Brown Butter and Sage Whole Wheat Sweet Potato Gnocchi

Posted by: EatFree

>> Vegetarian

This recipe is a twist on a classic-white potato gnocchi made with white flour in a brown butter sage sauce.  In this case I’ve replaced the white potato with sweet potato and the white flour with 100% whole wheat flour.  Since the sweet potato has a lower starch content than a white potato, the amount of flour needed here is a bit higher, but the results are still light and fluffy enough.  Roast the sweet potatoes in a 350 degree Fahrenheit oven until tender.


  • 2 cups mashed sweet potatoes
  • 1 cup 100% whole wheat pastry flour
  • 1 cup 100% all purpose whole wheat flour
  • salt and pepper to taste
  • 3 tablespoons unsalted organic butter
  • 26 fresh sage leaves, julienned
  • 1/2 cup freshly grated parmesan cheese or to taste


  1. Combine sweet potatoes, flours, salt, and pepper.  Form into a dough.  The dough will be sticky.  Let rest for at least 1 hour, if not longer.
  2. Bring a large pot of water to a simmer.  Shape gnocchi into small balls with your palms (lightly spray your hands with non-stick spray so dough doesn’t stick to your palms) and drop into simmering water.  Take out 30 seconds after they float to the top.
  3. Meanwhile heat butter in a large skillet.  When butter begins to brown, add sage leaves and cook for 15 seconds.  Add gnocchi, toss a few times, and let brown on one side.  Toss frequently.  Add parmesan off heat and enjoy!
This entry was posted on Monday, March 5th, 2012 at 7:36 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
12 Responses to “Brown Butter and Sage Whole Wheat Sweet Potato Gnocchi”

Do you think I could boil the sweet potatoes instead of roasting them?

Yea, as long as they get tender any method would work! Enjoy! :)

Great, thanks! I love roasting, but I was thinking I may have to boil if I’m trying to save time on a weeknight. Making it this week, can’t wait!

That makes sense especially if you boil the sweet potatoes in the same pot that you boil the gnocchi so you can save some dishes (I’m always looking for ways to do that! :P). But I’m not a fan of boiling veggies as it tends to leach out the nutrients into the boiling water. I’d put a steamer basket over the boiling water and try steaming instead. Either way, would love to hear how they came out! :)

So, mine didn’t turn out that great. They never rose to the top. Was the water supposed to be boiling? I read “simmering” so I boiled a pot of water and then turned off the heat and added the gnocchi. Not sure if that was right. I also think I made the dough balls a little larger than what I should have. First time making gnocchi, so I’m a total amateur.

Did they break apart? If that’s the case, that has to do with letting the dough rest for the starches to gelatinize. But in terms of simmering, that means the water has to be at a slight bubble (smaller bubbles that regular bubbling.) I think if you had left the heat on at medium low then they would have floated. But don’t worry, you’ll get it next time! Gnocchi is advanced stuff!


Thanks! I will leave the heat on medium low next time. They didn’t break apart, I’m sure the heat level was the problem. I will definitely try again.

Hi –
I first saw your show three weeks ago and this recipe was featured then. As I was going to the grocery store anyway I added a sweet potato to the shopping list and made a half recipe of these that night.

As I had whole wheat (chapati) flour available anyway I simply used that, my texture may have suffered as a consequence but I did not notice it. The gnocchi came together quite easily and after chilling rolled out well.

I chose to use my own pasta sauce this time (a cauliflower ‘Alfredo’ sauce) and commend you on this recipe. These are easier to do than standard potato gnocchi are and the result is delicious.

Good job –

Thank you for your feedback! Cauliflower Alfredo Sauce sounds delectable and wholesome!

The sauce is very easy. Cut up a cauliflower, half cover with water/broth, boil for 8-10 minutes until fork tender. Add to a blender with some of the braise liquid and whatever else you want (here plain yogurt and a bit of leftover kale/methi puree from paneer). Yup, I’m Anglo, I just like Indian food and live very close to an excellent grocery store.

Or if you want the sauce richer throw in goat cheese, etc – giving a richer sauce with lots more calories of course. It works really well with salsa or mango puree also.

Very versatile but you need to salt it (or preferably your dish) because the basic cauliflower washes out the salt.

I enjoy your show. You get the basic technique across very well. I plan to try the koftas when opportunity allows.


Thank you for the recipe-sounds delicious! I appreciate your viewership! :)

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