Sweet Potato Gnocchi with Sage Brown Butter and Crispy Pecans
Ready to wow your taste buds? This Sweet Potato Gnocchi with Sage Brown Butter and Crispy Pecans is pure comfort in a dish! Soft, pillowy gnocchi meets nutty, herby butter and crunchy pecans. It's cozy, flavorful, and yes, totally doable—even if you've never made gnocchi before!
4.4 out of 5 (5 ratings)
Prep Time
30 minutes
Cook Time
20 minutes
Servings
4 servings
Cuisine
Italian
Ingredients
- •2 cups mashed sweet potato (about 2 medium sweet potatoes)
- •1 1/2 cups all-purpose flour, plus more for dusting
- •1 egg, lightly beaten
- •1 teaspoon salt
- •1/4 teaspoon ground nutmeg
- •6 tablespoons unsalted butter
- •10 fresh sage leaves
- •1/3 cup chopped pecans
- •1/2 cup grated Parmesan cheese
- •Salt and pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for about 45-50 minutes, or until tender. Let them cool slightly, then peel and mash until smooth. Measure 2 cups of mashed sweet potato and set aside.
- 2
In a large mixing bowl, combine the mashed sweet potato, 1 1/2 cups of all-purpose flour, the lightly beaten egg, salt, and ground nutmeg. Mix until a soft dough forms. If the dough is too sticky, add more flour a tablespoon at a time, but avoid overworking it.
- 3
Lightly flour your work surface and divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, use a fork to press grooves into each piece for a traditional look.
- 4
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking only a handful at a time. When the gnocchi float to the surface, cook for an additional 1-2 minutes, then remove with a slotted spoon and transfer to a plate.
- 5
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Be careful not to burn it. Remove the sage leaves and set aside for garnish.
- 6
Add the cooked gnocchi to the skillet with the brown butter. Toss gently to coat and cook for 1-2 minutes to allow the gnocchi to absorb the flavors.
- 7
In a small separate pan, toast the chopped pecans over medium heat until fragrant and lightly browned, about 3-4 minutes. Stir constantly to avoid burning.
- 8
Serve the gnocchi warm, topped with the toasted pecans, crispy sage leaves, and grated Parmesan cheese. Season with salt and pepper to taste. Enjoy immediately.
Nutrition Information
Calories
410 calories
Protein
10g
Carbs
45g
Fat
20g
Frequently Asked Questions
Q: Can I use a different type of flour instead of all-purpose flour?
A: Yes, you can substitute all-purpose flour with whole wheat flour, gluten-free flour blends, or even almond flour for a different texture and flavor. However, keep in mind that the texture of the gnocchi may vary, and you might need to adjust the amount of flour to achieve a soft, workable dough.
Q: What can I use instead of sage in the brown butter sauce?
A: If you don't have sage, you can use fresh thyme, rosemary, or even parsley for a different herbaceous flavor. Each herb will bring its own unique taste to the dish. Alternatively, you can skip the herbs altogether and just enjoy the nutty flavor of the browned butter.
Q: How do I know if my gnocchi dough is the right consistency?
A: The dough should be soft and slightly sticky but not overly wet. If it's too sticky to handle, add additional flour one tablespoon at a time until it holds together. Be careful not to add too much flour, as this can make the gnocchi dense and heavy instead of light and tender.
Q: Can I make the gnocchi ahead of time and cook them later?
A: Yes, you can shape the gnocchi in advance. Arrange them in a single layer on a floured baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. Alternatively, you can freeze them by placing the baking sheet in the freezer until the gnocchi are firm, then transferring them to a freezer-safe bag or container. Cook them directly from frozen; no need to thaw.
Q: What should I do if my butter burns while making the brown butter sauce?
A: If your butter burns, discard it and start fresh with new butter. To avoid burning, keep the heat at medium and watch closely as the butter melts and begins to brown. Stir frequently and remove it from the heat as soon as it turns golden brown and smells nutty.
Q: Can I use a different nut instead of pecans?
A: Absolutely! You can substitute pecans with walnuts, hazelnuts, or almonds for a similar crunch. If you're allergic to nuts, you can omit them entirely or replace them with toasted breadcrumbs for a crispy topping.
Q: How should I store leftovers, and how do I reheat them?
A: Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat with a little extra butter or olive oil to prevent sticking. Avoid microwaving, as it can make the gnocchi soggy.
Make This Recipe Your Own
AI Chef Assistant
Get real-time cooking guidance and ingredient substitution tips from our AI chef
Smart Scaling
Instantly adjust serving sizes and quantities to match your needs
Ingredient Swaps
Customize recipes with AI-powered ingredient alternatives and substitutions
Search for "Sweet Potato Gnocchi with Sage Brown Butter and Crispy Pecans" in the DigiDish app to get started!
More Recipes You'll Love
Get ready to wow your taste buds! This Grilled Nectarine Caprese is a fresh twist on a classic, pairing smoky-sweet nect...
Fire up those taste buds because this grilled lemon herb halibut is a flavor fiesta you don’t want to miss! Paired with ...
Ready to bowl over your taste buds? This Savory Coconut Kale and Lentil Bowl is a hearty, flavor-packed meal topped with...
Ready to fire up the grill? These Spicy Honey Lime Tofu Skewers are a flavor explosion! Sweet grilled pineapple meets ze...
Get ready to dazzle your taste buds! These crispy chickpea cakes are golden perfection, paired with tangy sumac yogurt a...