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+ servings

Sweet Potato Gnocchi with Brown Butter and Sage


  • 2 lb red-skinned sweet potatoes (yams)
  • 1 (12 oz) container fresh ricotta cheese, drained in a sieve for 2 hours
  • 1 cup finely grated Parmesan cheese
  • 2 Tbsp brown sugar, packed
  • 2 tsp salt + more for salting the boiling water
  • ½ tsp ground nutmeg
  • 2 ¾ cups spelt flour
  • 1 cup unsalted butter
  • 6 Tbsp chopped fresh sage + whole leaves for garnish


  • Roast the Sweet Potatoes
  • Preheat oven to 375° F
  • Line large baking sheet with parchment paper.
  • Prepare squares of aluminum foil for as many sweet potatoes as you are roasting.
  • Rinse, pat dry, and pierce the sweet potatoes all over with a fork
  • Place each potato on a foil square and drizzle with a small amount of olive or coconut oil. Using your hands, rub the oil in a thin, even layer all over the potatoes.
  • Wrap each potato loosely in the foil, making sure the foil is well-sealed. Place on a baking sheet and put them into the oven to roast.
  • Depending on the size of your potatoes, it may take 30 minutes to an hour for them to be done. (Check at 30 minutes by squeezing one of the potatoes in an oven mitt protected hand and inserting a sharp knife or fork into the center)
  • They should feel quite soft, and the knife should easily glide all the way through. If not return to the oven and check again in 10 minutes.
  • When they're finished roasting, cut them in half and let them cool

  • Gnocchi
  • Scrape the sweet potato flesh into medium bowl and mash. Transfer 3 cups of the mash to the bowl of your mixer
  • Add the ricotta cheese and blend well.
  • Add Parmesan cheese, brown sugar, 2 tsp salt, and nutmeg. Blend until well combined
  • Mix in flour, about ½ cup at a time, until a soft dough has formed. Turn the dough out onto a floured surface and divide it into 6 equal balls
  • Roll each ball between your palms and a floured work surface, until each piece has formed a long rope. One that's about 20 inches long and 1 inch in diameter
  • Sprinkle with additional flour, as needed, if the dough is too sticky.
  • Cut each rope into ~ 20 pieces. Indent each piece by rolling it over tines of a fork
  • Transfer the pieces to a baking sheet
  • Bring a large pot of well-salted water to a boil. Working in batches, boil the gnocchi until tender (~ 6-8 minutes)
  • With a slotted spoon, remove them from the water and transfer them to a rimmed baking sheet. Allow to cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300° F.
  • Melt the butter in a large saucepan over medium-high heat.
  • Cook until the butter solids are brown and have a toasty aroma, swirling the pan occasionally (~ 5 minutes)
  • Add the chopped sage (the mix will bubble up quite a bit). Turn off the heat.
  • Season the sage butter generously with salt and pepper.
  • Transfer half of the sage butter to large skillet set over medium-high heat.
  • Add a third to half of the gnocchi and sauté until they're heated through (~ 7-8 minutes)
  • With a slotted spoon, remove the gnocchi from the skillet and onto a rimmed baking sheet. Place them in the oven to stay warm.
  • Repeat with remaining sage butter and gnocchi.
  • Divide the sauce and gnocchi among shallow bowls.
  • Garnish with sage leaves and serve