Jump to Recipe Print RecipeAs the leaves begin to change and the air turns crisp, I can’t help but crave the cozy comforts of fall. Enter my Sweet Potato Maple Brown Butter Gnocchi—a dish that captures the essence of the season in every bite. Soft, pillowy gnocchi made from roasted sweet potatoes paired with a rich, nutty brown butter sauce sweetened with delightful maple syrup is pure magic. This recipe promises a quick prep time, making it perfect for those busy weeknights yet elegant enough for your next festive gathering. The aromatic sage and warm cinnamon add a touch of sophistication, elevating this vegetarian comfort food to new heights. Are you ready to savor autumn on a plate? Let’s dive into the recipe! Why is this Gnocchi a Must-Try? Cozy Embrace of Fall: This recipe captures the heartwarming essence of autumn with every bite, making it perfect for chilly evenings. Effortlessly Delicious: Using roasted sweet potatoes lends a naturally sweet flavor, making the preparation a breeze. Rich, Nutty Sauce: The maple brown butter sauce is a delightful twist that elevates the dish from humble to gourmet. Versatile and Adaptable: Feel free to swap in your favorite herbs or nuts and customize it to your taste—why not try it with Garlic Butter Potatoes for a delightful side? Crowd-Pleasing Comfort: This gnocchi is not only a hit with family but also impresses guests at gatherings, making you a home-cooking hero! Make-Ahead Option: Freeze uncooked gnocchi for quick dinners anytime—comfort food on demand! Potato Maple Brown Butter Gnocchi Ingredients For the Gnocchi Sweet Potatoes – Adds natural sweetness and earthy flavor; roast until tender for the best texture. All-Purpose Flour – Provides structure; you may substitute with a gluten-free flour blend if needed. Egg – Acts as a binding agent to hold the dough together; use a flax egg for a vegan alternative. Kosher Salt – Enhances flavors throughout the dish; sea salt works as an alternative. For the Brown Butter Sauce Unsalted Butter – Key for the brown butter sauce, creating a rich and nutty flavor; ghee can be a great dairy-free option. Maple Syrup – Adds sweetness and complements the earthy flavors; opt for Grade A dark amber for a richer taste. Fresh Sage Leaves – Introduces a savory, herbal note; thyme can be used as a substitute if you prefer. Cinnamon – Provides slight warmth that elevates the dish; omit for a more traditional flavor profile. Salt and Black Pepper – Season to taste; adjust based on personal preference for a balanced flavor. For Topping and Garnish Parmigiano Reggiano – Optional topping that adds a salty, nutty flavor; nutritional yeast serves as a vegan alternative. Toasted Walnuts or Pecans – Crunchy garnish for added texture, can be omitted for a nut-free option. Fried Sage Leaves – Decorative garnish enhancing the sage flavor, adding a delightful touch to your presentation. This comforting Potato Maple Brown Butter Gnocchi is sure to become a seasonal favorite! Step‑by‑Step Instructions for Potato Maple Brown Butter Gnocchi Step 1: Roast Sweet Potatoes Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork before placing them on a baking sheet. Roast for about 45 minutes, or until fork-tender, allowing the natural sweetness to develop. Once done, let them cool slightly, then peel and mash them in a bowl until smooth. Step 2: Prepare Dough In a large mixing bowl, combine the mashed sweet potatoes with all-purpose flour, kosher salt, and egg. Use your hands or a spatula to mix until a soft dough forms, ensuring all the ingredients are well incorporated. Be careful not to over-knead the dough, as this could lead to tough gnocchi. Step 3: Shape Gnocchi Lightly flour your working surface and divide the dough into manageable portions. Roll each piece into long ropes about ¾-inch thick, then cut into 1-inch pieces. To add traditional texture, gently press each piece with the tines of a fork or use a gnocchi board, creating ridges that will hold the sauce beautifully. Step 4: Cook Gnocchi Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the water in batches, ensuring not to overcrowd the pot. Cook for about 2-3 minutes, or until they float to the surface, which indicates they’re done. Use a slotted spoon to transfer the gnocchi to a bowl and set them aside. Step 5: Make Sauce In a large skillet over medium heat, melt unsalted butter, swirling it occasionally. Continue cooking until the butter turns golden brown and releases a nutty aroma, about 4-5 minutes. Add fresh sage leaves, maple syrup, cinnamon, along with salt and pepper, stirring until well combined. The sauce will become fragrant and glossy. Step 6: Combine and Serve Once the sauce is ready, gently toss the cooked gnocchi in the brown butter sauce, ensuring they’re well coated. Serve warm, garnished with freshly grated Parmigiano Reggiano, toasted walnuts, or pecans if desired. For an extra touch of flavor, add crispy fried sage leaves atop your Potato Maple Brown Butter Gnocchi before enjoying! How to Store and Freeze Potato Maple Brown Butter Gnocchi Fridge: Store cooked Potato Maple Brown Butter Gnocchi in an airtight container for up to 3 days. Reheat quickly over low heat, adding a splash of water to restore moisture. Freezer: To freeze uncooked gnocchi, spread them on a baking sheet and freeze until solid. Then transfer to a zip-top bag for up to 3 months. Cook directly from frozen, adding 1 extra minute to the boiling time. Reheating Sauce: Warm the brown butter sauce over medium heat, stirring gently to bring back its silky texture. Then, toss with your reheated gnocchi before serving for that fresh taste. Potato Maple Brown Butter Gnocchi Variations Customize your culinary creation with these delightful spins on my Sweet Potato Maple Brown Butter Gnocchi, and let your kitchen be your canvas! Spicy Kick: Add crushed red pepper flakes to the brown butter sauce for a warm, spicy surprise that dances on your palate. Herb Alternatives: Swap in fresh rosemary or thyme for an aromatic twist, creating a fragrant experience with each delightful bite. Squash Swap: Use butternut squash or pumpkin instead of sweet potatoes for a seasonal spin; the distinct flavors beautifully complement the maple syrup. Nut-Free Option: Skip the walnuts or pecans and add crispy breadcrumbs or toasted sunflower seeds for a delightful crunch without nuts. Vegan Version: Replace the egg with a flax egg and use vegan butter for a completely plant-based take on this fall favorite. Creamy Touch: Stir in a splash of heavy cream into the brown butter sauce for a rich, silky texture that will make you swoon. Cinnamon and Nutmeg: Add a pinch of nutmeg along with the cinnamon in the sauce for a warm, cozy aroma reminiscent of holiday desserts. An Elevated Garnish: Drizzle balsamic reduction over the finished dish for a burst of tangy flavor and an elegant touch to the presentation. With these variations, your Potato Maple Brown Butter Gnocchi can evolve into a new seasonal dish each time! For extra sides, consider pairing with invited guests for that made-from-scratch feel, like the charming Mashed Potato Cheese or a refreshing note from Garlic Butter Potatoes. Expert Tips for Potato Maple Brown Butter Gnocchi Bake Sweet Potatoes: Roasting sweet potatoes instead of boiling them ensures a drier texture, which is key for pillowy gnocchi. Knead Gently: Avoid over-kneading the dough; this may lead to tough gnocchi. Mix until just combined for the lightest results. Freeze for Convenience: To make ahead, freeze uncooked gnocchi on a tray before bagging. Cook directly from frozen, adding an extra minute to the cooking time. Choose Quality Syrup: Opt for Grade A dark amber maple syrup to elevate your sauce with the richest flavor; it beautifully complements the sweet potatoes. Customize Herb Selection: Feel free to experiment with different herbs like rosemary or thyme for a unique flavor twist in your Potato Maple Brown Butter Gnocchi. Make Ahead Options Busy home cooks will appreciate how easy it is to prep the Sweet Potato Maple Brown Butter Gnocchi in advance! You can make the gnocchi up to 24 hours ahead by shaping them and refrigerating them on a parchment-lined baking sheet. To maintain their quality, dust each piece with a bit of flour to prevent sticking. You can also freeze uncooked gnocchi for up to 3 months—simply freeze them on a tray and then transfer to a zip-top bag. When ready to serve, cook the frozen gnocchi straight from the freezer, adding just 1 extra minute to the boiling time. Finish by tossing them in the delicious brown butter sauce, and enjoy restaurant-quality comfort food with minimal effort on busy weeknights! What to Serve with Sweet Potato Maple Brown Butter Gnocchi As you prepare this delightful dish, imagine creating a warm and inviting table that celebrates the flavors of fall. Garlic Bread: The buttery, garlicky crunch pairs beautifully with the rich gnocchi, making every bite feel indulgent. It’s the kind of comfort food that wraps you up in cozy warmth. Arugula Salad: A simple salad with peppery arugula and a tangy vinaigrette cuts through the sweetness of the dish and adds freshness. Add thinly sliced apples for a lovely fall touch. Roasted Brussels Sprouts: The crispy, caramelized edges of Brussels sprouts provide a satisfying contrast to the soft texture of the gnocchi. Their slight bitterness complements the sweetness beautifully. Crispy Fried Sage: Serve extra crispy sage leaves on the side to enhance the herbaceous notes of the gnocchi. They add an irresistible crunch and elevate the entire experience. White Wine: A chilled glass of light white wine, like a Sauvignon Blanc, refreshes the palate and complements the richness of the dish without overpowering it. Pumpkin Spice Latte: For a unified fall theme, delight in a warm pumpkin spice latte alongside your meal. The sweet and spiced flavors create a comforting atmosphere that sings autumn. Apple Crisp: End the meal on a sweet note with a warm apple crisp, topped with vanilla ice cream. It mirrors the cozy flavors of the gnocchi and rounds out a perfect fall feast. Maple Pecan Pie: For dessert, indulge in a slice of maple pecan pie, echoing the flavors of the gnocchi and delivering a satisfying sweetness to finish your meal. Potato Maple Brown Butter Gnocchi Recipe FAQs What kind of sweet potatoes should I use? For the best flavor and texture, I recommend using orange-fleshed sweet potatoes. Look for ones that are firm and free of dark spots or blemishes, which can affect the sweetness and overall quality. How long can I store leftover gnocchi? You can store cooked Potato Maple Brown Butter Gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pan on low heat with a splash of water to restore moisture and avoid sticking. Can I freeze uncooked gnocchi? Absolutely! To freeze uncooked gnocchi, first lay them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag where they can last for up to 3 months. When ready to cook, just boil them straight from frozen, adding about a minute to the usual cooking time. What should I do if my gnocchi dough is too sticky? If your dough feels sticky, don’t worry! Simply sprinkle a little more flour into the mixture, a tablespoon at a time, until it reaches a manageable consistency. Remember that adding too much flour can make the gnocchi tough, so proceed cautiously! Is this dish suitable for vegans? Yes, you can definitely make Potato Maple Brown Butter Gnocchi vegan! Just substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set to thicken for a few minutes) and use ghee or coconut oil instead of unsalted butter in the sauce. Do I need to make any adjustments for allergies? If you’re preparing this dish for someone with allergies, you can easily customize it. For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the labels of all packaged ingredients, like maple syrup, for any allergen warnings. Potato Maple Brown Butter Gnocchi for Cozy Fall Nights Sweet Potato Maple Brown Butter Gnocchi captures the essence of fall with rich flavors, perfect for cozy nights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: DinnerCuisine: VegetarianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Gnocchi2 medium Sweet Potatoes Roast until tender.1 cup All-Purpose Flour May substitute gluten-free.1 large Egg Use flax egg for vegan.1 teaspoon Kosher SaltFor the Brown Butter Sauce1/2 cup Unsalted Butter Ghee can be used for dairy-free.1/4 cup Maple Syrup Opt for Grade A dark amber.8 leaves Fresh Sage Leaves Substitute with thyme if desired.1/2 teaspoon Cinnamon Optional.Salt Salt Season to taste.Black Pepper Black Pepper Season to taste.For Topping and Garnish1/4 cup Parmigiano Reggiano Optional.1/4 cup Toasted Walnuts or Pecans Can be omitted.5 leaves Fried Sage Leaves For garnish. Equipment OvenBaking sheetMixing bowlpotSkilletSlotted Spoon Method Step‑by‑Step InstructionsPreheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork before placing them on a baking sheet. Roast for about 45 minutes, or until fork-tender.In a large mixing bowl, combine the mashed sweet potatoes with all-purpose flour, kosher salt, and egg. Use your hands or a spatula to mix until a soft dough forms.Lightly flour your working surface and divide the dough into manageable portions. Roll each piece into long ropes about ¾-inch thick, then cut into 1-inch pieces.Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the water in batches, cooking for about 2-3 minutes until they float to the surface.In a large skillet over medium heat, melt unsalted butter until it turns golden brown, about 4-5 minutes. Add sage leaves, maple syrup, cinnamon, salt, and pepper, stirring until combined.Gently toss the cooked gnocchi in the brown butter sauce, ensuring they’re well coated. Serve warm, garnished with Parmigiano Reggiano, walnuts, or crispy fried sage leaves. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 12000IUVitamin C: 20mgCalcium: 100mgIron: 2mg NotesRoasting sweet potatoes instead of boiling ensures the best texture. To make ahead, freeze uncooked gnocchi, cooking directly from frozen, adding 1 extra minute to the boiling time. Tried this recipe?Let us know how it was!
