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