Homemade Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
