Sweet Potato Gnocchi

Sweet potato gnocchi butter sage sauce

I think many people would agree, there are few things finer than a really good plate of fresh pasta. Im not talking about pasta that came dried in a box. I mean fresh, made by hand, pasta. If you have never had it, this post might just change your life.

Pasta does have some downsides. For example, it isn’t always the healthiest option. Mosts are pure carbs and the sauces are heavy and full of cream. Luckily, this recipe is truly healthy AND delicious. It is made with sweet potatoes and almond flour with a simple butter sage sauce. This one is a crowd pleaser.


2 cups mashed Sweet Potatoes
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
3 cups flour plus extra for dusting
1/2 cup butter (1 stick)
1/2 cup fresh sage leaves chopped

Cooking Steps

  1. Combine mashed sweet potato with salt, nutmeg, and pepper. Add flour by the 1/2 cup at a time until it forms a soft dough. Work the dough by hand and cut it into 6 pieces.
  2. Fill a large pot with water and a handful of salt and bring to a boil.
  3. Meanwhile, on a floured surface, roll each of the portion into logs about 1/2 inch in diameter. Cut the logs into 1-inch-long pieces.
  4. Once the water is at a subtle boil, drop in roughly half of the gnocchi pieces. You can expect them to sink to the bottom, but run a spoon through the water to keep them from sticking to the pan.
  5. Once the gnocchi float to the top of the water (3-5 minutes), give them another minute and then remove them to a plate. Repeat the process with the remaining gnocchi.
  6. Heat the butter on a medium heat in a saucepan, adding the chopped sage. Keep on the heat until the butter darkens and smells nutty, then lower the heat.
  7. Place the first batch of gnocchi in the pan, rolling them around for a minute or two to coat with butter, then remove them to a plate. Repeat with the second batch.
  8. Top gnocchi with grated Pecorino and serve warm. Enjoy!
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