Sweet Potato Gnocchi are a fun twist on regular potato gnocchi. They don't tend to be available in stores, though, so you'll probably need to make them yourself. Luckily, they're fairly easy. Yes, they take a bit of time, but no particularly skills are necessary, and even if the dumplings aren't perfectly formed, they will still taste yummy—particularly when simply dressed in brown butter and sage.

Don't feel like quite that much work? Go ahead and make these with potato gnocchi—store-bought or homemade—for an equally tasty dinner.

See Also

How to Make Potato Gnocchi

Green Garlic Gnocchi

Gnocchi With Greens & Ricotta

Ingredients

• 1 recipe Sweet Potato Gnocchi
• Sea salt
• 4 Tablespoons butter
• 4 to 8 leaves fresh sage
• Parmesan cheese (for garnish)

• Prep Time: 40 minutes
• Cook Time: 3 minutes

• Total Time: 43 minutes

Preparation

1. Bring a large pot of water to a boil and preheat an oven to 250°F. Add enough salt so it tastes salty like the sea. Meanwhile, melt the butter in a wide pan. Chop or rub the sage into pieces and add to the melted butter. Cook until the butter just starts to turn brown. Transfer the pan to the warm oven.
2. Cook the dumplings: add as many gnocchi will fit in a single layer on the surface of the water (more or less, don't drive yourself crazy figuring this out!) being careful not to crowd the pot. The gnocchi will sink. Give them a quick yet gentle stir to make sure they don't stick to the bottom of the pot. As they cook they will float to the surface of the water. Once they float, cook them for an additional 30 seconds. Then use a slotted spoon to remove the gnocchi from the water, drain them, and transfer them to the pan with the browned sage butter in it. Repeat, as necessary, with remaining gnocchi.

1. When all gnocchi are cooked, remove the pan from the oven and gently toss them so they are all coated with the sage butter. Divide between pasta plates or bowls and garnish with Parmesan cheese, as you like.