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Home » Savory

Sweet Potato Gnocchi With Brown Butter And Sage

Published: Aug 2, 2021 · Modified: Dec 16, 2023 by Bianca · 16 Comments

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Homemade sweet potato gnocchi with brown butter and sage. Once you made your first homemade gnocchi you will never go back to store bought gnocchi again! This recipe makes light, pillowy gnocchi tossed in a delicious nutty brown butter sauce topped off with crispy sage.

Sweet Potato Gnocchi Wit Brown Butter Sage
Jump to:
  • 💭The inspiration
  • ❤️Why you will love this recipe
  • ❓What are gnocchi?
  • ❓By hand or with the kitchen aid?
  • 🥣Equipment
  • 📝The Ingredients
  • 📝How to make sweet potato gnocchi with brown butter and sage
  • 🍴Serving Suggestion
  • 🥄Storage
  • 💭Frequently asked questions
  • More savory recipes you might like
  • 📖 Recipe
  • Ingredient Notes:
  • Kneading options:
  • Never miss a recipe!

While making your own pasta may seem like a daunting task, let me assure you that it is a simple process that is totally worth it. No matter what kind of pasta you want to make, the fresh one is always better than the store-bought one.

💭The inspiration

During my childhood we spent some time in Italy. I can especially remember our Italy holidays 10 years ago. We stayed in Italy for several weeks visiting different cities. For dinner we always went to a local "Grotto" where I ordered gnocchi with melted butter and sage nearly every single time. This year I wanted to switch things up and elevate this traditional, rustic recipe to a dish that will blow your mind!

❤️Why you will love this recipe

  • Perfectly balanced flavor: The sweet potato gnocchi has a delicate sweetness that pairs perfectly with the savory brown butter and sage sauce. Every bite is a perfect balance of flavors.
  • Easy to make: With just a few simple ingredients and straightforward instructions, this recipe is easy to make at home. You don't need any fancy equipment or techniques to create delicious homemade gnocchi.
  • Versatile: This dish can be served as a main course or as a side dish. It's a great option for a family dinner or a dinner party.
  • Simple cooking process: Once the gnocchi dough is made, simply boil the gnocchi until they float to the surface and remove with a slotted spoon. The brown butter sauce is quick and easy to make, and the dish can be assembled in minutes.

With its delicious flavor and easy preparation, this sweet potato gnocchi with sage-infused brown butter sauce is sure to become a new favorite in your recipe collection.

If you love this pasta recipe you should also try my pumpkin ravioli recipe.

❓What are gnocchi?

Gnocchi are an Italian pasta. The classic version is made out of potatoes. For the dough you mix mashed potatoes, flour and eggs. There are many new versions out there with sweet potato, ricotta, cauliflower, etc.

When it comes to sauces you have a ton to choose from. During my trips to Italy most restaurants served them with melted butter and sage. Thick sauces like a tomato sugo, a vegetable sauce or a cheesy sauce. My dad especially loves a gorgonzola sauce.

❓By hand or with the kitchen aid?

This recipe can be made with a kitchen aid or by hand. I personally prefer doing it by hand as you can feel the dough and that way can feel when you should stop and wont over knead the dough. Also I find kneading a dough by hand suuuper therapeutic.

Sweet Potato Gnocchi Wit Brown Butter Sage

🥣Equipment

You'll only need a few basic kitchen tools and equipment.

  • Oven: You'll need an oven to bake the sweet potatoes until they're tender and fully cooked. An oven with a temperature control feature will allow you to set it to the right temperature for this recipe.
  • Potato masher or potato ricer: You'll need a tool to mash the potatoes up until they're smooth. A fork can be used instead.
  • Kitchen machine with dough hook (optional): You can use a kitchen machine with a dough hook to knead the dough for your gnocchi. This will save time and effort compared to hand kneading.
  • Dough scraper: You'll need a dough scraper to cut the gnocchi dough into pieces.
  • Baking sheet and parchment paper: This will be needed to bake the potatoes but also for easy storing of the gnocchi before you cook them. A baking sheet lined with parchment paper will keep the gnocchi from sticking to the surface and make it easy to transfer them to the boiling water.
  • Slotted spoon: You'll need a slotted spoon to remove the gnocchi from the boiling water once they float to the surface.
  • Small skillet: You'll need a small pan to melt the butter for the brown butter and sage sauce. A light-colored pan will allow you to see when the butter starts to turn light brown.

📝The Ingredients

  • Sweet potatoes: These are the star ingredient of the dish and give the gnocchi its unique texture and flavor. As sweet potatoes come in many different sizes I gave you a specific measurement and not an amount of potatoes in this recipe. Try to get near that number, it doesn't have to be exact.
  • Eggs: The eggs are added to the mashed sweet potatoes to help bind the dough together and give it structure.
  • Flour: Flour is added gradually to the sweet potato and egg mixture to form the gnocchi dough. Both all purpose flour or spelt flour work for this recipe. I did not test any other flours.
  • Butter: The base of the sauce with butter, which is melted until it turns a light brown color and has a nutty aroma.
  • Sage: A handful of fresh sage leaves are added to the melted butter to infuse the sauce with its earthy, herbal flavor.

All of these ingredients come together to create a deliciously unique and flavorful dish that's perfect for impressing dinner guests or enjoying on a cozy night in.

📝How to make sweet potato gnocchi with brown butter and sage

Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.

  1. Bake and mash sweet potatoes with eggs to make gnocchi dough.
  2. Knead in flour and let dough rest.
  3. Roll and cut dough into gnocchi shapes.
  4. Boil gnocchi until they float to the surface.
  5. Melt butter until light brown, then add fresh sage leaves.
  6. Combine butter sauce with cooked gnocchi and serve.

You can make your gnocchi look pretty by rolling them over the back of a fork or by using a gnocchi paddle like the one I use).

🍴Serving Suggestion

This is a hearty and satisfying dish that can be enjoyed on its own or paired with some complementary sides. Here are some serving suggestions:

  • Top the gnocchi with some freshly grated Parmesan cheese or pecorino Romano cheese for an extra savory flavor.
  • Serve it alongside a simple green salad dressed with a light vinaigrette to balance out the richness of the sauce.
  • Roasted Brussels sprouts, sautéed kale, or garlic roasted broccoli are all great vegetable options that pair well with this dish.
  • A glass of crisp white wine or a light-bodied red wine would be a perfect accompaniment to this flavorful meal.

🥄Storage

The cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil them in salted water for 1-2 minutes until heated through.

If you have extra gnocchi that you'd like to save for later, they freeze well. After cutting and shaping the gnocchi, lay them out on a parchment-lined baking sheet and place them in the freezer until frozen. Once frozen, transfer them to a freezer-safe container or bag and store in the freezer for up to 2 months. To cook from frozen, simply boil them in salted water for 3-4 minutes until they float to the surface.

💭Frequently asked questions

Q: How do I know if the sweet potatoes are fully cooked?

A: How do I know if the sweet potatoes are fully cooked?

Q: Can I freeze the gnocchi?

A: Yes, you can freeze the gnocchi by laying them on a baking sheet and placing them in the freezer until frozen solid. Then transfer them to a freezer-safe bag and store in the freezer for up to 3 months.

Q: Can I use regular potatoes instead of sweet potatoes?

A: Yes, you can use regular potatoes instead of sweet potatoes to make classic gnocchi.

Q: Can I use dried sage instead of fresh sage?

A: Yes, you can use dried sage instead of fresh sage, but fresh sage will provide a stronger flavor.

Q: Can I use gluten-free flour for the gnocchi?

A: I have not tested gluten-free flour for this recipe. It will probably change the doughs consistency. I would love to hear how it went if you try using gluten-free flour.

Q: How long does it take to boil the gnocchi?

A: It takes about 2-3 minutes for the gnocchi to cook in boiling water.

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📖 Recipe

Sweet Potato Gnocchi Wit Brown Butter Sage

Homemade Sweet Potato Gnocchi With Brown Butter And Sage

Bianca
The perfect soft and fluffy sweet potato gnocchi covered in delicious brown butter and fresh sage
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 20 minutes mins
Rest time 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 746 kcal

Equipment

  • 1 wide pan
  • 1 big pot
  • A dough scraper
  • Gnocchi Board optional

Ingredients
 
 

The gnocchi

  • 1250 g sweet potatoes
  • 2 eggs
  • 600 g flour

Brown Butter And Sage Sauce

  • 150 g butter
  • 1 handful of fresh sage
Prevent your screen from going dark

Instructions
 

The gnocchi dough

  • With a fork poke holes into your sweet potatoes.
    1250 g sweet potatoes
  • Bake them at 180 C° / 360 F till tender. I normally start at 20 minutes and keep checking with a fork. Depending on how big your sweet potatoes are it will need longer or less long. When tender let them cool and then peel off the skin and add them to a bowl.
  • Mash the potatoes using a potato masher or potato ricer till nice and smooth. You can use a fork instead if needed.
  • Add the eggs to the potato mash and combine.
    2 eggs
  • Gradually add flour and knead the dough until it is soft and slightly sticky.
    Depending on how wet your sweet potatoes are you need more or less flour. Just start with about the recipe amount and keep adding until you have a nice soft dough that is still a bit sticky to your touch but won't stick on your hand anymore when you knead it.
    600 g flour
  • Form the dough into a ball, put it into a bowl and let it rest for at least 30 minutes.

Form the gnocchi

  • Using a dough scraper cut the dough into 8 pieces. On a floured surface start rolling each piece out into a sausage until its as thick as your thumb. Use some flour to prevent the dough from sticking to the surface.
  • Cut the rolled out dough into 2cm / 0.8inch pieces and place them on a baking sheet lined with parchment paper. Make sure you cover the pieces in some flour so the gnocchi won't stick to each other. Keep on doing that till all the dough is used up.
  • Fill a big pot with water and add some salt. Start bringing the water to a boil. While it's on the stove start making the sauce.

The brown butter sauce

  • Melt butter in a light-colored pan on medium heat, stirring constantly.
    150 g butter
  • Once the butter turns light brown and has a nutty smell, remove from heat and add fresh sage.
    1 handful of fresh sage
  • Stir the sage briefly until slightly crispy.

Cook the gnocchi and assemble

  • When the water boils turn down the heat to medium and start adding your gnocchi.
    Boil the gnocchi until they float to the surface and remove with a slotted spoon.
  • Now add the brown butter and sage to the gnocchi and serve.

Notes

Ingredient Notes:

  • Sweet potato: As sweet potatoes come in many different sizes I gave you a specific measurement and not an amount of potatoes in this recipe. Try to get close to that number, it doesn't have to be exact.
  • Flour: I use all purpose flour or spelt flour, both have worked for me. I did not test any other flours. 
 

Kneading options:

The dough can be kneaded by hand or using a kitchen machine:
  • Knead in the kitchen machine: Add the mashed potatoes and eggs to the bowl and mix. Use a dough hook and slowly start adding the flour while mixing.  The key to fluffy gnocchi is to not add to much flour and not over knead it. Make sure you keep testing the dough and add more flour if needed. The dough is ready when it is nice and soft, still feels sticky when touching but won't stick to your hand anymore. 
  • Hand kneading: You might want to cover your hands in some flour in the beginning to prevent the dough from sticking to your hands. This method gives you a better feeling for the dough.
 
 
  • You can make the gnocchi look pretty by rolling them over the back of a fork or by using a gnocchi paddle (like this one: Amazon.com: Yueshico Natural Gnocchi Boards Paddle - Beechwood Quick Gnocchi Stripper and Paddle Easily Create Authentic Homemade Pasta and Butter Without Sticking: Kitchen & Dining).

US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Your Notes

Click here to add your own private notes.

Nutrition

Calories: 746kcalCarbohydrates: 119gProtein: 16gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 108mgSodium: 298mgPotassium: 843mgFiber: 9gSugar: 9gVitamin A: 30260IUVitamin C: 5mgCalcium: 103mgIron: 6mg

Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.

Keyword gnocchi, Homemade, italian, pasta
Did You Try This Recipe?I can't wait for you to try this recipe. I'd love for you to leave a star rating. You can also share a picture with me by mentioning @ohsweetcultureshock or tag #ohsweetcultureshock!

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Comments

  1. Melissa says

    August 10, 2021 at 12:28 am

    5 stars
    This looks amazing!

    Reply
  2. Luca - Ruoka on valmis says

    August 11, 2021 at 11:07 pm

    5 stars
    We made this dish yesterday and my family was amazed!

    Reply
    • Bianca says

      August 11, 2021 at 11:12 pm

      Yey, I am so happy the family loved it! Thank you so much for trying this recipe 😀

      Reply
  3. Anaiah says

    August 11, 2021 at 11:13 pm

    5 stars
    This sweet potato gnocchi looks absolutely delicious! I'm excited to give it a try for dinner. Thanks for sharing! Your photography is stunning btw!

    Reply
    • Bianca says

      August 11, 2021 at 11:15 pm

      Thank you so much Anaiah. I am so excited that you wanna try this recipe! Please let me know how it went, I would love to hear! 😀
      Oh thank you so much that is so kind of you! Food photography is a huge passion of mine 😀

      Reply
  4. Cindy Mom, the Lunch Lady says

    August 11, 2021 at 11:22 pm

    5 stars
    Gnocchi is something I've never tried making at home, even though I love to eat it. Your sweet potato version looks so indulgent!

    Reply
    • Bianca says

      August 11, 2021 at 11:26 pm

      Oh you'll have to try it! It really is much simpler than it may look and fresh made gnocchi are just soooo good! Thank you so so much 🙂

      Reply
  5. Kayla DiMaggio says

    August 12, 2021 at 3:29 am

    5 stars
    Ohh, my. These sweet potato gnocchis are so freaking amazing! I love gnocchi so much and this was so delicious!

    Reply
  6. Lynn says

    October 06, 2021 at 9:17 pm

    5 stars
    Wow! Delicious! And a perfect step by step recipe!!

    Reply
    • Bianca says

      October 07, 2021 at 1:25 pm

      Thank you so much Lynn 🙂 I am so happy you like the recipe!

      Reply
  7. Giangi Townsend says

    October 07, 2021 at 3:08 am

    5 stars
    You got me at Gnocchi!! great recipe and I am drooling just by reading your recipe, which I will make as it sounds so delicious.
    Thank you

    Reply
    • Bianca says

      October 07, 2021 at 2:55 pm

      Oh thank you so much for your kind words! I'd say mission accomplished hehe. Hope you will love this dish as much as I do 😀 Enjoy!

      Reply
  8. Elizabeth Swoish says

    October 09, 2021 at 5:07 pm

    5 stars
    I will NEVER buy store-bought gnocchi again! This was so delicious and easy. Highly recommend.

    Reply
    • Bianca says

      October 09, 2021 at 10:37 pm

      OMG thank youu! That is the spirit girl! Homemade gnocchi are so much better 😀 I am so happy you enjoyed them 🙂

      Reply
  9. Ruby says

    May 13, 2025 at 3:49 pm

    Would the gnocchi dough keep well in the freezer or do they need to be made same day? I'd love to keep these on hand!

    Reply
    • Bianca says

      May 13, 2025 at 4:22 pm

      Hi Ruby,
      That is a very good question! Yes, you can freeze them. I recommend you freeze them uncooked so they keep their texture. I like to shape the gnocchi first, then place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a sealed container or freezer bag. They’ll keep beautifully for a couple of months. Just boil straight from frozen like you would with store-bought gnocchi 🙂
      Have fun cooking!

      Reply
5 from 14 votes (6 ratings without comment)

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About Me

Hi, I'm Bianca!

I'm passionate about seasonal, from-scratch cooking. With my recipes and cooking tips, I hope to inspire you to gain confidence in the kitchen and discover the joy of cooking delicious meals and treats from scratch. Let's get cooking!

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