Sweet Potato Gnocchi with Brown Butter
The coziest fall comfort food you didn’t know you needed.
If you’re craving something that screams comfort and flavor, this Sweet Potato Gnocchi with Brown Butter is about to become your go-to fall recipe. It’s warm, rustic, surprisingly simple to make, and oh-so-satisfying.
These soft, golden pillows of sweet potato goodness are tossed in a nutty brown butter sauce with crispy sage leaves. It's elegant enough for a dinner party but cozy enough for a weeknight meal. And best of all—you can make it at home without fancy tools. Just your hands, a fork, and this guide.
Ready to impress your taste buds?
⭐ Why You'll Love This Sweet Potato Gnocchi
- Naturally sweet and savory
- Pairs perfectly with fall flavors
- Freezer-friendly for easy batch meals
- Budget-friendly with pantry staples
- Perfect for holiday side dishes
Pro tip: Use this essential kitchen tool to easily mash your sweet potatoes to the perfect texture!
🛒 Ingredients You’ll Need
For the Gnocchi:
- 2 medium sweet potatoes, roasted
- 1 egg yolk
- 1/2 cup grated Parmesan cheese
- 1 to 1 1/4 cups all-purpose flour
- Salt to taste
- A pinch of nutmeg (optional)
For the Brown Butter Sauce:
- 4 tbsp unsalted butter
- 6–8 fresh sage leaves
- Salt and cracked black pepper
- Extra Parmesan, for serving
Want smoother gnocchi? This non-stick rolling mat is a game-changer.
🔥 How to Make Sweet Potato Gnocchi
1. Roast the Sweet Potatoes
Roast whole sweet potatoes at 400°F (200°C) for about 45–50 minutes until soft. Let them cool slightly, then scoop out the flesh and mash until smooth.
2. Make the Dough
In a bowl, combine mashed sweet potatoes, egg yolk, Parmesan, and salt. Gradually mix in flour until a soft dough forms—add more if it feels sticky.
3. Shape the Gnocchi
Divide dough into 4 portions. Roll each into a rope and cut into bite-sized pieces. Gently press with a fork to create ridges.
4. Boil the gnocchi.
Bring salted water to a boil. Cook the gnocchi in batches. They’re ready when they float to the surface (about 2–3 minutes).
5. Brown the Butter
In a large skillet, melt butter over medium heat. Add sage leaves. Stir until the butter turns golden brown and aromatic.
6. Toss and Serve
Add drained gnocchi directly into the brown butter. Toss gently until coated. Plate with Parmesan and cracked pepper.
Love buttery crisp edges? Pan-sear the gnocchi in this non-stick skillet before tossing in brown butter.
🥄 Tips for Perfect Sweet Potato Gnocchi
- Less is more with flour—too much will make them dense.
- Chill the dough if it's too sticky to handle.
- Use a ricer for silky mashed sweet potatoes. Try this top-rated option.
- Make-ahead friendly—freeze shaped gnocchi before boiling.
🍽️ What to Serve with Sweet Potato Gnocchi
- Simple arugula salad with lemon vinaigrette
- Garlic-roasted vegetables
- Crispy pancetta or bacon
- A glass of white wine (Chardonnay or Pinot Grigio)
Craving more one-skillet meals? Bookmark this kitchen must-have for your next recipe adventure.
🧊 How to Store & Reheat
- Fridge: Store cooked gnocchi in an airtight container for up to 3 days.
- Freezer: Freeze uncooked gnocchi on a tray, then store in a freezer bag for up to 2 months.
- Reheat: Sauté in butter or microwave with a damp paper towel.
🍂 Final Thoughts
There’s something magical about the combo of sweet potato and brown butter—it’s like fall on a plate. Whether you're making dinner for yourself or feeding a crowd, this sweet potato gnocchi with brown butter delivers comfort with every bite.
You’ll be amazed how such a humble dish can taste so gourmet. It’s seasonal, soulful, and absolutely worth a try. Don’t be surprised if it becomes your favorite fall tradition.
