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Sweet Potato Gnocchi in Brown Butter Sage Sauce

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Sweet Potato Gnocchi in Brown Butter Sage Sauce is a rustic yet elegant dish featuring pillowy homemade gnocchi with a hint of natural sweetness, paired with a nutty brown butter sauce infused with sage. Finished with Parmesan, black pepper, and red pepper flakes, it’s cozy, flavorful, and perfect for a special meal at home.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Boiling & Pan-Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 medium sweet potatoes (about 2 cups mashed)
  • 1/2 cup whole milk ricotta
  • 1 large egg
  • 2–3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup salted butter
  • 12 small sage leaves
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a parchment-lined baking sheet, and bake 50–60 minutes until tender.
  2. Slice potatoes in half, let cool slightly, then mash until smooth.
  3. In a large bowl, combine mashed sweet potatoes with ricotta, egg, salt, and 2 cups flour. Mix until a sticky dough forms. Add more flour, 1 tablespoon at a time, if too wet.
  4. On a floured surface, divide dough into four pieces. Roll each into a 1-inch rope, then cut into bite-sized pieces. Place on a floured baking sheet.
  5. Boil gnocchi in salted water until they float, about 2–3 minutes. Remove with a slotted spoon.
  6. In a skillet, melt butter with sage leaves. Cook 3 minutes until browned and fragrant.
  7. Add boiled gnocchi to the skillet and sauté 1 minute. Finish with Parmigiano-Reggiano, red pepper flakes, and black pepper.
  8. Serve warm, topped with extra cheese if desired.

Notes

  • For added flavor, mix in sautéed mushrooms or crispy pancetta.
  • To make dairy-free, use plant-based butter and omit Parmesan.
  • Spinach can be added at the end for extra greens.
  • Uncooked gnocchi can be frozen on a tray, then stored in a freezer bag for up to 1 month.
  • Reheat leftovers by pan-frying for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-gnocchi-in-brown-butter-sage-sauce/