Description
A cozy fall-inspired gnocchi recipe made with roasted sweet potatoes, tossed in a rich maple brown butter sage sauce, and finished with a touch of cinnamon and Parmigiano Reggiano. Perfect for weeknights or holiday meals.
Ingredients
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: Bake at 400°F (200°C) for 45 minutes or until fork-tender. Cool slightly, peel, and rice or mash.
-
Make the dough: Mix mashed sweet potato with flour, salt, and egg. Knead briefly until dough forms.
-
Shape the gnocchi: Roll into ropes, cut into 1″ pieces, and optionally shape using a gnocchi board or fork.
-
Cook the gnocchi: Boil salted water. Cook in batches until they float, then transfer to a bowl.
-
Make the sauce: In a pan, brown the butter. Add sage, maple syrup, cinnamon, salt, and pepper.
Combine and serve: Toss gnocchi in sauce. Plate and top with grated cheese and toppings if desired.
Notes
-
Bake, don’t boil, the sweet potatoes to reduce moisture.
-
Don’t over-knead — it can make the gnocchi tough.
-
Freeze uncooked gnocchi on a tray, then bag for up to 3 months.
-
You can cook gnocchi straight from frozen — just add 1 minute to boiling time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course, Pasta
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian-Inspired, Seasonal (Fall)
Nutrition
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 70 mg