Sweet Potato Gnocchi with Sage Butter – A Cozy, Golden Italian Comfort Dish

Introduction

Delicate, pillowy, and deeply comforting, Sweet Potato Gnocchi with Sage Butter is a dish that brings warmth to any table.

These soft dumplings—made from mashed sweet potatoes, flour, and a hint of nutmeg—melt in your mouth and soak up the rich, aromatic butter infused with crispy sage leaves. Each bite is a perfect balance of sweetness, nuttiness, and savory indulgence.
Unlike traditional potato gnocchi, this version adds a beautiful natural sweetness and vibrant orange hue. It’s cozy yet refined, ideal for autumn and winter meals, or anytime you crave something homemade and heartwarming. With just a handful of ingredients and a few simple steps, you can create a restaurant-quality Italian dish that’s both satisfying and surprisingly easy to make.

Why You’ll Love This Recipe

Naturally sweet and flavorful from roasted sweet potatoes.
Soft yet sturdy texture that holds up beautifully to the butter sauce.
Elegant and comforting—perfect for both weeknight dinners and festive occasions.
Vegetarian-friendly with simple, wholesome ingredients.
Customizable with add-ins like parmesan, brown butter, or a sprinkle of chili flakes.

A Bit of Background

Gnocchi, a staple of Italian cuisine, have been enjoyed for centuries as a rustic yet elegant dish. Traditionally made with potatoes and flour, they vary by region—from ricotta-based versions in the north to semolina gnocchi in the south.
Sweet potato gnocchi offers a modern twist, adding subtle sweetness and a silky, rich texture that pairs beautifully with earthy sage butter. It’s a comforting meal that pays homage to Italian tradition while celebrating seasonal produce.

Ingredients

For the Sweet Potato Gnocchi

2 large sweet potatoes (about 700 g / 1½ lb)
1 egg yolk
1½–2 cups (190–250 g) all-purpose flour, plus extra for dusting
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper

For the Sage Butter Sauce

6 tablespoons (85 g) unsalted butter
10–12 fresh sage leaves
Salt and pepper, to taste
Optional: 2 tablespoons grated Parmesan cheese or nutritional yeast

Equipment

Baking sheet
Mixing bowls
Potato ricer or masher
Fork or gnocchi board (optional for shaping)
Large pot for boiling
Skillet for sauce

Step-by-Step Instructions

1. Roast and Mash the Sweet Potatoes

Preheat your oven to 200°C (400°F). Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for 45–50 minutes, or until soft and caramelized. Roasting instead of boiling helps remove excess moisture and intensifies flavor.
Once cooked, let them cool slightly, then peel off the skins and mash until smooth using a masher or ricer. Measure about 2 cups of mashed sweet potato for the dough.

2. Make the Dough

Transfer the mashed sweet potatoes to a mixing bowl. Add egg yolk, salt, pepper, and nutmeg. Gradually add flour, mixing gently until a soft dough forms.
Avoid overmixing—the goal is to create a dough that’s tender, not tough. The amount of flour may vary depending on the moisture of your sweet potatoes. The dough should be slightly sticky but workable.

3. Shape the Gnocchi

Lightly flour your work surface. Divide the dough into 4 portions. Roll each portion into a long rope about 2 cm (¾ inch) thick. Cut into 2 cm (¾ inch) pieces.
If desired, roll each piece gently over the back of a fork or a gnocchi board to create ridges, which help the sauce cling to the dumplings. Place shaped gnocchi on a floured tray to prevent sticking.

4. Cook the Gnocchi

Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches, being careful not to overcrowd. They will sink at first—once they float to the top (after about 2–3 minutes), they’re done.
Use a slotted spoon to transfer cooked gnocchi to a paper towel-lined plate or directly into a skillet for the next step.

5. Prepare the Sage Butter

In a large skillet, melt the butter over medium heat until it begins to foam. Add the sage leaves and swirl the pan. Cook for about 2–3 minutes, until the butter turns golden brown and the sage becomes crisp and aromatic.
Season with a pinch of salt and pepper. Be careful not to burn the butter—it should smell nutty, not bitter.

6. Combine and Serve

Add the cooked gnocchi to the skillet with the sage butter. Toss gently for 1–2 minutes until coated and slightly crisp around the edges.
Transfer to serving plates and spoon any remaining butter and crispy sage leaves on top. Finish with a sprinkle of grated Parmesan or nutritional yeast for an extra layer of flavor.

Expert Tips for Perfect Gnocchi

Roast, don’t boil: Roasting keeps the dough light and prevents excess moisture.
Use just enough flour: Too much flour makes the gnocchi dense; too little makes them sticky. Add gradually.
Work quickly: Warm dough can become sticky, so shape and cook promptly.
Test one piece first: Boil a single gnocco to check the texture before cooking the entire batch.
Brown the butter gently: Watch closely—the line between nutty and burnt is thin.

Serving Suggestions

Sweet Potato Gnocchi pairs wonderfully with:

Sautéed mushrooms and a drizzle of truffle oil.
Wilted spinach or kale for added greens.
A sprinkle of toasted pecans or walnuts for crunch.
A side of roasted vegetables like carrots or Brussels sprouts.
For an elegant touch, serve with a glass of crisp white wine or sparkling water with lemon.

Flavor Variations

Garlic Sage Butter: Add minced garlic to the butter for a richer flavor.
Brown Butter Maple: Stir in a teaspoon of maple syrup for a hint of sweetness.
Creamy Alfredo Twist: Toss the gnocchi in a light cream sauce with herbs.
Spicy Kick: Add crushed red pepper flakes or chili oil for a gentle heat.

Storage & Reheating Tips

Refrigerate: Store cooked gnocchi in an airtight container for up to 3 days.
Freeze: Lay uncooked gnocchi on a tray, freeze until solid, then transfer to a freezer bag for up to 1 month. Boil directly from frozen when ready to use.
Reheat: Warm cooked gnocchi in a skillet with a bit of butter or olive oil until heated through and crisped. Avoid microwaving to maintain texture.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 1 day. Bring it to room temperature before shaping.
Why did my gnocchi turn out mushy?
Too much moisture in the sweet potatoes or too little flour can cause mushiness. Always roast the potatoes and add flour gradually.
Can I make it gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend or fine rice flour.

Conclusion

Sweet Potato Gnocchi with Sage Butter is a dish that captures everything wonderful about homemade comfort food—simple ingredients transformed into something extraordinary. The sweet, tender gnocchi paired with nutty, fragrant sage butter creates a harmony of flavors that feels luxurious yet humble.
Whether served as a main course or a side dish, it’s guaranteed to impress anyone at the table. With its cozy warmth, beautiful color, and melt-in-your-mouth texture, this recipe is proof that the best Italian food is all about balance, simplicity, and a little bit of love in every bite.