Sweet Potato Gnocchi with Sage & Butter Sauce


The only thing we love more than your run-of-the-mill classic gnocchi is a savory sweet potato rendition!

Narrowly beating out broccoli, sweet potatoes are Lisa’s favorite vegetable, and according to statistics most of America may agree with her.  Not only have they been linked to cancer prevention, and heart disease, but they help manage diabetes AND keep you full longer, inadvertently making them a great choice for dieters.  Vitamins C and E, B vitamins, folate, fiber and beta-carotene are all possible reasons why this satisfying veggie is making a comeback.


Sweet Potato Gnocchi with Sage & Butter Sauce

3 large sweet potatoes, peeled and sliced

2 ½ cups whole wheat flour (you may need more to reduce stickiness and for rolling out)

2/3 cup ricotta cheese

1 tsp sea salt

For Maple Cinnamon Sage Butter Sauce

6 tbsps butter

15 fresh sage leaves

2 tablespoons pure maple syrup

1 tsp cinnamon

1 tsp sea salt

  • Place sliced sweet potatoes in a large saucepan of boiling water, and boil under fork-ready for about 20 minutes
  • Using a mixer, blend sweet potatoes until creamy, then add ricotta and salt until combined
  • By hand, add flour ½ a cup at a time, until dough is not too sticky and manageable to roll by hand
  • On a floured surface, roll dough pieces into 1 inch thick ropes, and cut into 1 inch pieces
  • In a large saucepan, bring water to a boil and place about 15 gnocchi in at a time (if you put to many in at once, they tend to stick together).  Gnocchis are ready, once they come rise to the top, after approximately 5 minutes


  • In a small saucepan, melt butter on medium heat
  • Once the butter is melted, add sage leaves and continue to cook on medium heat for around 5 minutes or until the butter begins to brown
  • Remove from heat after butter is cooked, add maple syrup, cinnamon and salt and mix

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