Description
Make soft, fluffy sweet potato gnocchi from scratch. This recipe focuses on creating tender dumplings perfect for cozy autumn meals, paired with a classic brown butter sage sauce.
Ingredients
Scale
- 1 pound sweet potatoes (about 2 medium)
- 1 large egg, lightly beaten
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup fresh sage leaves
- 2 tablespoons maple syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork.
- Roast the sweet potatoes until very tender, about 45 to 60 minutes. Let them cool slightly.
- Scoop the sweet potato flesh into a bowl, discarding the skins. Mash the flesh thoroughly until smooth. You need about 1 cup of mashed sweet potato.
- On a clean surface, mix the mashed sweet potato, beaten egg, and salt. Gradually add the flour, mixing gently until a soft dough forms. Do not overmix.
- Divide the dough into four parts. On a lightly floured surface, roll each part into a long rope, about 3/4 inch thick.
- Cut each rope into 3/4-inch pieces to form the gnocchi. You can press each piece gently with a fork or leave them plain.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches.
- Cook until the gnocchi float to the surface, which takes about 2 to 4 minutes. Remove them with a slotted spoon.
- While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the sage leaves. Cook until the butter foams and turns a nutty brown color and the sage is crisp.
- Toss the cooked gnocchi gently in the brown butter sage sauce. Add maple syrup if using. Serve immediately.
Notes
- Roast the sweet potatoes instead of boiling for a dryer texture, which helps the gnocchi stay light.
- Use cake flour for an even lighter, more tender result if you have it.
- Use only enough flour to bring the dough together; too much flour makes the gnocchi tough.
- If you prefer a dairy-free option, substitute the butter with olive oil and skip the maple syrup.
- Prep Time: 30 minutes
- Cook Time: 60 minutes (includes roasting)
- Category: Pasta/Dumplings
- Method: Boiling and Sautéing
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: Approx. 450
- Sugar: Approx. 8g
- Sodium: Approx. 350mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 60g
- Fiber: Approx. 7g
- Protein: Approx. 10g
- Cholesterol: Approx. 100mg