Homemade gnocchi is a labor of love—and these Sweet Potato Gnocchi with Sage Brown Butter reward your effort with luxurious flavor. Soft, slightly sweet dumplings mingle with a nutty, aromatic butter sauce studded with crisp sage leaves. Whether you’re hosting a cozy dinner or simply indulging a quiet night in, this elevated riff on classic Italian fare will become a family favorite.

Ingredients

Gnocchi

• 2 large sweet potatoes (about 2 lbs)

• 1½ cups all-purpose flour (plus extra for dusting)

• ½ teaspoon salt

• Freshly ground nutmeg, a pinch

Sage Brown Butter

• 6 tablespoons unsalted butter

• 12 fresh sage leaves

• Salt and pepper to taste

• Grated Parmesan, for serving

Preparation Steps

1. Cook and mash potatoes.

   • Pierce sweet potatoes and bake at 400 °F (200 °C) until fork-tender (45–50 minutes).

   • Let cool slightly, scoop flesh into a bowl, and mash until smooth.

2. Form the dough.

   • On a clean work surface, combine mashed sweet potato, salt, nutmeg, and 1 cup flour.

   • Gently knead, adding remaining flour as needed, until a soft, non-sticky dough forms (about 2 minutes). Avoid overworking.

3. Shape the gnocchi.

   • Divide dough into 4 portions. Roll each into a ¾-inch rope on a floured surface.

   • Cut into ¾-inch pieces. Optionally, roll each piece over a fork tines for ridges.

4. Cook the gnocchi.

   • Bring a large pot of salted water to a boil.

   • Cook gnocchi in batches: they’re done when they float (2–3 minutes). Remove with a slotted spoon.

5. Make the sage brown butter.

   • In a skillet over medium heat, melt butter until foaming subsides and it turns light golden.

   • Add sage leaves; cook 1 minute until crisp. Season with salt and pepper.

6. Toss and serve.

   • Add gnocchi to the skillet; gently toss to coat in butter.

   • Transfer to plates, spooning extra butter and crispy sage over top. Sprinkle with Parmesan.

Expert Tips

• Potato choice: Russets work too, but sweet potatoes add a vibrant color and subtle sweetness.

• Texture check: Dough should be pliable; if it tears, sprinkle a bit more flour.

• Make ahead: Freeze shaped gnocchi on a baking sheet, then bag—cook from frozen, adding an extra minute.

This Sweet Potato Gnocchi balances cozy comfort with gourmet flair. The earthy sweetness of the dumplings perfectly complements the fragrant sage brown butter—a sublime bite every time.