Sweet Potato Gnocchi with Brown Butter Sage 🥔🌿

Hey friend! Have you ever made gnocchi from scratch? I know it sounds intimidating — but trust me, this Sweet Potato Gnocchi with Brown Butter Sage will completely change your mind. It’s one of those cozy, heartwarming dishes that makes you feel like a professional chef without the stress. Soft, pillowy gnocchi coated in nutty brown butter and crispy sage leaves… I mean, that combo is pure magic. I love making this on a slow weekend afternoon, music playing, kitchen warm — it’s comfort food at its finest.

Why You’ll Love This Recipe

There’s just something so satisfying about homemade gnocchi — it’s tender, slightly sweet from the sweet potatoes, and pairs perfectly with that rich, aromatic butter sauce. Unlike traditional potato gnocchi, this version feels a little lighter and more flavorful. It’s fancy enough to serve for dinner guests but simple enough for a weeknight treat. And the best part? You can freeze the extra gnocchi and cook them anytime you want a quick, cozy meal!

Nutritional Benefits

Sweet potatoes aren’t just delicious — they’re packed with vitamins A and C, fiber, and potassium. They’re naturally sweet, so you can keep the sauce simple without adding sugar or heavy seasonings. Plus, sage has anti-inflammatory properties and brings an earthy aroma that balances the sweetness of the potatoes. If you use whole wheat flour or a gluten-free blend, this dish can easily become a wholesome, nutrient-rich meal that still tastes indulgent.

Adaptable Variations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend — the texture stays beautifully soft.
• Dairy-Free Option: Use vegan butter or olive oil instead of regular butter. Add a sprinkle of nutritional yeast for that nutty, cheesy flavor.
• Cheesy Version: Stir in a handful of grated Parmesan or pecorino into the sauce for extra richness.
• Extra Veggies: Add sautéed spinach or roasted mushrooms to make it a more filling meal.

Sweet Potato Gnocchi with Brown Butter Sage Recipe

Ingredients

• 2 medium sweet potatoes (about 1 lb or 450 g)
• 1 egg
• 1 teaspoon salt
• 1 ½ to 2 cups all-purpose flour (plus more for dusting)
• 4 tablespoons butter
• 8–10 fresh sage leaves
• Optional: freshly grated Parmesan for serving
• Pinch of nutmeg (optional, but so good!)

Instructions

1. Bake or microwave the sweet potatoes: Pierce each potato a few times with a fork. Bake at 400°F (200°C) for about 45 minutes, or microwave until soft. Let them cool, then peel off the skins.
2. Mash until smooth: In a large bowl, mash the sweet potatoes until creamy and lump-free. Let them cool completely before adding the other ingredients (this helps with texture).
3. Add the egg and salt: Mix in the egg, salt, and a pinch of nutmeg. Stir until combined.
4. Form the dough: Gradually add flour, ½ cup at a time, until a soft dough forms. It should be slightly tacky but not sticky. Don’t overmix — that’s the secret to tender gnocchi!
5. Shape the gnocchi: On a floured surface, divide the dough into 4 portions. Roll each into a long rope about ¾ inch thick, then cut into small bite-sized pieces. You can press each piece with a fork for that classic gnocchi shape if you’d like.
6. Boil the gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocchi — when they float to the top (about 2–3 minutes), they’re done! Remove with a slotted spoon and transfer to a plate.
7. Make the brown butter sauce: In a large skillet, melt butter over medium heat until it turns golden and smells nutty. Add the sage leaves and let them crisp up for about 30 seconds.
8. Toss and serve: Add the gnocchi to the skillet and toss gently until coated in the brown butter. Serve warm with a sprinkle of Parmesan and fresh sage leaves on top.

Practical & Valuable Tips

• Use dry potatoes: Moist sweet potatoes can make the dough sticky, so make sure to bake (not boil) them for the best texture.
• Freeze for later: Place uncooked gnocchi on a baking sheet in a single layer and freeze. Once frozen, transfer to a bag — they cook perfectly from frozen!
• Brown butter magic: Keep an eye on the butter — it goes from perfect to burnt fast. Look for a light golden color and nutty aroma.
• Serving suggestion: This pairs beautifully with roasted chicken, a crisp salad, or just a glass of white wine and good company!

Frequently Asked Questions

1. Can I make the dough ahead of time? Yes! You can refrigerate the dough for up to 24 hours before shaping. Just let it come to room temperature before rolling it out.
2. What’s the best way to reheat leftover gnocchi? Sauté them in a bit of butter until warm and slightly crispy on the edges — they actually taste even better the next day!
3. Can I use regular potatoes? Absolutely. Just know the flavor will be milder, so you might want to add extra herbs or cheese to the sauce.
4. Why did my gnocchi turn out gummy? That usually means too much flour was added. Next time, add just enough to handle the dough without making it dense.

Call to Action

If you make these homemade Sweet Potato Gnocchi, I want to see your masterpiece! 🍠💛 Snap a photo and tag me on Pinterest — I love seeing your cozy creations. Don’t forget to save this recipe so you can make it again when you’re craving something warm, buttery, and absolutely irresistible. Trust me, one bite and you’ll be hooked on homemade gnocchi forever!