Sweet Potato Gnocchi with Brown Butter Sauce

Sweet Potato Gnocchi with Brown Butter Sauce

This cozy sweet potato gnocchi recipe is soft, pillowy, and full of flavor - the perfect fall or winter dinner. It’s surprisingly easy to make and pairs beautifully with a simple brown butter sage sauce. You can even freeze the gnocchi ahead of time for a quick, restaurant-worthy meal any night of the week.

Ingredients

(Serves 4)

For the gnocchi:

• 1¼ cups mashed sweet potato, cooled

• 1⅔ cups all-purpose flour, plus more for rolling

• 5 oz whole milk ricotta cheese

• 1 tsp kosher salt

• Pinch of nutmeg (about ⅛ tsp)

• ⅓ cup grated Pecorino Romano

For the brown butter sage sauce:

• 6 tbsp unsalted butter

• 2-3 fresh sage leaves

• 3 sprigs thyme

• Salt and black pepper, to taste

• Pinch of red pepper flakes

• Grated Pecorino Romano, for serving

Method

1. Make the dough:
   In a large bowl, combine the mashed sweet potato, flour, ricotta, salt, nutmeg, and Pecorino Romano. Mix with a spatula or electric mixer fitted with the paddle attachment until just combined. The dough will be soft - if it feels overly sticky, add a touch more flour.

2. Shape the gnocchi:
   Turn the dough onto a floured surface and gently knead until smooth. Divide into 4 equal pieces. Roll each piece into a 1-inch thick rope, then cut into 1-inch pillows. (Optional: roll over the back of a fork to create ridges.)

3. Chill or freeze:
   Arrange gnocchi on a floured sheet pan. Refrigerate for 1 hour before cooking, or freeze individually for later use.

4. Cook the gnocchi:
   Bring a medium pot of salted water to a boil. Add gnocchi and cook for 3–4 minutes, or until they float to the surface. Drain gently.

5. Make the sauce:
   In a large skillet over medium-low heat, melt the butter. Continue cooking until it begins to brown and smell nutty - watch closely to avoid burning. Add sage, thyme, and red pepper flakes, frying the herbs for about 1 minute.

6. Combine and serve:
   Add the cooked gnocchi to the skillet, tossing gently to coat in the brown butter sauce. Season with salt, black pepper, and a generous sprinkle of Pecorino Romano. Serve warm and enjoy.

Hannah’s Tip: These gnocchi freeze beautifully! Freeze in a single layer on a tray, then transfer to a freezer bag. Boil straight from frozen whenever you want an easy, comforting meal.