Sweet Potato Gnocchi Recipe

When it comes to winter dining, for many of us, the rich, savory appeal of comfort foods is where it’s at. But what about being healthy? We can’t write off a whole season to eating what calls us… can we? Well, within reason. Although, this recipe won’t make your nutritionist proud, this is a slightly healthier version of well known potato dish we just can’t get enough of— gnocchi. Save room for dinner, because you’re making Sweet Potato Gnocchi with Sage & Brown Butter tonight!


  • 2 lbs of sweet potatoes
  • 2 cups of 00 (Double Zero) Flour
  • 1 egg
  • ½ stick butter (room temperature, cut into small pieces)
  • 2 oz of finely grated Parmesan Cheese
  • 24 fresh Sage leaves
  • Kosher Salt
  • Grated Black Pepper

Serves 4.

Tools: Ricer


  • Prep your potatoes. Wash, skin, and bring potatoes to a boil. Cook until tender (about 45 minutes). As soon as potatoes can be handled, put through a ricer and let cool. It’s important that you rice the potatoes while they are still hot, otherwise they will get gummy.
  • Sprinkle 1 ¼ cup of flour & salt (2 tbsp) over riced potatoes and mix in. Create a well and crack egg in middle. Using a wooden spoon, mix in egg. Turn out dough onto floured surface and knead dough until smooth, for about 2 minutes.
  • Divide dough into eight pieces and roll into 24” long, by 2” wide “ropes”. Cut into ½” pieces and dust with flour. Arrange all pieces in a single layer on a flour-dusted baking sheet.
  • Bring a large pot of salted water to boil. In batches, cook the gnocchi. You’ll know when they are finished cooking when they rise the surface. Remove with slotted spoon.
  • Heat large skillet to medium. Add butter, sage, & pepper. Once butter is melted, place the gnocchi in skillet and cover it in the butter sauce. Turn off pan. Grate fresh Parmesan on top of the gnocchi and let melt.
  • Serve and enjoy!
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