Sweet Potato Gnocchi with Sage Butter
A Comforting and Flavorful Delight
There’s nothing quite like the comforting taste of homemade pasta, and Sweet Potato Gnocchi with Sage Butter is the ultimate cozy dish. The naturally sweet and earthy flavor of roasted sweet potatoes transforms into soft, pillowy gnocchi that practically melt in your mouth. Tossed in a rich, nutty butter sauce infused with crispy sage, this dish delivers restaurant-quality flavor with simple, wholesome ingredients. It’s the kind of meal that feels special but is surprisingly easy to make at home.
Whether you’re cooking for a quiet night in or looking to impress guests with a beautiful, homemade dish, Sweet Potato Gnocchi with Sage Butter is a winner every time. The balance of sweetness from the gnocchi, the richness of the butter, and the subtle crispiness of fried sage make every bite irresistible. Plus, with just a handful of ingredients, this recipe proves that sometimes the simplest meals are the most satisfying. Ready to make your new favorite comfort food? Let’s get started!
Why You’ll Love This Sweet Potato Gnocchi with Sage Butter
If you’ve never made homemade gnocchi before, you might think it’s complicated or time-consuming. But trust me, Sweet Potato Gnocchi with Sage Butter is one of those recipes that’s easier than it looks—and the results are absolutely worth it! Whether you’re an experienced home cook or trying your hand at pasta-making for the first time, this dish delivers big flavor with minimal effort. Here’s why you’re going to love it:
1. Soft, Pillowy Texture That Melts in Your Mouth
There’s nothing worse than gnocchi that turns out dense, chewy, or gummy—but this recipe guarantees light, airy, and delicate gnocchi every time. Thanks to the natural starchiness of sweet potatoes, these little bites of heaven come out perfectly tender and fluffy, with just the right amount of chew.
2. The Perfect Balance of Sweet and Savory
Sweet potatoes bring a natural hint of sweetness that pairs beautifully with the nutty, aromatic sage butter sauce. The contrast between the soft, slightly sweet gnocchi and the rich, herb-infused butter makes this dish irresistible.
3. Simple Ingredients, Gourmet Flavor
You don’t need a long shopping list to make Sweet Potato Gnocchi with Sage Butter—just a handful of pantry staples like flour, eggs, butter, and sage. Yet, when these humble ingredients come together, they create a dish that tastes like something you’d order in a high-end Italian restaurant.
4. Naturally Vegetarian and Easily Adaptable
Looking for a meatless dinner idea? This recipe is naturally vegetarian-friendly but still hearty and satisfying. Want to make it dairy-free or gluten-free? Easy swaps like using dairy-free butter and gluten-free flour make this dish adaptable for different dietary needs.
5. Surprisingly Easy to Make
Homemade pasta sounds intimidating, but making Sweet Potato Gnocchi with Sage Butter is actually super simple! You don’t need any special tools—no pasta machine, no fancy gadgets. Just a bowl, a fork, and a little patience. Plus, you can shape the gnocchi by hand or with a fork, so no gnocchi board required!
6. Freezer-Friendly for Quick & Easy Meals
Who doesn’t love a meal prep win? This Sweet Potato Gnocchi with Sage Butter can be made in advance and frozen for later. Simply freeze the uncooked gnocchi, and whenever you’re craving a cozy meal, just boil them straight from frozen—no thawing needed!
7. Perfect for Any Season
While Sweet Potato Gnocchi with Sage Butter is a cozy, fall-friendly dish, it’s delicious year-round! In the colder months, it’s warm and comforting, while in the summer, it pairs beautifully with a light salad and a crisp glass of white wine.
8. A Fun Cooking Project for All Skill Levels
Making gnocchi is an enjoyable hands-on experience, whether you’re cooking solo, with a partner, or even with kids. Shaping the gnocchi is a fun and relaxing kitchen activity, and once you see how easy it is, you’ll want to make fresh gnocchi all the time!
9. Elevates Your Home-Cooked Meals
If you’re looking to expand your home cooking skills, this dish is a great place to start. There’s something so rewarding about making your own pasta from scratch and serving a meal that feels restaurant-quality—except you made it yourself!
10. Impresses Everyone at the Table
Whether you’re serving this for family dinner, a date night, or a dinner party, Sweet Potato Gnocchi with Sage Butter is a showstopper. It looks beautiful on the plate, smells incredible, and tastes like pure comfort. Your guests will think you spent hours in the kitchen (but we’ll keep your secret 😉).
What is Gnocchi? A Delicious Pasta Alternative
If you’ve ever been to an Italian restaurant, you’ve probably seen gnocchi on the menu—soft, pillowy bites of pasta-like goodness that seem to melt in your mouth. But what exactly is gnocchi, and how does Sweet Potato Gnocchi with Sage Butter put a flavorful twist on this classic dish? Let’s dive into the delicious history and variations of gnocchi!
A Brief History of Gnocchi
Gnocchi (pronounced NYOH-kee) is a traditional Italian dumpling that dates back to ancient Roman times. Early versions were made with flour and eggs, but as potatoes became more common in Italy during the 16th century, they quickly became the star ingredient in the potato gnocchi we know and love today.
The word “gnocchi” is thought to come from the Italian word nocchio, which means “knot in wood,” or nocco, meaning “a small lump.” Fitting, right? These little dumplings are known for their soft, chewy texture and ability to absorb rich, flavorful sauces.
What Makes Gnocchi Different from Pasta?
While gnocchi is often grouped with pasta, it’s actually quite different. Traditional pasta is made from wheat flour, eggs, and water, giving it a firm, chewy texture. Gnocchi, on the other hand, is made from potatoes (or sweet potatoes), flour, and sometimes eggs, resulting in a much softer, more delicate texture.
Unlike pasta, which you roll and cut into shapes, gnocchi is formed by hand—usually into small pillow-like dumplings. The ridges you see on gnocchi aren’t just for looks; they help sauces cling better, ensuring every bite is packed with flavor.
The Difference Between Regular and Sweet Potato Gnocchi
While classic potato gnocchi is made with starchy white potatoes, Sweet Potato Gnocchi with Sage Butter swaps in naturally sweet, nutrient-packed sweet potatoes. Here’s why this version is special:
✅ Flavor: Sweet potatoes add a subtle sweetness that pairs beautifully with buttery, savory sauces.
✅ Color: Instead of pale beige, sweet potato gnocchi has a beautiful golden-orange hue, making it extra appetizing.
✅ Nutrition: Sweet potatoes are high in fiber, vitamins A and C, and antioxidants, making this dish a healthier alternative to traditional gnocchi.
Regional Variations of Gnocchi
Like most Italian dishes, gnocchi varies depending on the region. Here are some popular gnocchi variations from different parts of Italy:
🍽 Potato Gnocchi (Gnocchi di Patate) – The most well-known type, made with white potatoes and flour.
🍽 Ricotta Gnocchi (Gnocchi di Ricotta) – Made with creamy ricotta cheese instead of potatoes, giving them a super soft, airy texture.
🍽 Roman Gnocchi (Gnocchi alla Romana) – A totally different type of gnocchi made from semolina flour, baked into thick, golden rounds instead of small dumplings.
🍽 Pumpkin Gnocchi (Gnocchi di Zucca) – A seasonal favorite, made with pumpkin puree for a slightly earthy, sweet flavor.
🍽 Bread Gnocchi (Canederli) – Found in Northern Italy, this version is made with stale bread, milk, and eggs, more like a dumpling than traditional gnocchi.
Why Sweet Potato Gnocchi with Sage Butter is a Must-Try
While regular potato gnocchi is undeniably delicious, Sweet Potato Gnocchi with Sage Butter adds a whole new dimension of flavor. The natural sweetness of the sweet potatoes contrasts beautifully with the nutty, fragrant sage butter sauce, creating a dish that feels both indulgent and comforting.
Plus, because sweet potatoes contain more moisture than regular potatoes, this gnocchi tends to be softer and slightly chewier, making every bite incredibly satisfying.
Gnocchi Beyond Italy: How Other Cultures Make It
While gnocchi is undeniably Italian, other countries have their own versions of small, dough-based dumplings:
🥔 Germany – Schupfnudeln: Similar to gnocchi but shaped into longer, tapered dumplings, often pan-fried for a crispy exterior.
🥔 Poland – Kopytka: Polish potato dumplings that look like gnocchi but are slightly denser.
🥔 Argentina – Ñoquis: A South American version of gnocchi, often eaten on the 29th of every month for good luck.
🥔 France – Parisian Gnocchi: Made with pâte à choux (the same dough used for cream puffs), these are lighter and more delicate than Italian gnocchi.
Try some of our other recipes!
The Secret to Perfect Sweet Potato Gnocchi
Making Sweet Potato Gnocchi with Sage Butter at home might sound like a fancy, restaurant-level task, but I promise—it’s totally doable! The key to light, pillowy gnocchi isn’t just about following a recipe; it’s about understanding a few essential techniques that make all the difference. Whether you’ve tried making gnocchi before and ended up with a sticky mess or you’re attempting it for the first time, these secrets will help you get it just right every time.
1. Roast, Don’t Boil, Your Sweet Potatoes
One of the biggest mistakes people make when preparing sweet potato gnocchi is boiling the sweet potatoes instead of roasting them. Boiling adds too much moisture, making the dough overly sticky and difficult to work with.
✅ Best Method: Roast the sweet potatoes at 400°F (200°C) for about 45-50 minutes until they’re fork-tender. Roasting concentrates the flavor and removes excess moisture, giving your gnocchi a better texture.
🚫 Avoid: Microwaving or steaming the sweet potatoes—both methods trap too much water in the flesh, leading to gummy gnocchi.
2. Use Just Enough Flour (But Not Too Much!)
Finding the right balance of flour is the trickiest part of making gnocchi. Too little flour, and the dough will be too sticky to work with. Too much, and you’ll end up with dense, chewy gnocchi instead of soft, pillowy bites.
✅ Golden Rule: Start with 1 ½ cups of flour for every 1 ½ pounds of roasted sweet potato and add more only if needed. The dough should be slightly sticky but still hold together.
💡 Pro Tip: Try using a light touch when mixing the flour in—overworking the dough leads to tough gnocchi.
🚫 Avoid: Adding too much flour at once. It’s easier to add more as needed than to fix a dry, dense dough.
3. Don’t Overwork the Dough
Unlike traditional pasta dough, gnocchi dough should not be kneaded! Overmixing develops gluten, which makes gnocchi chewy and tough instead of soft and fluffy.
✅ How to Handle the Dough: Mix just until the ingredients come together, then gently roll it into ropes and cut it into bite-sized pieces. That’s it!
🚫 Avoid: Kneading like bread dough—treat it gently, and your gnocchi will reward you with the perfect texture.
4. Shape It Like a Pro (Optional but Fun!)
Shaping gnocchi isn’t just for looks—it actually helps the sauce cling better, giving you a more flavorful bite every time.
✅ Classic Fork Method: Roll each piece against the back of a fork to create ridges.
✅ Gnocchi Board Method: If you have a gnocchi board, roll each piece over it for a professional look.
✅ Simple & Rustic: If you’re short on time, you can leave the gnocchi as simple pillow shapes—they’ll still taste amazing!
🚫 Avoid: Pressing too hard when shaping—the goal is to create ridges, not flatten the gnocchi completely.
5. Cook in Small Batches & Watch for the Float!
If you’ve ever had gnocchi fall apart in the water, it’s probably because the dough was too soft, or the water wasn’t at a rolling boil.
✅ How to Cook Properly:
1️⃣ Bring a large pot of salted water to a boil.
2️⃣ Drop in the gnocchi in small batches so they don’t crowd the pot.
3️⃣ Watch for them to float to the top—this means they’re done! (Usually about 2-3 minutes.)
4️⃣ Scoop them out with a slotted spoon and transfer them directly to the sauce.
🚫 Avoid: Overcooking! If you let them sit too long in the water, they’ll absorb too much liquid and become mushy.
6. Give Them a Light Sauté for Extra Flavor
Boiling gnocchi is just the first step—sautéing them in butter for a couple of minutes gives them an incredible texture and flavor.
✅ Best Way to Sauté Gnocchi:
- Heat butter (or olive oil) in a pan over medium heat.
- Add the boiled gnocchi and let them brown slightly for 1-2 minutes.
- Toss in crispy sage leaves and finish with Parmesan.
🚫 Avoid: Overcrowding the pan—cook in batches so each piece gets evenly browned.
7. Pair It with the Right Sauce
While Sweet Potato Gnocchi with Sage Butter is already a perfect combo, there are plenty of ways to switch it up!
🍁 For a Classic Fall Flavor: Stick with sage butter and toasted nuts (walnuts or pecans).
🧄 For a Creamier Option: Toss in a garlic-infused Alfredo sauce.
🌿 For Something Light: Try a lemony brown butter sauce with fresh herbs.
🌶 For a Bold Flavor: Add a little spicy chili crisp to balance the sweetness.
🚫 Avoid: Overpowering the sweet potato’s natural flavor—light, buttery sauces work best!
Common Mistakes to Avoid When Making Gnocchi (And How to Fix Them!)
Making homemade gnocchi is one of the most rewarding kitchen projects—you get to turn a few simple ingredients into soft, pillowy bites of goodness. But let’s be real: gnocchi can go wrong fast if you’re not careful. Whether you’ve ended up with a sticky mess, chewy dumplings, or a dough that falls apart in the water, don’t worry! I’ve been there too, and I’ve learned the hard way how to avoid these common pitfalls.
So before you dive into making Sweet Potato Gnocchi with Sage Butter, check out these top mistakes and how to fix them. Trust me, these tips will make all the difference between frustration and gnocchi perfection!
1. Boiling Instead of Roasting the Sweet Potatoes
🔴 Mistake: You boiled your sweet potatoes instead of roasting them.
⚠️ Why It’s a Problem: Boiling adds too much moisture, making your dough sticky and hard to work with.
✅ Fix It: Always roast your sweet potatoes at 400°F (200°C) until fork-tender. Roasting removes excess moisture, enhances the natural sweetness, and gives your gnocchi a better texture.
💡 Pro Tip: If you must boil them, cook the sweet potatoes whole with the skin on to trap excess moisture. Once they’re done, peel and let them steam dry before mashing.
2. Adding Too Much Flour
🔴 Mistake: You added too much flour because the dough felt sticky.
⚠️ Why It’s a Problem: Over-flouring results in dense, chewy gnocchi instead of light, pillowy ones.
✅ Fix It: Start with 1 ½ cups of flour per 1 ½ pounds of sweet potatoes and only add more if necessary. The dough should be slightly sticky but still manageable.
💡 Pro Tip: Instead of adding more flour, flour your hands and work surface lightly to prevent sticking. This keeps the dough light and soft.
3. Overworking the Dough
🔴 Mistake: You kneaded the dough like bread dough.
⚠️ Why It’s a Problem: Overworking develops too much gluten, making gnocchi rubbery and tough.
✅ Fix It: Gnocchi dough should be mixed gently, just until the ingredients come together. Stop handling it as soon as it’s combined!
💡 Pro Tip: Treat gnocchi dough like cookie dough, not bread dough—gentle hands make all the difference!
4. Not Testing a Sample Gnocchi First
🔴 Mistake: You cooked an entire batch without testing the dough first.
⚠️ Why It’s a Problem: If the dough isn’t right, all your gnocchi could fall apart in the water or turn out too dense.
✅ Fix It: Before cooking all your gnocchi, boil one test piece first. If it falls apart, your dough needs a little more flour. If it’s too firm, you’ve added too much flour—adjust accordingly!
💡 Pro Tip: Always do a test batch! This small step can save your entire recipe.
5. Not Shaping the Gnocchi Properly
🔴 Mistake: You skipped shaping the gnocchi or made them too big.
⚠️ Why It’s a Problem: Gnocchi without ridges don’t hold sauce well, and large gnocchi can be too doughy inside.
✅ Fix It: Roll the dough into ½-inch thick ropes, then cut into ¾-inch pieces. Use a fork or gnocchi board to add ridges for better sauce absorption.
💡 Pro Tip: If you don’t want to shape them, that’s fine! Just keep them small and uniform in size so they cook evenly.
6. Crowding the Pot When Boiling Gnocchi
🔴 Mistake: You dumped all the gnocchi into the pot at once.
⚠️ Why It’s a Problem: Overcrowding lowers the water temperature, causing sticky, gummy gnocchi instead of light, fluffy ones.
✅ Fix It: Cook gnocchi in small batches to keep the water at a rolling boil. This ensures they cook quickly and evenly.
💡 Pro Tip: Gnocchi is done when it floats to the top! Scoop them out with a slotted spoon as soon as they rise.
7. Overcooking the Gnocchi
🔴 Mistake: You left the gnocchi in the boiling water too long.
⚠️ Why It’s a Problem: Overcooked gnocchi become mushy and start falling apart.
✅ Fix It: As soon as the gnocchi float (about 2-3 minutes), scoop them out immediately!
💡 Pro Tip: Transfer them directly to your sauce for the best texture.
8. Skipping the Sauté Step
🔴 Mistake: You drained the gnocchi and served them immediately.
⚠️ Why It’s a Problem: Boiled gnocchi alone can be soft and slightly mushy—sautéing adds texture and flavor.
✅ Fix It: After boiling, heat butter or olive oil in a pan and sauté the gnocchi for 1-2 minutes until golden and slightly crispy.
💡 Pro Tip: Toss in fresh sage while sautéing for extra flavor—it crisps up beautifully in the butter!
9. Using the Wrong Sauce
🔴 Mistake: You paired sweet potato gnocchi with a heavy tomato sauce.
⚠️ Why It’s a Problem: Sweet potato gnocchi has a delicate, slightly sweet flavor that can get overwhelmed by acidic or overpowering sauces.
✅ Fix It: Stick with light, buttery sauces like:
- Sage butter (classic & perfect!)
- Brown butter with toasted nuts
- Lemon garlic butter
- Creamy Alfredo
💡 Pro Tip: If you want tomato sauce, use a light, fresh tomato sauce instead of a heavy marinara.
Best Side Dishes to Serve with Sweet Potato Gnocchi
So, you’ve just made a batch of Sweet Potato Gnocchi with Sage Butter—soft, pillowy, and coated in that rich, nutty, herby butter sauce. But now comes the big question: What do you serve with it?
Since Sweet Potato Gnocchi with Sage Butter is already packed with flavor, you’ll want side dishes that complement rather than compete with its sweet and savory balance. Whether you’re planning a cozy weeknight dinner or a fancy dinner party, here are the best side dishes to round out your meal and make it truly unforgettable!
1. Light & Fresh Salads
A light salad adds a refreshing contrast to the rich, buttery gnocchi. Choose salads with bright, crisp flavors to keep things balanced.
🥗 Arugula and Pear Salad with Balsamic Glaze
- Peppery arugula pairs beautifully with the sweet, earthy notes of the gnocchi.
- Add sliced pears, toasted walnuts, and a balsamic glaze for a perfect mix of sweet, tangy, and nutty flavors.
🥗 Simple Mixed Greens with Lemon Vinaigrette
- A mix of baby spinach, romaine, and radicchio adds freshness.
- Toss with lemon vinaigrette to cut through the richness of the sage butter sauce.
🥗 Roasted Beet and Goat Cheese Salad
- The earthy beets and creamy goat cheese work well with the natural sweetness of the gnocchi.
- Add candied pecans or walnuts for extra crunch.
2. Roasted Vegetables
Roasted veggies are a simple, flavorful addition that brings out the caramelized goodness of sweet potatoes while adding texture to your plate.
🥦 Garlic-Roasted Brussels Sprouts
- Brussels sprouts roasted until crispy pair perfectly with sage butter.
- Toss them with garlic, olive oil, and a little balsamic glaze for an extra kick.
🍄 Oven-Roasted Mushrooms with Thyme
- Mushrooms bring an umami depth that contrasts with the sweetness of the gnocchi.
- Roast them with butter, garlic, and fresh thyme for a flavor-packed side.
🥕 Honey-Glazed Carrots with Rosemary
- The natural sweetness of roasted carrots pairs well with the buttery sage sauce.
- Add a drizzle of honey and fresh rosemary for a slight herby contrast.
3. Protein Pairings
While Sweet Potato Gnocchi with Sage Butter can be a meal on its own, adding a lean protein makes it even more satisfying.
🍗 Pan-Seared Chicken with Garlic and Herbs
- A simple, herb-crusted chicken breast works beautifully with the gnocchi’s creamy texture.
- Cook it with butter, garlic, and rosemary to match the sage butter flavors.
🐟 Seared Salmon with Lemon Butter
- Salmon’s rich, flaky texture is a great match for the soft gnocchi.
- Serve with a light lemon butter sauce for extra brightness.
🥩 Garlic Butter Steak Bites
- Juicy steak bites drizzled with garlic butter and herbs add a hearty contrast to the soft gnocchi.
- Serve with a side of roasted vegetables for a well-rounded meal.
4. Bread & Carbs (Because More Carbs = More Comfort!)
If you’re in the mood for an ultra-cozy meal, pair your gnocchi with crusty, buttery bread for dipping into that delicious sage butter sauce.
🥖 Rosemary Garlic Focaccia
- Light, airy, and perfect for soaking up any extra sage butter sauce.
- The hint of rosemary and garlic complements the gnocchi perfectly.
🍞 Parmesan Garlic Bread
- A crispy, buttery garlic bread with Parmesan cheese on top makes for an indulgent side.
- Great for a more hearty, comforting meal.
5. Wine & Drink Pairings
No meal is complete without the right drink to wash it down! Whether you prefer wine, cocktails, or non-alcoholic options, here are the best drinks to serve with Sweet Potato Gnocchi with Sage Butter.
🍷 Best Wines
- White Wine: A buttery Chardonnay or light Sauvignon Blanc enhances the sage butter sauce.
- Red Wine: A light-bodied Pinot Noir balances the sweetness of the gnocchi.
🍹 Cocktail Pairings
- Whiskey Sour: The tangy lemon cuts through the butteriness of the dish.
- Aperol Spritz: A light, slightly bitter drink that refreshes your palate.
🫖 Non-Alcoholic Options
- Crisp Apple Cider: The warm fall flavors match well with the gnocchi.
- Herbal Tea (Chamomile or Thyme Tea): Complements the earthy notes of the sage butter.
The Best Wine & Beverage Pairings for Sweet Potato Gnocchi with Sage Butter
You’ve made a beautiful plate of Sweet Potato Gnocchi with Sage Butter—soft, pillowy gnocchi coated in a rich, nutty butter sauce infused with crispy sage. Now, you’re probably wondering: What’s the perfect drink to go with it?
Pairing the right wine or beverage with your meal can elevate the flavors, balance the richness, and make the whole experience even more enjoyable. Whether you prefer white wine, red wine, cocktails, or non-alcoholic drinks, there’s a perfect match for this dish. Let’s dive into the best wine and beverage pairings to complement the sweet, buttery, and herby flavors of Sweet Potato Gnocchi with Sage Butter!
🍷 Best White Wines for Sweet Potato Gnocchi with Sage Butter
White wines are an excellent choice because their crisp acidity helps cut through the richness of the butter while enhancing the subtle sweetness of the sweet potatoes.
1. Chardonnay (Buttery & Smooth)
- A lightly oaked Chardonnay is the perfect pairing for sage butter gnocchi.
- The creamy texture and hints of vanilla in the wine complement the buttery sage sauce, making every bite feel extra indulgent.
- Recommended: California or Burgundy Chardonnay
2. Sauvignon Blanc (Bright & Refreshing)
- If you prefer something crisp and refreshing, Sauvignon Blanc is an excellent choice.
- Its citrus and herbal notes enhance the earthiness of sage while balancing the natural sweetness of the gnocchi.
- Recommended: New Zealand Sauvignon Blanc
3. Pinot Grigio (Light & Crisp)
- A dry, crisp Pinot Grigio is a great option for those who like a light and easy-drinking wine.
- It’s not too overpowering and won’t mask the delicate flavors of the dish.
- Recommended: Italian Pinot Grigio
4. Viognier (Aromatic & Fruity)
- If you want something with more floral and fruity notes, Viognier is a fantastic choice.
- Its peach, apricot, and honey flavors play beautifully with the sweet potato gnocchi’s natural sweetness.
- Recommended: French or Californian Viognier
🍷 Best Red Wines for Sweet Potato Gnocchi with Sage Butter
While white wines are the go-to choice, some light-bodied reds also pair well with Sweet Potato Gnocchi with Sage Butter, especially if you prefer a cozy, autumnal feel.
5. Pinot Noir (Earthy & Elegant)
- A light-bodied Pinot Noir works beautifully because of its earthy, slightly fruity notes.
- It enhances the herbal sage flavors without overwhelming the dish.
- Recommended: Oregon or Burgundy Pinot Noir
6. Gamay (Fruity & Soft)
- If you want a red wine that’s easy-drinking and fresh, Gamay (like Beaujolais) is a great match.
- It has a bright, berry-like fruitiness that pairs well with the gnocchi’s sweetness.
- Recommended: Beaujolais-Villages
🍹 Best Cocktails for Sweet Potato Gnocchi with Sage Butter
If you’re looking for something a little stronger, certain cocktails can enhance the flavors of this dish while adding a fun twist to your meal.
7. Whiskey Sour (Tangy & Balanced)
- The citrusy tang of a whiskey sour cuts through the richness of the butter while complementing the sage’s earthiness.
- The slight sweetness of bourbon pairs nicely with the gnocchi.
8. Aperol Spritz (Light & Refreshing)
- If you want something bubbly and refreshing, an Aperol Spritz is a fantastic choice.
- The bitter-sweet citrus flavors contrast well with the gnocchi’s creaminess, making for a well-balanced pairing.
9. Autumn Gin & Tonic (Herbal & Crisp)
- Try a gin and tonic with an autumn twist—add a sprig of rosemary or sage to enhance the gnocchi’s herbal notes.
- A squeeze of lemon brightens up the meal.
🫖 Best Non-Alcoholic Drinks for Sweet Potato Gnocchi with Sage Butter
Not drinking alcohol? No worries! There are plenty of non-alcoholic beverages that pair just as beautifully with this dish.
10. Crisp Apple Cider (Sweet & Earthy)
- A chilled apple cider or warm spiced apple cider pairs beautifully with the flavors of Sweet Potato Gnocchi with Sage Butter.
- The natural sweetness of apples mirrors the gnocchi’s flavors, making for a cozy fall pairing.
11. Chamomile or Thyme Tea (Herbal & Soothing)
- Herbal teas like chamomile or thyme tea bring out the earthy, floral flavors of sage.
- They offer a calming, soothing finish to a comforting meal.
12. Sparkling Water with Lemon (Bright & Refreshing)
- If you want something light and palate-cleansing, a sparkling water with lemon is a great option.
- It refreshes your taste buds between bites without overpowering the dish.
Sweet Potato Gnocchi with Sage Butter
Equipment
- Baking Sheet: For roasting the sweet potatoes to remove excess moisture.
- Fork or Potato Masher: To mash the roasted sweet potatoes into a smooth consistency.
- Mixing Bowl: To combine the ingredients and form the dough.
- Bench Scraper or Knife: For cutting the gnocchi into small pieces.
- Fork or Gnocchi Board (Optional): To create the classic ridges for holding the sauce.
- Large Pot: For boiling the gnocchi.
- Slotted Spoon: To remove the gnocchi from the water once they float.
- Large Skillet: For making the sage butter sauce and sautéing the gnocchi.
- Measuring Cups & Spoons: To measure flour, butter, and other ingredients accurately.
- Cheese Grater (Optional): For grating fresh Parmesan on top.
Ingredients
For the Sweet Potato Gnocchi:
- 2 medium sweet potatoes about 1 ½ pounds, roasted and mashed
- 1 ½ cups all-purpose flour plus extra for dusting
- 1 egg lightly beaten
- ½ teaspoon salt
- ½ teaspoon ground nutmeg optional, but enhances the flavor
- ¼ cup grated Parmesan cheese optional, but adds richness
For the Sage Butter Sauce:
- 6 tablespoons unsalted butter
- 10-12 fresh sage leaves
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese for serving
Instructions
- Step 1: Prepare the Sweet Potatoes
- Roast the Sweet Potatoes – Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet. Roast for about 45-50 minutes, or until they are tender when pierced with a knife.
- Let them cool slightly, then peel and mash them in a large bowl until smooth. Avoid using a food processor, as it can make them too sticky.
- Step 2: Make the Gnocchi Dough
- Add salt, nutmeg, and Parmesan cheese (if using) to the mashed sweet potatoes. Mix well.
- Stir in the beaten egg and mix until combined.
- Gradually add flour, a little at a time, mixing gently until a soft dough forms. Be careful not to overwork the dough—over-kneading will result in dense gnocchi.
- Step 3: Shape the Gnocchi
- Lightly flour a clean surface. Divide the dough into four equal portions.
- Roll each portion into a long rope, about ½ inch thick.
- Using a sharp knife, cut the rope into ¾-inch pieces.
- If you want to create the traditional gnocchi ridges, roll each piece against the back of a fork or a gnocchi board. This helps the gnocchi hold onto the sauce better!
- Step 4: Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the boiling water in batches. They will sink at first, but once they float to the top (about 2-3 minutes), they’re ready!
- Use a slotted spoon to remove them and transfer them to a plate while you prepare the sauce.
- Step 5: Make the Sage Butter Sauce
- In a large skillet, melt the butter over medium heat.
- Add the sage leaves and cook for about 2 minutes, until they turn crispy.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the cooked gnocchi to the pan and toss gently to coat in the buttery sauce.
- Season with salt and black pepper.
- Serve immediately, garnished with freshly grated Parmesan.
Notes
Make-Ahead Tips
✔ Make the Dough in Advance:- You can prepare the gnocchi dough up to 24 hours in advance.
- Wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to roll, cut, and cook.
- Cut and shape the gnocchi, then place them on a floured baking sheet in a single layer (so they don’t stick together).
- Freeze for 1-2 hours until solid, then transfer them to a zip-top freezer bag or airtight container.
- Gnocchi can be frozen for up to 2 months and cooked straight from frozen!
Storage Tips for Cooked Gnocchi
✔ Refrigerating Leftover Gnocchi:- If you have leftover cooked gnocchi, store them in an airtight container in the refrigerator for up to 3 days.
- Best Way to Reheat: Sauté the gnocchi in a little butter or olive oil in a skillet over medium heat for a few minutes until warmed through.
- While freezing cooked gnocchi is possible, they tend to become a bit mushy when reheated.
- If you must freeze them, lay them out in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe container.
- To Reheat: Sauté straight from frozen in a buttered skillet or warm in a low-heat oven.
Sage Butter Sauce Storage Tips
✔ Make the Sage Butter Ahead:- The sage butter sauce can be made up to 5 days in advance.
- Store it in an airtight container in the fridge.
- Reheat on low heat before tossing it with your cooked gnocchi.
- Freeze sage butter in an ice cube tray for quick, portioned servings!
A Cozy Meal Worth Savoring
There’s something truly special about making Sweet Potato Gnocchi with Sage Butter from scratch. It’s more than just a recipe—it’s an experience. From roasting the sweet potatoes to shaping the gnocchi by hand, each step is filled with warmth, creativity, and just a little bit of kitchen magic. And when you take that first bite—soft, pillowy gnocchi coated in nutty, crispy sage butter—you realize it was all worth it.
Whether you’re making this dish for a quiet night in, a special dinner with loved ones, or just because you love good food, this recipe is one you’ll come back to again and again. The beauty of Sweet Potato Gnocchi with Sage Butter is its versatility—it pairs with light salads, hearty proteins, and the perfect glass of wine, making every meal feel just a little more special.
Now, I’d love to hear from you! Have you ever made homemade gnocchi? What’s your favorite way to enjoy it? Drop a comment below, and if you try this recipe, don’t forget to tag us on social media—I can’t wait to see your delicious creations. 🍽️✨ Happy cooking!
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