Sweet Potato Gnocchi with Brown Butter and Sage
Delight your taste buds with this luxurious Sweet Potato Gnocchi with Brown Butter and Sage, a comforting and elegantly simple dish perfect for any season. Tender, melt-in-your-mouth pillows of sweet potato gnocchi are infused with ricotta and a hint of nutmeg, creating a delicate balance of sweet and savory flavors. Tossed in a nutty brown butter sauce with crispy, aromatic sage leaves, every bite feels indulgent yet beautifully rustic. With its golden caramelized flavors and melt-in-your-mouth texture, this recipe is surprisingly easy to make at home. Perfect for a cozy dinner or special occasion, serve it with a sprinkle of fresh Parmesan for a dish that’s sure to impress family and friends. Keywords: sweet potato gnocchi, brown butter sauce, sage, homemade gnocchi recipe, comfort food, easy Italian dish.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large egg yolk
- 1 teaspoon salt
- 0.25 teaspoon nutmeg, freshly grated
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- 0.25 teaspoon black pepper, freshly ground
- 0.25 cup Parmesan cheese, for serving
Instructions
Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and bake them directly on the oven rack for 45-50 minutes, or until soft and cooked through. Allow to cool slightly.
Once cool enough to handle, scoop the flesh from the sweet potatoes and mash them in a large bowl until smooth. Discard the skins.
Add the ricotta cheese, grated Parmesan, egg yolk, salt, and nutmeg to the sweet potato mash. Stir to combine.
Gradually mix in the flour, about 1/2 cup at a time, until the dough comes together and is only slightly sticky. Be careful not to overwork the dough.
Lightly flour a clean work surface and divide the dough into 4 portions. Roll each portion into a long rope, about 3/4-inch in diameter. Cut each rope into 1-inch pieces.
Optional: To create the traditional gnocchi ridges, roll each piece gently over the back of a fork or a gnocchi board to indent them.
Bring a large pot of salted water to a boil. Work in batches to cook the gnocchi: add them to the boiling water and cook until they float to the surface, about 1-2 minutes. Remove with a slotted spoon and set aside on a plate.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes. Stir frequently to avoid burning.
Add the cooked gnocchi to the skillet and toss to coat in the brown butter sauce. Season with freshly ground black pepper.
Serve the gnocchi warm, garnished with additional grated Parmesan cheese and crispy sage leaves, if desired.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 17.9 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2370 mg | 182% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
