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Gluten-Free Sweet Potato Gnocchi With Brown Butter Sage Sauce

  • Author: Lauren
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1:30 minutes
  • Yield: 8 1x
  • Category: gnocchi
  • Method: stovetop
  • Cuisine: italian
  • Diet: Gluten Free


Gluten-Free Sweet Potato Gnocchi With Brown Butter Sage Sauce is a delicious & easy meal to prepare any day of the week! It freezes great, can easily be made vegan as well as gluten or dairy-free, & is packed with incredible flavour! This gluten-free gnocchi is sure to please everyone!



Gluten-Free + Vegan Sweet Potato Gnocchi

  • 3 cups roasted sweet potato, about 2 large sweet potatoes*
  • 3 1/24 cups of gluten-free flour (I used the Compliment’s gluten-free flour & it took me 4 cups to form the dough. I recommend adding 1/2 cup at a time, gently mixing in the flour until the dough is still soft & malleable yet not too sticky)
  • 1/2 tsp pink salt

Brown Butter Sage Sauce With Walnuts

  • 1/2 cup butter (you can also use ghee or vegan butter of choice for a dairy-free/vegan option)
  • 710 fresh sage leaves, roughly chopped
  • 1/2 cup parmesan cheese (use a vegan cheese for a dairy-free/vegan option)
  • 1/2 cup walnuts
  • pink salt & black pepper, to taste 


Gluten-Free + Vegan Sweet Potato Gnocchi

  1. Once you have roasted your sweet potatoes (see note for details) add them to a large bowl & you want to mash them up so there are minimal thick chunks of sweet potato left & the sweet potato is soft & fairly smooth. Add in the salt.
  2. Then slowly begin to add 1/2 cup flour at a time, mixing gently after each addition until you have a dough-like consistency. You want the dough to be thick enough that when you poke it it doesn’t bounce back & your fingers are not sticky yet not too thick that it is overly dry & difficult to roll out. I used about 4 cups of flour to 3 cups of mashed sweet potato (see the photo above for what my dough looked like).
  3. Once your dough is formed roll sections of the dough out into a thin log shape & use a knife to cut it into squares. You can roll these over a fork if desired for added texture for the sauce or leave as is.
  4. Once this is done with the dough you can begin to cook a few at a time.
  5. Boil a large pot of water(filled about 2/3 of the way full) with a generous pinch of salt & carefully ladle about 1 cup of gnocchi at a time. 
  6. Boil the gnocchi until it begins to float at the top of the pot (stirring a couple of times). Once the gnocchi is floating for about 45-60 seconds at the top you can use a ladle to remove them & put them on a plate.
  7. Continue until all of the gnocchi is done.

Brown Butter Sage Sauce With Walnuts

  1. In a large saucepan over medium-high heat add the butter.
  2. Allow the butter to melt & start to simmer. Using a wooden spoon or spatula continue to mix the butter while it browns & prevent it from sticking to the bottom of the pan.
  3. The butter will begin to foam & start to turn more yellow & then more brown. Once this happens after about 4-5 minutes add in the sage leaves, walnuts & the cooked gnocchi.
  4. Continue to cook everything for another 3-5 minutes.
  5. Turn off the heat.
  6. Top with fresh parmesan, salt, & pepper. 
  7. Enjoy!


*I roasted my sweet potatoes on a baking tray for about 40 minutes at 400 F, or until they can be easily pierced with a fork. Then scooped out the sweet potato leaving the skins. I had enough for 3 cups.

Keywords: gluten free, gnocchi, sage