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.
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.
- 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
- Marinara sauce
- 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
Serving Size:21 gnocchi
Amount Per Serving:Calories: 242 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 402mg Carbohydrates: 32g Fiber: 2g Sugar: 4g Protein: 9g
If you’ve tried these Apple Pie Pecan Muffins 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!