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Sweet Potato Gnocchi with Sage Butter

Allison Dennison
Sweet Potato Gnocchi with Sage Butter is the ultimate cozy, homemade meal. These soft, pillowy gnocchi are made with roasted sweet potatoes, giving them a naturally sweet and earthy flavor. Tossed in a rich, nutty butter sauce infused with crispy sage, this dish is simple yet packed with elegance and comfort. It’s surprisingly easy to make, requiring just a few ingredients and no fancy equipment. Whether you’re cooking for a special occasion or just craving something warm and satisfying, this Sweet Potato Gnocchi with Sage Butter is a must-try. Pair it with a fresh salad, roasted veggies, or your favorite wine for a restaurant-quality meal at home!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Italian cuisine
Servings 4
Calories 400 kcal

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.
✔ Shape and Freeze for Later:
  • 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.
✔ Freezing Cooked Gnocchi:
  • 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.
✔ Freezing the Sauce:
  • Freeze sage butter in an ice cube tray for quick, portioned servings!
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