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Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A close-up of homemade sweet potato gnocchi tossed in a light sauce and garnished with crispy sage leaves.
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Make tender, homemade sweet potato gnocchi from scratch. Toss these pillowy dumplings in a rich maple brown butter sauce infused with fresh sage for the ultimate fall comfort food.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup pure maple syrup
  • 12 fresh sage leaves

Instructions

  1. Bake the sweet potatoes: Preheat your oven to 400 degrees F. Pierce the sweet potatoes several times with a fork. Place them on a baking sheet and bake for 45 to 60 minutes, or until very soft. Let them cool slightly.
  2. Prepare the sweet potato puree: Cut the cooled sweet potatoes in half and scoop the flesh into a bowl. Mash thoroughly until completely smooth. You need about 1 cup of smooth puree. Let the puree cool to room temperature.
  3. Make the dough: On a clean work surface, combine 1 cup of the sweet potato puree, the egg yolk, 1 1/2 cups of flour, salt, and pepper. Gently mix the ingredients together with your hands until a shaggy dough forms.
  4. Knead the dough: Lightly dust your hands with flour. Knead the dough gently for about 2 to 3 minutes until it comes together into a soft, slightly sticky ball. Do not overwork the dough. If it is too sticky, add flour one tablespoon at a time.
  5. Shape the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope about 3/4 inch thick. Use a bench scraper or knife to cut the ropes into 3/4-inch pieces.
  6. Create ridges (optional): Roll each piece gently over the back of a fork or a gnocchi board to create ridges. This helps the sauce adhere. Place the finished gnocchi on a lightly floured baking sheet.
  7. Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2 to 3 minutes after floating. Remove immediately with a slotted spoon.
  8. Prepare the maple brown butter sage sauce: While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, the milk solids turn golden brown, and it smells nutty (about 4 to 6 minutes). Watch carefully to prevent burning.
  9. Finish the sauce: Remove the pan from the heat. Stir in the maple syrup. Return the pan to low heat for 30 seconds.
  10. Toss and serve: Add the drained, cooked gnocchi directly to the skillet with the sauce. Gently toss to coat. Serve immediately with extra sage leaves from the pan sprinkled on top.

Notes

  • For the best texture, measure your sweet potato puree accurately. Too much puree makes the gnocchi sticky and hard to handle.
  • You can substitute pumpkin puree for sweet potato puree for a similar fall dish.
  • Cooked gnocchi can be frozen: Place cooked gnocchi on a floured tray and freeze until solid. Transfer to a freezer bag and cook directly from frozen, adding 1-2 minutes to the boiling time.

Nutrition

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