With its bright orange sweet potato gnocchi and nutty brown butter sauce infused with sage and maple syrup, this Giada De Laurentiis Sweet Potato Gnocchi with Maple Brown Butter dish is a perfect blend of flavors for Thanksgiving.

To make Giada’s Sweet Potato Gnocchi with Maple Brown Butter, start by baking the sweet potatoes, then mix them with ricotta, and roll them into gnocchi. Boil them for 5-6 minutes, and finish with a quick sauté in that golden brown butter sauce.

This recipe is super easy and fun to make! Seriously, give it a try, and let me know what you think in the comments below. I promise it’s going to be a hit at your table!

Can I Make The Gnocchi Dough Ahead Of Time?

Absolutely! You can make the sweet potato gnocchi dough up to a day in advance. Just wrap it tightly in plastic wrap and store it in the fridge. When you’re ready, roll it out, cook it, and dive into that maple brown butter goodness.

Giada Sweet Potato Gnocchi with Maple Brown Butter Ingredients

For the Gnocchi:

• 2 pounds of sweet potatoes
• 2/3 cup of whole milk ricotta cheese
• 1 1/2 teaspoons of salt
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of freshly ground black pepper
• 1 1/4 cups of all-purpose flour, plus 1/3 cup for dusting

For the Maple Cinnamon Sage Brown Butter:

• 1/2 cup of unsalted butter (1 stick)
• 20 fresh sage leaves
• 1 teaspoon of ground cinnamon
• 2 tablespoons of maple syrup
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper

How To Make Giada Sweet Potato Gnocchi with Maple Brown Butter

1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C).
2. Bake the Sweet Potatoes: Pierce each sweet potato with a fork several times. Bake them directly on the oven rack until tender and fully cooked, between 40 to 55 minutes, depending on size.
3. Prepare the Sweet Potatoes: Let the sweet potatoes cool slightly. Then, cut them in half and scoop the flesh into a large bowl. Measure out 2 cups of mashed sweet potato and transfer it back to the bowl.
4. Mix the Gnocchi Dough: Add the ricotta cheese, salt, cinnamon, and pepper to the mashed sweet potatoes. Mix well until everything is combined. Gradually add the flour, 1/2 cup at a time, until a soft dough forms.
5. Shape the Gnocchi: Lightly flour your work surface. Place the dough on the floured surface and divide it into 6 equal portions. Roll each portion into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll each piece over the tines of a fork to create the classic gnocchi shape. Transfer the formed gnocchi to a large baking sheet.
6. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking them until they rise to the surface and are tender but firm about 5 to 6 minutes. Use a slotted spoon to transfer the cooked gnocchi to a baking sheet. Tent with foil to keep them warm while you cook the rest.
7. Make the Brown Butter Sauce: While the gnocchi is cooking, melt the butter in a large sauté pan over medium heat. Once melted, add the sage leaves and cook until the butter begins to brown, swirling the pan occasionally. This will take about 4 to 5 minutes. Remove the pan from heat.
8. Finish the Sauce: Carefully stir in the cinnamon, maple syrup, salt, and pepper. The mixture will bubble up briefly. Stir gently until the bubbles subside.
9. Toss the Gnocchi in the Sauce: Add the cooked gnocchi to the pan with the brown butter sauce. Toss gently to coat them evenly.
10. Serve Immediately: Transfer the gnocchi to a serving dish and serve right away while they’re warm and flavorful.

Recipe Tips

• Use fresh sweet potatoes: Always go for fresh sweet potatoes instead of canned ones, as the texture and flavor are miles apart, and it’ll make your gnocchi much more delicious and authentic.
• Chill the dough before rolling: If your dough feels too sticky, pop it in the fridge for about 20 minutes to make it easier to handle and shape into gnocchi.
• Don’t overcook the gnocchi: Boil the gnocchi until they just start to float to the top, then scoop them out immediately to keep them light and fluffy, not mushy.
• Brown butter carefully: When making brown butter, watch it like a hawk, as it can go from beautifully browned to burnt faster than you can say “Uh-oh!”

Recipe Variations

• Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend, and you’ll have gnocchi that’s just as tasty but safe for gluten-sensitive friends and family.
• Add a cheesy twist: For an extra indulgent version, toss the cooked gnocchi in a sauce made from melted gorgonzola or parmesan, giving it a rich, creamy finish that’s to die for.
• Spice it up: Add a pinch of red pepper flakes to the brown butter sauce to give your gnocchi a subtle kick that balances the sweetness of the maple syrup perfectly.
• Swap the maple syrup: If you’re not a fan of maple, try drizzling the brown butter with a bit of honey or even agave syrup for a slightly different but equally delicious twist.

What To Serve With Sweet Potato Gnocchi

Serve your Sweet Potato Gnocchi with roasted beet and arugula salad, caramelized fennel with parmesan, charred broccolini with lemon zest, spiced maple-glazed carrots, and balsamic roasted red onions.

You can also pair this dish with cranberry pecan wild rice and smoky roasted mushrooms for a complete and satisfying meal.

How To Store Leftover Sweet Potato Gnocchi

In The Fridge:

Place your leftover Sweet Potato Gnocchi in an airtight container to keep them fresh in the fridge. Store the gnocchi for up to 3 days, making sure they are completely cooled before sealing the container to avoid condensation. Keep the sauce separate for the best results when reheating.

In The Freezer:

You can freeze your Sweet Potato Gnocchi by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They can be stored for up to two months without losing texture or flavor. Keep the sauce separate to preserve its quality during freezing.

How To Reheat Leftover Sweet Potato Gnocchi

Reheat your leftover Sweet Potato Gnocchi by sautéing them in a pan with a little butter over medium heat until warmed through and lightly crispy.

Or, microwave them in a covered dish with a tablespoon of water for about two minutes, stirring halfway through, to keep them moist.

Check out More Giada Recipes:

• Giada De Laurentiis Cheesy Polenta
• Giada De Laurentiis Cherry Tomato Spaghetti
• Giada Sticky Baked Chicken Wings Recipe