Sweet Potato Ricotta Gnocchi with Maple Sage Brown Butter

With fall in full swing I’m looking for all the delicious comforting fall flavors. This sweet potato gnocchi just hits the spot. The gnocchi are light and chewy little pillows that are pan fried for just a couple minutes to get that nice golden sear. And then bathed in maple brown butter. I threw some mushrooms in there as well just for added texture. If for some reason you can’t get sweet potatoes yams work too.

DID YOU MAKE THIS SWEET POTATO AND RICOTTA GNOCCHI?

If you loved these sweet potato and ricotta gnocchi I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen

Sweet Potato Gnocchi

• 1 lb sweet potatoes
• 1 cup whole milk ricotta
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1 1/4 cup flour (plus more for dusting)
• 1/2 cup parmesan

Maple Sage Brown Butter

• 1 stick unsalted butter
• 1/3 cup pure maple syrup
• 2 garlic cloves, peeled and minced
• 1 tsp ground cinnamon
• 1 cup mushrooms, sliced
• 1 tbsp sage leaves, minced
• salt and pepper
• grated parmesan on top for garnish

Directions

Preheat the oven to 350 degrees.

Pierce the potatoes with a fork, and place on a baking pan and into the oven for about 1 hour until they are cooked through and tender. Let them cool and then cut them in half. Remove the skin. Use a ricer or potato masher to mash the potatoes. The ricer will get that airy consistency with no lumps.

Then add the ricotta, cinnamon, salt, flour, and parmesan all into the bowl and use your hands to gently mix it all together. It should be a smooth ball.

On a floured work surface, cut the dough into quarters. Working with one at a time, roll into a long rope about 1/4 inch thick. Then cut into 1/2 inch pieces and place on a floured rimmed baking pan. Then continue with the rest of the dough.

Bring a large pot of salted water to a boil.

When you’re ready to cook off the gnocchi, cooking in batches, add about 1/3 of them at a time. Cook until they start to float about 3 minutes. Once they float use a slotted spoon to remove and place back on the baking pan. Continue cooking the rest of the gnocchi. If you want the use a gnocchi board or fork you can roll each one if you want otherwise you don’t have to.

For the brown butter maple sage sauce, melt the butter over medium low until it starts to get golden and smell nutty. Add in the garlic, cinnamon, maple syrup, and sage leaves. Add in the mushrooms and let them cook for about 5-7 minutes until tender. Season with salt and pepper. Let it continue on low while you pan fry the gnocchi.

In a large non stick pan over medium heat, add a little bit of oil. In batches add in a handful of gnocchi and let them cook without stirring for about 2 minutes. Just until they get a nice golden brown on one side then start flipping them. Once golden add into the browned butter sauce. Continue cooking the rest of the gnocchi. Once they are all done toss it all together. Season again and finish it off with grated parmesan. Plate it up and enjoy!!