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
Scale
- 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.