Sweet Potato Gnocchi Sage Butter

Sweet potato gnocchi with sage butter delivers the ultimate comfort food with an elegant touch. Each pillow of homemade gnocchi is blanketed in fragrant nutty sage-infused butter and a shower of Parmesan the result is both earthy and decadent—the kind of Italian-inspired meal I turn to when I want warmth and a little occasion at the table.

When I first learned to make gnocchi from scratch sweet potato quickly became my go-to. My family adores the little ridges and the way the sage butter pools inside each bite. It feels special but surprisingly doable on a busy night.

Ingredients

• Sweet potatoes: They add vibrant color slight sweetness and a hearty texture look for firm unblemished tubers
• Egg: Binds the dough together and provides richness opt for farm-fresh if possible
• All-purpose flour: The backbone of gnocchi structure use unbleached for best flavor
• Fine sea salt: Enhances natural sweetness without overpowering select pure salts with no additives
• Freshly ground black pepper: A gentle heat to balance the sweetness grind fresh for big flavor
• Freshly grated nutmeg: Optional but it delivers signature warmth use whole nutmeg and grate just before mixing
• Unsalted butter: The key to creamy nutty sage sauce choose high-quality European style for superior flavor
• Fresh sage leaves: Their earthy perfume defines classic gnocchi use leaves that are bright and unwilted
• Flaky sea salt: Finishing touch for layers of flavor Maldon works beautifully
• Parmesan cheese: Freshly grated is essential for melt and taste go for an aged wedge and skip pre-grated if you can

Instructions

Roast the Sweet Potatoes:

Preheat your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit. Pierce sweet potatoes all over with a fork place directly on a baking tray and roast for forty to forty five minutes until completely tender. This baking process concentrates their sweetness and ensures a smooth gnocchi dough.

Mash and Cool:

Allow roasted sweet potatoes to cool until easy to handle then peel. Mash thoroughly with a potato masher or ricer until smooth and lump free—this step matters for texture.

Mix the Dough:

Transfer mashed sweet potatoes to a large bowl. Add beaten egg fine sea salt freshly ground pepper and nutmeg if using. Mix gently with a wooden spoon so everything is blended evenly.

Incorporate Flour Gradually:

Slowly add all-purpose flour one third at a time stirring until a soft sticky dough forms. The goal is to use just enough flour for the dough to hold together and pull away from the sides of the bowl but not get tough. You may not need all the flour depending on humidity and your potatoes.

Shape and Cut Gnocchi:

Dust your work surface with flour to keep things from sticking. Divide dough into four even portions. Roll each portion into a rope about two centimeters thick. Slice into bite-size pieces about two centimeters long. For an authentic look gently roll each piece over the backside of a fork or gnocchi board to add ridges—this helps catch the sauce.

Boil the Gnocchi:

Bring a large pot of salted water to a gentle boil not a rapid one to prevent breaking. Drop gnocchi in batches stir once then let them cook undisturbed. When they float to the top after two to three minutes use a slotted spoon to lift them out and drain well.

Prepare Sage Butter:

In a wide skillet melt unsalted butter over medium heat until foaming. Add sage leaves swirling the pan until butter turns golden and smells nutty while sage crisps up usually after two to three minutes. The butter should never burn watch carefully and reduce heat if necessary.

Coat and Finish Gnocchi:

Tip cooked gnocchi into the skillet. Toss gently so each piece is coated in fragrant sage butter. Sprinkle with flaky sea salt and a few cracks of black pepper.

Serve and Garnish:

Plate gnocchi while hot then rain freshly grated Parmesan over the top for savoriness and melt.

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My favorite part of this recipe is that first waft of sage butter sizzling in the pan—it stops everyone in their tracks. I still remember my first batch shared with my grandmother who taught me the gentle way to roll gnocchi so no piece was exactly the same. That memory lives on in every forkful.

Storage Tips

Store cooled leftover gnocchi in a shallow airtight container for up to three days in the fridge. Sage butter will solidify but reheat gently in a nonstick skillet for best results. Cooked gnocchi can be frozen in a single layer then transferred to a zip bag for up to two months. Always reheat from frozen to prevent mushiness.

Ingredient Substitutions

Swap the sweet potato for pumpkin or butternut squash for autumnal flavors. If you are out of sage fresh thyme is lovely although slightly less aromatic. Dairy free butter and a hard plantbased cheese can be used if needed just check labels for allergens.

Serving Suggestions

Serve these gnocchi with a side of garlicky sautéed greens or a crisp Italian salad. For an indulgent dinner top with toasted walnuts or a dollop of ricotta. Ideal for main dishes on a chilly day or as an impressive starter for guests.

Cultural Context

Gnocchi are classic throughout Italy but every family has their own spin. Sweet potatoes are not traditional but their mildly sweet flavor appeals to modern palates. Sage and brown butter are beloved pairings found in northern Italian cuisine especially in autumn and winter dishes.

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Let the aroma of sage butter fill your kitchen and watch the gnocchi disappear fast. Their chewy texture and nutty sauce always win raves at my table.

Recipes Q&A

→ How do I ensure the gnocchi are light, not dense?

Use just enough flour for a workable, slightly sticky dough and avoid overmixing. This keeps the gnocchi tender.

→ Can I prepare the gnocchi ahead of time?

Yes. Shape and freeze gnocchi on a lined tray. Cook directly from frozen, adding a minute to boiling time.

→ What is the best way to infuse sage flavor into the butter?

Sauté sage leaves in melted butter until crisp and aromatic, swirling for an even, golden flavor release.

→ Is there a vegetarian substitute for Parmesan?

Swap Parmesan with a vegetarian hard cheese free from animal rennet to maintain flavor and texture.

→ Are there additional flavors I can add to the butter?

Try browning a minced garlic clove with the butter and sage for added savory depth and aroma.

→ What tools help with gnocchi shaping?

A potato masher ensures smooth texture, while a fork creates classic ridges for better sauce hold.