Description
This homemade sweet potato gnocchi is tossed in nutty brown butter and crispy sage for a deliciously simple dinner. With just a few ingredients, you can turn roasted sweet potatoes into tender, pillowy gnocchi — no special equipment required!
Ingredients
- 1 cup mashed sweet potato (from about one large roasted sweet potato – see notes for roasting instructions)
- 1 1/3 cups all-purpose flour (plus more for dusting)
- 1 egg yolk
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 5 – 6 fresh sage leaves
- Salt & pepper, to taste
- Freshly grated Parmesan, for serving
Instructions
- In a bowl, mix together the mashed sweet potato, flour, egg yolk, and salt until a soft dough forms. It should be slightly tacky but not sticky. Add more flour if needed.
- Transfer the dough to a floured surface, cut into 4 pieces, and roll each into a rope about ½ inch thick. Cut into 1-inch pieces. Gently press each with a fork to make ridges (optional but cute).
- Bring a pot of salted water to a boil. Add gnocchi and cook until they float, about 2 minutes. Scoop them out and set aside.
- In a large skillet, melt the butter over medium heat. Add sage leaves and let the butter cook until golden and nutty, about 3 – 4 minutes.
- Add the cooked gnocchi to the skillet. Toss gently to coat and crisp the edges slightly. Season with salt and pepper.
- Serve warm with freshly grated Parmesan.
Notes
How to Roast Sweet Potatoes for Gnocchi
Oven Method (best flavor):
Preheat the oven to 400°F (200°C).
Pierce a medium sweet potato a few times with a fork and place on a parchment-lined baking sheet.
Roast for 45–60 minutes, or until very tender.
Let cool slightly, then scoop out the flesh and mash until smooth.
Microwave Method (quick option):
Pierce a medium sweet potato several times with a fork.
Place on a microwave-safe plate and cook on high for 5 minutes.
Check for tenderness — if a knife doesn’t slide through easily, continue microwaving in 1–2 minute intervals until soft.