Homemade Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce Recipe

Introduction

Homemade sweet potato gnocchi offers a delightful twist on a classic Italian favorite. With a tender, slightly sweet texture and a rich maple brown butter sauce, this dish is both comforting and elegant—perfect for any occasion.

Ingredients

• 1½ lbs sweet potatoes (about 3 medium)
• 1¾ cups all-purpose flour (plus more for dusting)
• 1 large egg, beaten
• 1 tsp kosher salt
• 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
• Optional toppings:
  • ½ cup Parmigiano Reggiano, grated
  • Toasted walnuts or pecans
  • Fried sage leaves

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes and bake them for about 45 minutes, or until they are fork-tender. Allow to cool slightly, then peel and either rice or mash the sweet potatoes until smooth.
2. Step 2: In a large bowl, combine the mashed sweet potatoes with the flour, kosher salt, and beaten egg. Knead gently until a smooth dough forms—avoid overworking it to keep the gnocchi tender.
3. Step 3: Lightly flour a work surface and roll the dough into ropes about 1-inch thick. Cut the ropes into 1-inch pieces and shape each gnocchi by rolling them over a gnocchi board or the back of a fork, if desired.
4. Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the water. When they float to the surface, cook for an additional 30 seconds, then remove them with a slotted spoon and transfer to a warm bowl.
5. Step 5: While the gnocchi cooks, melt the butter in a pan over medium heat until it begins to brown. Add the chopped sage, maple syrup, cinnamon, salt, and black pepper. Stir and cook until fragrant and combined.
6. Step 6: Toss the cooked gnocchi gently in the maple brown butter sauce. Serve immediately, topped with grated Parmigiano Reggiano and optional toasted nuts or fried sage leaves as desired.

Tips & Variations

• Use a light hand when adding flour to keep the gnocchi soft and pillowy.
• For a vegan version, substitute the egg with a flax egg and use a plant-based butter alternative.
• Try adding a pinch of nutmeg to the dough for an extra layer of warmth.
• To make shaping easier, keep your working surface and hands lightly floured.

Storage

Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté in a pan with a little butter or warm sauce until heated through. Avoid boiling leftovers as they might become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gnocchi dough ahead of time?

Yes, you can prepare the dough a few hours in advance. Wrap it tightly in plastic wrap and keep it refrigerated until ready to shape and cook.

What if I don’t have a gnocchi board?

No problem! You can use the back of a fork to shape the gnocchi or simply leave them as small pillows—they’ll still cook beautifully and taste delicious.

Homemade Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce Recipe

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★★★★★

4.6 from 135 reviews

This homemade sweet potato gnocchi recipe offers a delightful twist on the classic Italian dish by using roasted sweet potatoes for a naturally sweet and tender texture. Paired with a luscious maple brown butter sauce infused with sage and a hint of cinnamon, this dish balances warmth and sweetness perfectly. Finished with optional toppings like Parmigiano Reggiano, toasted nuts, and crispy fried sage leaves, it’s a comforting and elegant meal ideal for cozy dinners or special occasions.

• Author: Joe
• 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 1x2x3x

For the Gnocchi:

• 1½ lbs sweet potatoes (about 3 medium)
• 1¾ cups all-purpose flour (plus more for dusting)
• 1 large egg, beaten
• 1 tsp kosher salt

For the Maple Brown Butter Sauce:

• 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

Optional Toppings:

• ½ cup Parmigiano Reggiano, grated
• Toasted walnuts or pecans
• Fried sage leaves

Instructions

1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet. Roast for about 45 minutes or until they are tender when pierced with a fork. Let them cool slightly before peeling, then either rice or mash the sweet potatoes until smooth.
2. Make the dough: In a large bowl, combine the mashed sweet potatoes with flour, kosher salt, and beaten egg. Mix until a dough forms, then knead briefly on a lightly floured surface until it is soft but not sticky, being careful not to overwork.
3. Shape the gnocchi: Divide the dough into smaller portions and roll each into ropes approximately ½ inch thick. Cut each rope into 1-inch pieces. If desired, shape each piece by rolling it over a gnocchi board or the back of a fork to create ridges that help hold the sauce.
4. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. When the gnocchi float to the surface, carefully remove them with a slotted spoon and transfer to a bowl or plate.
5. Make the sauce: In a skillet over medium heat, melt the unsalted butter and cook it until it turns golden brown with a nutty aroma. Add chopped sage leaves, maple syrup, cinnamon, salt, and black pepper, stirring to combine and infuse the flavors into the brown butter.
6. Combine and serve: Toss the cooked gnocchi gently in the maple brown butter sauce until well coated. Plate the gnocchi and top with grated Parmigiano Reggiano and your choice of optional toppings such as toasted walnuts or pecans and fried sage leaves for added crunch and flavor.

Notes

• Use sweet potatoes of similar size for even roasting.
• If the dough is too sticky, add a little more flour, but avoid adding too much to keep gnocchi tender.
• To fry sage leaves, heat some oil in a pan and cook leaves for a few seconds until crispy.
• Gnocchi can be cooked immediately or frozen after shaping; cook from frozen by adding a minute or two to the boiling time.
• For a vegan version, substitute the egg with a flax egg and use vegan butter or oil for the sauce.

Keywords: sweet potato gnocchi, homemade gnocchi, maple brown butter sauce, sage gnocchi, fall recipes, Italian gnocchi