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Giada Sweet Potato Gnocchi with Maple Brown Butter

Giada Sweet Potato Gnocchi with Maple Brown Butter - recipe card
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Tender sweet potato gnocchi bathed in a nutty maple brown butter sauce, finished with fresh sage and toasted pecans. The pillowy gnocchi balance earthy sweetness with the rich, caramelized flavors of the butter and maple syrup, creating a cozy yet elegant dish perfect for fall or any comforting meal.

Ingredients

Scale
  • 1 lb sweet potatoes (about 2 medium)
  • 1 large egg, lightly beaten
  • 1/4 cup whole milk ricotta cheese, drained if wet
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh sage leaves, thinly sliced
  • 1/4 cup pecans, roughly chopped
  • 1/4 teaspoon kosher salt for finishing
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Preheat oven to 400°F (204°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet lined with foil, and bake for 45-60 minutes, until very tender when pierced with a knife. Let them cool just until handleable, then peel and pass the flesh through a ricer or mash thoroughly in a bowl until completely smooth. Measure out 1 cup of mashed sweet potato, firmly packed, and let it cool to room temperature (about 15 minutes) — hot sweet potato will activate the gluten and make gnocchi dense.
  2. On a clean work surface, mound the flour and make a well in the center. Add the cooled sweet potato, beaten egg, ricotta, 1/2 teaspoon fine sea salt, nutmeg, and cinnamon into the well. Using a fork, gently incorporate the flour into the wet ingredients, gradually pulling in more flour from the edges until a shaggy dough forms. Avoid overworking — knead just 6-8 times until the dough comes together and is slightly sticky but not wet. If too sticky, add a tablespoon more flour; if too dry, add a teaspoon of water.
  3. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a rope about 3/4 inch thick. Use a sharp knife or bench scraper to cut the ropes into 3/4-inch pieces. To shape, hold a fork in your non-dominant hand, tines facing down, and press each piece gently with your thumb against the tines, rolling it off to create ridges on one side and a small indent on the other. This texture helps sauce cling. Transfer shaped gnocchi to a parchment-lined baking sheet dusted with flour, not touching each other.
  4. Bring a large pot of generously salted water to a boil over high heat (about 2 tablespoons salt per gallon water). While water heats, prepare the sauce: In a large skillet, melt the butter over medium heat, swirling occasionally. Cook for 2-3 minutes, watching closely — the butter will foam, then the foam will subside, and the milk solids at the bottom will turn a warm hazelnut brown. Immediately remove the skillet from the heat to prevent burning, then stir in the maple syrup.
  5. Drop half the gnocchi gently into the boiling water. They will sink, then rise to the surface after about 2 minutes. Once floating, let them cook 30 seconds more (total about 2.5-3 minutes from drop). Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the brown butter sauce. Repeat with remaining gnocchi. Do not overcook; they become mushy.
  6. Return the skillet to medium heat. Add the sliced sage and chopped pecans. Gently toss the gnocchi in the sauce using a rubber spatula or a gentle shake of the pan, just until every piece is coated and the sauce is bubbly, about 1 minute. Sprinkle with 1/4 teaspoon kosher salt. Taste and adjust seasoning if needed.
  7. Divide the gnocchi among 4 warm plates, spooning any remaining butter-sage sauce over the top. Garnish with freshly grated Parmesan cheese if desired. Serve immediately while the sauce is glossy and warm.

Notes

Store leftover gnocchi (without sauce) in an airtight container in the refrigerator for up to 3 days. To reheat, drop into boiling water for 30 seconds after they float, then toss with fresh brown butter sauce. For longer storage, freeze uncooked shaped gnocchi in a single layer on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen — add 1 minute to the boiling time. Do not thaw. The maple brown butter sauce does not freeze well; make fresh.

Nutrition

Keywords: sweet potato gnocchi, maple brown butter, homemade gnocchi, Italian-American pasta, fall dinner, gnocchi recipe, sweet potato recipe, sage brown butter, comfort food

Find it online: https://giadacooks.com/giada-sweet-potato-gnocchi-with-maple-brown-butter/