Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter

Recipe by Jane from Ohio
READY IN: 1hr 15mins




  • For the Gnocchi:
  • Preheat oven to 425°F.
  • Pierce the sweet potatoes with a fork.
  • Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
  • Cool slightly.
  • Cut in half. Scoop the flesh into a large bowl.
  • Mash the sweet potatoes (Giada used a ricer).
  • Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
  • Add ricotta cheese, salt, cinnamon, and pepper.
  • Add 1/2 cup flour at a time until a soft dough forms.
  • Lightly flour a work surface. Place the dough in a ball on surface.
  • Divide the dough into 6 equal balls.
  • Roll out each ball into a 1-inch wide rope.
  • Cut each rope into 1 inch pieces.
  • Roll the gnocchi over the tines of a fork.
  • Transfer the formed gnocci to a large baking sheet.
  • Continue with the remaining gnocchi.
  • Bring a large pot of salted water to boil over high heat.
  • Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
  • Drain using a slotted spoon and place on a baking sheet.
  • Tent with foil.
  • Continue with remaining gnocchi.
  • Brown Butter Sauce:
  • While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
  • When butter has melted, add sage leaves.
  • Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
  • Remove pan from heat.
  • Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
  • When the bubbles subside, toss the cooked gnocchi in the brown butter.
  • Transfer to serving dish.
  • Serve immediately.