Sweet Potato Gnocchi with Sage Brown Butter Sauce | The Daily Dish

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Sweet Potato Gnocchi with Sage Brown Butter Sauce

1 Comment | Written on December 6, 2012 at 5:00 am , by

At any Italian restaurant, my eyes immediately gravitate to the gnocchi dishes on the menu.  I just love these delectable little potato dumplings and the delicious sauces cradled in the grooves.  This recipe is a bit of a twist on the Italian classic, using sweet potatoes and tossed with a seasonal sage and brown butter sauce.

Keep reading for the recipe…

I was inspired to make my own homemade gnocchi after returning from Italy last month.  There was a small kitchen shop in the city of Radda di Chianti selling these adorable gnocchi boards made out of walnut wood.

After making the dough, roll it into long, thin ropes and slice into bite-sized pieces.  Then take each little dumpling and gently press and roll it along this grooved board.  Little indentations are made along the gnocchi where sauce can nestle into each bite.

Of course, it is a bit time consuming, but it is so fun!  There’s something incredibly enjoyable about making recipes like this the old-fashioned way.  I can’t wait to try more gnocchi recipes!

Sweet Potato Gnocchi with Sage Brown Butter Sauce


2 cups cooked and finely mashed sweet potatoes (about 1-3/4 pounds sweet potatoes)

2/3 cup whole milk ricotta cheese

1-1/2 teaspoons salt

1 teaspoon Pumpkin Pie Spice

1 teaspoon grated orange rind

1/4 teaspoon freshly ground black pepper

1-1/2 cups flour, plus about 1/4 cup for the work surface

Sage-Brown Butter Sauce:

1/2 cup unsalted butter

3 Tablespoons chopped fresh sage leaves

2 Tablespoons pure maple syrup

1 teaspoon salt

3/4 teaspoon Pumpkin Pie Spice

1/2 teaspoon freshly ground black pepper


1/4 cup finely chopped toasted walnuts

Fresh sage leaves, and/or orange wedges or rind


For the gnocchi: Peel sweet potatoes and cut into cubes. Place in a saucepan with water, just to cover potatoes. Bring to a boil, reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain potatoes well in a colander, then put through a ricer or mash fine. Measure 2 cups of mashed potatoes and place in a medium mixing bowl. Stir in all gnocchi ingredients, except for flour, and mix well. Add the flour, 1/2 cup at a time, until a soft dough forms. Lightly flour a work surface and place dough on surface. Divide the dough into 6 equal balls, about 1/2 cup each. Using one ball at a time, roll out each ball to a 1-inch wide rope, 8 inches long. Cut into 8 equal-sized pieces, then halve each again to make 16 pieces, with a total of 96 pieces when all balls are done. Roll the gnocchi over the tines of a floured fork, or use a gnocchi board, and place each one on a parchment or wax paper-lined baking sheet. Repeat procedure with remaining balls. When all balls are made, bring a large pot of salted water to a full boil over high heat. Add the gnocchi in 3 batches and cook until tender, but still firm to the bite, gently stirring occasionally, for 5 to 6 minutes. Drain gnocchi with a slotted spoon onto a baking sheet. Tent with foil to keep warm, and continue with remaining gnocchi.

For the butter sauce: When the last of the gnocchi are cooking, melt the butter in a large saute pan over medium heat. Stir in the chopped sage. Continue to cook, stirring frequently, until the foam subsides and the milk solids begin to brown and mixture is fragrant. Remove the pan from the heat and stir in the remaining sauce ingredients, being careful because the mixture will bubble up; stir well. When the bubbles subside, gently toss the gnocchi in the brown butter sauce. Transfer to a serving bowl, sprinkle with walnuts and garnish with fresh sage leaves. Serve immediately. Serves 6-8 as a side dish. (Wonderful with ham!)

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