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Sweet Potato Gnocchi with Garlic Sage Butter - Discover the best sweet potato gnocchi recipe! Easy to make, perfectly tender, and pan-fried for a crispy finish

Sweet Potato Gnocchi with Garlic Sage Butter

Elevate your weeknight dinners with this ultimate sweet potato gnocchi recipe. Combining the natural sweetness of sweet potatoes with tender ricotta and a rich, aromatic garlic sage butter sauce, these gnocchi are a revelation in comfort food. This recipe makes achieving restaurant-quality results surprisingly accessible for home cooks. Perfect for those seeking a flavorful and satisfying meal, this sweet potato gnocchi dish offers a delightful textural contrast between the crispy pan-fried exte
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • One 1-lb sweet potato
  • 1 cup whole milk ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 1/4 cup flour (more for dusting)
  • 5 cups finely chopped broccoli rabe (stems, leaves, and florets) – optional
  • 8 tablespoons butter
  • 1/3 cup heavy cream
  • 2 cloves garlic, minced
  • 5-6 sage leaves

Method
 

  1. Microwave the sweet potato until soft (about 7 minutes). Scoop out the flesh into a bowl.
  2. Mix in ricotta, parmesan, and salt. Gradually add flour, kneading gently until dough forms. Do not over-knead.
  3. Shape dough into a loaf, cut slices, and roll/stretch into ropes. Cut into 1-inch pieces. Toss with a little olive oil.
  4. Boil gnocchi until they float. Drain. (Optional: Refrigerate or freeze for later).
  5. Blanch broccoli rabe in boiling water for 1 minute, then shock in ice water. Drain.
  6. Pan-fry gnocchi in butter until golden brown. Add broccoli rabe, minced garlic, sage leaves, and salt. Cook for a few more minutes.
  7. Stir in heavy cream and Parmesan cheese until sauce lightly coats everything. Serve immediately!

Notes

- Use a fork to prick the sweet potato before microwaving for even cooking.
- Don't overwork the gnocchi dough; gentle handling is key to a tender texture.
- Pan-frying the gnocchi after boiling gives them a delicious crispy exterior.
- Adjust the amount of garlic and sage to your preference for a personalized flavor.
Allergens: Milk, Wheat, TESTMARK.