Sweet potato gnocchi are easier to make at home than you think! These pillowy soft and cheesy sweet potato gnocchi are tossed in a sage butter sauce and topped with parmesan.
What could be better than a big warm bowl of soft gnocchi covered in a butter sauce? I can’t think of anything at the moment! Especially during these winter months where it’s so cold outside. Makes you just want to cuddle up on the couch with your family and a big bowl of gnocchi!
I especially love the smell of hot butter and sage crisping away in a sauce pan. Sage is so floral and aromatic that it’s a wonderful contrast to sweet and saltiness of butter. Today’s recipe highlights sweet potato gnocchi in a simple butter sauce that’s basically just butter, sage, a splash of heavy cream and some parmesan.
This recipe does take some time — I wouldn’t recommend it for a busy weeknight, but rather for a lazy Sunday where you want to spend some time getting creative in the kitchen. Rolling and cutting the gnocchi takes the most time, but not more than about 15 minutes.
You can either bake your sweet potato in the oven or steam them in the microwave, or you could use your Instant Pot. I used mine when I initially tested this recipe and it worked wonderfully. I can’t remember how long I put the potatoes in the Instant Pot for — I just remember that I looked at the manual (the index in the back) and cooked according to that recommendation.
Once you’ve got your soft sweet potato, you’ll combine it with the ricotta, salt and flour and roll into 1″ pieces. Then, you’ll boil for a few minutes before finishing them off in a hot skillet with butter and sage. A splash of cream and parmesan and you’re good to go!
Here’s the recipe for Sweet Potato Gnocchi with Sage Butter Sauce:
Sweet Potato Gnocchi with Sage Butter Sauce
- 2 medium sweet potatoes steamed or baked
- 1 cup whole milk ricotta
- 1.5 cups all purpose flour
- 1 tsp salt
- 5 Tbsp butter
- 5 fresh sage leaves
- 1 tsp minced garlic
- ¼ c heavy cream
- ¼ cup parmesan
For the gnocchi:
Bake the sweet potatoes at 400F for approximately 1 hour until soft. Alternatively, poke holes in the potato with a knife and microwave for 5 minutes on each side until it pierces with a fork.
Take the peel off of the potatoes and add to a large bowl. Use a potato masher to finely mash the potatoes. Add the ricotta and salt and stir to combine.
Add 1/4 cup flour at a time, combining with the potato masher. The dough will form into a ball that is slightly sticky to the touch. Knead the dough on a floured surface for about thirty seconds.
Divide and roll into thirds, and cut into 1" gnocchi. Drop into boiling water, boil for 2-3 minutes or until the float to the surface. Remove and set on a clean plate, you may have to work in batches.
Heat the butter in a large skillet over medium high heat until bubbling. Add the gnocchi and pan fry until golden brown. Add the sage and pan fry for a few more minutes. Remove from heat and stir in the cream and parmesan.