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Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A bowl of bright orange, pillowy sweet potato gnocchi tossed in brown butter and topped with crispy sage leaves.
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Make tender, homemade sweet potato gnocchi from scratch and toss it in a rich maple brown butter sage sauce. This recipe is simple enough for a cozy weeknight dinner but elegant enough for holiday meals.

Ingredients

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

Instructions

  1. Bake the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Bake directly on the oven rack until very tender, about 45 to 60 minutes.
  2. Prepare the sweet potato puree: Let the potatoes cool slightly. Cut them open and scoop the flesh into a bowl. Mash thoroughly until smooth. You need about 1 cup of smooth puree. Let the puree cool completely to room temperature.
  3. Make the dough: On a clean work surface, combine 1 cup of the cooled sweet potato puree, the egg yolk, and salt. Gradually add the flour, mixing with a bench scraper or your hands until a soft, slightly sticky dough forms. Do not overmix. If the dough is too sticky, add flour one tablespoon at a time.
  4. Shape the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut each rope into 3/4-inch pieces. You can leave them as small pillows or gently roll each piece over the back of a fork or a gnocchi board to create ridges. Place finished gnocchi on a lightly floured baking sheet.
  5. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually 2 to 4 minutes. Remove immediately with a slotted spoon.
  6. Make the 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, then brown bits form at the bottom and the butter smells nutty (about 5 to 7 minutes). Watch carefully to prevent burning.
  7. Finish the sauce: Remove the skillet from the heat. Stir in the maple syrup and black pepper. Add the cooked, drained gnocchi directly to the skillet. Toss gently to coat.
  8. Serve immediately.

Notes

  • For the best texture, make sure your sweet potato puree is completely cool before mixing it with the flour. Warm puree adds too much moisture.
  • You can substitute pumpkin puree for sweet potato puree for a similar result.
  • To make this dish ahead, arrange the raw gnocchi on a floured sheet pan and freeze until solid. Transfer to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.

Nutrition

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