Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Sweet Potato Gnocchi with Brown-Butter Sage Sauce

Sweet Potato Gnocchi:

Makes 4 servings

  • 1 large sweet potato, scrubbed

  • 1 large russet potato, scrubbed

  • 1 large egg, beaten

  • 1½ teaspoons kosher salt

  • Freshly ground black pepper

  • ½ teaspoon light brown sugar

  • 1/8 teaspoon ground nutmeg

  • 2¼ cups all-purpose flour, plus more for rolling

Brown Butter-Sage Sauce:

  • 1 stick (4-ounces) unsalted butter

  • 3 tablespoons finely chopped fresh sage leaves

  • 2 teaspoons lemon zest

  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 375°F and place a rack in the center.

  2. Pierce the potatoes all over with a fork. Place onto a baking sheet and transfer to the oven to bake until tender, about 1 hour. Set aside to cool.

  3. Peel the potatoes and pass through a potato ricer into a large bowl. If necessary, cut into smaller pieces to more easily pass through the ricer. Stir in the egg, salt, pepper, sugar and nutmeg until combined. Mix in the flour, 1 cup at a time, until thoroughly combined.

  4. Place potato dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about ¾-inch in diameter. Using the bench scraper, cut the rope into 1-inch long pieces. Roll the gnocchi over a gnocchi board or the back of a fork using your thumb. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.

  5. To make brown butter-sage sauce: Melt butter in a large skillet over medium heat, stirring occasionally, until butter turns golden brown and gives off a nutty aroma, about 3 to 5 minutes. Remove skillet from heat and stir in chopped sage and lemon zest.

  6. To cook gnocchi: Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add gnocchi in batches. Cook until they float to the surface, about 4 to 5 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sage sauce, toss until well combined. Taste and adjust seasoning with salt and pepper. Divide between 4 serving bowls and serve immediately

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