Sweet Potato Gnocchi With Brown Butter and Sage
Looking for a gluten-free, grain-free comfort food recipe that supports women’s health? This Sweet Potato Gnocchi with Sage Butter Sauce is nourishing, naturally vibrant, and surprisingly easy to make! Learn how to make your own gnocchi with wholesome ingredients like sweet potatoes, cassava flour, and sage—without sacrificing flavor or texture.
They are soft, tender, and cloaked in rich brown butter and crispy fresh sage. Sweet potato gnocchi takes this classic dish to the next level, adding a beautiful orange color and subtle savory flavor that pairs perfectly with a silky butter sauce. Whether you’re craving cozy comfort food, or you’re just looking for a main dish that feels indulgent but is actually packed with nutrients, this sweet potato gnocchi recipe will blow you away.
They are soft, tender, and cloaked in rich brown butter and crispy fresh sage. Sweet potato gnocchi takes this classic dish to the next level, adding a beautiful orange color and subtle savory flavor that pairs perfectly with a silky butter sauce. Whether you’re craving cozy comfort food, or you’re just looking for a main dish that feels indulgent but is actually packed with nutrients, this sweet potato gnocchi recipe will blow you away.
As a chef and nutrition consultant my mission is to help you enjoy deeply satisfying, beautiful meals that also support your body’s natural rhythms—especially as women. Sweet potatoes are one of my favorite ingredients because they’re rich in beta-carotene, which your body converts into vitamin A—a nutrient crucial for hormonal health, glowing skin, and immune support. They also contain fiber and complex carbs, helping stabilize blood sugar (and mood) after meals.
And when paired with fresh herbs, a touch of parmesan cheese, and that irresistible sage sauce, this recipe checks all the boxes: comfort, nutrition, and joy.
Why You’ll Love This Recipe
- It’s naturally gluten-free, grain-free, and can be made dairy-free or vegan
- The dough is soft, forgiving, and easy to shape—even for beginners
- You’ll get that classic potato gnocchi feel, with extra nutrients and color
- It’s made with simple tools—no gnocchi board or special equipment needed!
- And let’s be real… brown butter, crispy sage, and pillowy gnocchi? Yes, please.
Ingredients for Sweet Potato Gnocchi
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Did you know?
The word “gnocchi” likely comes from the Italian word “nocca,” which means knuckle—or possibly from “nocchio,” meaning a knot in wood. Either way, these little pillows of dough have been around since Roman times, when legions of soldiers needed compact, energy-dense food to carry with them. While the gnocchi we know today is often made with potatoes (especially sweet potatoes for a modern twist!), ancient versions were made with breadcrumbs, flour, and eggs.
How to Sweet Potato Gnocchi
- Boil sweet potatoes without the skin until soft. Let cool and mash them in a food processor. I love doing this in the food processor because they become very silky and we want this kind of consistency.
- Transfer the sweet potatoes to a large bowl and add the remaining ingredients. Mix everything until a soft dough forms. The dough should be sticky. Divide the dough into 4 equal parts. Set aside. Sprinkle cutting board with flour and transfer one part of the dough to the cutting board or countertop, roll the dough out into ropes, sprinkling with flour as needed if sticky, and cut into cute little balls of gnocchi (about one inch in diameter). Roll each piece over tines of a fork to indent. Transfer to the baking sheet and dust with flour.You can keep the gnocchi covered in the fridge for up to 1 day, and then boil just before you are ready to eat. Or boil right away.
- To make the sauce.Melt butter in a heavy large saucepan over medium heat. Cook until butter solids are brown swirling the pan occasionally, about 5 minutes. Add cinnamon and maple syrup and whisk.Add chopped sage (mixture will bubble up). Turn off heat — season butter with salt.
- Bring a medium-sized pot of water to a boil; add one tablespoon of salt and return to boil. Working in batches, cook the gnocchi until tender, 5 to 6 minutes – they will float to the top of the water when ready. Transfer gnocchi to a baking sheet and let cool.
- Transfer half the sage butter to a large skillet set over medium-high heat. Add half the gnocchi. Sauté until gnocchi is heated through, about 6 minutes.
Ingredient Substitutions
- Swap egg yolks for a flax egg (1 tbsp ground flax + 2.5 tbsp water) to make it vegan
- Use Bob’s Red Mill free flour blend if you don’t have cassava flour
- Add ricotta cheese to the dough for a more pillowy texture
- No sage? Use fresh thyme or rosemary instead
Health Benefits (Especially for Women)
- Sweet Potatoes: High in antioxidants, fiber, and beta-carotene—great for hormonal balance and skin health
- Cassava Flour: Gentle on digestion, gluten-free, and rich in resistant starch
- Arrowroot Flour: A gut-friendly thickener that helps bind without irritating the digestive system
- Sage: Contains phytoestrogens and anti-inflammatory properties
- Olive Oil: Rich in monounsaturated fats that support heart health and hormone production
Chef Angie’s Tips
- Don’t overwork the sweet potato dough—the lighter the touch, the fluffier the final product
- Always use enough flour to prevent sticking but avoid adding a full cup unless necessary
- For the best result, cook in batches and keep your large pot of water boiling hot
- Let the gnocchi cool slightly on a baking sheet before pan-frying
- Toss in parmesan cheese just before serving for extra richness
Ways to Serve
- Pair with a cream sauce or a simple pasta sauce like tomato basil
- Top with roasted veggies and a sprinkle of fresh herbs
- Add to a fall salad with arugula, walnuts, and olive oil vinaigrette
- Serve as a cozy main dish with sautéed mushrooms and caramelized onions
- Toss with crispy prosciutto and peas for a spring-inspired twist
Storage
- Store any leftover sweet potato gnocchi in an airtight container in the fridge for up to 3 days
- Reheat in a large skillet over medium-high heat with a little olive oil until warm and crispy
- Freeze uncooked gnocchi on a baking sheet, then transfer to a plastic bag for up to 2 months
- No need to thaw—just boil from frozen!
Equipment You’ll Need
- Large pot for boiling
- Slotted spoon
- Potato ricer or food processor
- Bench scraper or knife
- Large skillet
- Optional: gnocchi board
- Baking sheet, clean work surface, airtight container
FAQs
Can I use regular flour?
Yes, but then it’s not grain-free. For a classic traditional gnocchi, use purpose flour.
Why is my dough sticky?
You may have added too much water or didn’t use enough flour. Try working on a floured surface and adjust slowly.
Can I make these without eggs?
Absolutely. Just use a flax egg or skip entirely for vegan sweet potato gnocchi.
What kind of sweet potatoes are best?
Go with orange sweet potatoes for flavor and that vibrant color. Avoid watery varieties.
Can I make the dough ahead?
Yes, wrap it tightly in plastic and refrigerate for up to 24 hours.
Ready to fall in love with homemade sweet potato gnocchi? Grab your large bowl, a little flour, and let’s turn humble ingredients into golden brown, buttery bliss. You’ll never look at regular potato gnocchi the same way again.
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Recipe updated on June 11th, 2025
Sweet Potato Gnocchi with Brown Butter and Sage
Ingredients
- 2 sweet potatoes medium, (about 6 cups once mashed)
- 1 egg large
- 1 1/2 cup cassava flour
- 1 cup arrowroot flour
- nutmeg to taste
- 1 tsp salt
- 5 tbsp butter grass-fed
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp lemon juice
Instructions
- Boil sweet potatoes without the skin until soft. Let cool and mash them in a food processor. I love doing this in the food processor because they become very silky and we want this kind of consistency.
- Transfer the sweet potatoes to a large bowl and add the remaining ingredients. Mix everything until a soft dough forms. The dough should be sticky. Divide the dough into 4 equal parts. Set aside. Sprinkle cutting board with flour and transfer one part of the dough to the cutting board or countertop, roll the dough out into ropes, sprinkling with flour as needed if sticky, and cut into cute little balls of gnocchi (about one inch in diameter). Roll each piece over tines of a fork to indent. Transfer to the baking sheet and dust with flour.You can keep the gnocchi covered in the fridge for up to 1 day, and then boil just before you are ready to eat. Or boil right away.
- To make the sauce.Melt butter in a heavy large saucepan over medium heat. Cook until butter solids are brown swirling the pan occasionally, about 5 minutes. Add cinnamon and maple syrup and whisk.Add chopped sage (mixture will bubble up). Turn off heat — season butter with salt.
- Bring a medium-sized pot of water to a boil; add one tablespoon of salt and return to boil. Working in batches, cook the gnocchi until tender, 5 to 6 minutes - they will float to the top of the water when ready. Transfer gnocchi to a baking sheet and let cool.
- Transfer half the sage butter to a large skillet set over medium-high heat. Add half the gnocchi. Sauté until gnocchi is heated through, about 6 minutes.
Nutrition
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