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Pillowy Sweet Potato Gnocchi with Maple Brown Butter Sage Sauce

A bowl of pan-seared sweet potato gnocchi tossed in brown butter and topped with fresh sage leaves.
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Make tender, homemade sweet potato gnocchi from scratch. This recipe pairs the soft dumplings with a rich, nutty maple brown butter and fresh sage sauce for the ultimate fall comfort food.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter
  • 2 tablespoons pure maple syrup
  • 12 fresh sage leaves
  • Pinch of black pepper

Instructions

  1. Bake or boil the sweet potatoes until completely tender. Peel them while warm and mash them until very smooth. You need about 1 cup of mashed sweet potato. Let the mash cool slightly.
  2. In a large bowl, combine 1 cup of the mashed sweet potato, the egg yolk, and salt. Gradually mix in the flour until a soft, slightly sticky dough forms. If the dough is too wet, add flour one tablespoon at a time. Do not overmix.
  3. Lightly flour a clean work surface. Divide the dough into four equal pieces. Roll each piece into a rope about 3/4 inch thick.
  4. Cut each rope into 3/4-inch pieces to form the gnocchi. You can leave them as small pillows or gently roll them over the back of a fork or a gnocchi board to create ridges. Place the finished gnocchi on a lightly floured baking sheet.
  5. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, usually 2 to 3 minutes. Remove them with a slotted spoon.
  6. While the gnocchi cooks, prepare the sauce. In a large skillet over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and brown bits form at the bottom and it smells nutty. This is brown butter.
  7. Add the maple syrup and sage leaves to the skillet. Cook for about 30 seconds until the sage leaves crisp slightly.
  8. Gently add the cooked gnocchi to the skillet. Toss to coat everything evenly. Season with black pepper. Serve immediately.

Notes

  • For the best texture, use only the amount of flour needed to handle the dough; too much flour makes the gnocchi heavy.
  • If you want a vegan version, substitute the egg yolk with 1 tablespoon of flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and use vegan butter for the sauce.
  • You can prepare the gnocchi ahead of time and freeze them on the baking sheet before transferring them to a freezer bag. Cook directly from frozen, adding one minute to the boiling time.

Nutrition

Find it online: https://completelyyummy.com/sweet-potato-gnocchi-recipe-easy/