Sweet Potato Gnocchi Sage Butter

Sweet potato gnocchi in sage butter is one of my coziest comfort meals—the natural sweetness from the potatoes marries beautifully with the nutty richness of browned butter and the earthy aroma of sage. There is something genuinely soothing about forming these golden pillows by hand then tossing them with sizzling sage in your kitchen. Whether for a hearty weeknight dinner or a relaxed weekend treat, this dish always feels like a little celebration.

I first learned to shape gnocchi by watching my grandmother she always insisted on soft hands and plenty of flour for dusting The ritual stuck with me and even today the smell of sage reminds me of family gatherings

Ingredients

• Sweet potatoes: Choose medium sweet potatoes with smooth orange or purple skin and no cracks or soft spots These are the base of your dough and bring subtle sweetness and vivid color
• Egg: A large egg binds the gnocchi and helps with tenderness use the freshest you can find
• All purpose flour: Provides structure to the gnocchi Start with less and add gradually to avoid dense dumplings Look for unbleached flour if possible
• Fine sea salt: Essential for seasoning both dough and water for boiling boosts natural flavors of each component
• Freshly ground black pepper: Adds balancing warmth and a bit of spice grind just before using for best aroma
• Freshly grated nutmeg: Optional but wonderful for warmth and subtle depth use whole nutmeg and grate as needed
• Unsalted butter: Quality butter creates the rich nutty base for your sage sauce European style butter works especially well here
• Fresh sage leaves: Choose whole leaves with vibrant green color avoid any that look wilted or spotty Sage infuses the butter with earthy flavor while becoming delightfully crisp
• Flaky sea salt: For finishing the dish and adding a delicate salty crunch use high quality finishing salt for best texture
• Freshly grated Parmesan cheese: The final touch opt for Parmigiano Reggiano or a vegetarian hard cheese grate just before serving for full flavor

Instructions

Roast the Sweet Potatoes:

Roast sweet potatoes on a baking tray at 200 degrees Celsius for up to 45 minutes until completely tender The baking process brings out their natural moisture and sweetness Let them cool just enough to handle before peeling and mashing to a perfectly smooth texture

Prepare the Dough Base:

While potatoes are still warm transfer to a large bowl Add egg salt pepper and nutmeg if using Stir until completely combined The warmth of the potato helps bind everything together

Incorporate the Flour:

Sprinkle flour in gradually using a light hand mix until a soft dough forms The dough should be only slightly sticky and easy to shape Too much flour makes gnocchi tough so stop adding once you can shape it by hand

Shape the Gnocchi:

Dust your work surface and hands with flour Divide the dough into four equal pieces then roll each piece into a rope about two centimeters thick Slice each rope into pieces about two centimeters long For classic ridges gently roll each one over the back of a fork

Cook the Gnocchi:

Bring a big pot of well salted water to a gentle boil Working in batches drop in gnocchi and watch for them to float after about two to three minutes as they finish cooking Remove with a slotted spoon allowing excess water to drain away

Make Sage Brown Butter:

Melt the butter in a large skillet over medium heat When the foam subsides and bits begin to turn golden add sage leaves Swirl often for two to three minutes until the butter smells nutty and the sage is just crisp To deepen the flavor you can add a little minced garlic at this stage

Combine and Finish:

Toss the cooked gnocchi in the skillet with brown butter Gently stir to cover each with the sage scented sauce Season with flaky salt and a few extra turns of black pepper

Serve:

Plate immediately and sprinkle generously with freshly grated Parmesan for a savory finish

Pin Recipe

Makes a fantastic vegetarian main course for dinner parties Sage is my absolute favorite herb for fall Its delicate crispness with browned butter brings instant nostalgia for evenings in my childhood kitchen where everyone gathered around the stove for the first taste of the season

Storage Tips

Store leftover cooked gnocchi in an airtight container in the fridge for up to two days To reheat toss in a skillet over medium heat until warmed through or microwave briefly If you want to store uncooked gnocchi freeze them in a single layer on a tray before transferring to a freezer bag Boil straight from frozen for best texture

Ingredient Substitutions

No all purpose flour Try using a blend of half all purpose and half whole wheat for a heartier bite Dairy free or vegan variations work well with plant based butter and a good vegan hard cheese instead of Parmesan Some like to swap a portion of sweet potato for pumpkin or butternut squash for a slightly different twist

Serving Suggestions

This dish shines on its own topped with a little extra Parmesan and cracked black pepper For a full meal serve with a crisp green salad and toasted walnuts For extra elegance try adding wilted spinach or rocket right at the end or pair with a glass of dry white wine

Cultural and Historical Context

Gnocchi is a beloved classic in Italian cooking with regional variations across the country Traditional recipes use potato but sweet potato versions have become especially popular for their color flavor and nutrition In Italy gnocchi making is often a family ritual bringing generations together on a Sunday

Seasonal Adaptations

Use purple sweet potatoes for a striking color change in autumn and winter Add a handful of cooked spinach folded into the dough for extra greens in spring Sprinkle with toasted hazelnuts for a warm winter crunch

Success Stories

Many cooks find this recipe fits right into their weekly rotation Friends have told me that gnocchi night quickly becomes a new tradition especially when kids get to help shape the dough It is one meal that turns a simple evening into a small celebration

Freezer Meal Conversion

Prepare and shape the gnocchi then freeze in a single layer on a tray Once solid transfer to a freezer bag They keep several months and can be boiled straight from frozen adding just an extra minute to cook time Sage butter sauce also holds up well and can be made ahead

Pin Recipe

Finish your sweet potato gnocchi with a flourish of Parmesan and a crack of pepper for comfort any time. Every bite is a cozy celebration around the table.

Recipe FAQs

→ Can I prepare the gnocchi ahead of time?

Yes, shape the gnocchi and freeze on a tray. Cook directly from frozen, adding an extra minute to the boiling time.

→ What type of potato works best?

Medium sweet potatoes yield the best texture—roast thoroughly before mashing for a smooth dough.

→ How do I keep my gnocchi from turning out heavy?

Avoid adding too much flour; use just enough to form a workable dough. Gentle mixing and minimal handling result in fluffier gnocchi.

→ Is there a vegetarian substitute for Parmesan cheese?

Yes, use a hard vegetarian cheese for the same savory finish if preferred or required.

→ Can I add other herbs to the sage butter?

Absolutely! A hint of garlic or chopped rosemary can complement the nutty flavor and aroma.

→ What tools are essential for making this dish?

You’ll need a baking tray, potato masher, mixing bowl, knife, large saucepan, slotted spoon, and skillet.