Sweet Potato Gnocchi with Brown Butter Sage Sauce

A pan with sweet potato gnocchi topped with grated parmesan cheese.

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Sweet Potato Gnocchi with Brown Butter Sage Sauce

Roasted Sweet Potato Gnocchi with Brown Butter Sage Sauce, a delicious midweek dinner full of autumnal flavours. The gnocchi are soft and pillowy and packed with rich flavour, while the sauce is wonderfully aromatic. Serve them with plenty of grated parmesan cheese for a delicious family-friendly dinner that everyone will love.

Prep Time40

Cook Time55

Cooling Time30

Total Time2 5

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: people

Calories: 969kcal

Author: Daniela Apostol

Ingredients

5 medium-sized sweet potatoes ( after roasting and peeling the sweet potatoes weighted 440 g or 1 lb)
300 g plain flour (2 ½ cups)
50 g grated parmesan (½ cup)
1 small egg

For the sauce

50 g butter (3 ½ tablespoons)
12 fresh sage leaves
50 g grated parmesan (½ cup)

Instructions

Add the sweet potatoes to the air fryer and air fry at 200 degrees Celsius (390 Fahrenheit) for 35-40 minutes or until the fresh is soft.
Alternatively, roast them in the oven at the same temperature, cooking time can be longer, so check them after 40 minutes.
Once cooked, allow them to cool down completely, then peel and mash them well.
Sift the flour on5o the work surface, make a well in the middle and crack in the egg.
Use a fork to beat the egg well, pulling in flour from the sides as you beat.
Add the mashed sweet potatoes and grated cheese, and knead everything well until you get a dough that is smooth and elastic, and just very slightly tacky.
Dust the work surface with more flour and divide the dough into several portions.
Shape each portion into a long rope of 2 cm/ 1 inch thickness, then cut each rope into bite-sized pieces.
Roll each piece over the back of a fork or a gnocchi board to create ridges.
Bring a pot of salted water to the boil, and working in batches, add the gnocchi.
Cook them for 2-3 minutes or until they float to the surface.
Once they float, cook for a further 1 minute then remove them using a splotted spoon.
To make the sauce, melt the butter in large frying pan set over a low to medium heat.
Add the sage leaves and cook until the butter is golden and smells nutty.
Add the gnocchi to the sauce, and toss gently to coat.
Cook for 1-2 minutes, then serve with plenty of grated parmesan.

Video

Notes

Don't rely on an exact amount of flour, every recipe is different because the amount of moisture in sweet potatoes can vary greatly as well as the density of the flour.
Start with less flour, and keep adding to the dough until it feels soft, just slightly tacky, but easy to work with and it does not stick to the work surface.
Wash your hands often and dry them well if they get too sticky while you work the dough.
Too much flour can result it chewy gnocchi, so stop adding flour once the dough feels soft.
It is important to cook the gnocchi in batches to avoid sticking together.
You can freeze uncooked gnocchi, just arrange them on a tray in an even layer, and freeze until solid. Transfer to a freezer-safe container and freeze for up to 3 months.

Nutrition