The aroma of sweet potatoes combined with the creamy richness of ricotta can easily make anyone fall in love with homemade gnocchi. As the weather turns cooler, this delightful dish not only warms the heart but also serves as the perfect comfort food for gatherings or an intimate dinner at home. Drawing inspiration from Italian cuisine, Sweet Potato & Ricotta Gnocchi with Sage Brown Butter & Pecans delivers a mouthwatering experience that’s both indulgent and surprisingly straightforward to prepare.

Reasons to try it

This recipe is a standout for several reasons. First, it’s a beautiful balance of flavors: the sweetness of the sweet potatoes, the creaminess of the ricotta, and the nuttiness of the toasted pecans create a symphony on your palate. Second, it’s a perfect dish for any occasion—from a cozy weeknight dinner to an impressive dish for holiday gatherings. Plus, it’s budget-friendly and uses ingredients you might already have in your pantry.

"Incredible! I never thought making gnocchi could be so easy or delicious. The sage brown butter takes it to another level!" – a delighted home cook.

The cooking process explained

Making Sweet Potato & Ricotta Gnocchi may sound daunting, but it’s quite simple when broken down into steps. You’ll start by cooking and mashing sweet potatoes, then combine them with ricotta and eggs for a smooth base. Next, you’ll gradually incorporate flour to achieve a soft, slightly sticky dough. Once the dough is formed, roll it into ropes and cut them into bite-sized pieces. Cooking is a breeze—just boil the gnocchi until they float, then toss them in a rich sage brown butter sauce that adds depth and flavor.

What you’ll need

Here’s what you’ll need for this delightful dish:

• 1 cup cooked sweet potato, mashed (200 g)
• 1 cup ricotta cheese, drained (250 g)
• 1 cup all-purpose flour (125 g), plus extra for dusting
• 1 large egg (50 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon nutmeg (1 g, optional)
• 4 tablespoons unsalted butter (56 g)
• 8–10 fresh sage leaves
• 1/4 cup pecans, toasted and chopped (30 g)
• Salt and black pepper, to taste
• Grated Parmesan cheese (optional)
• Extra toasted pecans (optional)

Feel free to swap out ingredients based on what you have—mascarpone could replace ricotta, and butternut squash works beautifully instead of sweet potatoes.