Learn how to make pillowy homemade sweet potato gnocchi from scratch. This creative twist on a classic Italian dumpling is best served simply with crispy brown butter and sage.
Homemade Sweet Potato Gnocchi Recipe (Brown Butter & Sage)
If you’ve only ever had store-bought gnocchi, you are in for a treat. Making gnocchi from scratch is a rewarding experience, and using sweet potato instead of the traditional russet potato adds a wonderful earthy sweetness and a vibrant orange color to the dish.
These little dumplings should be pillowy, light, and tender. The secret is using as little flour as possible and roasting the sweet potatoes rather than boiling them (to keep them dry). A simple, classic sauce of brown butter and crispy sage is the perfect partner for these flavor-packed pillows.
Here is how to make restaurant-quality sweet potato gnocchi at home.
Recipe Card
Prep time: 1 hour 30 mins | Cook time: 10 mins | Total time: 1 hour 40 mins | Servings: 4
Ingredients for Gnocchi:
2 medium sweet potatoes (about 1 lb)
1 1/2 – 2 cups all-purpose flour
1 egg yolk, lightly beaten
1 tsp salt
1/4 tsp nutmeg
Ingredients for Sauce:
1/2 cup (1 stick) unsalted butter
10-12 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions:
Roast Potatoes: Preheat oven to 400°F (200°C). Prick potatoes with a fork and roast for 45-60 mins until very tender. Let cool slightly. Scoop out the flesh and mash it thoroughly or pass it through a ricer. Let cool completely.
Make Dough: On a floured surface, create a well with the cooled sweet potato mash. Add flour, egg yolk, salt, and nutmeg. Use a bench scraper or your hands to gently mix until a soft, slightly sticky dough forms. Do not overwork the dough.
Shape Gnocchi: Divide dough into 4 pieces. Roll each piece into a “snake” about 3/4 inch thick. Cut into 1-inch pieces. (Optional: roll each piece over the back of a fork to create ridges).
Cook: Bring a large pot of salted water to a boil. Drop gnocchi in in batches. Once they float to the surface (about 2-3 mins), they are done. Remove with a slotted spoon.
Make Sauce: While gnocchi cooks, melt butter in a large skillet over medium heat. Cook until foamy and smelling nutty (brown butter). Add sage leaves and fry for 30 seconds until crisp.
Combine: Add cooked gnocchi directly to the skillet. Toss gently to coat in the brown butter. Season to taste. Serve immediately, topped with plenty of Parmesan.
Conclusion
This homemade sweet potato gnocchi is a labor of love, but the result is absolutely worth it. The sweet, nutty, and herbaceous flavor profile is perfect for a cozy dinner. Give this creative recipe a try this weekend!