Gluten Free Sweet Potato Gnocchi with Sage Brown Butter | Soft, Pillowy & Easy

Recipe at a glance

• Servings: 3–4 (about 4 cups cooked gnocchi)
• Prep time: 35–45 minutes
• Cook time: 5–8 minutes (plus 5–10 minutes for brown butter)
• Total time: ~50–65 minutes
• Yield: ~3–4 servings (about 40–50 small gnocchi)
• Diet: Gluten free; vegetarian; easily vegan if using vegan butter

Ingredients

For the sweet potato gnocchi

• 1½ lb (700 g) sweet potatoes (2 medium large)
• 1¼ to 1½ cups (150–180 g) gluten free all purpose flour blend, plus extra for dusting
• 1 large egg (or 3 tbsp aquafaba for egg free/vegan)
• 1 tsp fine sea salt
• 1 tbsp olive oil (optional — adds pliability)
• 1/4 tsp ground nutmeg (optional, warms flavor)

*Use a 1:1 gluten free blend containing rice flour, tapioca or potato starch, and a binder. If blend contains xanthan gum, no extra is needed.

For the sage brown butter sauce

• 6 tbsp (85 g) unsalted butter (or vegan butter)
• 12–15 fresh sage leaves
• Zest of 1 small lemon (optional)
• Juice of 1/2 lemon (optional, for brightness)
• Salt and freshly cracked black pepper, to taste
• 1/4 cup toasted pine nuts or chopped walnuts (optional)
• Freshly grated Parmesan or Pecorino for serving (omit for vegan)

To finish and serve

• Additional olive oil or butter for tossing (if needed)
• Fresh herbs (parsley or extra sage) and extra cheese or lemon wedges

Equipment

• Baking sheet and fork or potato ricer/mash for sweet potatoes
• Large bowl and bench scraper
• Rolling surface (lightly floured)
• Large pot for boiling water
• Slotted spoon or spider skimmer
• Skillet for brown butter sauce
• Baking tray or sheet for resting gnocchi

Step-by-step instructions

1. Roast or steam the sweet potatoes (25–35 minutes)

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Roast until very tender, about 35–45 minutes, depending on size. Or microwave/steam until fully soft (faster).
2. Let cool slightly, then halve and scoop flesh into a bowl or pass through a ricer for best texture. You want smooth, dry mash avoid excess moisture.

2. Dry the sweet potato mash (5–10 minutes)

1. Spread the mashed sweet potato on a parchment lined tray to release steam and cool for a few minutes. Pat gently with paper towel to remove surface moisture drier mash means less flour and tender gnocchi.

3. Make the dough (5–10 minutes)

1. Place warm (not hot) sweet potato in a large bowl. Add egg (or aquafaba), olive oil, salt, and nutmeg. Mix gently to combine.
2. Add 1 cup (120 g) gluten free flour and fold in. Turn mixture onto a clean, lightly floured surface.
3. Slowly add additional flour (a few tablespoons at a time) and gently knead just until a soft, slightly tacky dough forms. Stop once dough holds together do not overwork (this makes gnocchi dense). Aim for a dough that is slightly tacky but manageable.

4. Portion and shape gnocchi (10 minutes)

1. Divide dough into 4 pieces. Roll each piece into a rope about 1/2–3/4 inch (1.5–2 cm) thick on a lightly floured surface.
2. Cut ropes into 3/4 inch (2 cm) pieces. For traditional ridged gnocchi, roll each piece gently over the tines of a fork or a gnocchi board to create indentations (optional indentations help sauce cling). Place formed gnocchi on a lightly floured tray, spaced so they don’t stick.

5. Cook the gnocchi (5–8 minutes)

1. Bring a large pot of salted water to a gentle boil. Add gnocchi in batches to avoid crowding.
2. Fresh gnocchi will sink then float when cooked (about 2–3 minutes after they float). Once they float and are tender, cook 30–60 seconds more for safety, then remove with a slotted spoon into a bowl or tray. Repeat with remaining batches.

6. Make the sage brown butter sauce (while gnocchi cooks; 5–7 minutes)

1. In a large skillet over medium heat, melt the butter. Add sage leaves. Continue to cook, swirling pan, until butter foams and then turns golden brown with a nutty aroma and the sage becomes crisp (2–4 minutes). Watch closely browned butter can go from perfect to burnt quickly.
2. Remove from heat and stir in lemon zest and juice (if using), salt and pepper to taste. Add toasted nuts if using.

7. Toss and serve (2 minutes)

1. Add cooked gnocchi into the skillet with browned butter and sage (or spoon sauce over gnocchi). Gently toss to coat; sear for 30–60 seconds if you want a lightly crisp exterior on the gnocchi.
2. Plate, top with extra cheese (omit for vegan), a drizzle of olive oil, extra sage or parsley, and serve immediately.

Tips for perfect gluten free gnocchi

• Dry sweet potato well. Excess moisture = more flour = dense gnocchi. Let mash cool and blot.
• Weigh flour when possible. Gluten free blends vary; add just enough to bring dough together. Aim for a soft dough don’t over flour.
• Don’t overwork the dough. Knead minimally; over mixing activates starches and creates heavy gnocchi.
• Test one or two gnocchi first. Boil a test piece if it falls apart, add a tablespoon more flour. If it’s too dense, reduce flour next batch.
• Use a ricer for smooth texture. Riced potato gives the lightest, airiest gnocchi.
• Freeze before cooking: place formed gnocchi on a tray, freeze until solid, then transfer to a bag. Cook from frozen add 1–2 minutes to boiling time.

Variations & substitutions

• Potato + sweet potato blend: Replace half sweet potato with russet potato for a classic balance.
• Vegan: Use aquafaba instead of egg and vegan butter for the sauce. Skip cheese or use vegan Parmesan.
• Herbed ricotta filling: Make filled gnocchi by stuffing small discs with herbed ricotta (use GF breadcrumbs or extra flour to seal).
• Butternut squash gnocchi: Swap sweet potato for roasted butternut squash using same method.
• Sauce alternatives: Brown butter + sage is classic try tomato basil, pesto (use GF pesto), or creamy mushroom sauce.

Make ahead & storage

• Uncooked formed gnocchi: Freeze on a tray until solid, then transfer to freezer bag for up to 2 months. Cook from frozen (add 1–2 minutes).
• Cooked gnocchi: Best fresh. Store leftovers in an airtight container in fridge for 1–2 days; reheat gently in a skillet with butter or olive oil avoid microwaving to prevent gummy texture.
• Sauce: Brown butter sauce can be made ahead and warmed gently. Recombine with gnocchi before serving.

Troubleshooting

• Gnocchi fall apart in water: Dough too wet — add 1 tbsp more flour and reshape; boil more gently (simmer rather than rolling boil).
• Gnocchi are heavy/dense: Dough was overworked or had too much flour. Use less flour and handle gently next time. Use riced sweet potatoes for airiness.
• Gnocchi stick together: Dust lightly with flour and don’t crowd them on the tray. Use a large pot and cook in batches.

FAQ (high intent questions)

Q: Is gnocchi gluten free?
A: Traditional gnocchi contains wheat flour, but this recipe uses a gluten free flour blend so it’s gluten free. Always verify your flour blend is certified GF if needed.

Q: Can I make gnocchi without egg?
A: Yes aquafaba (chickpea brine) or a flax egg can bind the dough. Expect a slightly different texture but still delicious.

Q: How do I keep gnocchi from getting gummy?
A: Keep dough as dry as possible, use minimal flour, don’t overwork, and boil in plenty of salted water at a gentle boil.