Sweet Potato Gnocchi Sage Butter (Printable Version)

Fluffy sweet potato gnocchi tossed in nutty sage butter for a warm, flavorful Italian-inspired dinner.

# What You Need:

→ For the Gnocchi

01 - 1.1 lbs sweet potatoes (about 2 medium)
02 - 1 large egg, lightly beaten
03 - 1¼–1⅔ cups all-purpose flour, plus extra for dusting
04 - ½ teaspoon fine sea salt
05 - ¼ teaspoon freshly ground black pepper
06 - ¼ teaspoon freshly grated nutmeg (optional)

→ For the Sage Butter

07 - ⅓ cup unsalted butter
08 - 12 fresh sage leaves, whole or sliced
09 - ¼ teaspoon flaky sea salt
10 - Freshly ground black pepper, to taste

→ For Serving

11 - ⅓ cup freshly grated Parmesan cheese

# How to Make It:

01 - Preheat the oven to 400°F. Prick sweet potatoes with a fork, place on a baking tray, and roast for 40–45 minutes until very tender. Let cool slightly, then peel and mash until smooth.
02 - Transfer mashed sweet potato to a large mixing bowl. Incorporate the egg, salt, pepper, and nutmeg (if using); mix thoroughly.
03 - Gradually blend in all-purpose flour, stirring until a soft, slightly sticky dough forms. Add just enough flour for the dough to hold together and remain workable.
04 - Dust a work surface with flour. Divide dough into 4 portions; roll each into a rope approximately ¾ inch thick. Slice into ¾ inch segments; optionally, roll each gnocchi over a fork to create ridges.
05 - Bring a large saucepan of salted water to a gentle boil. Working in batches, add gnocchi; once they float to the surface (about 2–3 minutes), lift out with a slotted spoon and drain.
06 - In a large skillet set over medium heat, melt unsalted butter. Add sage leaves and cook, swirling the pan, until butter is golden and nutty and sage is crisp, about 2–3 minutes.
07 - Add cooked gnocchi to the skillet, gently toss to coat in sage butter, and season with flaky sea salt and black pepper. Plate immediately and sprinkle with freshly grated Parmesan.

# Expert Tips:

01 -
  • Uses simple pantry ingredients you likely have on hand
  • Homemade gnocchi can be made ahead and frozen for quick future dinners
  • The flavor is elegant yet deeply comforting perfect for entertaining or everyday
  • Sage butter adds rich autumnal notes that elevate the whole plate
02 -
  • Rich in complex carbs and a good source of vitamin A from sweet potato
  • Freezes beautifully so you can prepare batches for easy meals later
03 -
  • Always bake not boil the sweet potatoes for a drier fluffier mash This step prevents overly sticky dough
  • When browning the butter watch carefully and stir often as it can turn from golden to burnt quickly
  • A touch of freshly grated nutmeg is optional but it adds warmth that lifts the whole dish
  • I learned the hard way not to rush forming the ropes Gentle hands and patience equal light dumplings with the perfect pillowy bite

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