Sweet Potato Gnocchi With Brown Butter and Sage

5 from 1 vote

A super simple sweet potato gnocchi recipe. Enjoy soft, sweet potatoey pillows of deliciousness with a caramelized butter and sage sauce.

Prep Time25

Cook Time5

Course: Main Course

Cuisine: American

Servings:

Calories: 302kcal

Author: Helen

Wash the sweet potatoes and prick each one with a fork and microwave on high power for 8-10 minutes until you can easily get a fork through them. (See note 2 for oven, air fryer and steaming instructions).

Leave the cooked sweet potatoes to cool for a few minutes, then peel off the skins.
Pour the flour onto a clean surface and make a well in the middle.
Mash the potatoes using a ricer so they fall into the flour. (See note 3 for a potato ricer alternative)
Use your hands to bring the mashed sweet potato and flour together to form a smooth dough. If your dough is still sticky, add a little more flour.
Divide the dough into 8 even pieces and roll the first piece into a log 1.5cm / ½ inch log and cut into 2 cm / 1-inch pieces. Repeat with the remaining dough.
Optional: use a fork or gnocchi board to create ridges on each piece of gnocchi.

Bring a pan of generously salted water to boil and add the gnocchi.
Leave to simmer for a few minutes, giving them a quick stir every now and then to ensure they are not sticking to the bottom.
When the gnocchi rise to the top and float they are ready. Remove them with a slotted spoon or strainer.
Optional sage brown butter sauce
While the gnocchi are cooking, place a frying pan on a medium heat and add the butter.
Add the sage leaves when the butter starts to sizzle and cook until the butter is brown and the sage leaves are crispy.
Toss the cooked gnocchi in the pan with the sage butter, fry for a few minutes and serve topped with optional Parmesan and freshly ground black pepper.

Sweet potato: This recipe has been tested with medium-sized sweet potatoes that weigh approximately 7oz or 200g each. If you are using larger potatoes, you will need to cook them for longer and add more flour to form the gnocchi dough.
Oven and air fryer instructions: Oven: cook at 400°F (200°C) for 45-50 minutes until you can easily get a fork through them.

Air fryer: cook at 400°F (200°C) for 30-40 minutes until you can easily insert a fork into them.
Potato ricer alternative: If you don't have a potato ricer you can finely grate the sweet potato to get a similar effect.