Description
This Homemade Sweet Potato Gnocchi recipe offers a delightful twist on traditional gnocchi by using roasted sweet potatoes for a naturally sweet, tender dough. Finished with a rich sage and maple syrup butter sauce, topped with toasted nuts and Parmigiano Reggiano, this comforting dish is perfect for a cozy meal any time of year.
Ingredients
Scale
Gnocchi Dough
- 1½ lbs sweet potatoes (about 3 medium)
- 1¾ cups all-purpose flour (plus more for dusting)
- 1 large egg, beaten
- 1 tsp kosher salt
Sauce and Toppings
- 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
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes and place them on a baking sheet. Roast for 45 minutes or until a fork easily pierces through the flesh. Allow them to cool slightly, then peel and mash or rice the sweet potatoes until smooth.
- Make the dough: In a large bowl, combine the mashed sweet potatoes with the flour, kosher salt, and beaten egg. Mix gently until just combined, then knead briefly on a floured surface until the dough forms a smooth ball. Be careful not to overwork the dough to keep it tender.
- Shape the gnocchi: Divide the dough into smaller portions. Roll each portion into a long rope about 1 inch thick. Cut the ropes into 1-inch pieces. If desired, use a gnocchi board or the back of a fork to create ridges on each piece to help sauce cling better.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd. Cook until the gnocchi float to the surface, about 2-3 minutes, then use a slotted spoon to transfer them to a warm bowl.
- Prepare the sauce: In a large skillet, melt the unsalted butter over medium heat. Continue cooking until the butter begins to brown slightly, giving it a nutty aroma. Stir in the chopped sage, maple syrup, and a pinch of cinnamon. Season with salt and freshly ground black pepper to taste.
- Toss the gnocchi in sauce: Add the cooked gnocchi to the skillet with the sauce. Gently toss to coat each piece evenly in the sage butter mixture. Cook for an additional minute to allow flavors to meld.
- Serve: Plate the gnocchi and sprinkle generously with grated Parmigiano Reggiano and toasted walnuts or pecans for an added crunchy texture and depth of flavor.
Notes
- For best results, roast the sweet potatoes whole with the skin on; this keeps them moist.
- If the dough feels too sticky, add extra flour, but use sparingly to keep gnocchi tender.
- You can freeze uncooked gnocchi by placing them on a baking sheet in a single layer until firm, then transferring them to a sealed container.
- Substitute vegan butter to make the sauce dairy-free and use a vegan Parmesan alternative for a vegan version.
- To toast nuts, dry roast in a pan over medium heat until fragrant and slightly browned.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Sweet Potato Gnocchi, Homemade Gnocchi, Italian Gnocchi, Sage Maple Butter Sauce, Comfort Food, Vegetarian Dinner
