Sweet Potato Gnocchi with Sage and Brown Butter

From hash browns and fries, to traditional mashed or boiled, there are hundreds of ways to serve and cook the humble potato. This household staple is often served as a side item for a Thanksgiving turkey or paired with a juicy burger; it’s rare to see it take center stage.

This simple gnocchi recipe calls for only a handful of ingredients, many of which are available direct from local farmers and vendors through Green Bean. The heady, herbal aroma of the sage pairs beautifully with the earthiness from the sweet potato as it cooks, and the butter caramelizes the dish together before serving. This delicately flavored dish is the perfect antidote to pesky winter blues, and as the dough can be frozen after kneading, you can enjoy this meal time and time again. Sage not your thing? Fry some garlic in with the gnocchi and add a dash of cream before serving with truffle shavings and more fresh parmesan.


Preheat oven to 400°F. After stabbing the potatoes several times with a fork and rubbing down in a bit of oil and some salt, baked them for an hour or until soft in the middle. Scoop out the cooked flesh and set aside.

In a large mixing bowl, add the ricotta and parmesan followed by the sweet potato flesh. Stir/mash until smooth and salt and pepper to taste before adding the flour in small increments.

Dust a smooth kitchen surface with flour and knead the dough until soft and smooth before rolling into a long loaf-like shape. Cut the dough into strips and roll out on the floured surface until an inch thick before cutting into 1-inch segments.

Bring a pan of water to the boil, before adding the gnocchi. The gnocchi will rise up to the surface of the water when cooked, scoop out and set aside. Do not over cook the gnocchi at this stage as they will collapse.

In a skillet, melt the butter before adding the sage leaves. Add the gnocchi pieces, tossing them lightly in the sage butter until the edges get crisp, golden brown. Serve with a handful of grated parmesan and a drizzle of the sage butter.

The remaining dough can be stored up to 90 days. Wrap tightly in plastic wrap before storing in an air tight container.


Recipe Credit

Phoebe Male is a food and travel blogger based in Southwest Ohio. She moved to the US from England in 2015 and is on a mission to get the best out of the Midwest. Her love of food and travel is made clear through innovative and inviting still life photography, paired with a delightfully captivating style of writing. For more recipes and reviews, follow her on Instagram at @yeahthisisphoebe.