Sweet Potato Gnocchi with Sage Butter Sauce

A delightful fall twist on my traditional gnocchi recipe- this sweet potato gnocchi are like little mini hugs. These sweet little nuggets are seasoned with traditional fall spices- nutmeg and cinnamon- and are complemented by a rich buttery sauce and crisp savory sage leaves. Enjoy these as a side or a main course and truly experience the flavours of the season.

Servings: 4-6

Difficulty: Medium/Hard

Prep Time:  1 hour minutes   |   Cook Time: 1 hour   |   Total Time: 2 hours


  • 2 large sweet potatoes, baked (approx. 2 cups)
  • 1- 1/2 cups flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 6-8 fresh sage leaves
  • 1/2 cup grated Parmesan cheese


Preheat oven to 400 degrees F. Place the sweet potatoes on a foil-lined baking tray and prick with a fork several times, to allow steam to escape during the baking process. Bake the potatoes for 50-60 minutes, depending on the size of the potatoes, or until soft in the center. Remove the sweet potatoes from the oven and slice each of them open to allow all the steam to escape.

Let the potatoes cool until you are able to handle them. Remove the flesh of the sweet potatoes and place in a large mixing bowl and mash with a fork until smooth.

Add the flour (Starting with 1 cup), nutmeg, cinnamon, salt, and pepper to the sweet potato and mix until just combined (a few small lumps at this stage are okay). Make a well in the middle of the mixture, add the egg and combine slowly, until the dough comes together into a smooth ball. If the dough is too sticky, add more flour 1/4 cup at a time. Do not overwork the dough.

Cut the dough into quarters. Working with one piece at a time, roll the dough out on the counter to form a long snake-like shape that is roughly 3 centimeters thick. Using a sharp, floured knife, cut the long piece of dough into pieces roughly 2 centimeters in width.


You can boil the gnocchi as is, or you can add grooves to the gnocchi. The grooves on the gnocchi allow them to pick up more sauce when cooked. To add grooves, you can use a gnocchi roller, pressing the dough into the board using your thumb and rolling down, allowing the dough to fold over itself and into the traditional gnocchi shape. If you do not have this kitchen gadget, you can create grooves using the back of a fork. To do this, flour the fork and using your thumb, press the dough into the tines of the fork. Roll the dough down the tines, pressing slightly to imprint the grooves into the dough. Repeat for the remaining dough.

To cook the gnocchi, bring a large pot of water to a boil. Add salt to season the water. Once at a rolling boil, add the gnocchi and stir to ensure they do not stick together. Simmer for 2-3 minutes, or until the gnocchi float to the top. Once the gnocchi begin to float, continue cooking for 2 minutes and drain.

Meanwhile, in a large frying pan, heat the oil and butter over medium-high heat. Add the fresh sage leaves and cook until crispy. Add the gnocchi to the frying pan and fry until the gnocchi become crispy. Frying normally takes about 2-3 minutes per side. Spoon onto a plate or into a serving bowl and top with grated Parmesan cheese. Serve immediately.