Gluten-Free Sweet Potato Gnocchi with Sage Butter

Oh my gosh, you guys – I’ve been obsessed with perfecting this gluten-free sweet potato gnocchi recipe ever since my sister went gluten-free last year. I’ll never forget her face when she took that first bite – pure bliss! The secret? Using roasted sweet potatoes (none of that canned stuff!) gives these little pillows the most incredible natural sweetness and tender texture. And that sage brown butter sauce? Absolute magic. It’s nutty, fragrant, and makes the whole dish feel fancy without any fuss. Trust me, even your gluten-loving friends won’t believe these pillowy bites are gluten-free!

Why You’ll Love This Gluten-Free Sweet Potato Gnocchi with Sage Brown Butter

Listen, I know homemade gnocchi sounds fancy, but this version is so much easier than you’d think – and packed with goodness! Here’s why it’s become my go-to:

• Naturally gluten-free – no weird binders, just sweet potatoes and a simple flour blend
• That brown butter sauce – it’s like liquid gold with crispy sage leaves that’ll make your kitchen smell incredible
• Meal prep friendly – make a big batch and freeze some for lazy nights
• Total crowd-pleaser – even my pasta-snob uncle asked for seconds
• Uses basic ingredients – no special trips to the store needed

Seriously, this dish turns simple into spectacular every time.

Ingredients for Gluten-Free Sweet Potato Gnocchi with Sage Brown Butter

Okay, here’s the beautiful simplicity of this dish – just a handful of real ingredients that work magic together. You’ll need:

• 2 medium sweet potatoes (about 1.5 lbs total) – look for ones that feel heavy for their size
• 1 cup gluten-free flour blend – I swear by Bob’s Red Mill 1-to-1 for this recipe
• 1 egg, beaten – our little binder that holds everything together
• 1/2 tsp salt – brings out all the flavors
• 1/4 tsp black pepper – just a subtle kick
• 1/4 cup unsalted butter – the star of our sauce!
• 8-10 fresh sage leaves – trust me, fresh makes all the difference

Ingredient Notes & Substitutions

No stress if you need to swap things! Dairy-free butter works great for the sauce. For flour, any gluten-free blend with xanthan gum will do – just avoid coconut flour (too absorbent!). And if sage isn’t your thing, try rosemary or thyme for a different herby twist. The sweet potatoes are non-negotiable though – they’re the soul of this dish!

Equipment You’ll Need

Don’t worry – you probably have most of this in your kitchen already! Here’s what I grab every time:

• Baking sheet – for roasting those sweet potatoes to perfection
• Large mixing bowl – where the magic dough comes together
• Skillet – my trusty cast iron makes the best brown butter
• Pot – for boiling our little gnocchi clouds
• Fork or gnocchi board – to give them those perfect sauce-grabbing ridges

See? Nothing fancy required – just good ol’ kitchen basics!

How to Make Gluten-Free Sweet Potato Gnocchi with Sage Brown Butter

Alright, friends – let’s get cooking! Don’t let the fancy name scare you. Making gnocchi is way simpler than you think, especially with my little tricks. Here’s how we turn those sweet potatoes into pillowy perfection:

1. Roast those sweet potatoes: Preheat your oven to 400°F. Stab your sweet potatoes a few times with a fork (trust me, you don’t want exploding potatoes!) and bake for 45-50 minutes until they’re super tender when poked with a fork.
2. Make the dough: Let the potatoes cool just enough to handle, then peel and mash them in a big bowl. Add the gluten-free flour, egg, salt, and pepper. Mix until it forms a soft dough – don’t overwork it or the gnocchi will get tough!
3. Shape your gnocchi: Divide the dough into 4 parts. Roll each into a rope about ¾-inch thick on a lightly floured surface, then cut into 1-inch pieces (see my shaping tips below!).
4. Boil to perfection: Bring a big pot of salted water to a gentle boil – not a rolling boil! Cook the gnocchi in batches for 2-3 minutes until they float to the top. Scoop them out with a slotted spoon.
5. Brown that butter: While gnocchi cook, melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty (details below – watch it closely!).
6. Toss and serve: Gently toss the cooked gnocchi in that glorious brown butter sauce. Taste and add more salt if needed. Serve immediately – this is pure comfort in a bowl!

Shaping & Cooking the Gnocchi

Here’s my favorite trick: after cutting the gnocchi, press each piece lightly with a fork to make ridges. These little grooves catch so much more sauce! When boiling, don’t crowd the pot – cook in batches so they have room to float. And that float test? It’s foolproof – when they rise, they’re done. No guessing needed!

Making the Sage Brown Butter Sauce

This sauce is simpler than it sounds! Melt butter over medium heat (not high – patience is key). When it starts foaming, add sage leaves. Swirl the pan occasionally until the butter turns golden brown and smells nutty (about 3-4 minutes). The second you see brown bits at the bottom, take it off heat – it can burn fast! Those crispy sage leaves? Pure gold – leave them whole or crumble them over your dish.

Tips for Perfect Gluten-Free Sweet Potato Gnocchi

After making this recipe more times than I can count, I’ve picked up some game-changing tricks! First – that fork ridge technique isn’t just for looks. Press gently with a floured fork to create grooves that hold onto every drop of that brown butter sauce. If you want extra crispy edges (oh yes!), pan-fry the boiled gnocchi in a little olive oil for 2 minutes per side. And here’s my secret: if your dough feels sticky, let it rest for 10 minutes – the flour will absorb more moisture. Last tip? Don’t skip salting your boiling water – it seasons the gnocchi from the inside out!

Serving Suggestions for Gluten-Free Sweet Potato Gnocchi

Oh, the possibilities! This gnocchi shines bright whether you go simple or fancy. My favorite way? Piled high with extra crispy sage leaves and a sprinkle of Parmesan. For a complete meal, add roasted chicken or sautéed mushrooms. A bright arugula salad cuts through the richness perfectly. And don’t get me started on how amazing these are topped with toasted walnuts – pure heaven!

Storing & Reheating Gluten-Free Sweet Potato Gnocchi

Here’s the good news – these little guys keep beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I skip the microwave (it makes them gummy) and instead pop them in a skillet with a splash of water or olive oil over medium heat for 2-3 minutes. Want to freeze them? Boil first, then freeze in a single layer before transferring to a bag – they’ll keep for 2 months!

Nutritional Information

Each serving of this gluten-free sweet potato gnocchi (about 1/4 of the recipe) packs about 280 calories, with a good balance of carbs, fiber, and healthy fats. Of course, your actual numbers might vary slightly depending on your exact ingredients – especially the size of those sweet potatoes! But one thing’s for sure – it’s way more nutritious than traditional pasta while being just as delicious.

Frequently Asked Questions

Can I freeze the gnocchi?
Absolutely! Freeze them after boiling – just spread in a single layer on a baking sheet first (so they don’t stick together), then transfer to freezer bags. They’ll keep for 2 months. No need to thaw before cooking – just drop frozen gnocchi into boiling water for about 3 minutes!

What gluten-free flour works best?
I’ve tested them all, and my top pick is Bob’s Red Mill 1-to-1 blend. The xanthan gum in it gives perfect texture. Avoid coconut or almond flour – they’re too absorbent and will make your gnocchi dense. If your blend doesn’t have xanthan gum, add 1/4 tsp per cup of flour.

Why did my gnocchi fall apart?
Oh no! Usually this means the dough was too wet. Next time, bake your sweet potatoes instead of boiling (more moisture evaporates), and let the mashed potatoes cool completely before adding flour. If the dough feels sticky, add a tablespoon more flour at a time until it’s workable.

Can I make these dairy-free?
You bet! Swap the butter for olive oil or vegan butter in the sauce. The gnocchi themselves are naturally dairy-free – just double check your flour blend doesn’t contain milk powder (some do!).

Share Your Thoughts

I’d love to hear how your gnocchi turns out! Did you add any fun twists? Leave a comment below – your tips might help fellow home cooks discover their new favorite dish!

Print