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Sweet Potato Gnocchi In Brown Butter Sage Sauce | Taste and Tipple

Sweet Potato Gnocchi in Brown Butter Sage Sauce

Course Main Course
Cuisine Italian
Keyword Sweet Potato Gnocchi
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Yvonne Langen



  • 2 medium sweet potatoes about 2 cups mashed
  • 1/2 cup whole milk ricotta
  • 1 large egg
  • 2-3 cups all-purpose flour
  • 1 tsp kosher salt


  • 1/4 cup salted butter
  • 12 small sage leaves
  • 1/2 cup Parmiggiano-Reggiano cheese freshly grated
  • 1 1/2 tsp crushed red pepper flakes
  • 1/2 tsp black pepper freshly ground


  1. Preheat your oven to 400 degrees F.
  2. Pierce potatoes all over with a fork. Place potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until fork tender. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them.
  3. In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and 2 cups of the flour. Stir the mixture until just combined. If the dough seems wet, add an additional tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.
  4. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Or boiled right away.
  5. In a large skillet, cook the butter with the sage until the butter is brown, fragrant and nutty, about 3 minutes. Add the simmered gnocchi and cook for 1 minute. Sprinkle the gnocchi with grated Parmigiano-Reggiano cheese, crushed red pepper flakes and freshly ground pepper.