dry, add a little more flour (if sticky) or a little more mashed sweet potato (if dry). Be careful not to add too much flour, or the gnocchi will be dense.
- Add Spices: If you love warm spices, you can add a pinch of nutmeg or clove to the dough for extra depth of flavor.
- Freezing Gnocchi: You can freeze the uncooked gnocchi. Simply place them on a baking sheet in a single layer and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. To cook, just drop them straight into boiling water—no need to thaw.
- Other Sauces: While sage brown butter is classic, you can serve these sweet potato gnocchi with marinara sauce, a creamy garlic sauce, or even a pesto for a different flavor profile.
