Sweet Potato and Sage Butter Gnocchi Recipe

Introduction

Discover the delightful combination of soft, pillowy gnocchi made from sweet potatoes and ricotta, finished with a fragrant sage butter sauce. This comforting dish is perfect for a cozy dinner or a special holiday treat.

Ingredients

• 1 pound sweet potatoes
• 1 cup ricotta cheese
• 1 cup flour
• 1 egg
• 2 tablespoons butter
• 8 fresh sage leaves

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and bake them on a baking sheet until tender, about 45-60 minutes. Allow to cool slightly, then peel and mash until smooth.
2. Step 2: In a large bowl, combine the mashed sweet potatoes with ricotta cheese, flour, and egg. Mix gently until a soft dough forms. Avoid overworking to keep the gnocchi tender.
3. Step 3: On a floured surface, roll the dough into long ropes about ½ inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.
4. Step 4: Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. Step 5: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is fragrant and slightly browned, about 2 minutes.
6. Step 6: Add the cooked gnocchi to the skillet and toss gently to coat in the sage butter. Serve warm immediately.

Tips & Variations

• For extra flavor, sprinkle grated Parmesan cheese over the gnocchi before serving.
• Substitute fresh sage with rosemary or thyme for a different herb aroma.
• If dough feels too sticky, add a little more flour, but be careful not to add too much or the gnocchi will become dense.

Storage

Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat by sautéing gently in butter or warming in a skillet to maintain their texture. Avoid boiling leftover gnocchi as they can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes work well for gnocchi, but using sweet potatoes gives a slightly sweeter flavor and softer texture.

How can I tell when gnocchi are cooked?

The gnocchi are done when they float to the surface of the boiling water, which usually takes 2-3 minutes.

Sweet Potato and Sage Butter Gnocchi Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Sweet Potato and Sage Butter Gnocchi recipe delivers a delightful twist on traditional gnocchi with a soft, pillowy texture enhanced by the natural sweetness of baked sweet potatoes. Finished with a fragrant sage-infused butter sauce, it’s a comforting and elegant dish perfect for elevating your Thanksgiving table or any cozy dinner.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Boiling and Sautéing
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Gnocchi

• 1 pound sweet potatoes
• 1 cup ricotta cheese
• 1 cup flour, plus more for dusting
• 1 egg

Sage Butter Sauce

• 2 tablespoons butter
• 8 fresh sage leaves

Instructions

1. Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and bake until soft and tender, about 45-60 minutes depending on size. Let them cool slightly.
2. Mash Sweet Potatoes: Once cooled, peel the sweet potatoes and mash them thoroughly in a large mixing bowl until smooth and free of lumps.
3. Make Gnocchi Dough: Add the ricotta cheese, flour, and egg to the mashed sweet potatoes. Mix gently until all ingredients are just combined and form a soft dough. Avoid overmixing to keep gnocchi light.
4. Shape the Gnocchi: Lightly flour your work surface. Roll the dough into long ropes about 3/4 inch thick. Cut the ropes into 1-inch pieces. Optionally, press each piece lightly with a fork to create ridges.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi pieces into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes, then remove with a slotted spoon and drain.
6. Prepare Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and sauté until the butter is fragrant and slightly browned, and the sage leaves are crisp, about 2-3 minutes.
7. Toss and Serve: Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat the gnocchi evenly and heat through for 1-2 minutes. Serve immediately while warm for the best flavor and texture.

Notes

• Ensure sweet potatoes are well cooked and mashed smoothly for tender gnocchi.
• Do not overwork the dough to keep gnocchi fluffy.
• Use flour sparingly when rolling to prevent sticking without toughening the dough.
• Fresh sage is preferable for vibrant flavor; dried sage will not deliver the same taste or texture.
• Gnocchi can be made ahead and refrigerated for a short time before cooking.

Keywords: Sweet Potato Gnocchi, Sage Butter Gnocchi, Italian Gnocchi, Homemade Gnocchi, Fall Recipes, Thanksgiving Side Dish