Sweet Potato Gnocchi with Brown Butter Sage Cream and Mizithra

Sweet Potato Gnocchi with Brown Butter Sage Cream and Mizithra

I love the way sweet potatoes transform into pillowy gnocchi. They bring a natural sweetness, a soft earthiness, and a beautiful golden color that feels perfect for fall. Paired with a sauce made of browned butter, rubbed sage, garlic, cream, and a whisper of nutmeg, this dish becomes pure comfort in a bowl. The sweet potato holds its own against the richness of the sauce and the nuttiness of mizithra cheese. Each bite is creamy, savory, slightly sweet, and wonderfully aromatic.

This recipe is simple enough for a cozy weeknight dinner yet elegant enough for a dinner party. It is also a beautiful example of how seasonal flavors work together in the most natural way. Sweet potato and sage have always been a classic pairing, but adding nutmeg to both the gnocchi and the sauce brings a warm fall character that makes the entire dish smell like an evening spent cooking at home when the air is crisp and cool.

Sweet Potato Gnocchi with Brown Butter Sage Cream and Mizithra

Ingredients:

For the Gnocchi

• 3 medium sweet potatoes, baked until soft

• 1 egg

• 1 teaspoon pink sea salt

• 1.5 to 2 cups all purpose flour, plus extra for dusting

• 1/2 teaspoon nutmeg

For the Brown Butter Sage Cream

• 1 stick unsalted butter

• 5 garlic cloves, minced

• 1 teaspoon rubbed sage

• 1/3 cup white wine

• 1/2 cup heavy cream plus additional if needed

• Pinch of pink sea salt

• Pinch of black pepper

• Pinch of nutmeg

• Mizithra cheese for topping

Instructions:

Make the Sweet Potato Gnocchi

1. Prepare the sweet potatoes. Bake the sweet potatoes at 400 degrees until completely soft. Once cool enough to handle, scoop out the insides and mash until smooth. Avoid adding any extra liquid so the dough stays light.

2. Mix the dough. In a large bowl combine the mashed sweet potatoes, egg, sea salt, and nutmeg. Add the flour gradually. Start with 1.5 cups and work your way up until the dough is soft but not sticky. You want the dough to hold its shape without becoming dense.

3. Shape the gnocchi. Turn the dough out onto a floured surface. Divide it into four sections and roll each one into a long rope that is about three quarters of an inch thick. Cut into one inch pieces. If desired, press gently with a fork to create ridges.

4. Boil. Bring a pot of salted water to a boil. Cook the gnocchi in batches. They are ready as soon as they float to the top. Transfer them directly into a bowl so they do not overcook.

Make the Brown Butter Sage Cream

1. Brown the butter. In a large skillet melt the butter over medium heat. Allow it to gently bubble until it becomes golden and fragrant with tiny browned specks at the bottom of the pan.

2. Add garlic and sage. Stir in the minced garlic and rubbed sage. Let the garlic soften for one minute.

3. Deglaze with wine. Pour in the white wine and let it simmer until reduced.

4. Finish with cream and spices. Add the heavy cream, sea salt, pepper, and nutmeg. Simmer until the sauce thickens to your liking. Add more cream if you prefer a looser sauce.

Combine and Serve:

Gently toss the warm gnocchi in the brown butter sage cream, allowing each piece to be coated. Plate immediately and finish with a generous snowfall of freshly grated mizithra cheese.

Why Sweet Potato and Sage Work So Well Together

Sweet potato carries an earthy sweetness that naturally complements herbs with depth. Sage balances that sweetness with a savory, woodsy tone that makes the entire dish feel comforting and grounded. Nutmeg plays a quiet but essential role in the background. It brings a warm fall character that softens the richness of the sauce and makes each bite feel inviting.

For the finishing touch, I use mizithra cheese. Many people automatically reach for parmesan, but I prefer mizithra because it has a gentler flavor. It still provides that salty, cheesy finish you want on a dish like this, but it melts into the sweet potato gnocchi and brown butter sauce with a softer, more delicate touch. It enhances the flavors without overpowering them, creating a balanced and deeply satisfying bowl of gnocchi. Where do I find Mizithra cheese? Sprout's Market. It's actually the only place that I have been able to find it in my area. Specialty grocery stores will sometimes have it and Whole Foods will sometimes have it, but I can find it consistently at Sprout's...just FYI.

As always, happy cooking!

Jennifer