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Pillowy Sweet Potato Gnocchi with Maple Brown Butter and Sage Sauce

A close-up of vibrant orange sweet potato gnocchi tossed in brown butter, topped with crispy sage leaves and chili flakes.
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Make tender, homemade sweet potato gnocchi from scratch and toss it in a rich, nutty maple brown butter sauce with fresh sage. This is a simple, comforting fall dinner.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt, plus more for boiling water
  • 1/4 cup unsalted butter
  • 2 tablespoons pure maple syrup
  • 12 fresh sage leaves
  • Freshly ground black pepper to taste

Instructions

  1. Bake the sweet potatoes until completely soft. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and bake directly on the oven rack for 45 to 60 minutes, until the skin is wrinkled and the inside is tender. Let them cool slightly.
  2. Prepare the sweet potato puree. Cut the potatoes in half and scoop the flesh into a bowl. Mash until very smooth. You need about 1 cup of mashed sweet potato. Let it cool to room temperature.
  3. Make the dough. On a clean surface, combine the cooled sweet potato puree, the beaten egg, and 1/2 teaspoon of salt. Gradually add the flour, mixing with a bench scraper or your hands until a soft, slightly sticky dough forms. Do not overmix.
  4. Form the gnocchi. Divide the dough into four equal pieces. Lightly flour your work surface. Roll each piece into a long rope about 3/4 inch thick. Cut the ropes into 3/4-inch pieces. You can leave them as small pillows or 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.
  5. Cook the gnocchi. Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually after 2 to 4 minutes. Remove them immediately with a slotted spoon.
  6. Make the maple brown butter sauce. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 3 to 5 minutes.
  7. Add the sage and maple syrup. Add the fresh sage leaves to the brown butter. Cook for about 30 seconds until the sage is crisp. Stir in the maple syrup quickly.
  8. Toss and serve. Add the drained sweet potato gnocchi directly to the skillet with the sauce. Gently toss to coat everything evenly. Season with black pepper. Serve immediately.

Notes

  • For the best texture, make sure your sweet potato puree is cool before mixing the dough. Warm puree cooks the egg and makes the dough gummy.
  • If your dough feels too wet to handle, add flour one tablespoon at a time until it is manageable, but keep it soft for pillowy results.
  • You can freeze uncooked gnocchi. Place them in a single layer on a floured tray, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a minute or two to the boiling time.

Nutrition

Find it online: https://kitchenslang.com/sweet-potato-gnocchi-recipe-maple-brown-butter/