When I first made Sweet Potato Gnocchi with Sage Butter, it was one of those kitchen experiments that turned into a beautiful tradition. I remember the evening distinctly — the cozy warmth of the kitchen, the smell of sweet potatoes roasting slowly in the oven, blending perfectly with the fragrant sage butter sauce simmering gently on the stovetop. There’s something so comforting about homemade gnocchi that’s made from scratch, especially when it’s sweet potatoes giving it such a lovely, vibrant color. This sweet potato dough, pillowy and soft, paired with the golden, aromatic sage butter sauce, quickly became a much-loved Italian pasta dish in my family rotation.
The first few times I tackled making this Sweet Potato Gnocchi with Sage Butter recipe, I wasn’t exactly graceful about it. I’d underestimated how sticky sweet potato dough could be and learned the hard way not to add too much flour at the start. But once I got the hang of rolling out that dough just right, and coaxing those delicate gnocchi shapes without them sticking all over my rolling board, I fell deeper in love. It’s one of those dishes that’s a little bit of effort but loads of payoff, especially when you hear my kids slurping it up right after school or when weekend evenings are quiet and slower. It truly fits into the rhythm of our busy lives with that homemade touch that I know they’re getting something wholesome.
If you’re curious about making Sweet Potato Gnocchi with Sage Butter yourself, I warmly invite you to dive into this recipe. It’s like a little celebration of simple, cozy flavors that I can’t get enough of. For extra inspiration, I found this beautiful Sweet Potato Gnocchi in Brown Butter Sage Sauce from Taste and Tipple that captures some of those same fragrant notes with a twist.
Ingredients:
For this Sweet Potato Gnocchi with Sage Butter, I always prefer to keep the ingredient list straightforward but fresh. Here’s what you’ll need to whip up the soft, pillowy gnocchi dough and, of course, that essential sage butter sauce that makes this dish so special:
- 2 large sweet potatoes (about 1 1/2 pounds), roasted and cooled
- 1 1/2 to 2 cups all-purpose flour, plus extra for dusting — I usually start with less flour and add as needed so my sweet potato dough stays tender
- 1 cup ricotta cheese, drained well — this keeps the gnocchi extra soft and creamy
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional, but it adds a lovely warmth)
- 6 tablespoons unsalted butter
- 1/4 cup fresh sage leaves — the star of our sage butter sauce
- Salt and pepper, to taste
When shopping for sweet potatoes, I find that the firmer ones with thinner skins give the best texture. You can usually find great options in your grocery store’s produce section year-round—or if you’re pressed for time, sometimes roasted sweet potato cubes from the freezer can serve as a handy shortcut for making your sweet potato dough. Here’s a little tip about sweet potato use from Pinch of Yum’s Sweet Potato Gnocchi recipe that helped me in a pinch!
Mom passed down a neat Sweet Potato Gnocchi with Sage Butter trick: roasting the sweet potatoes ahead of time and letting them cool completely makes the dough come together so much better — less sticky, more manageable. Don’t skip that step!
Cost-saving tip: Sweet potatoes and butter go a long way in this recipe, so it’s a great dish to make when you want something impressive but wallet-friendly. Any leftover fresh sage you might have can be used in other meals or dried for future use.
If you ever find yourself with leftover sweet potato dough or gnocchi sauce, keep the dough wrapped tightly in the fridge for up to two days and the sage butter sauce refrigerated in an airtight container for about a week. It’s always so handy for reheating dinner quickly!
How to Make – Step-By-Step:
Making Sweet Potato Gnocchi with Sage Butter is a labor of love, but don’t worry if your first attempt is a little imperfect. I’ve been there, and I promise it’s worth the effort. Here’s my tried-and-true method for this Italian pasta dish that gets everyone coming back for more:
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Prick the sweet potatoes with a fork and roast them directly on the oven rack until tender—about 45-60 minutes depending on size. This step deepens their sweetness, which is the foundation of our sweet potato dough.
- Scoop and Mash: Once cooled, peel your sweet potatoes and mash them thoroughly. It’s okay if it’s slightly lumpy, but try to avoid big chunks. I usually use a potato masher for the best texture.
- Make the Dough: In a large bowl, combine the mashed sweet potatoes with the ricotta, beaten egg, salt, and nutmeg. Mix gently to incorporate. Slowly add the flour, about half a cup at a time, mixing as you go until the dough forms something manageable but still tender. It should be sticky but not so wet that it sticks to your hands like glue.
- Roll and Cut: Lightly flour your workspace. Divide your dough into four portions and roll each into ropes about 3/4-inch thick. Cut into bite-sized gnocchi pieces (about 1-inch each). I like to lightly press each piece with the back of a fork to create those charming ridges — they really hold onto the sage butter sauce beautifully.
- Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Add gnocchi in batches so they don’t stick. When they float to the surface (this usually takes 2-3 minutes), they’re ready. Use a slotted spoon to scoop them out onto a warmed platter.
- Make the Sage Butter Sauce: While your Sweet Potato Gnocchi with Sage Butter is cooking, melt the butter over medium-low heat in a large skillet. Add the fresh sage leaves and cook until the butter is browned slightly and smells nutty, and the sage is crispy — about 3-4 minutes. Your kitchen should smell heavenly, like a rustic Italian pasta dish.
- Combine and Serve: Add the drained gnocchi to the skillet, tossing gently to coat every pillow with that luscious sage butter sauce. Adjust with salt and pepper to taste.
In my kitchen, Sweet Potato Gnocchi with Sage Butter usually takes about 1 hour from start to finish, which feels like a nice, unrushed cooking session with some music and occasional dates with my dog begging underfoot. If you want to speed things along, try roasting the potatoes earlier in the day or even the day before.
If you’re wondering about the perfect consistency of sweet potato dough or how to prevent your gnocchi from falling apart, check out Oh Sweet Culture Shock’s take on Sweet Potato Gnocchi with Brown Butter And Sage for additional kitchen wisdom and tricks I’ve tested myself.
Serving:
The real magic of Sweet Potato Gnocchi with Sage Butter happens at the table. My family absolutely adores this dish — the kids especially love when I top it with a sprinkle of Parmesan and a little extra crispy sage leaves. It’s become one of those meals they actually ask for, which feels like a win in my cook book!
I usually pair this Sweet Potato Gnocchi with Sage Butter with light sides, like a crisp green salad or roasted veggies. Our favorite go-to is served alongside some simple garlic sautéed greens or, when the season’s right, roasted Brussels sprouts. The freshness balances the richness of that beautiful sage butter sauce perfectly.
This dish is perfect for cozy weeknight dinners, but it also shines on a holiday table or when you’re wanting to impress guests without hours in the kitchen. Presentation-wise, I love serving the gnocchi warm in a shallow bowl, drizzled generously with the sage butter sauce and sprinkled with toasted walnuts for extra texture — a little nod to this Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries recipe I adore.
When there are leftovers, they reheat beautifully in a skillet with just a touch more butter and fresh sage. Some friends have even added a drizzle of cream or a handful of sautéed mushrooms for a seasonal twist that’s equally delightful.
FAQs:
Q1: Can I make sweet potato dough ahead of time for Sweet Potato Gnocchi with Sage Butter?
Absolutely! I like to make the dough the night before and store it tightly wrapped in the fridge. This also helps the flavors develop and makes rolling easier the next day.
Q2: What if my gnocchi falls apart when boiling?
That’s a common snag! Usually, it means the dough was either too wet or rolled out too thin. Don’t worry — next time, add a pinch more flour to your sweet potato dough and keep batches smaller in the pot.
Q3: Can I freeze Sweet Potato Gnocchi with Sage Butter for later?
Yes! Lay your cut gnocchi pieces on a parchment-lined baking tray and freeze until firm (about 1 hour), then transfer to a freezer bag. Cook them straight from frozen — just add an extra minute or two to boiling time.
Q4: Is there an alternative to ricotta in the sweet potato dough?
Some friends have swapped ricotta for cream cheese or even Greek yogurt with great results. It alters the texture slightly but keeps that softness.
Q5: How do I know when the sage butter sauce is ready?
When the butter foams and then turns a lovely golden brown with a nutty aroma, and the sage crisps up but doesn’t burn, you’re there. Keep an eye—it can go from perfect to burnt pretty quickly!
Q6: Can I make this Sweet Potato Gnocchi with Sage Butter vegan?
I’ve tried vegan versions using plant-based butter and a flax egg substitute, and while it’s not exactly the same, it’s still delicious and satisfying (just expect a slightly different texture).
Q7: Any tips for pairing this with other dishes?
This gnocchi tastes heavenly alongside simple roasted meats or as part of a vegetarian meal with hearty roasted root vegetables. If you love the sweet potato flavor, check out this Sweet Potato Taco Bowl for another family favorite.
For more answers and community feedback, you can also visit this helpful Sweet Potato Gnocchi with Garlic Sage Butter Sauce Recipe from Pinch of Yum.
My Final Thoughts:
Sweet Potato Gnocchi with Sage Butter is one of those recipes that’s not just about the food — it’s about the memories we create around the kitchen and table. This dish holds a special place in my heart because it brings my family together, feeds us with warmth, and lets me share a little slice of Italy in a way that feels homey and real.
My Sweet Potato Gnocchi with Sage Butter Pro Tips:
- Don’t rush the roasting — sweet potatoes need a good 45 minutes or more to really come alive flavor-wise.
- Start with less flour in your sweet potato dough and only add more if needed — keeping dough soft is key.
- Brown your butter slowly and watch your sage leaves carefully; that’s the flavor gold for this Italian pasta dish.
Over the years, I’ve tried variations, like adding a pinch of parmesan to the dough or using sage butter with toasted hazelnuts, and even a pumpkin-spiced twist for fall. Each family member has their favorite version — my husband loves the classic with just sage butter, while the kids are all about adding a sprinkle of Parmesan.
If you make this Sweet Potato Gnocchi with Sage Butter your own, tweak it, make mistakes, and laugh through it all, you’re already winning in the kitchen. I hope this recipe brings you as much joy, comfort, and a touch of magic as it’s given to me and mine.
Before you run off to grab those sweet potatoes, here’s a lovely alternative sweet potato dish if you feel like mixing up dinner plans: Easy Vanilla Cake with Oil, No Butter.
Happy cooking, and may your kitchen be filled with the cozy, delicious aromas of Sweet Potato Gnocchi with Sage Butter soon!
Sweet Potato Gnocchi with Sage Butter
Deliciously soft sweet potato gnocchi tossed in fragrant sage-infused butter, creating a comforting Italian-inspired dish that’s perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 2 medium sweet potatoes (about 500g)
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 egg
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a sheet until tender, about 45 minutes. Let cool completely.
- Peel the cooled sweet potatoes and mash until smooth in a large bowl.
- Add the egg and salt to the mashed sweet potatoes and mix well.
- Gradually add flour, mixing until a soft dough forms. Knead gently on a floured surface until smooth, adding more flour if sticky.
- Divide dough into 4 portions. Roll each into a long rope about ½ inch thick, then cut into 1-inch pieces.
- Press each piece lightly with a fork to create gnocchi ridges.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches; when they float to the surface, cook 1 more minute and then remove with a slotted spoon.
- In a skillet, melt butter over medium heat. Add sage leaves and cook until butter is golden and fragrant, about 3 minutes.
- Drain gnocchi and add to the skillet, tossing gently to coat with sage butter.
- Season with salt and pepper. Serve warm, topped with grated Parmesan if desired.
Notes
For an extra crispy texture, sauté cooked gnocchi a little longer in the sage butter until lightly browned before serving.