Sweet Potato Gnocchi with Brown Butter & Cinnamon

Ingredients (Serves 4)

For the gnocchi:

• 2 medium sweet potatoes (about 450–500 g)
• 1 to 1 ½ cups all-purpose flour (start with 1 cup, add more as needed)
• 1 egg, lightly beaten
• ½ tsp salt
• ¼ tsp cinnamon (optional but lovely)

For the brown butter sauce:

• 6 tbsp unsalted butter
• ½–1 tsp cinnamon (adjust to taste)
• Pinch of nutmeg (optional)
• Salt, to finish
• Fresh sage leaves (optional but amazing)

To serve:

• Freshly grated Parmesan
• Extra cinnamon or nutmeg
• Cracked black pepper

Instructions

1. Roast the sweet potatoes

1. Heat oven to 200°C (400°F).
2. Pierce sweet potatoes with a fork and bake 45–60 minutes until very soft.
3. Let cool slightly, then scoop out the flesh and mash until smooth.
   (Avoid adding liquid — it’ll make the dough sticky.)

2. Make the gnocchi dough

1. Place the mashed sweet potato in a bowl. Add egg, salt, and cinnamon.
2. Add 1 cup of flour and mix gently.
3. Add more flour as needed until you have a soft dough that’s not too sticky.
4. Turn onto a lightly floured surface and knead just until combined (don’t overwork it).

3. Shape the gnocchi

1. Divide dough into 4 pieces.
2. Roll each piece into a rope about 1.5–2 cm thick.
3. Cut into 2 cm (¾-inch) pieces.
4. Optional: roll each piece on a fork or gnocchi board for ridges.

4. Cook the gnocchi

1. Bring a large pot of salted water to a boil.
2. Add gnocchi and cook until they float (about 2 minutes).
3. Remove with a slotted spoon and set aside.

5. Make the brown butter

1. In a large skillet, melt butter over medium heat.
2. Add sage leaves if using.
3. Cook until butter becomes golden, fragrant, and nutty.
4. Stir in cinnamon (and nutmeg if using).
5. Add cooked gnocchi and toss until lightly crisp and coated in sauce.

Serving

Serve warm, sprinkled with Parmesan, a dusting of cinnamon, and cracked pepper.
A little extra brown butter over the top never hurts. 😉