Sweet Potato Brown Butter Sage Gnocchi

Recipe

Sweet Potato Brown Butter Sage Gnocchi

Prep time: 20 Minutes

Cook time: 10 Minutes

Serving size: 3-4 Servings

Difficulty: Medium

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Sweet Potato Brown Butter Sage Gnocchi is a delicious twist on a classic Italian favorite, combining the natural sweetness of sweet potatoes with the rich, nutty flavor of brown butter and aromatic sage. The sweet potatoes form the base of the tender gnocchi, while the butter and sage create a silky, savory sauce that pairs perfectly with the pillowy dumplings.

Perfect for a cozy weeknight dinner or an elegant meal to impress guests, this Sweet Potato Gnocchi recipe is both comforting and flavorful. The addition of white wine to the sauce adds depth, and a sprinkle of fresh Parmesan ties everything together. Whether you're gluten-free or simply looking for a healthier alternative to traditional gnocchi, this recipe is sure to become a favorite in your kitchen.

Ingredients

3 small sweet potatoes (2 medium)

1 egg

½ tsp salt

1 ½-2 cups gluten free flour (1:1)

3 tbsp butter

15 sage leaves

¼ cup dry white wine

Salt and pepper to taste

Shaved Parmesan to serve

Directions

Pierce the potatoes with a fork and cook in the microwave for 8-9 minutes.
Let the potatoes cool enough to handle. Cut in half and scoop out the flesh and transfer to a large mixing bowl.
Use a potato masher to puree and then mix in the egg. Using a wooden spoon, stir in the salt and 1 ½ cups flour.
Transfer to a clean surface dusted with flour and knead the dough. Add the remaining flour if needed until you have a smooth and soft dough. *Try to not over knead the dough. Cut the dough into four pieces and then roll each piece into a long rope shape and then cut into 1” pieces.
In a medium frying pan and over medium heat, add the butter and sage. Meanwhile, cook the gnocchi in a large pot of boiling water. They are ready when they float to the surface, about 2-3 minutes.
Remove with a slotted spoon and toss into the pan with the butter and sage. Fry for a few minutes. Add in the white wine and salt and pepper. Serve hot with fresh parmesan.