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Sweet Potato Gnocchi with Sage Butter Sauce

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.
Servings 4
Author Emily Weeks, RDN, LD

Ingredients

  • 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

Instructions

For the gnocchi:

  1. 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. 

  2. 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.

  3. 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.
  4. 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. 

  5. 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.