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Brown Butter Sweet Potato Gnocchi

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

A homemade potato gnocchi recipe is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Brown Butter Sweet Potato Gnocchi

Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

1 hour1 hour 30 minutes

Ingredients:

  • 2 medium sweet potatoes
  • 1/2 cup whole milk ricotta
  • 1/4 cup freshly grated Parmesan
  • 1 large egg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 to 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons olive oil
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage leaves
  • 1/2 cup shaved Parmesan

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
  3. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.
  4. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.
  5. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
  6. Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
  7. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan.
  8. Serve immediately.

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13 comments

  1. YUM, want to try asap!! Just curious though – where do you buy store bought? I can’t ever find any, other than the trader joe’s frozen section but those already have a very heavy sauce on them

  2. This sounds delicious and I’m in the middle of making these but few things because I am confused…. my two medium sized potatoes only yielded just under a cup once mashed but the recipes is calling for 1.5 cups of mashed sweet potatoes. Second, the recipe calls for 1/4 cup of grated Parmesan and the 1/2 cup of shaved parmesan…but then throughout the recipe, you say ‘stir in the parmesan’. Which one? I am assuming the grated for the dough but then 1/2 cup if shaved Parmesan is a lot to just ‘sprinkle’ over at the end of the recipe. 

  3. Rated 5 out of 5

    These were time-intensive, but definitely worth it! I had a little bit of trouble browning them without them sticking to the pan, but otherwise the steps were seamless.

  4. Rated 5 out of 5

    Made this last night, soooo good! We used half the butter to finish and didn’t have sage or garlic but really thought they were perfect without!

  5. QUESTION

    I am planning to make these for a party of 15, is it okay to double/triple the batch? and if so, how many times should I multiply for that amount of people?

  6. Can you make this with golden potatoes, for those who are not big fans of sweet potato?

  7. Rated 5 out of 5

    Okay wow. These were so damn delicious. By far my new favorite dish. Thank you for blessing the world with this recipe. You’re amazing. 

  8. Rated 5 out of 5

    Everyone LOVED them!! One of my boys said this was the second best thing I have EVER made – I said, WHAT?!?! LOL!! Second only to a 40 year old English Toffee recipe!! I have more sweet potato and they want me to do another batch right away. I made them too big but I have that figured out now 🙂

  9. Question!!! If one was to make extra and freeze them should they be froze before they are boiled??

  10. Rated 5 out of 5

    This looks scrumptious. Just got back from a trip to Italy and this sounds so simple but savory. Can’t wait to try making it with my kids. We love your recipes!