Maple Cinnamon Sage Sweet Potato Gnocchi
This delightful dish brings together the sweet earthiness of roasted sweet potatoes and the warm, aromatic notes of cinnamon and sage. Perfect for a Thanksgiving feast or a cozy family dinner, these homemade gnocchi are both satisfying and impressive. Giada De Laurentiis’ inspiration transforms simple ingredients into a stunning centerpiece for your table. With a velvety brown butter sauce that dances between sweet and savory, this recipe is a crowd-pleaser that will leave everyone asking for seconds.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Sweet Potatoes
2 lbs (Baked and mashed)
Whole Milk Ricotta Cheese
2/3 cup (No preparation needed)
Salt
1 1/2 teaspoons (No preparation needed)
Ground Cinnamon
1 teaspoon (No preparation needed)
Fresh Ground Black Pepper
1/4 teaspoon (No preparation needed)
All-Purpose Flour
1 1/4 cups (Measured)
All-Purpose Flour
1/3 cup (For work surface)
Unsalted Butter
1/2 cup (1 stick) (Melted)
Fresh Sage Leaves
20 (No preparation needed)
Ground Cinnamon
1 teaspoon (No preparation needed)
Maple Syrup
2 tablespoons (No preparation needed)
Fresh Ground Black Pepper
1/2 teaspoon (No preparation needed)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Pierce the sweet potatoes with a fork to allow steam to escape during baking.
3
Place the sweet potatoes directly on the oven rack and bake for 44 to 55 minutes, or until they are tender and easily pierced with a fork. The baking time may vary depending on the size of your sweet potatoes.
4
Once baked, allow the sweet potatoes to cool slightly. Cut them in half and scoop the flesh into a large mixing bowl.
5
Mash the sweet potato flesh until smooth. For an extra fine texture, you can use a ricer.
6
Transfer the mashed sweet potatoes into a large measuring cup, ensuring you have a total of 2 cups.
7
In the bowl with the sweet potato, add 2/3 cup of whole milk ricotta cheese, 1 1/2 teaspoons of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of freshly ground black pepper. Mix until well combined.
8
Gradually add 1 1/4 cups of flour, half a cup at a time, mixing until a soft dough forms. The dough should be pliable but not sticky.
9
Flour a clean work surface generously and place the dough ball on it. Divide the dough into 6 equal portions.
10
Roll each portion into a rope that is about 1 inch in diameter. Using a knife, cut each rope into 1-inch pieces.
11
To shape the gnocchi, roll each piece over the tines of a fork to create ridges, which will help hold the sauce later.
12
Place the shaped gnocchi on a large baking sheet, making sure they are not touching to avoid sticking.
13
In a large pot, bring salted water to a boil over high heat. Add the gnocchi in batches (approximately 1/3 at a time) and cook for about 5 to 6 minutes, or until they float to the surface and are tender but still firm in the center. Stir gently to keep them from sticking.
14
Carefully drain the gnocchi using a slotted spoon and transfer them back to the baking sheet. Cover with foil to keep warm while you cook the remaining batches.
15
For the brown butter sauce, melt 1/2 cup of unsalted butter in a large saucepan over medium heat. Once melted, add 20 fresh sage leaves.
16
Continue cooking the butter, swirling the pan occasionally, until the butter transforms into a deep golden color and the milk solids begin to brown—approximately 3 to 5 minutes.
17
Remove the pan from heat and whisk in 1 teaspoon of ground cinnamon, 2 tablespoons of maple syrup, 1/2 teaspoon of fresh ground black pepper, and a pinch of salt. Be cautious as the mixture will bubble up.
18
Once the bubbles subside, gently toss the cooked gnocchi in the brown butter sauce until well coated.
19
Transfer the gnocchi to a serving dish and serve immediately, garnished with extra sage leaves if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Maple Cinnamon Sage Sweet Potato Gnocchi?
This dish features the sweet earthiness of roasted sweet potatoes paired with warm, aromatic notes of cinnamon and sage, balanced by a sweet and savory brown butter sauce.
How many servings does this sweet potato gnocchi recipe provide?
This recipe is designed to serve 6 people.
What temperature should the oven be set to for roasting the sweet potatoes?
The oven should be preheated to 425°F (220°C).
How long do the sweet potatoes need to bake?
The sweet potatoes should bake for 44 to 55 minutes, or until they are tender and easily pierced with a fork.
What is the first step in preparing the sweet potatoes for baking?
You should pierce the sweet potatoes with a fork to allow steam to escape during the baking process.
How much mashed sweet potato is required for the dough?
You will need a total of 2 cups of mashed sweet potato flesh.
What type of cheese is used in the gnocchi dough?
The recipe calls for 2/3 cup of whole milk ricotta cheese.
What spices are added directly into the gnocchi dough?
The dough includes 1 1/2 teaspoons of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of freshly ground black pepper.
How much flour is used to form the gnocchi dough?
The recipe uses 1 1/4 cups of all-purpose flour for the dough, plus an additional 1/3 cup for the work surface.
What should the consistency of the gnocchi dough be?
The dough should be soft and pliable but not sticky.
How do you shape the gnocchi dough into pieces?
Divide the dough into 6 portions, roll each into a 1-inch diameter rope, and cut the ropes into 1-inch pieces.
Why are the gnocchi rolled over the tines of a fork?
Rolling them over a fork creates ridges that help the gnocchi hold the sauce.
How long should the gnocchi be boiled?
The gnocchi should be boiled for approximately 5 to 6 minutes.
How can you tell when the gnocchi are finished cooking?
They are done when they float to the surface and are tender but still firm in the center.
How should the gnocchi be cooked to prevent sticking?
Cook the gnocchi in batches (about 1/3 at a time) and stir gently.
How do you keep the gnocchi warm while cooking multiple batches?
Transfer the cooked gnocchi to a baking sheet and cover them with foil.
What are the ingredients for the brown butter sauce?
The sauce consists of 1/2 cup unsalted butter, 20 fresh sage leaves, 1 teaspoon ground cinnamon, 2 tablespoons maple syrup, 1/2 teaspoon black pepper, and a pinch of salt.
How long does it take to brown the butter?
It takes approximately 3 to 5 minutes for the butter to transform into a deep golden color with browned milk solids.
When should the sage leaves be added to the sauce?
The 20 fresh sage leaves should be added to the saucepan once the butter has melted.
Is there a safety precaution when adding maple syrup to the hot butter?
Yes, be cautious as the mixture will bubble up when the syrup and spices are whisked in.
Can you use a ricer for the sweet potatoes?
Yes, using a ricer is recommended for achieving an extra fine texture for the mashed sweet potatoes.
Is this recipe considered vegetarian?
Yes, the recipe is tagged as vegetarian.
Who is the culinary inspiration mentioned for this recipe?
The recipe is inspired by Giada De Laurentiis.
What is the best way to serve this dish?
Serve the gnocchi immediately after tossing them in the sauce, garnished with extra sage leaves if desired.
How many sage leaves are required for the sauce?
The recipe requires 20 fresh sage leaves.
What type of butter is used for the sauce?
The recipe specifies 1/2 cup (1 stick) of unsalted butter.
Should the sweet potatoes be peeled before or after baking?
The potatoes are baked whole in their skins, then cut in half and the flesh scooped out once cooled slightly.
How much maple syrup is used in the sauce?
The recipe uses 2 tablespoons of maple syrup.
What size should the dough ropes be before cutting?
The dough portions should be rolled into ropes approximately 1 inch in diameter.
Is salt added to the gnocchi boiling water?
Yes, the gnocchi should be added to a large pot of salted boiling water.