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Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A bowl of pan-seared sweet potato gnocchi topped with crispy sage leaves and grated cheese.
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Create tender, homemade sweet potato gnocchi from scratch without ricotta. Toss these soft dumplings in a rich maple brown butter sage sauce for the ultimate fall comfort food.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg (or flax egg for vegan)
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour, plus more for dusting (use gluten-free blend for GF)
  • 4 tablespoons unsalted butter (or vegan butter)
  • 2 tablespoons pure maple syrup
  • 12 fresh sage leaves
  • Pinch of black pepper

Instructions

  1. Bake or boil the sweet potatoes until completely tender. Preheat your oven to 400°F (200°C) if baking. Pierce the sweet potatoes several times with a fork and bake for 45-60 minutes, or until soft. Let them cool slightly.
  2. Scoop the sweet potato flesh into a bowl and mash until smooth. You need about 1 cup of mashed sweet potato. Let it cool to room temperature.
  3. In a large bowl, combine the cooled sweet potato puree, egg, and salt. Mix well.
  4. Gradually add the flour, mixing with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface. Knead gently for just a minute until it comes together; do not overwork the dough. If the dough is too sticky, add flour one tablespoon at a time.
  5. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
  6. Use a knife or bench scraper to cut the ropes into 3/4-inch pieces. You can leave them as small pillows or gently roll them over the back of a fork or a gnocchi board to create ridges. Place the finished gnocchi on a lightly floured baking sheet.
  7. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually 2-3 minutes. Remove them immediately with a slotted spoon.
  8. While the gnocchi cooks, prepare the sauce. In a large skillet over medium heat, melt the butter. Add the sage leaves. Cook until the butter foams and brown bits form, about 3-4 minutes. The sage leaves will become crisp.
  9. Remove the skillet from the heat. Stir in the maple syrup and a pinch of black pepper.
  10. Add the cooked, drained gnocchi directly to the skillet with the sauce. Toss gently to coat everything evenly. Serve immediately for a cozy dinner experience.

Notes

  • For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
  • If you want to make this gluten-free gnocchi, use a high-quality 1-to-1 gluten-free flour blend in place of the all-purpose flour.
  • You can freeze uncooked gnocchi. Place them in a single layer on a floured sheet pan, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding an extra minute to the boiling time.

Nutrition

Find it online: https://blissbatter.com/sweet-potato-gnocchi-recipe-homemade/