butter sage sweet potato gnocchi;
Originally posted October 12, 2016. Updated November 13, 2026 for content and clarity.
Butter sage sweet potato gnocchi are little puffs of sweet potato gnocchi made from scratch and they are deeeelicious! Once the little gnocchi are made and boiled, the dish comes together in a skillet, browned in butter with chicken sausage and delicious crispy fried sage ribbons.
Making gnocchi from scratch does take a long time. None of the steps are particularly hard but it is a time investment to make the gnocchi itself, and then cook butter sage sweet potato gnocchi to serve. The good news is that it makes a big batch and you can freeze your gnocchi!
This recipe for butter sage sweet potato gnocchi makes enough for two small servings or one large serving. I love making these for holidays–it just feels so cozy and decadent.
Starting off with the sweet potato gnocchi, you need to roast or microwave a baked sweet potato. I’ve done both oven and microwave methods, and while oven-roasting gets much more caramelization, in this particular recipe I don’t think it makes much difference in the end product. So do whatever’s easiest.
For either method, you’ll want to poke holes in your sweet potato with a fork. This lets steam escape so the potato doesn’t burst. Then, for the oven method, wrap each sweet potato in foil and bake 425F for 45-60 minutes. For the microwave method, wrap in a damp paper towel and microwave on high for 5-8 minutes, flipping halfway through.
They will be hot when cooked, so please be careful, or use some tongs! And let them rest and come to room temperature before proceeding. If you’re making other food in the oven earlier in the week, I’ll go with the oven method and just pop them in, and refrigerate the sweet potatoes until ready to use.
Once you’re ready to boil your sweet potato gnocchi, things move quickly, so be ready!
secret to success
To make the gnocchi themselves, it’s pretty much mix everything together. Nothing crazy here, mostly flour with a little bit of salt and brown sugar for extra flavor. While you’re mixing, bring a pot of water to a boil. Once you start boiling your sweet potato gnocchi, things move quickly so be ready! You may want to enlist the troops to help. I always rope in my partner to help with the promise of sweet, sweet butter sage sweet potato gnocchi for dinner that week.
You need to roll and cut the gnocchi while boiling batches. You’ll know the gnocchi are done when they float. Probably 2-4 minutes, but your mileage may vary depending on your dough. Make sure to scrape the bottom of your pot when you plop in the gnocchi to keep them from sticking. If they don’t float you won’t know!
Do a quick stir of the pot when you add the gnocchi to the water–don’t let them stick to the bottom. You’ll know they’re ready when they float!
secret to success
Also, it’s not an exact science, and since there are no eggs and you’ll be cooking these little pillow pockets again, it’s not really high stakes. When they’re ready, use a slotted spoon to remove them to a colander. Toss with oil on occasion in between batches to keep them from sticking.
Once you’re done boiling and the sweet potato gnocchi has been tossed with oil, you can cook off your butter sage sweet potato gnocchi for dinner or put away for future use. Into the fridge in an airtight container if making later in the week (I’d only recommend refrigeration for 1-3 days) or into a freezer-safe container for use in the next 6 months.
But assuming you can’t wait to eat them, you’ll also need some sausage, and that sage, otherwise how can we call it butter sage sweet potato gnocchi? A bite of salty sausage with a toasted, slightly crisp, pan-fried gnocchi, and melt in your mouth sage ribbons, drenched in delicious butter. The crispy sage is my favorite part. They’re a nice crackle of buttery goodness like little presents throughout every bite! Although, the crispness is best fresh, they’ll lose that during reheating.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other delicious recipes?
- The perfect sweet potato sweet side dish is sweet potato souffle!
- Another quick sausage meal, sausage pesto pasta is a great weeknight meal.
- Make your own homemade sausage gravy for brinner. Brinner’s always a winner for a quick and easy dinner!
butter sage sweet potato gnocchi;
Ingredients
sweet potato gnocchi;
- 2 large sweet potatoes
- 10 oz whole milk ricotta cheese
- ¾ cup parmesan cheese
- 2 Tbsp brown sugar
- 2¾ cups flour
- 2 tsp salt
butter sage sausage gnocchi;
- 2 large sprigs sage julienned
- ½ cup butter divided
- chicken sausage
Instructions
sweet potato gnocchi;
- Pierce the large sweet potatoes all over with a fork. To roast in the oven, wrap in foil and bake at 425°F for 45-60 minutes. To make baked potatoes in the microwave, wrap each sweet potato in a damp paper towel and microwave for 10 minutes, 5 minutes each side. Be careful when flipping, they will be hot!
- Once cooled enough to handle, scoop the sweet potato flesh into a bowl and mash, then add 10oz ricotta cheese, ¾ cup parmesan cheese, 2 Tbsp brown sugar, and 2 tsp salt and mix thoroughly.
- Add in 2¾ flour ~½ c. at a time, until a soft and slightly sticky dough forms. Don't over-mix
- Begin heating a large pot of water to a boil while forming the gnocchi.
- Flour your cutting board or surface and turn out a small batch of dough and roll into a rope. I usually use a small palm-sized amount at a time. Flour liberally to keep from sticking, and cut each rope into 1" pieces with a knife or bench scraper.Set aside and repeat until all dough has been shaped.
- Once the water is boiling, working in batches, add in the gnocchi. Ensure it doesn't stick to the bottom of a pan, you can do this by stirring to make a little whirlpool before adding the gnocchi. Cook 3-5 mins or until the gnocchi rise to the surface and float.
- Remove to a colander or bowl and occasionally spray or coat with oil and give a little toss to keep the gnocchi from sticking. I usually do this once every couple of batches.
- Proceed immediately if desired. If making ahead, these oiled gnocchi can be stored in the fridge for 1-3 days in an airtight container for use later that week, or frozen for up to 6 months in the freezer. Thaw or let come to room temperature before using.
butter sage sausage gnocchi;
- Heat a large saucepan over medium-high heat, and add butter. Allow the butter to melt and begin to bubble and brown. Add the gnocchi to the pan and let it crisp up on one side before flipping each gnocchi to the other side so they're evenly toasted. Work in batches if needed. Remove to a bowl.
- Slice the chicken sausage into rounds (or preferred shape). Add to the pan and cook through. Remove to the bowl with gnocchi.
- Thinly slice julienned ribbons of sage. Using the remaining butter in the pan (or add a little more if needed and let it heat) add the julienned thin ribbons of sage and let them toast until beginning to brown. This should be quick and only take a few seconds.
- Quickly add back the sausage and gnocchi, and toss everything together to heat through. Remove to a bowl and serve warm while the sage is still crisp!
1 Comments
salted chocolate espresso cookies; – tipsychocochip
May 10, 2017 at 8:03 am
[…] feeling! I’ve been on more of a savory kick, reveling in recipes like butter sage sweet potato gnocchi and french onion burgers. But for someone who doesn’t drink coffee, this recipe is a […]