Brown Butter Sweet Potato Gnocchi Recipe | Damn Delicious (2024)

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Brown Butter Sweet Potato Gnocchi Ingredients Instructions Did you make this recipe? Post navigation Want to Save this Recipe for Later? Leave a Reply 27 comments Anne Nye — February 14, 2023 @ 7:58 AM Reply Question: would you top with a sauce or just serve as a side? What kind? They sound delicious but after throat cancer I have trouble with anything dry at all. Linda — March 12, 2022 @ 11:54 AM Reply Made these gluten and dairy free with my own cashew ricotta and almond nutty parmesan. Still awesome. The recipe makes quite a bit so I’m freezing some to see how they hold up. Really delicious recipe, thank you! Shayla — February 8, 2022 @ 9:23 AM Reply I know it’s been a few years since you posted this recipe but I absolutely had to comment. This Gnocchi recipe is amazing! I made a double batch, since it’s a little labor intensive to make, and I’m so glad I did. My family, including 3 little ones, absolutely loved it! I froze half and it made an easy dinner the second time around – they cook from frozen quickly and I didn’t adjust the cooking time. I’m making them again and will once again double the batch to freeze half. BM — December 31, 2021 @ 11:13 PM Reply I just made these and they’re lovely.Even with the parmesan I used the taste was beautifully sweet, reminiscent of schupfnudeln imo. I made these for me and my toddler, I made a light cheese sauce with a roux and some parmesan to bind. Eating now. 10/10. Hannah — September 17, 2021 @ 10:23 PM Reply BRO this gnocchi slaps. I made it dairy free using almond yogurt instead of ricotta and vegan parm. This sh*t tastes like fall Sabrina — September 17, 2021 @ 6:39 AM Reply I’m not super experienced at cooking but these were so good and made me feel like real chef. I was anxious about making a pasta from scratch but it was pretty simple, if a little ugly. The sage and garlic pair perfectly with the sweet potato flavor. I’ll definitely be making this again! Ryan Lewis — August 27, 2021 @ 7:35 AM Reply great base recipe. i added tasted walnuts to my brown butter and a drizzle of vinegar (sherry) to brighten the dish up. Mar — March 7, 2021 @ 2:27 PM Reply Question: What size (weight) of sweet potato do you start with? Joy — February 23, 2021 @ 1:52 PM Reply My sister was visiting and I made these-boy did her eyes light up!!!They are freaking fabulous- I agree with a previous poster the brown butter and crispy sage were the piece de resistance.Thank you for this truly wonderful recipe. Missie — February 10, 2021 @ 3:55 PM Reply This gnocchi recipe made me look like a gourmet chef. Absolutely fabulous. I added some half and half to the sauce. Amazing. CM — January 30, 2021 @ 5:38 PM Reply Holy cow, these were AMAZING!!! It was my first attempt at any homemade gnocchi, and my husband and I were astonished at how great they were. We froze half for later…so excited to have them again soon. I’m drooling just thinking about them :)’ CKB — January 24, 2021 @ 11:20 AM Reply These are absolutely delicious! Making them again for the second time. I read that they can be frozen but then how are they supposed to be cooked when the come out of the freezer? Thaw first then cook or cook when frozen?Thanks for the great recipe! Laurie Duncan Cleary — November 28, 2020 @ 8:25 PM Reply I’ve made this dish twice now, and have to say it is really delicious. My first attempt had great flavor but the gnocchi were not as tender as I wanted. Second time around, I was extra careful not to overwork the dough. The crispy finish on the gnocchi and the crispy sage in browned butter were the killer details. I licked my dish clean! Allison Thayer — May 10, 2020 @ 11:57 AM Reply YUM, want to try asap!! Just curious though – where do you buy store bought? I can’t ever find any, other than the trader joe’s frozen section but those already have a very heavy sauce on them Patricia Robertson — January 11, 2022 @ 9:00 AM Reply I find fresh gnocchi in the deli refrigerated section, not frozen . I’m definitely going to try these. Liz — April 26, 2020 @ 2:03 PM Reply This sounds delicious and I’m in the middle of making these but few things because I am confused…. my two medium sized potatoes only yielded just under a cup once mashed but the recipes is calling for 1.5 cups of mashed sweet potatoes. Second, the recipe calls for 1/4 cup of grated Parmesan and the 1/2 cup of shaved parmesan…but then throughout the recipe, you say ‘stir in the parmesan’. Which one? I am assuming the grated for the dough but then 1/2 cup if shaved Parmesan is a lot to just ‘sprinkle’ over at the end of the recipe. Jordyn — April 25, 2020 @ 12:58 PM Reply These were time-intensive, but definitely worth it! I had a little bit of trouble browning them without them sticking to the pan, but otherwise the steps were seamless. Melissa Cheek — April 19, 2020 @ 9:52 AM Reply Made this last night, soooo good! We used half the butter to finish and didn’t have sage or garlic but really thought they were perfect without! Ian — January 16, 2020 @ 10:26 AM Reply QUESTIONI am planning to make these for a party of 15, is it okay to double/triple the batch? and if so, how many times should I multiply for that amount of people? Chrissy Kiely — December 28, 2019 @ 11:56 AM Reply Can you make this with golden potatoes, for those who are not big fans of sweet potato? Alyssa — December 25, 2019 @ 4:04 PM Reply Okay wow. These were so damn delicious. By far my new favorite dish. Thank you for blessing the world with this recipe. You’re amazing. Terri — December 23, 2019 @ 2:32 PM Reply Everyone LOVED them!! One of my boys said this was the second best thing I have EVER made – I said, WHAT?!?! LOL!! Second only to a 40 year old English Toffee recipe!! I have more sweet potato and they want me to do another batch right away. I made them too big but I have that figured out now 🙂 Jana @ Damn Delicious — December 23, 2019 @ 2:48 PM Reply That’s such a huge compliment! Thanks for sharing with us, Terri. Happy holidays! Shari — December 17, 2019 @ 9:19 PM Reply Question!!! If one was to make extra and freeze them should they be froze before they are boiled?? Chungah @ Damn Delicious — December 18, 2019 @ 4:54 AM Reply Yes, it is best to freeze gnocchi uncooked as soon as they are shaped. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks. Rachel — December 16, 2019 @ 4:05 AM Reply This looks scrumptious. Just got back from a trip to Italy and this sounds so simple but savory. Can’t wait to try making it with my kids. We love your recipes! Kate — June 2, 2020 @ 5:23 PM Reply So so good, even though I skipped the frying step. Huge hit. FAQs

5 stars (15 ratings)

27 Comments »

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A homemade potato gnocchi recipe is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Brown Butter Sweet Potato Gnocchi Recipe | Damn Delicious (1)

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

Brown Butter Sweet Potato Gnocchi Recipe | Damn Delicious (2)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.

Brown Butter Sweet Potato Gnocchi Recipe | Damn Delicious (3)

Brown Butter Sweet Potato Gnocchi Recipe | Damn Delicious (4)

Brown Butter Sweet Potato Gnocchi

Yield: 6 servings

Prep: 1 hour hour

Cook: 1 hour hour 30 minutes minutes

Total: 2 hours hours 30 minutes minutes

Brown Butter Sweet Potato Gnocchi Recipe | Damn Delicious (5)

Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

5 stars (15 ratings)

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Ingredients

  • 2 medium sweet potatoes
  • ½ cup whole milk ricotta
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 to 2 ½ cups all-purpose flour
  • 1 ½ tablespoons olive oil
  • ½ cup unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage leaves
  • ½ cup shaved Parmesan

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  • Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.

  • Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.

  • Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.

  • Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.

  • Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.

  • Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan.

  • Serve immediately.

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posted on December 14, 2019under entree, fall, pasta
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27 comments
  1. Anne Nye February 14, 2023 @ 7:58 AM Reply

    Question: would you top with a sauce or just serve as a side? What kind? They sound delicious but after throat cancer I have trouble with anything dry at all.

  2. Linda March 12, 2022 @ 11:54 AM Reply

    Made these gluten and dairy free with my own cashew ricotta and almond nutty parmesan. Still awesome. The recipe makes quite a bit so I’m freezing some to see how they hold up. Really delicious recipe, thank you!

  3. Shayla February 8, 2022 @ 9:23 AM Reply

    I know it’s been a few years since you posted this recipe but I absolutely had to comment. This Gnocchi recipe is amazing! I made a double batch, since it’s a little labor intensive to make, and I’m so glad I did. My family, including 3 little ones, absolutely loved it! I froze half and it made an easy dinner the second time around – they cook from frozen quickly and I didn’t adjust the cooking time. I’m making them again and will once again double the batch to freeze half.

  4. BM December 31, 2021 @ 11:13 PM Reply

    I just made these and they’re lovely.
    Even with the parmesan I used the taste was beautifully sweet, reminiscent of schupfnudeln imo.

    I made these for me and my toddler, I made a light cheese sauce with a roux and some parmesan to bind.

    Eating now. 10/10.

  5. Hannah September 17, 2021 @ 10:23 PM Reply

    BRO this gnocchi slaps. I made it dairy free using almond yogurt instead of ricotta and vegan parm. This sh*t tastes like fall

  6. Sabrina September 17, 2021 @ 6:39 AM Reply

    I’m not super experienced at cooking but these were so good and made me feel like real chef. I was anxious about making a pasta from scratch but it was pretty simple, if a little ugly. The sage and garlic pair perfectly with the sweet potato flavor. I’ll definitely be making this again!

  7. Ryan Lewis August 27, 2021 @ 7:35 AM Reply

    great base recipe. i added tasted walnuts to my brown butter and a drizzle of vinegar (sherry) to brighten the dish up.

  8. Mar March 7, 2021 @ 2:27 PM Reply

    Question: What size (weight) of sweet potato do you start with?

  9. Joy February 23, 2021 @ 1:52 PM Reply

    My sister was visiting and I made these-boy did her eyes light up!!!
    They are freaking fabulous- I agree with a previous poster the brown butter and crispy sage were the piece de resistance.
    Thank you for this truly wonderful recipe.

  10. Missie February 10, 2021 @ 3:55 PM Reply

    This gnocchi recipe made me look like a gourmet chef. Absolutely fabulous. I added some half and half to the sauce. Amazing.

  11. CM January 30, 2021 @ 5:38 PM Reply

    Holy cow, these were AMAZING!!! It was my first attempt at any homemade gnocchi, and my husband and I were astonished at how great they were. We froze half for later…so excited to have them again soon. I’m drooling just thinking about them :)’

  12. CKB January 24, 2021 @ 11:20 AM Reply

    These are absolutely delicious! Making them again for the second time. I read that they can be frozen but then how are they supposed to be cooked when the come out of the freezer? Thaw first then cook or cook when frozen?
    Thanks for the great recipe!

  13. Laurie Duncan Cleary November 28, 2020 @ 8:25 PM Reply

    I’ve made this dish twice now, and have to say it is really delicious. My first attempt had great flavor but the gnocchi were not as tender as I wanted. Second time around, I was extra careful not to overwork the dough. The crispy finish on the gnocchi and the crispy sage in browned butter were the killer details. I licked my dish clean!

  14. Allison Thayer May 10, 2020 @ 11:57 AM Reply

    YUM, want to try asap!! Just curious though – where do you buy store bought? I can’t ever find any, other than the trader joe’s frozen section but those already have a very heavy sauce on them

    • Patricia Robertson January 11, 2022 @ 9:00 AM Reply

      I find fresh gnocchi in the deli refrigerated section, not frozen . I’m definitely going to try these.

  15. Liz April 26, 2020 @ 2:03 PM Reply

    This sounds delicious and I’m in the middle of making these but few things because I am confused…. my two medium sized potatoes only yielded just under a cup once mashed but the recipes is calling for 1.5 cups of mashed sweet potatoes. Second, the recipe calls for 1/4 cup of grated Parmesan and the 1/2 cup of shaved parmesan…but then throughout the recipe, you say ‘stir in the parmesan’. Which one? I am assuming the grated for the dough but then 1/2 cup if shaved Parmesan is a lot to just ‘sprinkle’ over at the end of the recipe.

  16. Jordyn April 25, 2020 @ 12:58 PM Reply

    These were time-intensive, but definitely worth it! I had a little bit of trouble browning them without them sticking to the pan, but otherwise the steps were seamless.

  17. Melissa Cheek April 19, 2020 @ 9:52 AM Reply

    Made this last night, soooo good! We used half the butter to finish and didn’t have sage or garlic but really thought they were perfect without!

  18. Ian January 16, 2020 @ 10:26 AM Reply

    QUESTION

    I am planning to make these for a party of 15, is it okay to double/triple the batch? and if so, how many times should I multiply for that amount of people?

  19. Chrissy Kiely December 28, 2019 @ 11:56 AM Reply

    Can you make this with golden potatoes, for those who are not big fans of sweet potato?

  20. Alyssa December 25, 2019 @ 4:04 PM Reply

    Okay wow. These were so damn delicious. By far my new favorite dish. Thank you for blessing the world with this recipe. You’re amazing.

  21. Terri December 23, 2019 @ 2:32 PM Reply

    Everyone LOVED them!! One of my boys said this was the second best thing I have EVER made – I said, WHAT?!?! LOL!! Second only to a 40 year old English Toffee recipe!! I have more sweet potato and they want me to do another batch right away. I made them too big but I have that figured out now 🙂

    • Jana @ Damn Delicious December 23, 2019 @ 2:48 PM Reply

      That’s such a huge compliment! Thanks for sharing with us, Terri. Happy holidays!

  22. Shari December 17, 2019 @ 9:19 PM Reply

    Question!!! If one was to make extra and freeze them should they be froze before they are boiled??

    • Chungah @ Damn Delicious December 18, 2019 @ 4:54 AM Reply

      Yes, it is best to freeze gnocchi uncooked as soon as they are shaped. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.

  23. Rachel December 16, 2019 @ 4:05 AM Reply

    This looks scrumptious. Just got back from a trip to Italy and this sounds so simple but savory. Can’t wait to try making it with my kids. We love your recipes!

    • Kate June 2, 2020 @ 5:23 PM Reply

      So so good, even though I skipped the frying step. Huge hit.

Brown Butter Sweet Potato Gnocchi Recipe | Damn Delicious (2024)

FAQs

Why did my potato gnocchi turned to mush? ›

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Why is my sweet potato gnocchi dough sticky? ›

If dough is too sticky, add more flour and knead it in. I like to knead my gnocchi dough until it is fairly stiff — this part is up to you. I prefer a somewhat toothsome gnocchi, but if you want yours to be lighter in texture, knead just until your dough resembles pizza dough.

What are the ingredients in Trader Joe's sweet potato gnocchi? ›

Ingredients. Sweet Potatoes, Wheat Flour, Potatoes, Water, Butter (cream (milk)), Milk, Eggs, Sunflower Seed Oil, Grana Padano Cheese (milk, Salt, Animal Rennet, Lysozyme (enzyme From Egg White)), Sugar, Salt, Sage. Contains Wheat, Milk & Eggs.

Is it better to bake or boil potatoes for gnocchi? ›

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

What should you not do when making gnocchi? ›

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Is gnocchi better fried or boiled? ›

Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior.

Does sweet potato gnocchi taste different? ›

What does Sweet Potato Gnocchi taste like? Gnocchi is often made with potatoes and tastes the same. But when you use sweet potatoes in the recipe then gnocchi turns out a little sweet. They don't have an empowering sweet flavor but have a little sweet after taste.

Why is my sweet potato gnocchi tough? ›

Tip: don't over-knead the dough. Over-kneading will develop the gluten in the flour, making the sweet potato gnocchi overly chewy and tough.

How do you make sweet potato gnocchi less sticky? ›

Here comes the thing… As long as it's really soft and sticky, like a potato mash, you need to add flour. Keep adding flour. There's lots of water in the boiled sweet potatoes, so you don't need to add liquid.

What is the best store bought sweet potato gnocchi? ›

Best Sweet Potato Gnocchi: Cappello's Sweet Potato Gnocchi

Both Trader Joe's and Capello's sweet potato gnocchi were delicious in flavor and texture, but we like that Cappello's product offers the ability to pair with any sauce or topping. (Trader Joe's version comes with an already mixed-in butter and sage sauce.)

Why does potato gnocchi taste sour? ›

Gnocchi shouldn't be sour if it's properly cooked. If you've bought Gnocchi or reheated Gnocchi that is sour tasting to it, the chances are it was not stored properly, or perhaps you got an uncooked batch.

Why are Japanese sweet potatoes healthy? ›

High in complex carbohydrates and dietary fiber, they provide a good source of energy. This is why they are particularly enjoyed by farmers and hard labor workers in Japan. They are also a great source of vitamins (especially vitamin A), minerals, potassium, iron, and copper.

What flour is best for gnocchi? ›

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

What kind of potato is best for gnocchi? ›

The Best Potatoes for Gnocchi

Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

Why does my gnocchi taste like flour? ›

Because you don't cook your roux (flour and oil mixture) long enough. You need to cook it at least long enough to start a bit of browning to remove the raw flour flavor. How do you know when gnocchi dough is ready? Simple, it doesn't stick to the wooden board.

Why did my gnocchi dissolve? ›

Without flour, gnocchi would easily disintegrate like mashed potatoes. A gnocchi dough is extremely temperamental, meaning it can easily be ruined with an excess of flour or kneading. To avoid this error, try adding smaller amounts of flour at a time.

Is gnocchi meant to be mushy? ›

The texture will vary slightly depending on the exact brand and style of gnocchi you use, but it's simple to adjust the cook-time accordingly. No matter what store-bought gnocchi you use, they're not feather-light or pillow-soft as the best potato gnocchi ought to be—but, in the end, that's exactly the point.

How do you make gnocchi soft again? ›

The best ways to reheat gnocchi is to place the gnocchi in boiling water. Gnocchi must be heated immediately from the freezer in order to prevent the gnocchi from sticking together. Gnocchi is a favorite across the globe, and there's a good reason behind it.

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