Ingredients

1½ lbs sweet potatoes (about 3 medium)

1¾ cups all-purpose flour (plus more for dusting)

1 large egg, beaten

1 tsp kosher salt

1 stick (½ cup) unsalted butter

2 tbsp maple syrup

6–8 fresh sage leaves, chopped

1 pinch cinnamon

Salt and black pepper, to taste

½ cup Parmigiano Reggiano, grated

Toasted walnuts or pecans

Instructions

Step 1: Preheat your oven to 400°F (200°C). Roast the sweet potatoes on a baking sheet for about 45 minutes, or until they are fork-tender. Let them cool slightly, then peel and either rice or mash them until smooth.

Step 2: In a large bowl, combine the mashed sweet potatoes with the flour, kosher salt, and beaten egg. Knead the mixture gently until a soft dough forms, adding a little extra flour if needed to prevent sticking.

Step 3: On a floured surface, roll the dough into long ropes roughly 1 inch thick. Cut each rope into 1-inch pieces. For an authentic touch, shape each gnocchi by gently pressing with a gnocchi board or the back of a fork to create ridges.

Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, stirring gently to prevent sticking. When the gnocchi float to the surface, cook for an additional 30 seconds before removing them with a slotted spoon into a warm bowl.

Step 5: In a large skillet, melt the butter over medium heat until it begins to brown and smell nutty. Add the chopped sage, maple syrup, cinnamon, and season with salt and black pepper. Toss the cooked gnocchi in this sauce until well coated.

Step 6: Serve the gnocchi topped with freshly grated Parmigiano Reggiano and a sprinkle of toasted walnuts or pecans for added texture and flavor.

Tips & Variations

For a lighter dough, try using some ricotta cheese instead of part of the sweet potato or flour.

If you don’t have a gnocchi board, a fork works just as well to create the traditional ridges.

Replace maple syrup with honey or brown butter brown sugar glaze for a different sweetness profile.

Add a pinch of nutmeg to the dough for extra warmth.

Use gluten-free flour blend if you want a gluten-free version.

Storage

Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté them in a little butter or toss them in hot sauce until warmed through. Avoid boiling cooked gnocchi again as they may become mushy. Raw gnocchi can be frozen on a baking sheet, then transferred to a bag, and cooked directly from frozen.

FAQs

Can I make the gnocchi dough ahead of time?

Yes, you can prepare the dough and shape the gnocchi up to a day in advance. Store them on a floured tray covered with plastic wrap in the refrigerator until ready to cook.

What if my dough is too sticky or too dry?

If the dough is too sticky to handle, gradually add more flour, a tablespoon at a time. If it feels too dry and crumbly, add a small amount of water or an extra beaten egg to help bring it together.