A pillowy, autumn-colored gnocchi tossed in nutty brown butter and kissed with maple syrup — this Sweet Potato Maple Brown Butter Gnocchi is the kind of recipe that reads like a comfort-food love letter. It’s luxuriously simple: sweet potato puree folded into a light dough, boiled until they float, then pan-finished in browned butter and maple for a glossy, aromatic finish. Make it for a cozy weeknight, a festive fall dinner, or anytime you want something unexpectedly elegant with minimal fuss.
Why you’ll love this dish
This recipe hits a sweet-and-savory sweet spot: the natural sugars in roasted sweet potato, the toasty depth of browned butter, and a clean maple drizzle that keeps things autumnal without being cloying. It’s approachable for home cooks but impressive enough for guests.
“The texture is surprising — tender inside, with crisped edges where the brown butter meets the gnocchi. My family asked for seconds.” — home cook review
Reasons to try it:
- Fast to assemble if you use leftover or store-bought sweet potato puree.
- Feels upscale but uses pantry ingredients.
- Kid-friendly (soft gnocchi) and adaptable for vegetarian meals.
- Makes a great centerpiece for holiday menus when you want something seasonal but not fussy.
How this recipe comes together
Think of the process in three short acts: make the dough, boil until the pieces float, and finish in brown butter with a maple finish. Expect about 30–45 minutes from start to plate if your puree is ready; longer if you roast and mash the sweet potatoes first. The technique to watch: don’t overwork the dough — too much handling = dense gnocchi.
What you’ll need
- 2 cups sweet potato puree (preferably from roasted sweet potatoes; drain excess moisture if needed)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- Fresh sage leaves for garnish
- Salt and freshly ground black pepper to taste
Tip: For a slightly firmer, starchier gnocchi, you can use Yukon Gold potatoes or try a purple-fleshed variety — if you want inspiration on specific sweet potato varieties and their textures, check out Murasaki sweet potatoes for a flavorful choice: Murasaki sweet potatoes.
Step-by-step instructions
- In a large bowl, combine the sweet potato puree, flour, egg, salt, and nutmeg. Mix gently until a soft dough forms. It should be tacky but not sticky; add flour 1 tablespoon at a time if it’s too wet.
- Lightly flour your work surface. Divide the dough into 4 pieces and roll each into a rope about 3/4-inch thick.
- Cut the ropes into bite-sized pieces. If you like, press each piece lightly with a fork to create shallow ridges — they help hold the sauce.
- Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches so they don’t overcrowd. They’re done when they float (about 2–3 minutes). Remove with a slotted spoon and let drain briefly.
- While the gnocchi cook, melt butter in a large skillet over medium heat. Swirl the pan and watch closely — when the milk solids turn golden-brown and the butter smells nutty, remove from heat briefly (this happens quickly; don’t walk away).
- Add the cooked gnocchi to the skillet and toss to coat, then return to medium-low heat to crisp the edges a bit (about 1–2 minutes).
- Drizzle the maple syrup over the gnocchi and toss again so pieces are glossy and lightly sweetened.
- Season with salt and pepper to taste. Scatter fresh sage leaves on top (you can crisp them quickly in the butter before adding the gnocchi for extra texture) and serve immediately.
Best ways to enjoy it
Serve this gnocchi as a main with a simple green salad dressed with lemon and olive oil, or as a rich side alongside roasted duck, pork loin, or pan-seared scallops. For a textural counterpoint, top with toasted pecans or walnuts and a light sprinkle of aged Parmesan or pecorino—salted cheese balances the maple sweetness beautifully.
If you want to finish the meal with an equally comforting dessert, pairing it with a caramel-forward treat works well — try a butterscotch-style dessert for a smooth transition: butterscotch randy recipe.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The gnocchi will soften as they sit, so re-crisp before serving.
- Freezing: Flash-freeze arranged on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook frozen gnocchi directly from frozen — they’ll take a minute or two longer to float.
- Reheating: For best texture, reheat in a skillet with a little butter or oil over medium heat to restore crispness. Microwaving is okay for speed but will make them softer.
Food safety note: refrigerate within 2 hours of cooking and reheat to steaming hot for leftovers.
Pro chef tips
- Use cooled, well-drained puree: Excess moisture makes sticky gnocchi. If your puree is watery, dry it by heating gently in a skillet to evaporate moisture before using.
- Don’t overwork the dough: Mix until it just comes together. Over-kneading activates gluten and yields dense gnocchi.
- Test one or two pieces first: Boil and taste to check texture before shaping the entire batch.
- Watch the butter closely: Browning can go from perfect to burnt in seconds. Remove pan from heat at the first fragrant nutty aroma and a golden flecking.
- To crisp edges evenly, press down gently in the skillet so each piece contacts the pan.
- If you want a richer sauce, deglaze the pan with a splash of dry white wine or a teaspoon of apple cider vinegar before adding the maple — it brightens flavors.
Creative twists
- Make it vegan: Replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water), and swap brown butter for browned vegan butter or browned olive oil. Expect slightly different texture.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; you may need to adjust liquid/flour ratios.
- Savory spin: Skip the maple, finish with browned butter, sage, lemon zest, and shaved Parmesan for a more savory profile.
- Add-ins: Fold 1/2 cup ricotta into the dough for extra tenderness, or fold in finely grated Gruyère for savory richness.
- Garnish swaps: Instead of sage, try crispy thyme, rosemary, or a scattering of pomegranate seeds for color and acidity.
Common questions
Q: How long does this take from start to finish?
A: If you have pre-made sweet potato puree, plan 30–45 minutes. Roasting and mashing sweet potatoes adds roughly 45–60 minutes depending on oven and potato size.
Q: Can I make the dough ahead of time?
A: Yes — shape the gnocchi and refrigerate on a baking sheet until firm for up to 24 hours, then cover tightly. Alternatively, freeze raw gnocchi on a tray and transfer to a bag for longer storage.
Q: What if my dough is too sticky?
A: Dust your surface and hands with a little flour and knead gently, adding flour 1 teaspoon at a time until manageable. Avoid adding too much or you’ll get heavy gnocchi.
Q: Can I pan-sear gnocchi straight from frozen?
A: Yes — cook briefly in boiling water until they float (add an extra minute), drain, then pan-sear to finish.
Q: Is maple syrup necessary?
A: It’s integral to the intended flavor balance here, but you can reduce the amount or swap for honey or a light drizzle of balsamic reduction for a different profile.
Q: How can I tell when the brown butter is done?
A: Watch for small brown bits forming and a pronounced nutty aroma. Remove from heat immediately to prevent burning; the butter will continue to brown slightly from residual heat.
If you want to explore more sweet potato-focused ideas and the unique varieties that change texture and flavor, check out resources on specialty sweet potatoes for inspiration: Murasaki sweet potatoes.
Enjoy this recipe as a cozy centerpiece or a show-stopping side — it’s a simple technique with a restaurant-worthy payoff.
Sweet Potato Maple Brown Butter Gnocchi
Ingredients
Gnocchi Ingredients
- 2 cups sweet potato puree Preferably from roasted sweet potatoes; drain excess moisture if needed.
- 1 cup all-purpose flour Plus extra for dusting.
- 1 large egg Room temperature.
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Finishing Ingredients
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- to taste Salt and freshly ground black pepper
- Fresh sage leaves for garnish Optional, can be crisped in butter for extra texture.
Instructions
Prepare the Dough
- In a large bowl, combine sweet potato puree, flour, egg, salt, and nutmeg. Mix gently until a soft dough forms.
- Lightly flour your work surface. Divide the dough into 4 pieces and roll each into a rope about 3/4-inch thick.
- Cut the ropes into bite-sized pieces. Press each piece lightly with a fork to create shallow ridges.
Cook the Gnocchi
- Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches, about 2-3 minutes until they float. Remove with a slotted spoon and let drain.
Finish with Brown Butter
- Melt butter in a large skillet over medium heat. Swirl the pan until milk solids turn golden-brown and it smells nutty.
- Add cooked gnocchi to the skillet and toss to coat, then return to medium-low heat to crisp edges gently for about 1-2 minutes.
- Drizzle maple syrup over the gnocchi and toss again so pieces are glossy and lightly sweetened.
- Season with salt and pepper to taste. Add fresh sage leaves for garnish and serve immediately.