Sweet Potato Gnocchi in Sage Brown Butter Sauce

Introduction

Soft, pillowy, and infused with the natural sweetness of roasted sweet potatoes, this Sweet Potato Gnocchi in Sage Brown Butter Sauce is the ultimate comfort dish for cozy evenings. Each bite melts in your mouth — tender gnocchi tossed in a nutty, aromatic butter infused with fresh sage leaves. It’s elegant enough for dinner parties yet simple enough to prepare on a weeknight.

Unlike traditional potato gnocchi, this version carries a subtle earthy sweetness that beautifully complements the richness of brown butter. The golden hue of the sweet potato gives the gnocchi a visually stunning color, while the crispy sage leaves add both fragrance and crunch. Perfect for fall or winter, this Italian-inspired dish is pure culinary warmth in a bowl.

Whether you’re an experienced home cook or a beginner, you’ll love how forgiving and satisfying this recipe is. The secret lies in balancing lightness with flavor — and in mastering that beautiful brown butter aroma that defines true comfort food.

Background & Inspiration

Gnocchi, a beloved Italian dumpling-style pasta, dates back centuries as a peasant dish that transformed humble ingredients like potatoes and flour into something exquisite. The sweet potato version is a modern twist inspired by regional variations across Italy that use local ingredients, such as pumpkin or ricotta, to give gnocchi new character.

By pairing the natural sweetness of sweet potatoes with the savory richness of sage brown butter, this recipe achieves a harmony of flavors that’s both traditional and innovative. It’s a celebration of autumn flavors — simple ingredients turned into something sophisticated through classic Italian technique.

Why You’ll Love This Recipe

Comforting and elegant: A warm, restaurant-quality dish made easily at home.
Perfect texture: Light, fluffy gnocchi that’s never dense or gummy.
Balanced flavor: Sweetness from the potato meets nutty, savory butter.
Few ingredients: Minimal pantry staples with maximum flavor.
Versatile: Can be served as a main dish or a refined side.

Ingredients & Equipment

For the Gnocchi:

2 medium sweet potatoes (about 500 g / 1 lb), roasted and peeled
1 large egg
150–200 g (1–1⅓ cups) all-purpose flour, plus extra for dusting
½ tsp salt
¼ tsp nutmeg (optional, for warmth)

For the Sage Brown Butter Sauce:

100 g (7 tbsp) unsalted butter
10–12 fresh sage leaves
1 clove garlic, finely minced (optional)
Salt and pepper, to taste
Freshly grated Parmesan cheese, for serving

Equipment:

Potato ricer or fork
Mixing bowl
Knife and board
Slotted spoon
Large pot for boiling
Skillet for sauce

Pro Tip: Use roasted sweet potatoes instead of boiled — roasting removes excess moisture and enhances sweetness, resulting in light, fluffy gnocchi.

Step-by-Step Instructions

Step 1: Roast and Mash the Sweet Potatoes

Preheat the oven to 200°C (400°F). Pierce the sweet potatoes and roast them on a baking sheet for 40–50 minutes, until tender. Once cool enough to handle, scoop out the flesh and mash it or press it through a ricer until smooth.

Step 2: Form the Dough

Transfer the mashed sweet potato into a large bowl. Add the egg, salt, and nutmeg, mixing gently. Gradually sprinkle in the flour, starting with 150 g, and mix until a soft, slightly sticky dough forms. Avoid overmixing — you want it just firm enough to hold together.

Step 3: Shape the Gnocchi

Lightly flour your work surface. Divide the dough into 4 pieces, then roll each into a long rope about 2 cm (¾ inch) thick. Cut into 2 cm pieces. Optionally, roll each piece over the back of a fork or gnocchi board to create ridges (these help hold the sauce).

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches — don’t overcrowd the pot. Cook until they float to the surface (about 2–3 minutes). Remove them immediately with a slotted spoon and transfer to a plate.

Step 5: Make the Sage 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 fragrant, about 4–5 minutes. You’ll notice small brown flecks forming at the bottom — these are toasted milk solids that give the sauce its nutty flavor. If desired, stir in the garlic for a few seconds at the end.

Step 6: Toss and Serve

Add the cooked gnocchi directly to the skillet with the brown butter. Toss gently to coat each piece. Season with salt and pepper to taste, and serve immediately topped with grated Parmesan and a few crisp sage leaves.

Expert Tips & Troubleshooting

Avoid dense dough: Add flour gradually; too much makes the gnocchi heavy.
Don’t skip roasting: It prevents excess moisture that leads to gummy texture.
Perfect brown butter: Watch carefully — once it turns golden and smells nutty, remove it from heat to avoid burning.
Make ahead: Uncooked gnocchi can be frozen on a tray and stored for up to 2 months. Boil directly from frozen.
Crispy finish: Pan-fry boiled gnocchi in butter for a lightly crisp exterior.

Variations & Customizations

Gluten-Free: Use a 1:1 gluten-free flour blend or potato starch for a similar texture.
Herb Butter Twist: Add thyme or rosemary for extra aroma.
Cheesy Upgrade: Toss with crumbled goat cheese or ricotta for a creamy finish.
Brown Butter Sage Cream: Stir in a splash of cream to create a velvety sauce.

Serving & Presentation Ideas

Serve your gnocchi in shallow bowls with a sprinkle of Parmesan and a few golden-brown sage leaves on top. For a refined look, drizzle a bit of browned butter around the edges of the plate.

Pair with a crisp green salad, roasted vegetables, or a glass of sparkling water with lemon for balance. This dish also makes a wonderful side to roasted poultry or grilled fish.

Storage & Make-Ahead Tips

Refrigerate: Store cooked gnocchi in an airtight container for up to 3 days. Reheat gently in a skillet with butter.
Freeze: Arrange uncooked gnocchi on a baking tray until solid, then transfer to a freezer bag. Cook from frozen in boiling water.
Make ahead: The sweet potato puree can be prepared a day in advance and refrigerated.

FAQ

Can I use store-bought sweet potato puree?
Yes, but make sure it’s thick and not watery. If it’s too moist, add extra flour.

Why are my gnocchi too dense?
Overmixing or adding too much flour can make them heavy. Use a light touch when forming the dough.

Can I use other herbs besides sage?
Definitely! Try basil, tarragon, or thyme for different flavor profiles.

Conclusion

This Sweet Potato Gnocchi in Sage Brown Butter Sauce is the essence of cozy, homemade comfort food — elegant yet simple, sweet yet savory. Every component, from the caramelized butter to the silky dumplings, contributes to a dish that’s pure harmony in taste and texture.

It’s proof that comfort food can be sophisticated, and that simple ingredients can transform into something truly special. So grab those sweet potatoes, a handful of sage, and a little butter — and treat yourself to an unforgettable meal that feels like a warm Italian embrace.