Sweet Potato Gnocchi with Brown Butter and Sage

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Sweet Potato Gnocchi with Brown Butter and Sage


Sweet Potato Gnocchi with Brown Butter and Sage

Dec 30, 2016Fall, Recipes, Spring, Winter

As the holiday season comes to a close, along with 2016, our thoughts turn to new beginnings and for some resolutions for the coming year.  Rather than resolutions, I choose to set goals for the new year and some of those goals surround food.  For me, the food goals tend to be recipe challenges; i.e. foods that I have never prepared or recipes that are somewhat involved, etc.  In 2015 one of my recipe challenges was to make homemade marshmallows. I ended up doing that in December and gifting them to people along with homemade cocoa powder.  For 2016, sweet potato gnocchi was a goal.  I (re) found this recipe in November and decided that it would be perfect for Christmas Eve dinner this year and it was.  The gnocchi’s were perfect little pillows of yummy deliciousness and I highly recommend you give this one a go.  I did not deviate from the recipe, except that once the gnocchi were formed, I separated them onto two parchment lined trays, froze one and then just kept the other at room temperature until 15 minutes before dinner.  They were so good that we could have eaten both trays, but now we will have a lovely dinner on a cold January night instead.  Happy New Year!


  • 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
  • 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
  • 2 tablespoons (packed) golden brown sugar
  • 2 teaspoons plus 2 tablespoons salt
  • 1/2 teaspoon freshly ground nutmeg
  • 2 3/4 cups (add 1/2 cup at a time, depending on humidity, you may not need this much) all purpose flour
  • 1 cup (2 sticks) unsalted butter
  • 6 tablespoons chopped fresh sage plus whole leaves for garnish


  1. Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  2. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
  3. Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  4. Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
  5. Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
  6. Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
  7. Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.