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Latest / Weeknight / No. 49
Sweet Potato Gnocchi with Sage Brown Butter
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Weeknight

Sweet Potato Gnocchi with Sage Brown Butter

Light, tender homemade gnocchi made with roasted sweet potato and ricotta, pan-tossed in nutty brown butter with crispy sage leaves, a touch of maple and Parmesan. A cozy fall dinner.

Prep40 min
Cook25 min
Total1 hr 5 min
Serves4

What you'll need

Nonstick baking sheetsFor roasting and baking
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12-inch cast-iron skilletFor searing and oven finishes
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Mixing bowl setFor mixing and marinating
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Ingredients

  • 2 medium sweet potatoes (about 1 1/2 lb)
  • 1/2 cup whole-milk ricotta, drained
  • 1/3 cup grated Parmesan, plus more to serve
  • 1 large egg yolk
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1 1/2 to 2 cups all-purpose flour, plus more for dusting
  • For the sauce: 6 tbsp butter
  • 16 fresh sage leaves
  • 1 tsp maple syrup
  • black pepper

Steps

  1. Heat the oven to 400°F. Prick the sweet potatoes and roast on a baking sheet until very soft, 45 to 60 minutes. Cool, peel and mash until smooth; you need about 1 1/2 cups.
  2. Mix the sweet potato, ricotta, Parmesan, yolk, salt and nutmeg. Add 1 1/2 cups flour and gently mix into a soft dough, adding more flour only if it's too sticky to handle.
  3. Divide into 6 pieces and roll each on a floured board into a 3/4-inch rope. Cut into 3/4-inch pieces and roll over a fork for ridges if you like.
  4. Cook the gnocchi in batches in a large pot of salted boiling water until they float, then 1 minute more. Lift out with a slotted spoon.
  5. Meanwhile melt the butter in a large skillet over medium heat and cook until it foams and turns nutty brown. Add the sage and fry until crisp, 30 seconds, then stir in the maple syrup.
  6. Add the gnocchi to the skillet and toss until lightly browned. Serve with pepper and Parmesan.

TipUse as little flour as you can get away with; too much makes dense, chewy gnocchi. The dough should feel soft and slightly tacky.