I don’t know what it is, but something about fall makes food taste warm and comforting. One of my favorite meals is a simple Sweet Potato Gnocchi in a Pecan Maple Sage Sauce, it’s like all the flavors of fall wrapped up in one big bowl of comfort.
(Original post date Oct 10, 2017. Links and post updated Nov. 15, 2021)
I honestly don’t know what I love most about fall! The crisp air. The cooler weather. The vibrant colors. There is just too much to love about this time of the year, however, I think I will have to go with the food!!
These little sweet potato nuggets taste more like dessert than a side dish, and I may or may not eat them as a complete meal because they are that satisfying. The sweet potato gnocchi is savory with a little cinnamon kick married with the depth and sweetness of a buttery pecan maple sage sauce with a hint of nutmeg. Folks it is heavenly!
How to Make Gnocchi
- Start by making the gnocchi, yes this takes time but it is so worth it!! Bake, peel, and mash your sweet potato in a big bowl. Add the ricotta, salt, cinnamon, and pepper mix until everything is well combined. Slowly stir in flour until soft dough forms. Lightly flour a working surface and form the soft dough into a ball. Divide dough into 6 equal portions, roll out each portion into 1-inch wide ropes, cut each rope into 1/2-inch pieces then roll over the tines of a fork to make grooves to help hold sauce.
- Boil gnocchi, in three batches, in saltwater until they float to the top and are tender yet slightly firm. Remove from water with a slotted spoon, set aside, and repeat until the third batch is fully cooked.
- Once all three batches are done start making the sauce. Melt butter over medium heat, add sage leaves, cook for 2 minutes. Remove from heat and carefully stir in cinnamon, nutmeg, maple syrup, salt, pepper, and pecans. Toss the cooked gnocchi with the pecan maple sage sauce. Transfer to a serving dish and serve.
So, if you have yet to feel in the seasonal fall mood, go whip yourself up a batch of this sinfully delightful sweet potato gnocchi in a pecan maple sage sauce, and allow the flavors of the season to warm your soul.
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FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Can I make this ahead of time?
Yes, the gnocchi can be made up to 2 days in advance, but I would make the sauce right before you serve.
- Rolling it against a fork seems like a lot of exta work, do I have to do it?
No, however the grooves help the gnocchi cling to the sauce.
- I don’t eat animal bi-products can I use plant based butter?
Vegan butter can’t usually be browned. Here is a great article that gives you all the facts of why it can’t.
Recipe for Sweet Potato Gnocchi in a Pecan Maple Sage Sauce
Sweet Potato Gnocchi with Pecan Maple Sage Sauce
For the Gnocchi:
- 1 Large Roasted Sweet Potato About 2 lbs
- 3/4 Cup Whole milk ricotta cheese
- 1 tsp Salt
- 1 tbsp Ground roasted cinnamon
- 1/4 tsp Freshly ground black pepper
- 1 1/2 Cups All-purpose flour +1/4 cup for the working surface
For the Maple Sage Sauce:
- 1 Stick Unsalted Butter
- 15 Fresh Sage Leaves
- 1/4 tsp Ground Roasted Cinnamon
- 1 tsp Fresh Shaved Nutmeg
- 3 tsp Maple Syrup
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 cup Chopped Pecans
- Cut sweet potato in half, spoon out the flesh using a ricer mash the sweet potato into a large mixing bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until they are well mixed. Slowly add flour. 1/2 cup at a time until a soft dough is formed. Lightly flour a working surface and form the soft dough into a ball. Divide ball into 6 equal portions. Roll out each portion into a 1-inch wide rope. Cut each rope into 1/2 inch pieces, then roll the pieces over the tines of a fork. Set aside and continue making remaining gnocchi.
- Meanwhile, bring a large pot of salt water to a boil over high heat. Divide the gnocchi into 3 batches. Add 1 batch at a time to the boiling water until gnocchi is tender but still firm to the bite. Stir occasionally, about 5 to 6 minutes! Drain the gnocchi using a slotted spoon and set them aside onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For Maple Sage Sauce:
- In a large saute pan over medium heat, melt butter. Once butter is melted, add the sage leaves, cook for 2 minutes. Remove the pan from the heat. Carefully (the mixture will bubble) Stir in the cinnamon, nutmeg, maple syrup, salt, pepper, and, pecans. Toss the cooked gnocchi with the maple sauce. Transfer to a serving dish and immediately.
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