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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 4 servings
Calories 418kcal


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


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!


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.


Serving: 8oz gnocchi | Calories: 418kcal | Carbohydrates: 63.8g | Protein: 8.6g | Fat: 14.5g | Saturated Fat: 8.9g | Cholesterol: 40mg | Sodium: 714mg | Potassium: 1021mg | Fiber: 5.5g | Sugar: 6.7g | Calcium: 119mg | Iron: 2mg