Gluten Free Sweet Potato Gnocchi with Optional Brown Butter Sage Sauce
Soft, pillowy sweet potato gnocchi meets a nutty, fragrant brown butter sage sauce or use any sauce your tummy desires.
Ingredients
Gnocchi Ingredients:
- 2 medium sweet potatoes
- 2 cups 1:1 gluten-free flour, plus extra for rolling
- 1 egg white (optional, helps bind)
- 2 tsp salt
Brown Butter Sage Sauce (optional):
- 1/4 cup olive oil
- 3 tbsp grass-fed or vegan butter (room temp)
- 10-20 sage leaves (personal preference)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Grated Parmesan to top (optional, vegan works)
Instructions
- Preheat oven to 400°F. Poke holes in sweet potatoes; bake 30–40 mins or microwave ~8 mins until fork-tender. Cool and peel.Combine flour and salt on a floured surface. Press the potato through a potato rice or mash, and top with the egg white (if using). Knead until smooth, adding flour as needed.Roll into ropes (~1/2 inch thick), cut into 1-inch pieces, and toss with flour. Create grooves with a gnocchi board or fork.Boil salted water; cook gnocchi until they float (~3 mins). Depending on the yield and size of your pot, you may need to boil in batches. Drain and toss in olive oil to prevent sticking.For the Sauce:Heat olive oil and butter in a skillet. Add sage leaves; fry until crispy (~3 mins).Remove leaves and put on a paper towel to soak up the oil.Turn the heat to low to allow the mixture to cool down before adding the pasta water.Add reserved pasta water and simmer.Toss gnocchi in the sauce, season, and garnish with crispy sage and grated Parmesan. Enjoy 🤍
Notes
Storage Tip: Refrigerate up to 3 days or freeze up to 2 months.