Sweet Potato Gnocchi with Maple Sage Butter Sauce

Sweet potato gnocchi is incredibly easy to make at home and perfectly light and fluffy! Toss this gnocchi with a sweet maple butter sauce and lots of crispy sage.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings servings

Calories 418kcal

Ingredients

Sweet Potato Gnocchi

1 lb (about 2 medium) sweet potatoes, peeled and cut into 1-in chunks
1/2 cup ricotta cheese (low fat or whole milk both work)
1 cup whole wheat flour
1 teaspoon salt
Additional whole wheat flour for dusting surface

Maple Sage Butter Sauce

4 tablespoons unsalted butter
10-12 small sage leaves
2 tablespoons maple syrup
Salt and pepper to taste
Pinch cayenne pepper and fresh grated nutmeg, optional
Toasted pecans for topping, optional

Instructions

Sweet Potato Gnocchi

Place sweet potato chunks in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium and allow to simmer 10-15 minutes until sweet potatoes are tender when pierced with a fork.
Drain sweet potatoes well and return to pot. Cover pot with lid and let sit offheat 10 minutes to allow sweet potatoes to dry out.
Once sweet potatoes have dried, run them through a ricer or food mill into a large bowl or finely mash with a fork in a large bowl. Let cool 20 minutes.
Very gently fold ricotta cheese, flour, and salt into cooled sweet potatoes until incorporated. Turn onto a floured surface and very gently knead until dough just comes together. (be careful not to overwork the dough)
Divide dough into four portions and roll each portion out into a 15 inch rope. (make sure to keep your surface well-floured) Cut ropes into 1-in pieces using a benchscraper or a sharp knife. Optionally, roll each gnocchi on the tines of a fork to get patterned effect. Transfer gnocchi to a large parchment paper-lined baking sheet.
Bring a medium pot of lightly-salted water to boil over medium-high heat, then reduce heat slightly to keep at a low simmer. Working in batches, drop gnocchi into boiling water and cook until gnocchi floats to the top, about 2-3 minutes. Carefully transfer gnocchi back to sheet pan with a slotted spoon and repeat cooking with remaining gnocchi batches.

Maple Sage Butter Sauce

In a medium saucepan over medium heat, melt butter until foamy. Add sage leaves and cook 2-3 minutes, turning occasionally until sage is crispy. Remove sage and drain on paper towels.
Add maple syrup to butter and swirl pan over medium heat until bubbly and combined. Season with salt and pepper to taste and add cayenne and nutmeg if using.
Gently toss boiled gnocchi into sauce and cook 1-2 minutes until coated in sauce. Top gnocchi with crispy sage leaves and toasted pecans if desired. Serve immediately while warm and enjoy!

Notes

Storing Instructions

Store gnocchi in refrigerator up to 4 days.

Freezing Instructions

Follow steps 1-5 for gnocchi. Instead of boiling gnocchi, transfer sheet pan to freezer to freeze 1 hour until gnocchi is firm. Transfer gnocchi to a sealable bag and store in freezer up to 2 months.

Cooking Gnocchi From Frozen

Remove gnocchi from freezer and boil in lightly-salted water 2-3 minutes until gnocchi floats to top. Use as directed in recipe.

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