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If you have been on the hunt for a comforting, slightly sweet twist on a traditional Italian favorite, look no further than this Homemade Sweet Potato Gnocchi with Sage and Maple Butter Sauce Recipe. This dish brings together the naturally rich sweetness of roasted sweet potatoes with the earthy fragrance of fresh sage and the indulgent touch of maple-infused browned butter, creating a harmonious flavor combination that feels both rustic and refined. It’s perfect for cozy nights when you want something that feels like a special occasion yet is incredibly satisfying and surprisingly easy to prepare from scratch.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity: just a handful of quality ingredients that each play a vital role in building its delicious depth. From the sweet, creamy base of sweet potatoes to the nutty, aromatic finish from sage and maple, every component is essential for the perfect balance in flavor and texture.
- Sweet potatoes (1½ lbs): The star of the dish, providing a naturally sweet, soft, and vibrant base for the gnocchi dough.
- All-purpose flour (1¾ cups plus more): Gives the gnocchi its tender, pillowy structure with just the right amount of bite.
- Large egg, beaten: Acts as a binder ensuring your dough holds together without becoming heavy.
- Kosher salt (1 tsp): Heightens the natural flavors and seasons the gnocchi perfectly.
- Unsalted butter (½ cup/1 stick): The base for the luscious maple butter sauce—browned to add nuttiness.
- Maple syrup (2 tbsp): Introduces a mellow sweetness that complements the earthiness of the sage.
- Fresh sage leaves (6–8, chopped): Provides a fragrant, herbal lift to the sauce that pairs beautifully with sweet potato.
- Cinnamon (a pinch): Adds a subtle warmth and complexity to the sauce flavors.
- Salt and black pepper, to taste: Essential for seasoning the sauce and final dish perfectly.
- Parmigiano Reggiano (½ cup, grated): Offers a savory, salty contrast when sprinkled on top.
- Toasted walnuts or pecans: Bring a satisfying crunch and a hint of earthy richness as a garnish.
How to Make Homemade Sweet Potato Gnocchi with Sage and Maple Butter Sauce Recipe
Step 1: Roast the Sweet Potatoes
Begin by preheating your oven to 400°F (200°C). Place whole sweet potatoes on a baking sheet and roast for about 45 minutes until they are fork-tender. This roasting not only softens the potatoes but also intensifies their natural sweetness, giving your gnocchi a rich foundation. After roasting, let them cool just enough to handle, peel off the skins, and then rice or mash them until smooth and lump-free. This step is key to achieving that delicate texture gnocchi is known for.
Step 2: Make the Dough
In a large bowl, combine your mashed sweet potatoes with flour, the beaten egg, and kosher salt. Use your hands to gently knead the mixture until a soft dough forms. Be careful not to overwork it, as this can make the gnocchi tough. The dough should be pliable but still slightly sticky — the sign of perfect gnocchi dough waiting to be shaped.
Step 3: Shape the Gnocchi
Lightly flour your work surface and divide the dough into manageable portions. Roll each portion into long ropes about 1-inch in diameter. Cut the ropes into 1-inch pieces, then use a fork or a gnocchi board to press gently along each piece to create signature ridges. These little grooves aren’t just decorative; they help the sauce cling to every bite, making each mouthful full of flavor.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches, stirring gently to prevent sticking. They’re ready when they float to the surface, which usually takes just a couple of minutes. Use a slotted spoon to transfer them into a bowl while you continue cooking the rest. The quick cooking preserves the tender, melt-in-your-mouth texture that makes gnocchi so irresistible.
Step 5: Make the Sage and Maple Butter Sauce
In a large skillet over medium heat, melt the unsalted butter and cook until it turns a delicate golden brown — you’ll smell a wonderful nutty aroma signaling it’s ready. Add the chopped sage leaves, maple syrup, and a pinch of cinnamon, stirring to combine. Season with salt and cracked black pepper to taste. This sauce is pure magic, with the brown butter’s richness balanced perfectly by the fresh herbs and subtle sweetness from the maple and cinnamon. Toss your cooked gnocchi gently in this sauce so every piece is beautifully coated and ready to enjoy.
How to Serve Homemade Sweet Potato Gnocchi with Sage and Maple Butter Sauce Recipe
Garnishes
To elevate your plate, sprinkle freshly grated Parmigiano Reggiano over the gnocchi just before serving. The salty, umami notes add a wonderful contrast to the sweet-savory flavors. For an extra textural surprise, lightly toasted walnuts or pecans provide a crunchy backdrop that pairs effortlessly with the smooth gnocchi and rich sauce.
Side Dishes
Since Homemade Sweet Potato Gnocchi with Sage and Maple Butter Sauce Recipe is quite hearty on its own, consider light, fresh sides such as a crisp arugula salad with a lemon vinaigrette or roasted seasonal vegetables. These bright sides cut through the richness and add layers of freshness to your meal without overwhelming the comforting gnocchi.
Creative Ways to Present
Make your dinner party shine by serving the gnocchi in rustic shallow bowls, drizzled generously with extra sauce and garnished with whole sage leaves for color. You can even sprinkle a little smoked sea salt on top for an unexpected pop of flavor. For a cozy family dinner, pair the gnocchi alongside a simple glass of dry white wine or apple cider to highlight the autumnal flavors.
Make Ahead and Storage
Storing Leftovers
If you have any of this delightful Homemade Sweet Potato Gnocchi with Sage and Maple Butter Sauce Recipe left over, keep it in an airtight container in the refrigerator. The gnocchi maintain their texture well for up to 2 days, making them perfect for next-day lunches or dinners.
Freezing
To freeze uncooked gnocchi, arrange them on a parchment-lined tray so they don’t stick together, then freeze until solid. Transfer the frozen pieces to a freezer bag and keep them for up to a month. When you’re ready to cook, simply boil them straight from the freezer—no need to thaw. This trick allows you to enjoy fresh gnocchi any time without extra effort.
Reheating
Reheat leftover cooked gnocchi gently in a skillet with a little butter or olive oil over medium heat until warmed through. Avoid the microwave if possible, as pan reheating helps retain the tender, pillowy texture and keeps the flavors vibrant.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Traditional gnocchi uses starchy white potatoes, but sweet potatoes add a lovely natural sweetness and vibrant color. If you want a more classic flavor, just swap with russet potatoes, keeping the same process.
Do I have to use maple syrup in the sauce?
Maple syrup is a key component of the unique flavor profile of this recipe, lending a warm sweetness that complements the sage beautifully. However, you can substitute with honey or brown sugar if needed, though the depth of flavor will be slightly different.
Why do the gnocchi float when cooked?
Gnocchi float because they are cooked through and light enough to rise to the surface of boiling water. It’s a classic sign that they’re ready to be removed and served.
Can I make the dough ahead of time?
Yes, you can prepare the dough and shape the gnocchi a few hours in advance. Just keep them covered and refrigerated, dusted lightly with flour to prevent sticking, until ready to cook.
What if the dough is too sticky or too dry?
If your dough feels too sticky, sprinkle in a bit more flour gradually while kneading. If it’s too dry and crumbly, try adding a small amount of water or an extra beaten egg yolk to bring it together softly.
Final Thoughts
This Homemade Sweet Potato Gnocchi with Sage and Maple Butter Sauce Recipe is truly a labor of love that rewards you with flavors that are comforting, a little sweet, and perfectly satisfying. Whether you’re making it for a special occasion or a cozy weeknight treat, its rich textures and layered tastes will make this recipe a treasured staple in your kitchen. Don’t wait to try it — your future self will thank you for the delicious, smile-inducing meal!
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Homemade Sweet Potato Gnocchi with Sage and Maple Butter Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 to 4.4 servings as main dish or 6 servings as side dish
- Category: Main Dish
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This homemade sweet potato gnocchi recipe offers a delightful twist on traditional potato gnocchi, incorporating roasted sweet potatoes for a subtly sweet and comforting dish. The gnocchi is paired with a rich browned butter sauce infused with fragrant sage, maple syrup, and a hint of cinnamon, topped with nutty toasted walnuts or pecans and Parmigiano Reggiano for an elegant finish. Perfect as a main course or a side dish, this recipe is ideal for a cozy meal with wholesome flavors.
Ingredients
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
- 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
Garnish
- ½ cup Parmigiano Reggiano, grated
- Toasted walnuts or pecans
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Place the whole sweet potatoes on a baking sheet and roast them for about 45 minutes, or until they are fork-tender. Allow them to cool slightly, then peel and either rice or mash the sweet potatoes to a smooth consistency.
- Make the dough: In a large mixing bowl, combine the mashed sweet potato with 1¾ cups of all-purpose flour, 1 teaspoon kosher salt, and the beaten egg. Mix together, then knead briefly on a floured surface until a smooth dough forms, being careful not to overwork it which can make gnocchi tough.
- Shape the gnocchi: Divide the dough into manageable portions and roll each into a rope approximately ¾ to 1 inch thick. Cut the rope into 1-inch pieces. Optionally, press each piece against a gnocchi board or the back of a fork to create ridges which help the sauce cling better.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Working in batches, gently drop the gnocchi into the boiling water. Cook until the gnocchi float to the surface, about 2 to 3 minutes. Use a slotted spoon to transfer them to a warm bowl or plate and set aside.
- Make the sauce: In a skillet over medium heat, melt the unsalted butter and cook until it begins to brown slightly and develop a nutty aroma. Add the chopped sage leaves, maple syrup, cinnamon, salt, and black pepper. Stir to combine and cook for an additional minute to meld the flavors.
- Toss and serve: Add the cooked gnocchi to the browned butter sauce, tossing gently to coat each piece thoroughly. Serve immediately topped with grated Parmigiano Reggiano and a sprinkle of toasted walnuts or pecans for crunch and extra flavor.
Notes
- Ensure the sweet potatoes are well roasted for natural sweetness and easier mashing.
- Do not overwork the dough to keep the gnocchi tender.
- Use plenty of flour on your work surface to prevent sticking when shaping the dough.
- Gnocchi can be frozen before cooking; flash freeze on a tray then transfer to a bag.
- Adjust seasoning in the browned butter sauce according to taste, especially salt and pepper.
- To toast walnuts or pecans, simply heat them in a dry skillet over medium heat until fragrant, about 3–5 minutes, shaking frequently to prevent burning.
