Sweet Potato Gnocchi Sage Butter

Sweet potato gnocchi is the ultimate cozy comfort meal for chilly evenings when you want something homemade yet simple. Each tender little pillow is made with roasted sweet potatoes, and the light sage butter wraps everything in warmth. Nothing beats gathering around the table with steaming bowls of gnocchi—especially when it is this easy and satisfying.

I started making this one winter when regular potatoes ran out and sweet potatoes were all I had left. Now it shows up on birthdays, holidays, and any time we need a little edible comfort.

Ingredients

• Sweet potatoes: for natural sweetness and that pillowy texture Pick ones with smooth skins and deep orange flesh for best results
• Egg: to bind the dough together Use a large fresh egg if possible
• All purpose flour: to bring it all together Go for unbleached flour for the best texture
• Fine sea salt: seasons each bite evenly
• Ground nutmeg: for a bit of warm spice Totally optional but classic in gnocchi
• Unsalted butter: creates a rich sauce Always choose good quality for the freshest taste
• Fresh sage leaves: add an earthy brightness Look for plump fragrant leaves at the market
• Salt and freshly ground black pepper: to enhance the sauce Use flakes or freshly cracked for best flavor
• Freshly grated Parmesan cheese: for an irresistible final touch Always grate it just before serving for the creamiest melt

Instructions

Bake and Mash the Sweet Potatoes:

Prick sweet potatoes thoroughly with a fork. Bake directly on the oven rack at 400°F until they give easily when squeezed and the insides are silky smooth. Let them cool until you can handle them, then peel and mash until absolutely lump free. Clean mashing means smooth gnocchi.

Make the Gnocchi Dough:

Measure about one and a half cups of mashed sweet potato and place in a mixing bowl. Add the egg, salt, and if you are using it, a pinch of nutmeg. Gradually mix in flour by hand, stopping as soon as you have a soft, slightly sticky dough. If it is sticky, dust with just enough extra flour to knead without it clinging to your hands.

Shape the Gnocchi:

Flour your work surface. Divide the dough into four equal parts. Roll each into a rope about as thick as your thumb, making sure they are smooth and even. Slice each rope into pieces about the width of your finger. For the signature ridges, roll each piece over the back of a fork using gentle pressure.

Cook the Gnocchi:

Bring a big pot of salted water to a boil. Drop in a batch of gnocchi and watch for them to float to the top, which usually takes two to three minutes. Lift out with a slotted spoon as soon as they float and let them drain.

Make the Sage Butter Sauce:

Melt the butter in a skillet over medium heat until it bubbles. Add your sage leaves and let them crisp in the butter and flavor it deeply. When the butter is golden and the kitchen smells heavenly, it is ready.

Combine and Finish:

Add the cooked gnocchi straight into the skillet with sage butter. Toss gently but thoroughly until each piece shines with sauce. Season with a sprinkle of salt and a twist of pepper.

Serve Warm:

Dish the gnocchi onto plates and shower with Parmesan cheese for that final flourish. Serve immediately for the best pillowy bite.

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My favorite part is the sage butter sizzle as I toss in the gnocchi—a smell that signals dinner is worth the wait. One evening, my kids tried to race each other rolling the gnocchi on forks. We ended up with all shapes and sizes but they were gobbled up just the same.

Storage Tips

Let leftover gnocchi cool completely before storing in an airtight container in the fridge for up to three days. Reheat by gently sautéing in a bit of butter or olive oil to keep them crisp and flavorful. Cooked gnocchi can also be frozen—spread out on a tray until solid, then transfer to a freezer bag and cook straight from frozen the next time.

Ingredient Substitutions

If you are out of eggs or need a vegan version use two tablespoons of olive oil to bind the dough. For a twist on tradition swap sage for fresh thyme or rosemary in the sauce. Add a sprinkle of crushed nuts over the top before serving for extra crunch. And if you have gluten free flour on hand, choose a blend made for pasta and check for consistency as you go.

Serving Suggestions

This gnocchi shines as a main with a crisp green salad and simple vinaigrette. For extra comfort, pair it with roasted vegetables, sautéed greens, or a poached egg on top. A chilled glass of Pinot Grigio or an herbal tea completes the meal beautifully.

Cultural and Historical Context

Gnocchi is a classic Italian comfort food from the north where potatoes are a staple. Sweet potato puts a modern spin on the handmade dough, adding more color and sweetness while keeping the satisfyingly pillowy texture. The brown butter and sage pairing is a nod to Northern Italian recipes, bringing a sense of tradition to your home kitchen.

Seasonal Adaptations

Choose local sweet potatoes in fall and winter for best flavor In spring, add a handful of fresh peas as you toss the gnocchi in the sauce During the holidays, finish the dish with toasted pecans and a sprinkle of nutmeg for a festive touch

Success Stories

One reader tried this with purple sweet potatoes and was thrilled with the color and the flavor. Another batch made by my neighbor was shaped entirely by her toddler—every dumpling was unique but tasted fantastic. Sweet potato gnocchi truly turns dinner into something special and shareable.

Freezer Meal Conversion

Shape the gnocchi and spread out on a baking sheet lined with parchment. Freeze until solid, transfer to a bag, and cook straight from frozen when a craving strikes. Just add an extra minute to the boiling time and finish as usual in sage butter.

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Serve this sweet potato gnocchi steaming hot for the softest bite and richest flavor. It is humble comfort and a little bit of celebration in every bowl.

Recipe Questions & Answers

→ How do I ensure my gnocchi are light and tender?

Don't overwork the dough and use just enough flour to shape; this keeps the gnocchi soft instead of dense.

→ Can I make sweet potato gnocchi ahead of time?

Yes, after shaping the gnocchi, freeze them on a tray. Boil straight from frozen, adding an extra minute to cook time.

→ Is there a vegan alternative for egg in the dough?

Replace the egg with 2 tablespoons of olive oil to achieve similar binding and texture without animal products.

→ What’s the best way to flavor the sage butter sauce?

Gently cook fresh sage leaves in butter until just golden. Try using brown butter for a nuttier depth of flavor.

→ What wine pairs well with sweet potato gnocchi?

A crisp white wine such as Pinot Grigio complements the sweet, earthy flavors in this dish beautifully.