Sweet potato gnocchi with sage butter sauce recipe that is simply decadent and beyond delicious. This is a very special dinner that can be thrown together fairly quickly.
If you would like more Fall recipe ideas, you might want to try Pumpkin Cobbler with Pecans, Homemade Shepherd's Pie, Moist Pumpkin Bread with Browned Butter Maple Icing, and Pumpkin Chocolate Chip Cookies.
Sweet Potato Gnocchi, oh my goodness, you need to drop everything and make this recipe now.
So so good.
At first, I was scared to attack this recipe due to the word "knead", but honestly, do not be scared. Push forward. It really is a remarkably easy recipe for the incredible results it yields.
This sweet potato gnocchi tastes like an item on the dinner menu at a super fancy restaurant, where their specialty is gnocchi.
The sweet potato mixed with ricotta cheese, parmesan cheese, flour and salt form the most delicious dough base for this gnocchi.
After browning the gnocchi dough and adding in fresh sage leaves, and cream, this recipe is over the top decadent. My family devoured it.
In fact, my 12 year old son said it was the best food he's ever tasted.
Ingredients you will need:
- 1 pound sweet potato
- 1 cup whole milk ricotta cheese
- Sea salt
- Parmesan cheese
- Flour
- Butter
- Heavy Cream
- Minced Garlic
- Fresh Sage Leaves
How to Make Sweet Potato Gnocchi?
With fork, stick the potato a few times. Wrap in a wet paper towel and place in microwave for 7 minutes until middle is soft.
Scoop out the inside and place in bowl. Add in ricotta cheese, parmesan cheese and salt. Mix until smooth.
Add in flour, ½ cup at a time, kneading after each addition.
Place dough ball on lightly floured surface. Shape dough ball into a 9x5 inch loaf.
With a pizza cutter, cut off an inch wide slice (like a piece of bread). Roll this slice into the shape of a rope. Cut rope into 1-inch pieces with a pizza cutter to form your gnocchi pieces.
In a large skillet, over medium-high heat, melt a stick of butter until bubbling and foaming. Place gnocchi pieces in skillet and cook until browned on both sides. Add in sage and salt and cook for a few more minutes.
Remove from heat to allow butter to thicken. Add in cream and parmesan cheese. Stir to incorporate. Serve and Enjoy!
What to serve with sweet potato gnocchi?
We served our's with a fresh Farmer's Market salad. We have a mixture of greens that we buy from our local Farmer's market every Saturday that we love. You can also serve it with sauteed spinach or you could serve the gnocchi as a side to a protein dish like baked salmon.
I like that this sweet potato gnocchi has ricotta cheese - I really love the combo of the texture and sour taste of the ricotta cheese mixed with the sweetness of the sweet potato. I also love the sage butter and believe it is the best sweet potato gnocchi sauce recipe around.
Recipe
Sweet Potato Gnocchi
Sweet potato gnocchi with sage butter sauce recipe that is simply decadent and beyond delicious. This is a very special dinner that can be thrown together fairly quickly.
Ingredients
Gnocchi
- 1 lb sweet potato
- 1 cup whole milk ricotta cheese
- ¼ cup parmesan cheese
- 1 ½ tsp sea salt
- 1 ¼ cup flour
Sage Butter Sauce
- 1 stick butter (8 tbsp)
- ⅓ cup heavy cream
- 1 tbsp minced garlic
- 6 sage leaves chopped
- 1 tsp sea salt
- ¼ cup parmesan cheese
Instructions
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With a fork, stick the sweet potato a few times. Wrap the sweet potato in a wet paper towel and place in microwave for 7 minutes or until the insides are soft.
-
With a spoon, scoop out the inside of the potato and add to a mixing bowl. Add in ricotta cheese, parmesan and salt. With a spoon, mix until well combined and almost smooth.
-
Add in the flour, ½ cup at a time, gently kneading with each addition of flour. Do not overknead or the mixture will be come tough.
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As the dough becomes easier to handle move to a lightly floured work surface and continue to knead a few times, then mold the dough into a 9x5 loaf shape. Using a pizza cutter, cut about a 1 inch section from the short end.
-
Roll this section on the floured surface until you have a rope size piece of dough. Cute the rope into 1 inch pieces. These will be your gnocchi pillows.
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Bring a large pot of water to boiling and place the gnocchi pillows in the boiling water. When the gnocchi rise to the top of the water, they are done cooking. It took about 5 minutes for mine to cook.
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Pour the gnocchi and the water into a strainer. Move gnocchi into a bowl and add a little olive oil to prevent sticking.
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In a large skillet over medium high heat, add the stick of butter and cook, until it is bubbling and foaming. Place the gnocchi pieces in the skillet and cook until browned on both sides. It took about 5 minutes on each side for me.
-
Add in the garlic, sage and salt and cook for a few more minutes, stirring the mixture a few times to incorporate.
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Remove pan from the heat and leave alone for a few minutes to allow the butter to thicken.
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Add in the heavy cream and parmesan cheese, and toss lightly to mix together. Cook for a minute. Serve immediately. You can add pepper and lemon juice if desired. Enjoy!
Recipe Notes
Adapted from Pinch of Yum
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