Sweet Potato and Sage Butter Gnocchi Recipe
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.
- 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
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
- 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.
- Mash Sweet Potatoes: Once cooled, peel the sweet potatoes and mash them thoroughly in a large mixing bowl until smooth and free of lumps.
- 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.
- 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.
- 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.
- 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.
- 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
