Sweet Potato Gnocchi with Sage Brown Butter
Fluffy, autumnal gnocchi bathed in sage butter.
Category
Main Course
Prep
40 minutes
Cook
20 minutes
Style
Italian
Technique
Boiling
Diet Friendly
Vegetarian
Daily recipe · September 28, 2025
A little about this dish
Inspired by the richness of Italian cuisine, this unique pasta dish will help transition into the charms of autumn. The star ingredient, sweet potato, brings a touch of sweetness and warmth to the dish while providing a plethora of nutrients
Ingredients (for 2)
- Medium sweet potatoes — 2 — baked and peeled
- All-purpose flour — 1.5 cups
- Nutmeg — 1/4 tsp — grated
- Salt — to taste
- Egg — 1 — beaten
- Unsalted butter — 4 tbsp
- Fresh sage leaves — 8
- Parmesan cheese — 1/3 cup — freshly grated
- Pepper — to taste
Preparation
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Step 1 — 🥣🍠🥚In a bowl, mash the baked sweet potatoes. Mix in the flour, nutmeg, and salt. Add the beaten egg and combine to form a dough.
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Step 2 — 🍴🌝🍝On a floured surface, roll pieces of dough into 1-inch thick ropes. Cut into 1-inch gnocchi pillows. Using a fork, create grooves on the cut gnocchi.
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Step 3 — 🚰🧂🍲Boil salted water in a pot. Add the gnocchi and cook until they float to the top (approximately 2 minutes). Once cooked, drain them.
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Step 4 — 🍯🍃🍳In a pan, melt the butter on medium heat until browned. Add fresh sage leaves and let them wilt slightly.
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Step 5 — 🥄🍝🍲Add cooked gnocchi to the pan, tossing to coat them in brown butter and sage.
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Step 6 — 🧀🍴🍝Serve the gnocchi topped with freshly grated Parmesan cheese and a sprinkle of pepper to taste.
A final fox tip
Traditionally, potatoes are used to make gnocchi in Italy. However, the use of sweet potatoes gives it an autumnal twist and color, making it a perfect transitional dish. For a vegan alternative, replace the egg with 1/2 cup of the starchy water that you cook the gnocchi in, and trade the Parmesan for a vegan cheese of your choice.