Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage

I’ll never forget the first time I tried gnocchi. It was a small, dimly lit trattoria in Florence. I was a college student on my first trip to Italy, soaking up every sight, sound, and taste, with wide-eyed wonder that such a magical place could exist. The pillowy handmade pasta was like nothing I’d tried before, somehow both light and incredibly nourishing all at once. It was a meal that oozed comfort and care, and it left an indelible impression in my memory. 

Every fall, I return to those comforting flavors of pasta paired with brown butter and sage. For a recent dinner party I hosted to celebrate the changing seasons, I made an especially autumnal version with sweet potato gnocchi. It really doesn’t get cozier than this for a simple weeknight at home or a special occasion with friends. Read on for how this sweet potato gnocchi with brown butter and sage comes together.

Store-Bought vs. Homemade Sweet Potato Gnocchi

First, the big question—is it hard to make gnocchi by hand? The answer is that it’s actually quite simple, but it does take some time and patience. That’s way I’m sharing how to make this recipe using store-bought sweet potato gnocchi (Trader Joe’s makes the best, in my opinion)—and I’m also sharing how to make gnocchi from scratch if you’re so inclined.

I’m a big believer that preparing delicious food should also be stress-free, so if you have the time on a weekend for a fun little project, by all means, relish in the process of forming the gnocchi by hand. For those nights when you want comfort served fast? Grab a bag of the frozen goods and don’t feel the slightest bit guilty.

How to Pan-Fry Gnocchi

Pan-frying is my preferred way to make any type of gnocchi, as it yields that slightly crispy golden brown crust with a fluffy interior. Here are my tips for getting perfect pan-fried gnocchi every time:

  1. Use a non-stick skillet. This is a must to ensure that golden brown crust doesn’t stick to the pan. These days, there are plenty of non-toxic options for non-stick—I usually use ceramic.
  2. Get the pan really hot. Preheat the pan to medium high, then add half olive oil, half butter to evenly coat the bottom. The olive oil raises the smoke point so the butter doesn’t burn, and the butter adds delicious, nutty flavor.
  3. Lay your gnocchi in a single even layer so that each gnocchi makes contact with the skillet. This is how you get that sear. If you’re making a lot, you may have to do this in multiple batches.
  4. Carefully flip it. After about three minutes, check to see if the gnocchi is turning golden brown on the first side. If it is, use a fork or spoon to carefully flip each gnocchi to the other side. You want to try to leave as much of the “crust” on each gnocchi as possible. 
  5. Don’t overcook. Let gnocchi cook on the second side for about three more minutes until warmed through and golden on both sides. Then you’re ready to add any other ingredients, sauces, herbs, or spices. 

The Flavor Enhancers

Gnocchi is a perfect canvas for so many ingredients, from slow-roast tomatoes to basil pesto to a simple handful of fresh herbs. For this recipe, I wanted to really lean into fall flavors, so I first prepared a simple sauté of wild mushrooms, did a quick fry of some sage leaves (I promise it’s simple), and drizzled brown butter over all of it. I have to say—this is probably my favorite gnocchi ever.

Read on for the recipe, and be sure to hop over to the fall nature-inspired dinner party I hosted with Casa Zuma, Woven, Martha Stoumen Wines, SriMu Cheese, and Sweet Laurel Bakery. We share the deets the full table setting, what we poured, and the delish (gluten-free and vegan!) pies we devoured for dessert.

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Description

This cozy sweet potato gnocchi recipe celebrates fall flavors—and you can make it with store-bought or homemade gnocchi.


  • 1 bag frozen sweet potato gnocchi (or see the homemade gnocchi recipe, below)
  • Extra-virgin olive oil
  • 3 tablespoons butter, divided
  • 2 cups sliced mushrooms—I like to use a mix of wild mushrooms, but any will do
  • 12 fresh sage leaves
  • Kosher salt and freshly ground black pepper
  • Flaky salt for serving

  1. Remove the sweet potato gnocchi from the freezer (or make fresh gnocchi using recipe below). Set aside.
  2. Heat a large sauté pan over medium heat, then add 1 tablespoon of butter and a drizzle of olive oil to coat the pan. Add the mushrooms and cook, stirring occasionally, until very tender (about 7 minutes). Season with salt and pepper, and transfer to a bowl.
  3. Wipe out the pan, then melt a tablespoon of butter and another drizzle of oil. Test the heat by adding a drop of water to the pan—if it sizzles, it’s ready. Add the fresh sage leaves in an even layer and fry for about a minute, then use a slotted spoon to transfer the sage to a paper-towel-lined plate.
  4. Wipe out the pan again, then add the remaining tablespoon of butter to the pan. When it’s melted, add the gnocchi in an even layer.
  5. Cook for about 3 minutes, then check to see if it’s golden brown on the first side. If so, use a fork or spoon to carefully flip each gnocchi, leaving as much of the crust intact as possible.
  6. Cook for about 3 minutes on the second side until the gnocchi is warmed through. Add the mushrooms back into the pan and toss together.
  7. Transfer the gnocchi to two bowls, then top each with fried sage leaves, a pinch of flaky salt, and a drizzle of olive oil if desired. Enjoy!
  • Prep Time: 10
  • Cook Time: 10

Keywords: Sweet potato gnocchi, pasta recipe

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Description

If you want to make your gnocchi from scratch, here’s the simple method. This is a really fun way to get in the kitchen with friends and family and cook together.


  • 1 large sweet potato
  • 1 cup whole milk ricotta
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • several grinds black pepper
  • 1 1/4 cup flour (all-purpose or gluten-free)

  1. Preheat the oven to 425. Wrap the sweet potato in foil and bake for about an hour, until very tender.
  2. Scoop the sweet potato flesh into a large bowl (discard the skin), then add the ricotta, Parmesan, salt, and pepper. Use a fork to mix well until it’s all smooth. Add the flour 1/2 cup at a time, kneading gently after each addition.
  3. When the dough is easy to handle, transfer to a floured work surface and form into a 9-inch loaf. Cut off a 1-inch slice from short end, then roll and stretch the slice into a rope. Cut the rope into 1-inch segments and transfer to a bowl.
  4. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rises to the top of the water. Drain and toss with a drizzle of olive oil. You’re done! Now you can either proceed with the rest of the recipe—or you can refrigerate or freeze the gnocchi to use later.
  • Prep Time: 30
  • Cook Time: 5
  • Category: Gnocchi, pasta

Pumpkin Gnocchi Is Creamy, Comforting, and Everything We Love About Fall

Admittedly, I’m a sucker for all the pumpkin bread, cakes, and PSL’s that abound this time of year—but I also don’t want to neglect pumpkin’s savory side. Its inherent sweetness means that pumpkin balances out spice and salt in the perfect way, making it a great blank canvas to build upon in soups, salads, and as a sauce. Meet my favorite cozy recipe that is defining my fall this year: a sweet, savory, and herbal pumpkin gnocchi.

Imagine all the goodness of pumpkin in a creamy and warming savory sauce on little pillows of fluffy gnocchi. Yup, this is a one-pot creamy pumpkin gnocchi that comes together in 30 minutes. And I guarantee: it’s the most satisfying fall recipe you’ll find this season.

Ingredients for Creamy Pumpkin Gnocchi

Onions. The delicious base for any good recipe.

Garlic. You know the rule, measure garlic with your heart.

Cumin. I like the warmth that cumin adds to recipes. As always, we want to activate the flavor by cooking this with the onions and oil at the beginning.

Nutmeg. Entirely optional, but a little freshly grated nutmeg works so well for fall recipes. Plus, it’s a perfect pairing for pumpkin.

Thyme. Dried thyme adds a bit of warmth and savory flavor to the recipe. This pumpkin gnocchi tastes incomplete without it.

Tomato paste. The slightly sweet and savory flavor of tomato paste is the perfect way to round out the flavor of the pumpkin. Think of it like a pumpkin à la vodka sauce.

Pumpkin puree. While I consider this recipe foolproof, there’s one thing you could do that would completely mess it up. Do NOT use pumpkin pie mix. Just regular pumpkin purée. Not only is it the most iconic flavor of the season, but it’s packed with nutrients.

Vegetable broth. Pre-packaged broth will work great here. Opt for your favorite and use it to adjust the texture of the sauce.

Heavy cream. Sub with coconut milk if you prefer to keep your pumpkin gnocchi dairy-free or your favorite milk of choice. Personally, I love the silky texture that a splash of heavy cream adds to this sauce.

Lacinto kale. As always, this is a sneaky way to get in some extra greens while adding a bit of texture to the pasta.

Gnocchi. I’m going to be picky and tell you to use shelf-stable gnocchi. I find that when pan-fried instead of boiled, this version gets a crispy exterior that is much better than frozen or refrigerated gnocchi.

How to Prepare Your Gnocchi

This might be controversial, but boiled gnocchi might be one of my least favorite things to eat. I find most gnocchi to be incredibly dense and heavy, especially when covered in an equally rich sauce. It’s a nice indulgence, but when I’m hungry, I want to eat a full meal.

I recently discovered the joy of pan frying gnocchi, skipping the boiling pot of water entirely, and just letting the gnocchi cook through in a pan with a bit of oil. The gnocchi get super crispy and golden on the outside, and magically light and fluffy on the inside. No dense blobs of potato here. Instead, you get slightly airy and addictively crunchy bites that are just as delicious on their own as they are tossed in sauce. The best part is that the gnocchi retain some of their crunchy texture when tossed in sauce, so you get a bit of that textural contrast against the creamy and rich sauce.

I prepare the gnocchi separately when ready to serve—the sauce can sit on its own on the stovetop as long as you need—and just toss the gnocchi in the sauce at dinner time for the ultimate fresh, crunchy, creamy, and absolutely delicious dinner.

Tips for Storage and Reheating Leftovers

To store leftovers, keep soup in an airtight container in the fridge. Because the gnocchi absorb liquid in the fridge, the sauce becomes thicker overnight, so add extra vegetable broth when reheating. I prefer to reheat my pumpkin gnocchi in the microwave to avoid having too much liquid in the gnocchi.

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Description

Saucy, creamy, and filled with all the fall flavors, this pumpkin gnocchi is the perfect autumn weeknight dinner. 


  • 5 tablespoons olive oil, divided
  • 1/2 large yellow onion, diced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 can pumpkin purée
  • 16 ounces vegetable broth
  • 1/4 cup heavy cream
  • 17-ounce package of gnocchi
  • 1/2 bunch of kale, chopped
  • fried sage and parmesan for garnish

  1. Add 2-3 tablespoons of olive oil to a large stovetop pot and bring to medium heat. Add the chopped onion and spices, salt, and pepper, to the pot and cook until the onion becomes translucent.

  2. Add the garlic and tomato paste to the pot and sauté until the tomato paste darkens to a brick red, about two minutes.

  3. Add the pumpkin purée and stir to combine. Let the pumpkin heat through before adding the broth a little at a time, stirring as you pour the broth in to ensure all the pumpkin gets combined. Bring to a simmer and let cook for about 15 minutes to reduce and thicken the sauce slightly.

  4. While the sauce cooks, prepare the gnocchi. In a large stovetop pan, add 2-3 tablespoons of olive oil and bring to medium heat. Add the gnocchi dry (do not use fresh or boiled gnocchi), and sauté for about 15 minutes, stirring occasionally until the gnocchi have developed a crisp golden exterior. Remove from the heat.

  5. To finish the sauce, add heavy cream to the pumpkin sauce and stir. Optional, but for a smoother sauce, use an immersion blender or add the pumpkin sauce to a blender and blend until smooth. Be careful, the sauce is hot!

  6. To serve, add the kale and gnocchi to the pumpkin sauce and stir to coat.

  7. Top with fried sage and/or parmesan cheese, enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes