Sweet Potato Maple Brown Butter Gnocchi Recipe

Introduction

Sweet Potato Maple Brown Butter Gnocchi is a delightful twist on a classic Italian dish. Soft, pillowy gnocchi made from roasted sweet potatoes are paired with a rich maple brown butter sauce accented with fresh sage for an irresistible flavor combination.

Ingredients

• 1½ lbs sweet potatoes (about 3 medium)
• 1¾ cups all-purpose flour (plus more for dusting)
• 1 large egg, beaten
• 1 tsp kosher salt
• 1 stick (½ cup) unsalted butter
• 2 tbsp maple syrup
• 6–8 fresh sage leaves, chopped
• 1 pinch cinnamon
• Salt and black pepper, to taste
• Optional toppings: ½ cup Parmigiano Reggiano, grated
• Optional toppings: Toasted walnuts or pecans
• Optional toppings: Fried sage leaves

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and roast them on a baking sheet for 45 minutes or until they are fork-tender. Allow to cool slightly, then peel and either rice or mash the sweet potatoes until smooth.
2. Step 2: In a bowl, combine the mashed sweet potatoes with the flour, kosher salt, and beaten egg. Mix gently and knead briefly just until a soft dough forms, being careful not to overwork it.
3. Step 3: Lightly flour a clean surface and roll the dough into long ropes about 1 inch thick. Cut the ropes into 1-inch pieces. If desired, shape each piece using a gnocchi board or the back of a fork to create ridges.
4. Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, adding them to the boiling water. When the gnocchi float to the surface, cook for an additional 30 seconds, then remove with a slotted spoon and transfer to a warm bowl.
5. Step 5: While the gnocchi cooks, melt the butter in a large skillet over medium heat. Cook until the butter turns golden brown and develops a nutty aroma. Add the chopped sage, maple syrup, cinnamon, salt, and black pepper. Stir to combine and heat through.
6. Step 6: Toss the cooked gnocchi gently in the maple brown butter sauce until well coated. Serve immediately, topped with grated Parmigiano Reggiano, toasted nuts, or fried sage leaves if desired.

Tips & Variations

• Use a light hand when adding flour; too much can make the gnocchi dense. The dough should be soft and slightly sticky.
• For a nuttier flavor, try substituting browned butter with browned vegan butter to make this dish dairy-free.
• Add a pinch of nutmeg to the dough for added warmth and aroma.
• Toast nuts lightly before adding as a topping to enhance their crunch and flavor.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter or oil to prevent sticking. Uncooked gnocchi can be frozen on a baking sheet and then transferred to a bag; cook from frozen by adding a minute or two to the boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gnocchi dough ahead of time?

Yes, you can prepare the dough a few hours in advance and keep it wrapped tightly in plastic wrap in the refrigerator. Let it come to room temperature before shaping.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. Substitute with starchy potatoes like Russets for a classic gnocchi, though the flavor and color will differ from the sweet potato version.

Sweet Potato Maple Brown Butter Gnocchi Recipe

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4.6 from 90 reviews

This Sweet Potato Maple Brown Butter Gnocchi recipe combines tender, pillowy gnocchi made from roasted sweet potatoes with a rich, aromatic maple brown butter sauce infused with fresh sage and a hint of cinnamon. Finished with optional toppings like Parmigiano Reggiano and toasted nuts, this dish offers a delightful balance of sweet and savory flavors that make it a perfect comforting meal or elegant side dish.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Boiling
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Gnocchi:

• 1½ lbs sweet potatoes (about 3 medium)
• 1¾ cups all-purpose flour (plus more for dusting)
• 1 large egg, beaten
• 1 tsp kosher salt

For the Maple Brown Butter Sauce:

• 1 stick (½ cup) unsalted butter
• 2 tbsp maple syrup
• 6–8 fresh sage leaves, chopped
• 1 pinch cinnamon
• Salt and black pepper, to taste

Optional Toppings:

• ½ cup Parmigiano Reggiano, grated
• Toasted walnuts or pecans
• Fried sage leaves

Instructions

1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Bake the sweet potatoes for about 45 minutes until they are fork-tender. Once done, let them cool slightly, then peel and mash or rice them until smooth.
2. Make the dough: In a large bowl, combine the mashed sweet potatoes with all-purpose flour, kosher salt, and the beaten egg. Knead the mixture briefly on a floured surface until a cohesive dough forms, being careful not to overwork it to keep the gnocchi tender.
3. Shape the gnocchi: Roll the dough into long ropes about 1 inch thick. Cut these ropes into 1-inch pieces. For traditional texture and appearance, gently roll each piece over a gnocchi board or the back of a fork to create ridges.
4. Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water. When they float to the surface, allow them to cook for an additional 30 seconds before removing them with a slotted spoon and transferring to a bowl.
5. Make the sauce: In a pan over medium heat, melt the unsalted butter and cook it until it turns golden brown and fragrant. Add the chopped sage leaves, maple syrup, a pinch of cinnamon, salt, and black pepper. Stir well to combine and let the flavors meld.
6. Combine and serve: Toss the cooked gnocchi in the warm maple brown butter sauce until evenly coated. Plate the gnocchi and garnish with grated Parmigiano Reggiano and your choice of toasted walnuts, pecans, or fried sage leaves for extra texture and flavor.

Notes

• Do not overwork the dough as it can make the gnocchi dense and tough.
• Ensure the sweet potatoes are well mashed without lumps for smoother dough.
• Gnocchi can be made ahead and frozen; cook them straight from the freezer by adding a minute or two to the boiling time.
• For a vegan version, substitute the egg with a flax egg and use vegan butter instead of unsalted butter.
• You can adjust the sweetness of the sauce by varying the amount of maple syrup.

Keywords: sweet potato gnocchi, maple brown butter sauce, sage gnocchi, fall recipes, easy gnocchi recipe, comfort food, Italian gnocchi, sweet and savory gnocchi