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

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

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

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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.