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5 from 2 votes

Sweet Potato Gnocchi with Maple Brown Butter

Light and airy sweet potato gnocchi are cooked and tossed with a maple brown butter sauce and topped with cinnamon and grated Parmigiano Reggiano.
Prep Time45 minutes
Cook Time50 minutes
Resting time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


For sweet potato gnocchi

  • 1 1/2 pounds sweet potatoes about 3 medium sweet potatoes
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 large egg beaten
  • 1/2 cup Parmigiano Reggiano divided, for finishing
  • 2 tablespoons semolina flour for dusting, optional

For maple brown butter sauce

  • 1 stick unsalted butter
  • 2 tablespoon maple syrup
  • 3 tablespoons sage chopped
  • 1 pinch cinnamon
  • salt and pepper to taste


For sweet potato gnocchi

  • Bake sweet potatoes at 400f for 45 minutes or until fork-tender.
  • Remove potatoes from the oven and once able to handle remove skin and rice onto a baking sheet. Let the potatoes cool for 30 minutes then place into a clean kitchen towel and squeeze out the water.
  • Spread out the potatoes and sprinkle with the kosher salt and flour and drizzle the egg. Mix together, then move to a floured work surface and knead for 30 seconds or just enough to form a mass the isn't too sticky. If needed, use a bit more flour.
  • Move the dough to the side, clean the work surface, and dust it with flour. Turn the dough into a loaf and cut off a section (about ⅕ of it). Roll the section with the palms of your hands into a long rope about ½-3/4" in size.
  • Once rolled out, cut 1-inch long gnocchi pieces with a sharp knife. Place the gnocchi onto a parchment paper lined baking sheet that has been sprinkled with flour. Repeat for the rest of the dough. The sweet potato gnocchi can be cooked right away or should be frozen for 2 hours, then placed in freezer bags for long-term storage in the freezer.

For finishing in the sauce

  • Bring a large pot of salted water (2 tablespoons kosher salt) to a boil.
  • To make the sauce melt the butter over medium heat until it just foams. Once it foams add in the sage then turn heat to low.
  • Drop the sweet potato gnocchi into the boiling water and cook until they float. Don't boil too many together. Once they float, scoop out with a slotted spoon and place into the brown butter. Repeat for subsequent batches.
  • Add the maple syrup and a pinch of cinnamon to the gnocchi and mix together. Taste test and adjust salt and pepper if required.
  • Plate the sweet potato gnocchi and grate the Parmigiano Reggiano onto each plate. Enjoy!


  • This recipe makes roughly 1 1/2 pounds of sweet potato gnocchi which is equivalent to 4 large or 6 moderate size servings.
  • Removing the excess water from the sweet potatoes with a clean kitchen towel is recommended. 
  • The exact amount of flour will vary due to moisture and humidity levels.  Just use enough to form a cohesive workable dough, but no more than necessary.
  • Formed sweet potato gnocchi should be cooked immediately.  If not using immediately, freeze on baking sheets for 2 hours then place in freezer bags for long-term freezer storage (up to 3 months).
  • Grooves can be made with a gnocchi paddle, finger, or fork but leaving them as is works great.


Calories: 452kcal | Carbohydrates: 64.2g | Protein: 8.7g | Fat: 18.1g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 580mg | Potassium: 992mg | Fiber: 5.6g | Sugar: 4.7g | Calcium: 97mg | Iron: 3mg