Dinner
Gnocchi plus Sage Butter Sauce
This Sweet Potato Gnocchi with Sage Butter Sauce comes together with simply THREE ingredients and is served with a savory
- 4 servings
- Prep 5 minutes
- Cook 1 hour
- Total 1 hour
This Sweet Potato Gnocchi with Sage Butter Sauce comes together with only THREE ingredients and is served with a savory and flavor-packed sage butter sauce!
My original 3-Ingredient gnocchi recipe is one of THE MOST popular recipes on my blog and I often get asked what kind of sauce to serve it with. The answer: this BOMB buttery sage sauce! Can’t wait for you to try this!
Do we ever get tired of this gnocchi?? I sure hope not because I’m certainly quite obsessed with it.
It feels fancy but is actually especially straightforward to make and I truly love it for that. This sage butter sauce takes it to an standout new level and you’re truly going to love it!
As I mentioned, I get asked SO often how I serve my gnocchi when I make it and 90% of the time, I’m serving it with this sage sauce. It takes only a few minutes to make and is only SO deeply good.
The gnocchi itself is also especially unfussy to make. Let’s quickly break it down.
What’s in this gnocchi recipe:
- Cooked sweet potato– I usually roast mine in the oven but when I’m in a rush, I often cook them in my Instant Pot as well.
- Flour + salt– simple all-purpose flour works great here. I OFTEN get asked for a good gluten-free alternative in this dish and the only recommendation that I have is to use a gluten-free 1-1 flour. Bob’s Red Mill and Cup 4 Cup make great gluten free fours!
- Butter– I used a simple unsalted vegan butter but you can use whatever kind you prefer. If you use a SALTED butter then you might not need any additional salt in the recipe.
- Sage– FRESH sage is what you’ll need in this dish. It holds up, it’s completely worth it!
- Garlic– I used 3 large cloves but if 10 sounds good to you, go for it:D
To make the gnocchi:
Making the gnocchi is surprisingly straightforward! Once your potatoes are cooked, peel the skin off and mash them or rice them directly over the flour and salt.. Mix it all together using your hands until it’s fully combined and no longer sticky at all.
Now you sections of the dough into long strips and cut pieces of gnocchi that are about 1 inch wide each.
I use a gnocchi board to create the grooves but you can either skip this step OR do it by gently pressing a fork into each piece of gnocchi. The grooves create nice little pockets that help the sauce stick to the gnocchi and it’s WORTH THE POT.
Cook the gnocchi is as simple as placing it into a large pot of boiling water. After about 3-5 minutes, the pieces will float to the top which indicates that they’re done and can be removed from the pot with a slotted spoon.
The butter sauce comes together by simply melting butter in a large skillet. Add in the garlic for a couple minutes before adding in the sage. Once the gnocchi is done, it gets fully coated in the butter sauce! YUM!
See how to make the gnocchi recipe here:
The recipe
Gnocchi with Sage Butter Sauce from the Pantry
This sweet potato gnocchi comes together with only THREE ingredients and is served with a savory and satisfying sage butter sauce!
- 4 servings
- Prep 5 minutes
- Cook 1 hour
- Total 1 hour
Ingredients
For the gnocchi:
- 2 sweet potatoes (medium)
- 2 cups all-purpose flour*
- 2 teaspoons salt
For the sage butter sauce:
- 8 tablespoons unsalted butter (vegan if desired*)
- 3 cloves garlic (pressed or finely minced)
- ¼ cup fresh sage
- Salt and pepper to taste (I usually add about 1/2 tsp of salt and 1/4 tsp of pepper)
Method
TO MAKE THE GNOCCHI:
- 1
Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
- 2
Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
- 3
Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer. Rice both of the potatoes right on top of the flour. You can also do this by simply mashing the sweet potato flesh in a large bowl and then add it to the flour.
- 4
Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.
- 5
Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut the gnocchi into 1 inch pieces. Gently tap the cut ends of each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
- 6
Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi. you can also make grooves by press each piece lightly with a fork.
TO COOK THE GNOCCHI:
- 7
Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
For the sauce:
- 8
Add the butter to a large skillet over medium heat. Melt and continue to cook, stirring frequently, until it begins to bubble. Add in the garlic, stir, and cook for one additional minute.
- 9
Add in the sage leaves, salt and pepper. Cook for 3 additional minutes, stirring frequently.
- 10
Add the cooked gnocchi into the skillet and toss until it’s all covered in the butter sauce. Serve and ENJOY!
Cook notes
*for the flour: my only recommendation for a gluten free alternative is to use gluten free 1-1 flour. Cup4Cup and Bob’s Red Mill both have great options! *for the butter: you can use salted butter but you most likely won’t need any additional salt in the sauce *the uncooked gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
Per serving
- Calories530 kcal
- Carbohydrates71 g
- Protein9 g
- Fat23 g
- Saturated Fat15 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat6 g
- Trans Fat1 g
- Cholesterol60 mg
- Sodium1230 mg
- Potassium467 mg
- Fiber5 g
- Sugar5 g
- Vitamin A16731 IU
- Vitamin C3 mg
- Calcium60 mg
- Iron4 mg
