Sweet potato gnocchi with brown butter and sage is a comforting and flavorful dish that combines the sweetness of sweet potatoes with the rich, nutty taste of brown butter and the earthy aroma of fresh sage.
Originating from the traditional Italian gnocchi, which is usually made from potatoes, sweet potato gnocchi is a delightful twist. The traditional Italian gnocchi traces its roots back to Roman times, where it was made from semolina or flour. The dish evolved over time, with different regions of Italy creating variations based on local ingredients. Sweet potatoes bring a unique flavor profile and health benefits, including high fiber and vitamins, to this classic recipe.
Why you will love Sweet Potato Gnocchi?
Sweet potato gnocchi tastes wonderful due to its perfect balance of flavors and textures.
- The sweet potatoes give the gnocchi a naturally sweet and earthy flavor, which contrasts beautifully with the savory brown butter.
- Brown butter has a deeply rich, nutty flavor that comes from the milk solids browning as the butter melts.
- Sage, an herb known for its pungent, slightly peppery taste, adds an aromatic and herbal note, perfectly complementing the richness of the butter.
Together, the pillowy soft gnocchi, the velvety butter, and the crisped sage create a harmony of flavors that are both indulgent and balanced.
Serving suggestions for Sweet Potato Gnocchi
Topped with Parmesan Cheese -A generous sprinkle of freshly grated Parmesan cheese adds an extra layer of salty, umami flavor to the gnocchi. The cheese melts slightly into the warm gnocchi, enhancing the richness of the brown butter and complementing the nutty notes of the dish. The sharpness of Parmesan cuts through the sweetness of the sweet potatoes.
Drizzle with Truffle Oil -For a luxurious twist, a drizzle of white or black truffle oil over the gnocchi elevates the dish to gourmet status. The earthy, complex flavor of truffle pairs exquisitely with the buttery, sage-infused gnocchi. Truffle oil enhances the umami quality, making every bite a decadent experience.
With a Side of Toasted Pine Nuts – Adding toasted pine nuts brings a delightful crunch and nutty richness that complements the soft texture of the gnocchi. Pine nuts also contribute a subtle sweetness, which blends harmoniously with the sweet potatoes, while their roasted flavor adds depth to the dish.
Side dishes matching Sweet Potato Gnocchi
Wilted Spinach with Garlic
Lightly wilted spinach with garlic is a great side dish because it adds a fresh and slightly bitter contrast to the rich and sweet gnocchi. The garlic provides a savory punch, while the spinach’s light texture balances the heavier nature of the gnocchi, preventing the meal from feeling too rich. Additionally, spinach is rich in iron and complements the high-carb gnocchi with much-needed greens.
Roasted Brussels Sprouts
Roasted Brussels sprouts, crisped and caramelized with olive oil and a touch of salt, pair wonderfully with sweet potato gnocchi. The slightly bitter taste of the sprouts balances the sweetness of the sweet potato. The crispy texture of the roasted Brussels sprouts also adds a crunch to contrast the soft gnocchi, enhancing the overall mouthfeel of the meal.
Simple Arugula Salad with Lemon Vinaigrette
A light arugula salad dressed with a lemon vinaigrette is a refreshing and bright side dish. The peppery arugula and the tangy vinaigrette cut through the richness of the butter and sweet potato, cleansing the palate between bites. The salad’s lightness also keeps the meal from feeling too heavy, making it a perfect accompaniment.
What do you need to make Sweet Potato Gnocchi?
Sweet Potatoes
Sweet potatoes are the star ingredient of the gnocchi, lending a sweet, earthy flavor and vibrant orange color. Their natural sweetness balances the savory notes of the brown butter and sage, while the starch in the sweet potatoes helps bind the gnocchi dough together, giving it a light, tender texture.
Flour
Flour provides structure to the gnocchi dough, ensuring that it holds its shape when boiled. The gluten in the flour helps to bind the ingredients together, creating a dough that is soft yet firm enough to be rolled into gnocchi. Too much flour can make the gnocchi dense, so it is used carefully to maintain a tender texture.
Egg
The egg acts as a binder in the gnocchi dough, helping to hold the sweet potatoes and flour together. It also adds a richness and a bit of structure to the dough, ensuring that the gnocchi don’t fall apart when cooked. Without the egg, the gnocchi might be too soft or crumbly.
Butter
Butter is transformed into brown butter in this recipe, creating a sauce that adds richness and depth of flavor. As the butter cooks, the milk solids brown and develop a nutty, caramel-like flavor that pairs beautifully with the sweetness of the sweet potatoes and the herbal notes of sage.
Sage
Sage is a robust, aromatic herb that pairs exceptionally well with butter. When crisped in the brown butter, it releases its essential oils, infusing the butter with a deep, earthy aroma. The crispy texture of the fried sage leaves also adds a pleasant contrast to the soft gnocchi.
Sweet Potato Gnocchi step by step
1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for about 45 minutes, or until they are tender. Once cooled, peel and mash them in a large bowl until smooth.
2. Make the Gnocchi Dough: Add the egg and salt to the mashed sweet potatoes and mix well. Gradually add the flour, ½ cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but firm enough to handle.
3. Shape the Gnocchi: Transfer the dough to a floured surface. Divide it into 4 sections and roll each section into a long rope about 1 inch thick. Cut the rope into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. When they float to the surface (after about 2-3 minutes), use a slotted spoon to remove them and set aside.
5. Make the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves crisp up, about 3-4 minutes. Season with salt and pepper.
6. Toss the Gnocchi: Add the cooked gnocchi to the skillet with the brown butter and sage. Gently toss to coat the gnocchi in the sauce. Cook for another 2-3 minutes to allow the flavors to meld together.
7. Serve: Serve the gnocchi hot, with freshly grated Parmesan cheese on top, if desired. Enjoy!
You might also like…
Sweet Potato Gnocchi
Ingredients
- 2 large sweet potatoes about 2 cups mashed
- 1 ½ to 2 cups all-purpose flour plus extra for dusting
- 1 large egg
- ½ teaspoon salt
- ½ cup unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper to taste
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for about 45 minutes, or until they are tender. Once cooled, peel and mash them in a large bowl until smooth.
- Make the Gnocchi Dough: Add the egg and salt to the mashed sweet potatoes and mix well. Gradually add the flour, ½ cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but firm enough to handle.
- Shape the Gnocchi: Transfer the dough to a floured surface. Divide it into 4 sections and roll each section into a long rope about 1 inch thick. Cut the rope into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. When they float to the surface (after about 2-3 minutes), use a slotted spoon to remove them and set aside.
- Make the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves crisp up, about 3-4 minutes. Season with salt and pepper.
- Toss the Gnocchi: Add the cooked gnocchi to the skillet with the brown butter and sage. Gently toss to coat the gnocchi in the sauce. Cook for another 2-3 minutes to allow the flavors to meld together.
- Serve: Serve the gnocchi hot, with freshly grated Parmesan cheese on top, if desired. Enjoy!
