I’ve been really trying to reduce my food waste and the number of trips to the grocery store, opting for a weekly farmer’s market trips instead. This forces me to use up all the ingredients I have first which has really sparked some creativity and I’m enjoying every second of it. I first made this Sweet Potato Gnocchi when I had only one sweet potato, canned tomatoes, some spices, flour and a teeny amount of parmesan cheese left in the fridge and cupboard. Since that first time, I have made it basically every week, many many different versions of Sweet Potato Gnocchi.
It’s really simple, so few ingredients, cheap, pairs well with a lot of other flavours and its surprisingly really filling. It’s the best way to serve sweet potato
It’s Autumn here and the days are cooler which has me craving all the comfort foods and being snuggled up under a blanket. This sweet potato gnocchi served with brown butter sage sauce is what I imagine Autumn to be if it was a dish. That’s why I’m sharing the recipe for brown butter sage sauce with you, so you can also experience pure autumn comfort.
Cooking the sweet potato gnocchi in the brown butter sauce makes them all golden and crispy on the outside whilst the inside remains soft and pillowy. The brown butter adds a nutty element which compliments the sweetness of the gnocchi, sage and garlic are added for flavour and to bring some savouriness and topped with crispy walnuts for a little crunch.
- Do not use boiled sweet potato, the water from it will adsorb more flour resulting in denser gnocchi
- To make gluten-free use gluten-free flour. Wholemeal also works
- Gnocchi can be made ahead and refrigerated in an airtight container until ready to cook or freeze. Just place on a baking tray in a single layer and into the freezer until frozen, once frozen move to container or storage bag
Watch the video for Sweet Potato Gnocchi:
If you try this recipe, please let me know! Leave a comment, rate it, or tag me on Instagram (@tillyeats). I love seeing what you create!
More Sweet Potato Recipes:
Sweet Potato Pancakes – Nutritious, delicious, fluffy Turmeric Sweet Potato Pancakes made with sweet potato and almond meal. Gluten-Free and Dairy Free!
Sweet Potato and Black Bean Burger – Crispy vegetarian burger patties with caramelised onions
Sweet Potato Breakfast Quesadillas – Sweet potato, black beans and veggies cooked together, stuffed inside a quesadilla and topped with a fried egg, guacamole and tomato salsa.
Learn how to make Sweet Potato Gnocchi from scratch. Its easy, quick and only requires three ingredients! Serve with brown butter sage sauce for pure comfort in a bowl.
- 1 medium sized sweet potato
- ½ cup parmesan cheese
- 1 – 2 cups flour
- 50 grams butter
- 1 clove garlic
- ¼ cup walnuts
- ¼ cup sage leaves
Preheat oven to 200°C (400°F)
Prick the sweet potato in a few spots and place into the oven, roast for 40 minutes or until soft. Let cool and peel skin
In a large mixing bowl mash sweet potato until smooth, add cheese, salt and mix.In batches add the flour kneading in between until you have a soft dough formed but not sticky.
Turn on to a floured surface and divide into 4 equal portions. Take one portion and roll into a 2cm thick sausage. Slice sausage into 1cm long pieces and set aside.
Bring a large saucepan to a boil and cook the gnocchi (in batches if needed) for 3 minutes or until they float to the top. Drain in a colander
In a frying pan over medium heat melt butter, add walnuts and sage. Cook for 2 minutes or until butter starts to turn light brown. Add gnocchi and cook until a little caramelized.
Serve with cracked pepper and parmesan.
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂