Sweet Potato Gnocchi in Brown Butter and Sausage Sauce Tips, FAQ & printable recipe

Tips for success

To achieve the crispiest sage, fry the whole leaves in a small amount of butter until they turn dark green and crisp, then set them aside until the very final moment of serving.

This technique adds an incredible aromatic finish that elevates the entire dish, providing a crunch that contrasts with the tender, pillowy gnocchi.

If you find that the sauce is too thick, do not reach for more heavy cream or butter. Instead, use a tablespoon of hot chicken stock or reserved pasta cooking water.

This will loosen the emulsion without diluting the flavor, keeping the sauce silky and preventing it from becoming heavy or greasy on the palate.

Variations

• Spicy Sausage Gnocchi: Add a teaspoon of crushed red pepper flakes during the sausage browning phase for a subtle heat that cuts through the richness of the brown butter sauce.
• Mushroom and Gnocchi: Incorporate sliced cremini mushrooms alongside the sausage to add an earthy depth and extra texture to the final dish, sautéing them until golden brown.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool the dish to room temperature within 2 hours, then refrigerate.

Freezer

Not recommended, as the texture of the gnocchi and the emulsion of the sauce may break upon thawing and reheating.

Reheat

Reheat gently in a skillet over low heat with a splash of chicken stock to loosen the sauce until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to three days. When cooling, ensure the dish reaches room temperature within two hours before transferring it to the fridge to maintain food safety standards.

Keep the pecans and sage in a separate container if possible to preserve their crispness for later.

You can prepare the sausage and sauce base in advance and store them in the refrigerator. When ready to serve, reheat the sauce in a skillet, add the gnocchi and kale, and finish as directed. This saves significant time, though the gnocchi are best when cooked fresh to maintain their ideal texture.

Serving ideas

Serve this dish in wide, shallow bowls to showcase the beautiful colors of the sweet potato gnocchi and the vibrant kale. A warm bowl is ideal for retaining the temperature of the sauce. Offer additional freshly grated cheese on the side for those who prefer an extra layer of savory flavor.

Pair this meal with a crisp, acidic white wine or a light sparkling beverage to cut through the richness of the brown butter and mascarpone sauce.

A simple side salad with a bright vinaigrette also serves as a perfect accompaniment to balance the earthy sweetness of the potato and the savory sausage.

Frequently asked questions

Recipe card

Sweet Potato Gnocchi in Brown Butter and Sausage Sauce

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 lb sausage, casings removed
• 4 tbsp butter
• 1/2 cup chicken stock
• 1/4 cup mascarpone
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1 lb sweet potato gnocchi
• 2 cups baby kale
• 1/2 cup grated cheese
• 2 tbsp toasted pecans, chopped
• 1 tbsp crispy sage

Instructions

1. Heat a large skillet over medium-high heat. Add the sausage meat and cook, breaking it apart with a wooden spoon, until browned and cooked through to an internal temperature of 160°F (71°C). Once browned, add the butter to the skillet and allow it to melt and begin to turn golden brown.
2. Pour the chicken stock into the skillet with the browned sausage and butter. Stir in the mascarpone, maple syrup, and cinnamon. Whisk or stir until the sauce is smooth and combined, allowing it to simmer for two minutes until slightly thickened.
3. Fold in the sweet potato gnocchi, baby kale, and grated cheese. Continue to cook, stirring gently, until the gnocchi are tender and heated through and the cheese is completely melted into the sauce. Serve immediately topped with the toasted pecans and crispy sage.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

42 g

Fat

26 g

Fiber

3 g

Sugar

5 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.