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Sweet Potato Gnocchi with Herby Butter Sauce Recipe

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4.1 from 183 reviews

  • Author: Sophia
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Description

This Sweet Potato Gnocchi recipe offers a delightful twist on traditional gnocchi, combining fluffy mashed sweet potatoes with a tender homemade dough. Served with a fragrant herby butter sauce featuring garlic, sage, and rosemary, then finished with creamy parmesan and heavy cream, this dish is both comforting and elegant. Perfect for a cozy dinner, it is easy to prepare with simple ingredients and can be customized with your favorite herbs.

Ingredients

Sweet Potato Gnocchi

  • 3 cups mashed sweet potato (about 3 medium sweet potatoes)
  • 1 egg
  • 1 tsp salt
  • 1 ½ to 2 cups all-purpose flour (180-240 g), plus more as needed

Herby Butter Sauce

  • 2 Tbsp butter (28 g)
  • 2 cloves garlic, minced
  • Handful fresh sage and rosemary
  • ¼ cup shredded parmesan cheese (30 g)
  • ¼ cup heavy cream (60 mL)

Instructions

  1. Microwave Sweet Potatoes: Pierce the sweet potatoes all over with a fork, then wrap them in damp paper towels. Microwave on high for 7 to 10 minutes, until the potatoes become fork-tender. Allow them to cool just enough to handle, then cut each in half and scoop out the flesh, discarding the skins.
  2. Mash Sweet Potatoes: Use a masher or potato ricer to puree the sweet potatoes until smooth. Measure out 3 cups of the puree and let it cool to room temperature. Transfer to a large bowl and stir in the egg thoroughly.
  3. Make Dough: Stir the salt into 1 ½ cups of flour. Sprinkle this mixture over the sweet potato puree and gently fold to combine, careful not to overmix which can cause gluey gnocchi. Gradually add more flour as needed until you form a sticky dough that can be loosely shaped into a ball.
  4. Roll the Dough: Transfer the dough to a well-floured surface. Divide it into fist-sized portions and roll each into a rope about 1 inch thick. Cut the ropes into pieces about ½ inch long.
  5. Shape the Gnocchi (Optional): For a traditional look, press each gnocchi piece onto the tines of an upside-down fork, using your thumb to roll and create ridges.
  6. Boil Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches by dropping them into the boiling water. When the gnocchi float to the surface (about 2 to 3 minutes), they are cooked. Remove with a slotted spoon and set aside on paper towels.
  7. Sauté Gnocchi in Herby Butter Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic, fresh sage, and rosemary and cook briefly until fragrant. Add the drained gnocchi and sauté until they are lightly browned on the outside, about 5 minutes. You may need to cook in batches for even browning.
  8. Finish with Cream and Parmesan: Remove the pan from heat. Return all gnocchi to the pan if cooked in batches. Sprinkle the shredded parmesan cheese and drizzle the heavy cream over the gnocchi. Stir gently to coat everything in the creamy, buttery sauce. Serve immediately and enjoy!

Notes

  • You can freeze the gnocchi after shaping but before boiling by laying them out in a single layer on a baking sheet, then transferring them to an airtight container. Use within 1 month and cook directly from frozen by boiling.
  • If you prefer, bake the sweet potatoes instead of microwaving. Prick them all over with a fork and bake at 400°F (200°C) for 40-50 minutes until tender.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Boiling and Sautéing
  • Cuisine: Italian

Find it online: https://sophiasdishes.com/sweet-potato-gnocchi-with-herby-butter-sauce-recipe/