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Sweet Potato Gnocchi with Brown Butter Sage Sauce

Delicious way to enjoy a sweet potato!
Author Becky's Mindful Kitchen


  • Sweet Potatoes cooked and mashed
  • Flour of your choice I use spelt flour for most of my cooking instead of whole wheat
  • 1 egg
  • unrefined sea salt
  • ricotta cheese optional
  • mozzarella cheese optional
  • herbs/spices optional
  • For Brown Butter Sage Sauce
  • butter pastured if available
  • a few Tbs dried sage
  • a few Tbs balsamic vinegar


  • Combine together everything but the flour in a bowl or food processor (use dough blade if using food processor)
  • Add in flour until it becomes a workable dough. Meaning that you can form it with your hands into a long rope.
  • Using a knife cut the rope into the size of gnocchi that you want. You can reference the picture above for how large I made mine.
  • Drop into boiling salted water and cook for 3-5 minutes ( I pull mine out after 3 minutes usually)
  • I suggest salting the gnocchi afterwards with coarse unrefined sea salt.
  • For the Sauce
  • melt butter ( it all depends on how much you want to make) and sage in a pan on low-medium heat until the butter just starts to brown. Add in a few splashes of balsamic vinegar and pour over the gnocchi. I grated whole milk mozzarella on top as well. Season to taste and enjoy!