sweet potato gnocchi

A Dash of Italy at Thanksgiving: Sweet Potato Gnocchi

sweet potato gnocchi

Serves 8-10
Prep: 40 minutes; Cook: 10 minutes

Sweet Potato Gnocchi

2 pounds Garnet yams (roasted, flesh scraped from skin and pureed) or 2 15-ounce cans of organic sweet potato puree

2/3 cup organic ricotta cheese

1/2 cup freshly grated parmesan cheese

1 organic egg

1 teaspoon salt

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon freshly ground black pepper

About 2 ½ cups of all purpose flour


Combine sweet potato puree, ricotta, parmesan cheese, egg, salt, nutmeg, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Place dough on a floured surface and mold into 6 equally sized balls. Roll out each ball into a 1-inch wide rope, sprinkling with flour as needed. Cut each rope into 1-inch pieces. Roll each piece over tines of fork to indent. Transfer the gnocchi to a large baking sheet.

Bring a large pot of salted water to a boil. Gently add the gnocchi in small batches and cook until tender, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon and place onto a clean baking sheet. Let stand at room temperature until ready to serve with brown butter sauce.

Maple Brown Butter Sauce

1 stick unsalted organic butter (or substitute with 1/2 cup of extra virgin olive oil)

10-15 sage leaves

1 teaspoon ground cinnamon

2 tablespoons vegetable broth

2 tablespoons maple syrup

1 teaspoon salt

1/4 teaspoon freshly ground black pepper



Melt butter in a large sauté pan over medium heat. Add sage leaves. Cook, swirling the butter occasionally until butter begins to foam and solids turn brown, about 5-6 minutes. Remove pan from heat. Stir in the vegetable broth, cinnamon, maple syrup, salt, and pepper continuing to stir until all ingredients are well incorporated into the butter. Add gnocchi to the brown butter and sauté until heated through. Transfer to a large serving plate and garnish with sage leaves.

Featured photo by Istelleinad


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