Jump to Recipe
There’s something deeply satisfying about making gnocchi from scratch, particularly when you use sweet potatoes. I still remember the first time I decided to try my hand at this rustic Italian creation; I was in a cozy little kitchen in an old farmhouse, with sunlight streaming through the windows and the aroma of roasted sweet potatoes wafting through the air. The vibrant orange of the sweet potatoes is not only visually appealing but also adds a naturally sweet flavor that elevates the dish to new heights.

As we move into the heart of fall, there’s no better time to experiment with seasonal ingredients. Sweet potatoes are abundant, and they offer a delightful twist to traditional gnocchi, making this dish especially perfect for cozy dinners or festive holiday gatherings. The richness of brown butter complements the light, fluffy texture of the gnocchi beautifully, creating a heavenly combination that is both comforting and gourmet.

For those who might feel a bit intimidated at the thought of making gnocchi, fear not! The process is simpler than it looks. My tip for the best results is to ensure that your sweet potatoes are properly cooked. You want them soft, of course, but not too wet, as excess moisture will lead to gummy gnocchi. I usually bake them instead of boiling, allowing the natural sugars to caramelize slightly, enhancing their flavor.

As you brown the butter, keep a close eye on it, as it can go from perfectly nutty to burnt in just a moment! The key is to watch for the golden-brown specks forming and that delightful aroma wafting up. You can also toss in some fresh sage leaves while browning the butter to infuse the dish with an aromatic herby note that adds depth. Serve it up topped with a sprinkle of Parmesan or toasted pine nuts for that extra crunch.

So, gather your ingredients and give this recipe a try! I assure you, it will become a family favorite. And don’t forget to check out our related recipes for more creative takes on gnocchi and hearty fall dishes!

Sweet Potato Gnocchi with Brown Butter

Ingredients

• 2 medium sweet potatoes
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• Salt and pepper to taste
• Fresh sage leaves (optional for garnish)
• Grated Parmesan cheese (for serving)

Instructions

• Preheat your oven to 400°F (200°C).
• Poke holes in the sweet potatoes with a fork, place them on a baking sheet, and bake for about 45-60 minutes, until tender.
• Let sweet potatoes cool slightly, then scoop out the flesh into a mixing bowl.
• Add the egg and salt to the sweet potatoes and mix well.
• Gradually add flour a little at a time until a dough forms that is not sticky.
• On a floured surface, roll out a portion of the dough into a long rope about 1/2 inch thick. Cut into 1-inch pieces.
• Gently press each piece with a fork to create ridges for holding sauce.
• Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes.
• In a separate skillet, melt butter over medium heat until it begins to foam. Stir constantly until it turns golden brown and develops a nutty aroma.
• Add cooked gnocchi to the brown butter, tossing gently to coat. Season with salt and pepper.
• Serve immediately, garnished with sage leaves and grated Parmesan cheese.