Italian gnocchi gets a fall, seasonal twist by using sweet potatoes. Paired with brown butter and crispy sage – a warm and comforting meal is minutes away. Perfect for the fall/winter season or anytime you can buy sweet potatoes/yams.
I can’t believe I first published this recipe back in 2014. Where has the time gone? Same amazing recipe with updated pics and a video.
This gnocchi recipe has all the fall flavors we love. Sweet potatoes, sage, nutmeg and brown butter is what you will find in these fluffy light orange pillows (not to be using for sleeping).
The key to perfect gnocchi the balance of moisture and flour. Too much moisture and they fall apart when they cook, too much flour and they turn out heavy, not light and fluffy.
I have a couple of must do’s to ensure the best texture. One is not boiling the potatoes (more below on this) Two, only add enough flour to keep the dough together.
Why microwave and not boil the potatoes?
This method ensures that the potatoes do not take on any moisture to make keep them from falling apart.
No boiling of the gnocchi is necessary for this recipe
What makes this Sweet Potato Gnocchi with Sage Butter unique is, there is no need to boil the gnocchi before pan frying. It is better if you don’t because you want them to crisp and not be water-logged. They cook so quickly in the butter that makes them crispy on the outside, soft on the inside.
To store the gnocchi
Freeze immediately if you’re not going to use them right away. Spread onto a tray or cutting board and freeze. You can cook them right from frozen, this way when you move them around they keep their shape and don’t stick together.
I like to serve this Sweet Potato Gnocchi with Sage Butter with a side of easy marinara sauce (< click text for recipe). Because the butter is quite rich, the sauce adds a nice freshness.
If you’ve tried this Sweet Potato Gnocchi with Sage Butter or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
Sweet, soft potato pillows with ricotta and hint of nutmeg, served in a sage butter.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour10 minutes
1 pound (453 grams) sweet potatoes, cleaned
¾ cup (168 grams) fresh ricotta see note
½ cup (64 grams) Parmesan cheese, grated
¼ teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/4 cups (170 grams) all-purpose flour
4 tablespoons unsalted butter
10 fresh sage leaves
Pierce the potatoes all over with a fork. Microwave each potato on high for about 2 minutes per side (depending on the size of your potatoes) turning every 2 minutes, until tender when pierced with a sharp knife, allow to cool.
Once they are cool enough to handle, the skins should peel off easy, add the potato to a bowl. Mash the potatoes well, or run through a potato ricer or food mill. Add the ricotta, Parmesan cheese, nutmeg and salt, mix well. Turn the potato mix onto a floured surface and use your hands to mix in the flour a little at a time while slightly kneading. You may not use all the flour, the dough just needs to not be sticky and hold together.
Lightly flour your work surface.
Take a golf ball size piece of dough and roll out into a long cigar to ¾ inch (2 ½ cm) thick. The dough will be delicate, if it breaks, just roll it back together and do it again. Dust the rolls of dough with a little flour, this will prevent them from sticking. Cut 1 inch (3 cm) pieces using a pastry cutter or knife.
Take each gnocchi and roll over a gnocchi board or the back of a fork to create ridges and put them back onto the floured board in an even layer, not touching if possible. Repeat until all of the gnocchi are rolled. If you are freezing them, put the board of gnocchi into the freezer and freeze for 1 hour then add them to a freezer bag or container with a lid.
In a sauté pan melt the butter over medium-high heat. When the butter is bubbly, add the fresh sage and cook until crispy, about 1-2 minutes. Remove the sage and drain on a paper towel.
Add the gnocchi to the same butter and swirl the pan to coat them with the butter. Cook for 2 minutes on the first side until brown and crispy, turn. Cook for 2 more minutes until crispy, sprinkle with salt. Be gentle so they don't break.
Serve warm and top with the browned butter they were cooked in and the crispy sage. A side of marinara sauce and top with shaved or grated Parmesan cheese.
If the ricotta is very watery, drain in a sieve for 30 minutes to remove as much liquid as possible
8 Comments on “Sweet Potato Gnocchi with Sage Butter”
wonderful recipe and explanation. always have admired gnocchi from afar. now really tempted to try som. tnx so much for sharing 🙂
Oh no Apurva, let me know if you have any questions. I hope it works out this time for you.
I tried a different gnocchi recipe earlier and it did not turn out right. May be I screwed up. And gave up on gnocchi. Seeing this recipe, am going to try it again. Fingers crossed!
Sweet potato gnocchi is healthier alternative to regular gnocchi. Your recipe is so delicious and I can’t wait to try it.
Wow these look good! I’ve tried making gnocchi by hand a couple of times but never had much luck. Seems they tend to fall apart on me. Yours look awesome!
This sounds absolutely delicious, I love the idea of using sweet potato. Great tips on making gnocchi too 🙂
I’ve never been a big gnocchi fan – it’s just so heavy, but I LOVE sweet potatoes and I love sweet potatoes with sage butter, so this might be just the kind of gnocchi for me!
If the gnocchi is heavy that means they’ve used to much flour. I only use enough to keep the dough from being sticky and they turn out light and fluffy every time, you should try this I think you’ll like it 🙂