Best 6 Sweet Potato Gnocchi With Brown Butter And Sage Recipes

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Sweet potato gnocchi with brown butter and sage is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. The sweet potatoes add a natural sweetness to the gnocchi, while the brown butter and sage add a savory and nutty flavor. This dish is also relatively easy to make, and can be on the table in under an hour.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER



Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings (about 105 gnocchi)

Number Of Ingredients 12

2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the Gnocchi: Preheat the oven to 425 degrees F.
  • Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
  • For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

SWEET POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA AND SAGE



Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage image

This recipe puts a little twist on the classic potato gnocchi using sweet potato instead. I love its natural sweetness and beautiful color. I then coat the pillowy pieces with a rich, nutty and salty brown butter. (I felt that tomato sauce might be a bit too acidic and mask the sweetness.) To top it all off: crispy nuggets of pancetta and fried sage leaves.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 medium sweet potatoes, about 1 pound, patted dry
Vegetable oil, for greasing
1 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
1 large egg, beaten
One 4-ounce package diced pancetta
4 tablespoons unsalted butter
8 to 10 medium sage leaves
Freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
  • Bring a large wide pot of water to a boil over high heat.
  • Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
  • Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
  • Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
  • Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
  • Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
  • Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
  • Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE



Sweet Potato Gnocchi with Brown Butter and Sage image

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Categories     Pasta     Appetizer     Vegetarian     Parmesan     Ricotta     Sweet Potato/Yam     Fall     Winter     Sage     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10-12 servings

Number Of Ingredients 8

2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish

Steps:

  • Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  • Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
  • Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
  • Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
  • Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
  • Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE



Sweet Potato Gnocchi With Brown Butter and Sage image

Make and share this Sweet Potato Gnocchi With Brown Butter and Sage recipe from Food.com.

Provided by dicentra

Categories     European

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 lbs red sweet potatoes, rinsed, patted dry, pierced all over with fork (yams)
1 (12 ounce) container fresh ricotta cheese, drained in sieve 2 hours
1 cup finely grated parmesan cheese (about 3 ounces)
2 tablespoons packed golden brown sugar
2 teaspoons salt
2 tablespoons salt
1/2 teaspoon fresh ground nutmeg
2 3/4 cups about all-purpose flour
1 cup unsalted butter
6 tablespoons chopped fresh sage, plus
whole sage leaf (to garnish)

Steps:

  • Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  • Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
  • Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.).
  • Preheat oven to 300°F Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
  • Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
  • Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes.
  • Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
  • Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER



Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter image

I saw this on Everyday Italian. It really looked good. I plan on making this for Thanksgiving. This courtesy of Giada De Laurentiis. This looked easy to make.

Provided by Jane from Ohio

Categories     Yam/Sweet Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground black pepper
1 1/4 cups all-purpose flour, plus
1/3 cup all-purpose flour, for work area
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1/2 teaspoon fresh ground black pepper

Steps:

  • For the Gnocchi:.
  • Preheat oven to 425°F.
  • Pierce the sweet potatoes with a fork.
  • Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
  • Cool slightly.
  • Cut in half. Scoop the flesh into a large bowl.
  • Mash the sweet potatoes (Giada used a ricer).
  • Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
  • Add ricotta cheese, salt, cinnamon, and pepper.
  • Add 1/2 cup flour at a time until a soft dough forms.
  • Lightly flour a work surface. Place the dough in a ball on surface.
  • Divide the dough into 6 equal balls.
  • Roll out each ball into a 1-inch wide rope.
  • Cut each rope into 1 inch pieces.
  • Roll the gnocchi over the tines of a fork.
  • Transfer the formed gnocci to a large baking sheet.
  • Continue with the remaining gnocchi.
  • Bring a large pot of salted water to boil over high heat.
  • Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
  • Drain using a slotted spoon and place on a baking sheet.
  • Tent with foil.
  • Continue with remaining gnocchi.
  • Brown Butter Sauce:.
  • While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
  • When butter has melted, add sage leaves.
  • Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
  • Remove pan from heat.
  • Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
  • When the bubbles subside, toss the cooked gnocchi in the brown butter.
  • Transfer to serving dish.
  • Serve immediately.

Nutrition Facts : Calories 680.4, Fat 29, SaturatedFat 18.1, Cholesterol 81.9, Sodium 1036.9, Carbohydrate 92.7, Fiber 8.9, Sugar 15.8, Protein 13.6

BROWN-BUTTER SWEET-POTATO GNOCCHI WITH SEEDS



Brown-Butter Sweet-Potato Gnocchi with Seeds image

These heavenly little dumplings are as light as a cloud, have a touch of earthy sweetness, and fit the bill for a quintessential fall-season meal. After making the four-ingredient gnocchi dough, they're cooked and lightly crisped in a pan of brown butter. Finished with fried sage and a blend of nutty seeds, one savory crunch will be sure to send you soaring.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h50m

Yield Serves 4 to 6

Number Of Ingredients 10

1 pound sweet potatoes (2 to 3)
1 1/2 cups unbleached all-purpose flour, plus more for dusting
1 large egg, room temperature, beaten
1 1/2 teaspoons kosher salt
3 tablespoons pepitas
1 tablespoon sesame seeds
2 teaspoons poppy seeds
Kosher salt and freshly ground pepper
1 stick unsalted butter
Handful of fresh sage leaves, sliced if large

Steps:

  • Gnocchi: In a pot, cover potatoes with 2 inches of cold water. Bring to a boil and cook until easily pierced with the tip of a knife, 20 to 25 minutes. Drain and let sit until cool enough to handle. Peel and quarter potatoes and let cool completely.
  • Using a ricer or colander, press potatoes into a large bowl. Add flour, egg, and salt to bowl and gently stir until a ragged dough forms, being careful not to overwork. Transfer dough to a floured work surface and gently knead until dough just becomes uniform in color (sprinkling surface and hands with more flour as needed to prevent sticking).
  • Divide dough into 6 pieces; roll one out to an approximately 3/4-inch-diameter rope. Using a bench scraper or knife, cut crosswise into 1/2-inch-thick "pillows." Transfer in a single layer to a rimmed baking sheet generously dusted with flour. Repeat with remaining dough.
  • Sauce: Heat a large skillet over medium. Add pepitas and sesame and poppy seeds; cook, shaking frequently, until pepitas puff slightly and begin to pop, about 2 minutes. Transfer to a plate and season with salt and pepper.
  • Melt butter in skillet over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Add sage leaves to brown butter and cook until darkened slightly, about 45 seconds. Remove skillet from heat. Using a fork, transfer sage to plate with seeds.
  • Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they float and are al dente, 3 to 4 minutes; drain. Add to skillet with brown butter and return to medium heat. Cook, stirring occasionally, until gnocchi begin to crisp at edges, 3 to 4 minutes. Serve topped with seeds and sage.

Tips:

  • For the best results, use russet potatoes. They have a high starch content, which will help the gnocchi hold together.
  • Make sure the potatoes are cooked through before mashing them. Otherwise, the gnocchi will be gummy.
  • Don't overwork the dough. Overworking will make the gnocchi tough.
  • If the dough is too sticky, add more flour. If it's too dry, add more potato.
  • Be careful not to crowd the gnocchi when cooking them. Otherwise, they will stick together.
  • Cook the gnocchi until they float to the top of the water. This means they are cooked through.
  • Serve the gnocchi immediately with your favorite sauce.

Conclusion:

This sweet potato gnocchi recipe is a delicious and easy way to enjoy this healthy vegetable. The gnocchi are light and fluffy, with a slightly sweet flavor. They are perfect for pairing with a variety of sauces, from simple butter and sage to rich and creamy pesto. So next time you're looking for a new and exciting way to cook sweet potatoes, give this gnocchi recipe a try. You won't be disappointed!

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