Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts - A delicious recipe by DigiDish

Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts

Get ready to impress your taste buds! This Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts is pure comfort in a bowl. Soft, pillowy gnocchi meets nutty, aromatic sage and a crunch of hazelnuts—it's a flavor party you’ll want to host again and again! Let’s dive in!

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There’s something magical about gnocchi, isn’t there? They’re like tiny, fluffy pillows of joy just waiting to soak up every ounce of delicious sauce they meet. Now imagine replacing the usual potatoes with the sweet, earthy charm of sweet potatoes, and pairing that with a golden sage-infused butter that smells like autumn in full bloom. Oh, and let’s not forget the pièce de résistance: toasted hazelnuts that add a nutty crunch you didn’t know your life was missing. This Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts is basically a hug for your soul disguised as dinner.

Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts Recipe

What makes this dish so show-stoppingly special is the perfect harmony of flavors and textures. Sweet potatoes lend a natural creaminess and subtle sweetness to the gnocchi, while the brown butter gets all nutty and aromatic when mingled with fresh sage leaves. But the hazelnuts? Oh, the hazelnuts are the unsung heroes here, giving just the right amount of crunch to balance out the velvety sauce and tender gnocchi. Plus, if you’ve never toasted hazelnuts before, get ready for your kitchen to smell like a gourmet dreamland. Bonus points: this gnocchi is light enough for those who usually find pasta too heavy yet indulgent enough to wow at a dinner party.

So why not give this dish a go? It’s surprisingly forgiving—homemade gnocchi sounds intimidating, but trust me, it’s almost meditative once you get into the groove of rolling and shaping. Serve it as a main with a crisp green salad or as an elevated side dish to your favorite protein. Feel like experimenting? Top it off with a sprinkle of parmesan or even a drizzle of honey for a unique spin. You don’t need a special occasion to whip this up, but it sure makes any night feel extra special. Go ahead, turn your kitchen into a cozy trattoria and dig in!

Keywords: sweet potato gnocchi recipe, sage brown butter sauce ideas, autumn comfort food recipes, toasted hazelnut recipes, vegetarian gnocchi dish, easy homemade gnocchi tips, creative pasta recipes

Prep Time

40 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

Italian

Ingredients

  • 2 medium sweet potatoes (about 1 pound)
  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter
  • 10 fresh sage leaves
  • 1/4 cup toasted hazelnuts, roughly chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. 1

    Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes, or until tender when pierced with a knife. Allow them to cool slightly, then peel and mash until smooth.

  2. 2

    In a large mixing bowl, combine the mashed sweet potatoes, flour, salt, and nutmeg. Mix until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, but avoid over-flouring to keep the gnocchi light.

  3. 3

    Dust a clean surface with flour and divide the dough into 4 portions. Roll each portion into a long rope about 3/4-inch thick. Cut the ropes into 1-inch pieces. For a classic gnocchi shape, roll each piece over the back of a fork to create ridges, or leave them plain.

  4. 4

    Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside on a plate.

  5. 5

    In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and fragrant, about 3-4 minutes. Remove the skillet from heat.

  6. 6

    Gently toss the cooked gnocchi in the sage brown butter until evenly coated. Season with salt and freshly ground black pepper to taste.

  7. 7

    Transfer the gnocchi to serving plates. Sprinkle with the toasted hazelnuts and, if desired, grated Parmesan cheese. Serve immediately and enjoy your Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts.

Nutrition Information

Calories

350 calories

Protein

6g

Carbs

42g

Fat

17g

Frequently Asked Questions

Q: Can I substitute sweet potatoes with another type of potato?

A: Yes, you can substitute sweet potatoes with regular russet potatoes or even Yukon Gold potatoes. However, keep in mind that sweet potatoes provide a unique sweetness and color to the gnocchi. Regular potatoes may require slightly less flour due to their lower moisture content.

Q: What should I do if my gnocchi dough is too sticky?

A: If the dough is too sticky, add more flour one tablespoon at a time until it becomes soft and manageable. Be careful not to add too much flour, as this can make the gnocchi heavy and dense. The dough should be slightly sticky but easy to roll into ropes with lightly floured hands.

Q: Can I make the gnocchi ahead of time?

A: Yes, you can make the gnocchi ahead of time. After shaping the gnocchi, place them on a floured baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to an airtight container or freezer bag. Cook them directly from frozen without thawing, adding an extra minute or two to the boiling time.

Q: What can I use instead of hazelnuts?

A: If you don't have hazelnuts, you can substitute them with other nuts such as walnuts, pecans, or almonds. Alternatively, you can omit the nuts altogether or replace them with toasted breadcrumbs for a crunchy topping.

Q: How do I troubleshoot gnocchi that fall apart while cooking?

A: If your gnocchi fall apart in the boiling water, the dough may have too much moisture. Next time, make sure to thoroughly roast the sweet potatoes to remove excess moisture and avoid over-mashing. You can also knead in a little extra flour to firm up the dough. For now, try chilling the shaped gnocchi in the refrigerator for 20-30 minutes before cooking to help them hold their shape.

Q: Can I use dried sage instead of fresh sage?

A: While fresh sage is recommended for its vibrant flavor, you can use dried sage if needed. Use about 1/3 the amount of dried sage as a substitute, so approximately 1 teaspoon. Add it to the butter while it’s melting to release its aroma.

Q: What are some serving variations for this dish?

A: You can enhance this dish by adding crispy pancetta or crumbled bacon for a smoky flavor. For a vegetarian variation, toss in sautéed mushrooms or caramelized onions. To make it heartier, serve the gnocchi with a side of roasted vegetables or a simple green salad.

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