We love getting adventurous in the kitchen, and homemade gnocchi has been on our list for a whilte. We’ll admit, we were a little intimidated at first. But sweet potato gnocchi is the perfect place to start because it doesn’t require any special tools, and once you get the feel for the dough, it’s surprisingly simple and really fun to make. It’s also an interactive recipe which we love: one of you can mix the dough while the other rolls and cuts, or you can both jump in and shape the little pillows together. It’s a great one to make as a team.
For the best results, be sure to check out the make-ahead instructions and cook your sweet potatoes ahead of time. They need to cool completely and chill before mixing the dough. This step helps the dough come together beautifully and gives the gnocchi their tender texture.
We’re pairing this week’s dinner with a Maple & Sage Bourbon Fizz, intentionally designed so you can use ingredients you already have on hand, using your leftover egg white from the dough, the fresh sage, and even a splash of your heavy cream. It’s a delightful, festive cocktail that complements the dish perfectly.
We hope this one feels special, cozy, and fun to make together as we move deeper into December.
Kevin & Kate
Maple Sage Bourbon Fizz
Sweet Potato Gnocchi with Brown Butter Cream
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
This recipe turns out best when the sweet potatoes are cooked ahead of time and fully cooled. Grab the make-ahead steps here.
This week’s playlist blends the charm of an Italian dinner café with a subtle festive warmth. Perfect for cooking, candlelight, and easing into the holiday season.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
Vegetarian-Friendly
This dish can easily be made vegetarian by simply skipping the pancetta. We add it for a little salty richness, but it’s completely optional. If you aren’t using pancetta, be sure to sear your gnocchi in olive oil or avocado oil instead.
Flour Amounts Will Vary
Sweet potato gnocchi dough is intuitive, and the amount of flour you need will depend on how much moisture is in your potatoes. Add flour one spoonful at a time until the dough is soft and tacky, but not sticky or clinging to your fingers or the bowl. Trust the feel more than the measurement.
Shaping the Dough
Once the dough comes together, give it a light knead on your work surface. You can sprinkle a little flour on the counter to make rolling easier, then shape the dough into ropes and cut into bite-sized pieces.
Gnocchi Size
Fresh gnocchi often puff slightly when boiled. If yours end up a little bigger than expected, you can simply cut them in half before searing. They’ll taste just as delicious.
Use Fresh Parmesan
Freshly grated parmesan melts beautifully into the sauce and gives it the best flavor. We always buy a block of parmesan and grate it ourselves. → Here's a Link to Our Favorite Grater
Don’t Skip the Pan Sear
Searing the boiled gnocchi in pancetta fat (or oil) is what gives them their golden edges and deep, savory flavor. It’s an essential step, so don’t skip it!
Brown Butter Tips
After crisping the sage, your butter may already be browned. If not, continue cooking until it turns a golden, nutty color. If it becomes dark brown or black, it’s crossed into burnt territory, so keep the heat controlled and stop once it smells toasted and rich.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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