This Sweet Potato Gnocchi in Brown Butter Sage Sauce is a warm, comforting dish that brings a rustic elegance to the table. Made from scratch, the sweet potato gnocchi is pillowy, lightly sweet, and perfectly balanced by the rich nuttiness of brown butter and the earthy aroma of fresh sage. It’s one of those dishes that feels fancy but is totally achievable at home.

Why You’ll Love This Recipe

I love how this recipe turns simple, wholesome ingredients into something that tastes restaurant-worthy. Making gnocchi from scratch might sound intimidating, but I found it surprisingly approachable. The dough comes together with a few key pantry items, and the technique is easy to master after just one try. The sauce is what truly elevates this dish—brown butter and sage work their magic with minimal effort, adding depth and warmth. This is a perfect dish for impressing guests or treating myself on a cozy evening in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet Potato Gnocchi:

• 2 medium sweet potatoes (about 2 cups mashed)

• 1/2 cup whole milk ricotta

• 1 large egg

• 2–3 cups all-purpose flour

• 1 tsp kosher salt

Brown Butter Sage Sauce:

• 1/4 cup salted butter

• 12 small sage leaves

• 1/2 cup Parmigiano-Reggiano cheese, freshly grated

• 1 1/2 tsp crushed red pepper flakes

• 1/2 tsp black pepper, freshly ground

Directions

1. I start by preheating the oven to 400°F and piercing the sweet potatoes all over with a fork. Then I bake them on a parchment-lined sheet for 50–60 minutes until they’re fork-tender.

2. Once baked, I slice the potatoes in half, let them cool slightly, then mash them until smooth.

3. In a large bowl, I combine the mashed sweet potatoes with ricotta, egg, salt, and 2 cups of flour. I stir until it’s just mixed. If the dough is too wet, I add more flour, one tablespoon at a time, until I can form a sticky but manageable ball.

4. On a floured surface, I divide the dough into four pieces. Working one at a time, I roll each piece into a 1-inch thick rope and cut it into bite-sized pieces. I place the gnocchi on a floured baking sheet.

5. When ready to cook, I boil the gnocchi in salted water until they float—about 2–3 minutes.

6. In a large skillet, I melt the butter with sage leaves and let it cook for about 3 minutes until browned and fragrant.

7. I add the boiled gnocchi to the skillet and sauté for 1 minute. Then I finish it off with grated Parmigiano-Reggiano, red pepper flakes, and black pepper.

Servings and timing

This recipe makes about 4 servings. The prep takes roughly 30 minutes, the cook time is around 1 hour, and total time comes to 1 hour and 30 minutes.

Variations

I like to switch things up by adding sautéed mushrooms or crispy pancetta for extra texture and umami. For a dairy-free version, I use plant-based butter and skip the cheese. And if I want to bring more greens to the plate, tossing in a handful of baby spinach right at the end works beautifully.

Storage/Reheating

If I have leftovers, I keep them in an airtight container in the fridge for up to 3 days. To reheat, I either pan-fry them in a bit of butter to keep them crispy or microwave in short intervals. The gnocchi can also be frozen (uncooked) on a baking sheet, then transferred to a freezer bag for up to 1 month—perfect for quick meals later.

FAQs

How do I know if I’ve added enough flour to the gnocchi dough?

I go by feel—the dough should be slightly sticky but hold its shape when rolled. If it’s too sticky to handle, I add more flour one tablespoon at a time until it firms up.

Can I make the gnocchi ahead of time?

Yes, I often make the gnocchi the night before and store them in the fridge, covered, for up to one day. They can also be frozen and cooked straight from frozen.

What can I use instead of ricotta?

If I’m out of ricotta, I sometimes use mascarpone or even drained cottage cheese. The texture may vary slightly but it still works.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. Regular russet potatoes work just as well—just be sure to keep an eye on the dough’s consistency and adjust flour as needed.

How do I keep the gnocchi from falling apart when boiling?

I make sure the dough is firm enough and the water is at a gentle boil—not a rolling one. As soon as the gnocchi float, I scoop them out to avoid overcooking.

Conclusion

Making Sweet Potato Gnocchi from scratch gave me such a sense of accomplishment—and satisfaction. The golden brown butter sage sauce clings to each little dumpling like it was meant to be. It’s a cozy, flavorful dish I’ll come back to again and again, especially when I want something homemade and special without spending hours in the kitchen.