Sweet Potato Gnocchi with Sage Butter



  • 2 1/4 pounds sweet potatoes
  • 1 egg yolk
  • grated nutmeg (Freshly)
  • 1/4 cup grated parmesan cheese (plus additrional, for sprinkling)
  • 1 1/2 cups flour
  • 1 cup butter
  • 30 sage leaves (fresh)


  1. Preheat the oven to 350°F. Place whole sweet potatoes on a baking pan. Bake for 45 mins, or until soft.
  2. While still hot, cut the sweet potatoes in half horizontally and scoop out the flesh. Pass through a potato ricer into a large bowl.
  3. Add the egg yolk, nutmeg and Parmesan cheese and season with salt and pepper. Stir to combine.
  4. Gradually sift in the flour, stirring it into the sweet potato mixture as you go. Once a loose dough has formed, divide into 8 pieces.
  5. Dust a work surface with flour and roll each piece of dough into a log about 3/4 inch in diameter. Cut into 1 inch lengths. Place the gnocchi on a floured baking pan.
  6. Cook the gnocchi in large saucepan of boiling salted water until they float to the surface, then cook for a further 1 min. Remove with a slotted spoon.
  7. For the sage butter, place the butter into a saucepan on medium heat. Cook until it starts to foam and smell nutty. Add the sage leaves and remove from the heat.
  8. Divide gnocchi among 6 serving bowls. Spoon the sage butter over the top and sprinkle with additional Parmesan cheese.
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