Dinner Recipe: Sweet Potato Gnocchi with Browned Butter Sage Sauce

C4Bimbos's picture

Jan. 30, 2016

Do you ever want to make the perfect Fall/Winter dinner that looks like you spent hours on it but really it took you no time at all? Well, you have found that recipe my friends. These savory little sweet potato puffs are the perfect base for my decadent and nutty browned butter and sage sauce. You won't believe how easy this recipe is! Try it.


For gnocchi
Roasted sweet potato 2 Cup (32 tbs)
All purpose flour 3 Cup (48 tbs) ((2
Nutmeg 1 Teaspoon
Salt and pepper To Taste
For browned butter sage sauce
Butter stick 1
Fresh sage 1 Bunch (100 gm)
Salt and pepper To Taste



1. Bring a pot of salted water up to a boil.

2. In a bowl with the sweet potato start by adding 1 1/2 cups of flour, salt, pepper, and nutmeg. Using your hands mix everything together until combined. Keep adding flour by the 1/2 cup until you feel like the stickiness of the dough is gone and the dough is firm.

3. Pour the dough onto a floured surface and cut the dough into 6 equal portions.

4. Gently roll the dough into long strands, about a 1/2 inch in diameter.

5. Cut the dough into 1 inch pieces. Optional: Roll the gnocchi over the back of a fork to get the traditional look.

6. Add half of the gnocchi to the boiling water.

7. While the gnocchi is cooking, melt a stick of butter over medium high heat. Add the sage and continue to let the butter cook, until the butter is a golden brown color. Make sure you watch it! It burns easily and it will brown fairly quickly.

8. Add the cooked and drained gnocchi to the browned butter, season with salt and pepper.



9. Top with a ton of freshly grated Parmesan cheese, and serve!


Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 685Calories from Fat 272

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 247 mg10.29%

Total Carbohydrates 88 g29.3%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet