Sweet Potato Gnocchi Sage Butter (Printable version)

Soft gnocchi made with sweet potato, finished in fragrant sage butter—ideal for a comforting Italian main.

# What you need:

→ For the Gnocchi

01 - 2 medium sweet potatoes (about 1 pound), scrubbed
02 - 1 large egg, lightly beaten
03 - 1 cup all-purpose flour, plus extra for dusting
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon ground nutmeg (optional)

→ For the Sage Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 8 to 10 fresh sage leaves
08 - Salt and freshly ground black pepper, to taste
09 - Freshly grated Parmesan cheese, for serving

# How To:

01 - Prick the sweet potatoes with a fork and place them on a baking sheet. Bake at 400°F for 40 to 50 minutes, or until very tender. Let cool slightly, then peel and mash until completely smooth.
02 - Transfer 1 1/2 cups of mashed sweet potato to a large mixing bowl. Stir in the egg, salt, and nutmeg. Gradually add the flour, mixing to form a soft, slightly sticky dough.
03 - Turn the dough onto a floured surface and gently knead, adding more flour only if needed, until smooth and pliable. Divide dough into 4 pieces, then roll each into a rope about 3/4 inch thick. Cut into 3/4-inch pieces. Roll each piece over a fork to create ridges, if desired.
04 - Bring a large pot of salted water to a boil. Working in batches, add gnocchi and cook until they float to the surface, about 2 to 3 minutes. Remove using a slotted spoon and set aside.
05 - In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter is golden and aromatic, 2 to 3 minutes.
06 - Add cooked gnocchi to the sage butter and gently toss to coat. Season with salt and pepper to taste.
07 - Serve immediately, topped generously with freshly grated Parmesan cheese.

# Expert Advice:

01 -
  • Uses sweet potatoes for a subtle sweetness and nutrition boost
  • Homemade gnocchi is easier than you think and feels extra special
  • Pairs perfectly with a quick sage butter sauce for rich flavor
  • Just right for both weeknights and special gatherings
02 -
  • Packed with vitamin A and fiber from sweet potatoes
  • Naturally vegetarian and can go dairy free with a few swaps
  • Excellent for making ahead and freezing before boiling
03 -
  • Let the sweet potatoes cool until just warm for the easiest peeling and smoothest mash
  • Flour your hands and the surface to prevent sticking but add as little extra flour as possible to keep the gnocchi light
  • For perfect ridges, roll gently with a fork and flick your wrist to keep each dumpling delicate
  • Always grate Parmesan fresh for the best melt and sharp taste

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