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Homemade Sweet Potato Gnocchi: A Cozy Fall Dish

Ingredients

Scale

For the Sweet Potato Gnocchi:

  • 2 large sweet potatoes (about 2 cups mashed)
  • 1 cup ricotta cheese, drained
  • 1 large egg
  • 2 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg

For the Sage Brown Butter Sauce:

  • 1/2 cup unsalted butter
  • 10–12 fresh sage leaves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

  1. Prep the Sweet Potatoes: Bake sweet potatoes at 400°F (200°C) for 45-60 minutes. Mash the flesh.
  2. Make the Gnocchi Dough: Combine mashed sweet potatoes, ricotta, egg, salt, and nutmeg. Gradually add flour, knead, and shape into gnocchi.
  3. Cook the Gnocchi: Boil gnocchi in salted water until they float.
  4. Make the Sage Brown Butter Sauce: Melt butter in a skillet, add sage leaves, and cook until browned and crispy.
  5. Combine and Serve: Toss cooked gnocchi with sage brown butter sauce and Parmesan cheese.

Prep Time: 30 minutes | Cook Time: 60-75 minutes | Total Time: 90-105 minutes Kcal: 400 (estimated) | Servings: 4

  • Author: Olivia Chen