Sweet Potato Maple Brown Butter Gnocchi Recipe

Introduction

Sweet Potato Maple Brown Butter Gnocchi is a comforting twist on classic Italian gnocchi, featuring naturally sweet roasted sweet potatoes and a rich, flavorful maple brown butter sauce. This dish balances savory and sweet notes, perfect for cozy dinners or special occasions.

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). Roast the sweet potatoes for 45 minutes or until fork-tender. Let them cool slightly, then peel and mash or rice them until smooth.
2. Step 2: In a large bowl, combine the mashed sweet potatoes, flour, kosher salt, and beaten egg. Mix until a dough forms, then knead briefly on a floured surface until smooth but not sticky.
3. Step 3: Divide the dough into portions and roll each into a long rope about 1 inch thick. Cut the ropes into 1-inch pieces. Optionally, shape each piece using a gnocchi board or the tines of a fork to create grooves.
4. Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water. When the gnocchi float to the surface, they are done—about 2 to 3 minutes. Remove them with a slotted spoon and set aside.
5. Step 5: In a large skillet, melt the butter over medium heat and cook until it begins to brown and smell nutty. Add the chopped sage, maple syrup, cinnamon, salt, and black pepper. Stir to combine and cook for another minute.
6. Step 6: Add the cooked gnocchi to the pan and toss gently to coat with the maple brown butter sauce. Serve immediately, topped with grated Parmigiano Reggiano, toasted nuts, and fried sage leaves if desired.

Tips & Variations

• Use a ricer for the sweet potatoes to ensure a smooth, light dough.
• Add a pinch of nutmeg to the dough for additional warmth and depth.
• For a vegan version, substitute the egg with a flax egg and use vegan butter.
• Try topping with toasted pecans for crunch or crispy fried sage leaves for extra herbal aroma.

Storage

Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Gnocchi is best reheated gently in a pan with a little butter or oil to avoid sticking. The maple brown butter sauce can be stored separately and reheated before tossing with the gnocchi.

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. Wrap it tightly in plastic wrap and keep it refrigerated until ready to roll and shape.

What if my gnocchi falls apart while cooking?

This usually means the dough is too wet or hasn’t been kneaded enough. Add a little more flour to firm up the dough and knead gently until it holds together before shaping again.

Sweet Potato Maple Brown Butter Gnocchi Recipe

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4.5 from 71 reviews

This Sweet Potato Maple Brown Butter Gnocchi recipe offers a delightful twist on traditional gnocchi by incorporating roasted sweet potatoes for a naturally sweet flavor. Paired with a rich maple-infused brown butter sauce and fresh sage, this comforting dish balances sweet and savory notes perfectly. Topped with Parmigiano Reggiano and optional crunchy nuts or fried sage leaves, it makes for an elegant, cozy meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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). Place the sweet potatoes on a baking sheet and bake for 45 minutes or until they are fork-tender. Allow them to cool slightly before peeling and mashing or pressing them through a ricer to achieve a smooth consistency.
2. Make the dough: In a large bowl, combine the mashed sweet potatoes with the all-purpose flour, kosher salt, and beaten egg. Gently knead the mixture just until a cohesive dough forms, being careful not to overwork it.
3. Shape the gnocchi: Lightly flour your work surface. Roll the dough into long ropes about ¾ to 1 inch in diameter. Cut the ropes into 1-inch pieces. Optionally, shape each piece by rolling it over a gnocchi board or the back of a fork to create ridges that help hold the sauce.
4. Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches to avoid overcrowding. When the gnocchi float to the surface, let them cook for an additional 30 seconds, then remove them with a slotted spoon and transfer to a warm bowl.
5. Make the sauce: In a skillet over medium heat, melt the butter and continue cooking it until it browns lightly and develops a nutty aroma. Stir in the chopped sage leaves, maple syrup, cinnamon, salt, and black pepper. Cook for one to two more minutes to combine the flavors.
6. Combine and serve: Toss the cooked gnocchi gently in the maple brown butter sauce until well coated. Plate the gnocchi and, if desired, sprinkle with grated Parmigiano Reggiano, toasted walnuts or pecans, and fried sage leaves for added texture and flavor.

Notes

• To make frying sage leaves: heat a small amount of oil in a pan until hot and crisp the sage leaves for just a few seconds, then drain on paper towels.
• Use freshly grated Parmigiano Reggiano for the best flavor.
• Gnocchi dough can be refrigerated for up to an hour if you prefer to shape them later.
• Be sure not to overwork the dough to keep gnocchi light and tender.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, adjusting quantity as needed.

Keywords: Sweet potato gnocchi, Maple brown butter sauce, Sage gnocchi, Homemade gnocchi, Fall recipes, Comfort food, Italian gnocchi, Sweet and savory