Martha Stewart Brown-Butter Sweet-Potato Gnocchi with Seeds

Martha Stewart brown-butter sweet-potato gnocchi with seeds is a pillowy homemade pasta with sweet potato dough, nutty brown butter and crispy sage, ready in 110 minutes. Try this cozy fall gnocchi for a weeknight dinner or Sunday dinner, since it's made from scratch with four dough ingredients.

Press the cooked sweet potatoes through a ricer and stir the dough only until it just comes together, because that light touch keeps the gnocchi fluffy. Overwork it and the dumplings turn dense and chewy instead of cloud-light.

Martha finishes the gnocchi in a skillet of dark brown butter instead of just tossing them in sauce, so the edges crisp up while the inside stays tender. A scatter of toasted pepitas, sesame and poppy seeds then adds a savory crunch that most gnocchi recipes skip.

Martha Stewart Brown-Butter Sweet-Potato Gnocchi with Seeds

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

6

servings

Prep time

55

minutes

Cooking time

55

minutes

Calories

430

kcal

Soft sweet potato dumplings turn golden and lightly crisp at the edges in nutty brown butter, then get topped with fried sage and toasted seeds. The result is tender inside, crunchy outside and richly savory.

Ingredients

• 1 pound sweet potatoes (2 to 3)
  

• 1 1/2 cups unbleached all-purpose flour, plus more for dusting
  

• 1 large egg, room temperature, beaten
  

• 1 1/2 teaspoons kosher salt
  

• 3 tablespoons pepitas
  

• 1 tablespoon sesame seeds
  

• 2 teaspoons poppy seeds
  

• Kosher salt and freshly ground pepper
  

• 1 stick unsalted butter
  

• Handful of fresh sage leaves, sliced if large
  

Directions

• Boil the potatoes: Cover 1 pound sweet potatoes with 2 inches of cold water in a pot and bring to a boil. Cook 20 to 25 minutes until a knife pierces them easily, then drain, peel, quarter and let them cool completely.
• Make the dough: Press the potatoes through a ricer or colander into a large bowl, then add 1 1/2 cups flour, 1 beaten egg and 1 1/2 teaspoons kosher salt. Stir gently until a ragged dough forms, then knead on a floured surface just until the color looks uniform.
• Shape the gnocchi: Divide the dough into 6 pieces and roll each into a rope about 3/4 inch thick. Cut each rope crosswise into 1/2-inch pillows and set them in a single layer on a generously floured rimmed baking sheet.
• Toast the seeds: Heat a large skillet over medium, then add 3 tablespoons pepitas, 1 tablespoon sesame seeds and 2 teaspoons poppy seeds. Shake the pan often for about 2 minutes until the pepitas puff and pop, then move them to a plate and season with salt and pepper.
• Brown the butter: Melt 1 stick unsalted butter in the same skillet over medium heat, swirling now and then, for 8 to 10 minutes until dark golden brown. Add the sage leaves for about 45 seconds until slightly darkened, then pull the skillet off the heat. Lift the sage onto the seed plate with a fork.
• Boil the gnocchi: Cook the gnocchi in a large pot of generously salted boiling water for 3 to 4 minutes. They are ready once they float and feel al dente, so drain them right away.
• Crisp and serve: Add the drained gnocchi to the brown butter and return the skillet to medium heat. Cook, stirring now and then, for 3 to 4 minutes until the edges begin to crisp, then top with the seeds and sage.

Tools for this recipe

• OXO stainless steel food mill, Nordic Ware half sheet pan, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why should I use a ricer instead of a masher?

A ricer breaks the cooked sweet potato into fine, fluffy strands without packing it down. A masher leaves a denser, gummier mash, and that makes heavier gnocchi.

How do I keep the gnocchi dough from sticking?

Use plenty of flour on your work surface, your hands and the baking sheet while you roll and cut. Any extra flour just falls off in the boiling water, so you can be generous.

Can I make the gnocchi ahead of time?

You can shape the gnocchi and keep them on a well-floured baking sheet until you are ready to cook. That makes this a good dish to get ahead on. Boil and crisp them only right before serving so they stay light.

How do I know when the gnocchi are cooked?

They float to the surface and feel al dente after 3 to 4 minutes in generously salted boiling water. Then crisping them in the brown butter for a few more minutes gives you golden edges.

What is the most common mistake with sweet potato gnocchi?

Overworking the dough is the big one, since too much stirring or kneading turns the gnocchi dense and chewy. Stir gently until a ragged dough forms and knead just until the color looks even.