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Gluten-Free Sweet Potato Gnocchi with Sage Butter

gluten-free sweet potato gnocchi with sage brown butter
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A delicious gluten-free gnocchi made with sweet potatoes, served with a rich sage brown butter sauce.

Ingredients

Scale
  • 2 medium sweet potatoes (about 1.5 lbs)
  • 1 cup gluten-free flour blend
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup unsalted butter
  • 8–10 fresh sage leaves

Instructions

  1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
  2. Let potatoes cool, then peel and mash them in a bowl.
  3. Add gluten-free flour, egg, salt, and pepper. Mix until a dough forms.
  4. Divide dough into 4 parts. Roll each into a rope and cut into 1-inch pieces.
  5. Bring a pot of salted water to boil. Cook gnocchi in batches for 2-3 minutes until they float.
  6. In a pan, melt butter over medium heat. Add sage and cook until butter turns golden brown.
  7. Toss cooked gnocchi in the brown butter sauce. Serve warm.

Notes

  • Use a fork to press ridges into gnocchi for better sauce adhesion.
  • For crispier texture, pan-fry gnocchi after boiling.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://bibodo.com/gluten-free-sweet-potato-gnocchi-sage-brown-butter/