Sweet Potato Maple Brown Butter Gnocchi Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
