Crispy Kosher Sweet Potato Gnocchi With Brown Butter Sage

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I’ve been making gnocchi from scratch for years, but sweet potato gnocchi changed everything for me. The natural sweetness pairs beautifully with nutty brown butter, and there’s something so satisfying about rolling each little pillow by hand.

Sweet potato gnocchi actually has roots in Northern Italy, where cooks have been using local vegetables in their pasta for centuries. The orange flesh gives these dumplings a gorgeous color and subtle sweetness that regular potato gnocchi just can’t match. I use roasted sweet potatoes because they concentrate the flavor and remove excess moisture, which is key for gnocchi that holds together.

Why Sweet Potato Gnocchi Works So Well

The trick to crispy gnocchi is letting them sit undisturbed in the pan for a few minutes once they hit the hot oil. Don’t rush this step. You want that golden crust to form before you even think about flipping them. The contrast between the crispy exterior and pillowy center is what makes this dish special. Fresh sage leaves get crispy in the brown butter too, adding an earthy note that balances the sweetness perfectly.

Getting That Perfect Crispy Exterior

This makes an elegant main course for a dairy meal, or you can serve smaller portions as a starter. I like to finish with a sprinkle of toasted pine nuts and a drizzle of good olive oil. The whole dish comes together in about an hour once you have the sweet potatoes cooked, making it perfect for a weekend dinner when you want something special but not too complicated.

Crispy Kosher Sweet Potato Gnocchi With Brown Butter Sage - Italian recipe
I've been making gnocchi from scratch for years, but sweet potato gnocchi changed everything for me. The natural sweetness pairs beautifully with nutty brown butter, and there's something so satisfying about rolling each little pillow by hand. Sweet potato gnocchi actually has roots in Northern Italy, where cooks have been using local vegetables in their pasta for centuries. The orange flesh gives these dumplings a gorgeous color and subtle sweetness that regular potato gnocchi just can't match. I use roasted sweet potatoes because they concentrate the flavor and remove excess moisture, which is key for gnocchi that holds together. The trick to crispy gnocchi is letting them sit undisturbed in the pan for a few minutes once they hit the hot oil. Don't rush this step. You want that golden crust to form before you even think about flipping them. The contrast between the crispy exterior and pillowy center is what makes this dish special. Fresh sage leaves get crispy in the brown butter too, adding an earthy note that balances the sweetness perfectly. This makes an elegant main course for a dairy meal, or you can serve smaller portions as a starter. I like to finish with a sprinkle of toasted pine nuts and a drizzle of good olive oil. The whole dish comes together in about an hour once you have the sweet potatoes cooked, making it perfect for a weekend dinner when you want something special but not too complicated.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 2 pounds sweet potatoes
  • 1½ cups all-purpose flour plus extra for dusting
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ teaspoon nutmeg freshly grated
For the Brown Butter Sage Sauce
  • 6 tablespoons unsalted butter
  • 12 leaves fresh sage
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ cup grated Parmesan cheese plus extra for serving
  • 2 tablespoons pine nuts toasted, optional

Method
 

Make the Gnocchi
  1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork and roast directly on oven rack for 45-60 minutes until very tender. Let cool completely.
  2. Peel the sweet potatoes and pass the flesh through a ricer or food mill into a large bowl. You should have about 2 cups of smooth puree.
  3. Add the beaten egg, salt, pepper, and nutmeg to the sweet potato puree. Mix gently to combine.
  4. Gradually add 1 cup of flour, mixing with a fork until a soft dough forms. Add more flour as needed until the dough is just barely sticky but holds together.
  5. Turn dough onto a floured surface and divide into 8 pieces. Roll each piece into a rope about ¾ inch thick. Cut each rope into ¾ inch pieces.
  6. Optional: Roll each piece over the back of a fork or gnocchi board to create ridges. Place finished gnocchi on a floured baking sheet.
Cook and Serve
  1. Bring a large pot of salted water to boil. Working in batches, cook gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add cooked gnocchi in a single layer and cook undisturbed for 3-4 minutes until golden and crispy on the bottom.
  3. Add butter to the skillet and let it melt and foam. Continue cooking, swirling the pan, until butter turns golden brown and smells nutty, about 2 minutes.
  4. Add sage leaves to the brown butter and fry for 30 seconds until crispy. Season with salt.
  5. Remove from heat and gently toss gnocchi to coat in the brown butter sauce. Serve immediately with Parmesan cheese and toasted pine nuts if using.

Notes

Gnocchi can be made ahead and frozen on baking sheets, then stored in freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to cooking time. For best results, use starchy sweet potatoes rather than the softer, more watery varieties. If dough feels too sticky, add flour gradually - too much will make the gnocchi tough.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 380mg 17%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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