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Sweet Potato Gnocchi With Brown Butter Recipe

Written by MasterClass

Last updated: Nov 3, 2024 • 3 min read

This simple sweet potato gnocchi makes for elevated weeknight comfort food.

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What Is Gnocchi?

Gnocchi, Italian for “lumps,” are dumplings made from mashed potatoes combined with just enough flour to hold the dough together. They’re formed by rolling the dough, which sometimes contains eggs as a binding agent, into a thin log and then cutting that into bite-size pieces. Ridges are sometimes added by pressing gnocchi against a fork or ridged wooden gnocchi board.

Sweet potato gnocchi are a sweet potato version of the Italian dish. Since sweet potato gnocchi are flavorful, they’re often served in a simple brown butter sauce, but they also taste great with tomato sauce, pesto, or topped with ricotta cheese and a drizzle of olive oil.

Origins of Gnocchi

Gnocchi originated in Italy as early as the fourteenth century as a dumpling made with wheat flour and water. Around the fifteenth or sixteenth century, gnocchi di zucca (pumpkin gnocchi) were developed in Mantua, Lombardy. Gnocchi made with potatoes did not appear until the mid-nineteenth century, but they are now the most popular variety. Sweet potato gnocchi likely took inspiration from the bright orange gnocchi di zucca.

4 Types of Sweet Potato for Gnocchi

A starchy variety of potatoes, like Russet, typically works best for classic potato gnocchi. When it comes to choosing the very best variety of sweet potato for gnocchi, consider these options:

  1. 1. Hannah sweet potato: The Hannah sweet potato is a variety with tan skin, off-white flesh, and a dry texture, ideal for making gnocchi.
  2. 2. Purple sweet potato: Purple sweet potatoes, also known as Okinawan sweet potatoes, have bright purple flesh and a dry texture, making them another great option for gnocchi.
  3. 3. Japanese sweet potatoes: These potatoes have purplish skin and starchy, yellow flesh that's perfect for gnocchi.
  4. 4. Jewel, Garnet, and Beauregard sweet potatoes: These standard orange-fleshed varieties yield pretty, bright-orange gnocchi, but their moist flesh is a little harder to work with. Try orange-fleshed potatoes after you've mastered homemade gnocchi.

Pillowy Sweet Potato Gnocchi Recipe

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12 Ratings | Rate Now

makes

prep time

45 min

total time

1 hr

cook time

15 min

Ingredients

For the gnocchi:

For the sage butter sauce:

  1. 1

    Scoop the cooked flesh out of the sweet potatoes and pass it through a potato ricer into a large bowl.

  2. 2

    Add the egg, parmesan, and salt to the potato flesh and use a fork to combine.

  3. 3

    Add the flour and mix with a fork until just combined, being careful not to over-mix.

  4. 4

    Transfer the dough to a lightly floured work surface and knead until it just comes together, no more than a few minutes.

  5. 5

    Using a bench scraper, divide the dough into six equal pieces.

  6. 6

    Roll each dough piece into a long rope about 1 inch in diameter.

  7. 7

    Using a bench scraper, cut dough ropes crosswise into ½-inch-long pieces.

  8. 8

    Arrange the gnocchi in a single layer on a floured surface such as a rimmed baking sheet or tray.

  9. 9

    Refrigerate or freeze until ready to use.

  10. 10

    To cook the gnocchi, prepare a large pot of salted water and bring to a boil over high heat.

  11. 11

    Melt the butter in a large skillet over medium-high heat.

  12. 12

    Add torn sage leaves to the melted butter.

  13. 13

    Working in batches, cook the gnocchi in boiling water until they float to the surface, about 3 minutes for refrigerated gnocchi and up to 5 minutes for frozen gnocchi.

  14. 14

    Remove the gnocchi from the water using a slotted spoon, and transfer directly the gnocchi to the butter sauce.

  15. 15

    Sauté the gnocchi in the sauce, stirring occasionally, until they’re golden brown.

  16. 16

    Serve topped with brown butter and sage.

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