Healthy Sweet Potato Gnocchi with Brown Butter Sage
Light, pillowy sweet potato gnocchi made with baked sweet potatoes and just enough flour — no ricer needed. Finished in nutty brown butter with crispy sage, this healthy vegetarian dinner tastes like a restaurant dish.
Equipment
- Baking Sheet
- Large Mixing Bowl
- Potato Ricer or Fork
- Bench scraper
- Large Pot
- Slotted Spoon
- Large Skillet
Ingredients
- 2 medium sweet potatoes (about 1 1/4 pounds total)
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg yolk
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
For the Brown Butter Sage Sauce
- 1/2 cup unsalted butter
- 10-12 fresh sage leaves
- 1/4 cup grated Parmesan (or nutritional yeast if dairy-free)
- Salt and pepper, for finishing
Instructions
- Preheat the oven to 400°F. Prick the sweet potatoes a few times with a fork and place them on a parchment-lined baking sheet. Bake for 45 to 55 minutes, until a fork slides in with almost no resistance.
- Let the sweet potatoes cool completely. Once cool, peel off the skin or scoop out the flesh. Pass the flesh through a potato ricer, or mash with a fork until no lumps remain. Place in a large mixing bowl in an even layer.
- Sprinkle the salt and nutmeg over the sweet potato mash, then add the egg yolk. Mix with a fork until just combined, being careful not to overmix.
- Sprinkle 1 cup of flour over the mixture and toss with a fork until a rough dough starts to form. Switch to your hands and knead gently for about 30 seconds, until a soft, slightly tacky dough forms. Add more flour only if needed to prevent sticking.
- Let the dough rest for 5 minutes. Turn it out onto a lightly floured surface, shape into a 1-inch-thick rectangle, and cut into 4 equal portions.
- Roll each portion into a rope about 3/4 inch thick, then slice into 1-inch pieces. For ridged gnocchi, roll each piece over the tines of a fork, pressing gently.
- Bring a large pot of well-salted water to a gentle boil. Cook the gnocchi in batches; they are done 2 to 3 minutes after they float to the surface. Once they float, give them a gentle stir and let them cook 30 seconds more. Remove with a slotted spoon.
- While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until they crisp. Swirl the pan until the butter turns deep golden brown and smells nutty, 3 to 4 minutes.
- Transfer the cooked gnocchi to the skillet and toss gently to coat in the brown butter sauce. Add a splash of pasta water if the pan seems dry. Season with black pepper and a pinch of flaky salt.
- Divide the gnocchi among warm bowls, top with grated Parmesan or nutritional yeast, and scatter the crispy sage leaves on top deliberately. Serve immediately.
Notes
Don't skip cooling the sweet potatoes completely — it is the difference between pillowy gnocchi and dense bricks. Freeze uncooked gnocchi in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months; cook straight from frozen, adding an extra minute or two once they float. Leftovers reheat best in a hot skillet with a little butter or oil to re-crisp the edges. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use high-fat vegan butter or olive oil, and substitute nutritional yeast for the Parmesan.