Top-down picture of sweet potato gnocchi with sage butter sauce in white bowl


When we think of Italian food, our minds go to dishes like cacio e pepe pasta, margarita pizza, and of course gnocchi.  Who can resist those soft pillowy dumplings that create the ideal base for all sorts of rich and hearty sauces?  Originally a food of the peasants, now can be found on the menus of most upscale Italian restaurants.  We are grateful to Harriet ‘Bo’ Porterfield of Bo’s Kitchen for sharing her sweet potato gnocchi with sage butter sauce with us below.  Bo is a UK-based vegan blogger with a gift for food styling and photography.  We recently interviewed her on our podcast (listen here) and loved hearing about her journey to adopt a vegan lifestyle, where she draws inspiration from, plus all the mini failures that helped her hone her skills along the way.  Bo has a sweetness and approachability that shine through in this interview, give it a listen and enjoy.



Sweet Potato Gnocchi in Sage Butter Sauce


Grid of pictures of sweet potato gnocchi with sage butter sauce in white bowl


You only need a single glance at these pictures to be motivated to get straight into the kitchen to cook.  The bright orange pop of color from the sweet potatoes combined with a luscious browned butter sage sauce has our tastebuds throwing a party.  Bo makes the potato dough with an all-purpose gluten-free flour but regular flour works great too.  She tops the little dumplings with ‘hazelnut cheese’ which is an awesome idea she got from her friend Niki over at Rebel Recipes.  It provides that salty crunch you need to complete the dish.  As an added bonus, the gnocchis can be frozen and quickly pan-seared when ready for round two.  For all the recipe details, head over to her website here and enjoy!


Sweet Potato Gnocchi with Sage Butter Sauce
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Yield: 4

Sweet Potato Gnocchi with Sage Butter Sauce


    For the gnocchi:
  1. 450g sweet potatoes
  2. 1.5-2 Cups gluten free all purpose flour
  3. 2 tsp coconut sugar
  4. 1.2 tsp nutmeg
  5. 2 tsp salt
    Browned butter sage sauce:
  1. 4 Tbsp vegan margarine
  2. 5 Tbsp sage (chopped)
  3. ½ tsp salt
    Hazelnut 'parmesan':
  1. 1 Cup hazelnuts
  2. ½ Cup nutritional yeast
  3. ½ tsp salt
  4. Pinch of pepper


  • Bake sweet potatoes in oven at 350F (180C) for 20-25 minutes or until you can pierce easily with a knife. Slice in half and allow to cool fully.
  • Prepare hazelnut parmesan by blending hazelnuts in a food processor until almost fully ground.
  • Add nutritional yeast and salt and pulse briefly to combine.
  • In a large skillet over medium heat, toast hazelnut mixture for 5-7 minutes, stirring regularly.
  • Allow to cool and transfer to a jar.
  • Once sweet potatoes have cooled, scoop out insides and mash in a large bowl.
  • Add sugar and 1 tsp salt and mix.
  • Add flour ½ a cup at a time, until it forms a soft fluffy dough.*
  • Roll onto floured surface and make four long ropes (~1 inch thick).
  • Cut ropes into 1 inch pieces and roll over a fork to make ridges.
  • Bring a large pan of salted water to a boil, and cook gnocchi in batches until tender (~5 mins per batch). Cool completely at room temp.
  • (Freeze any you won't use at this point)
  • Prepare brown butter sauce by heating butter in a large skillet over a medium high heat.
  • After about 5 minutes it should start to brown and smell amazing!
  • Add in chopped sage and salt, stir briefly and take off the heat.
  • Pour half the butter into a small dish and return skillet to a medium heat.
  • Add gnocchi and sauté for ~5-6 mins, until slightly crispy at the edges.
  • Use remaining butter if you want to cook another batch of gnocchi and keep the cooked gnocchi warm in the oven.
  • Sprinkle with hazelnut parmesan before serving.
  • Depending on the moisture of your sweet potatoes and the blend in your flour, you may only need 1.5 cups of flour. The dough should be soft, but firm enough to hold together when rolled over a fork.


On a separate note, we wouldn’t be doing Bo justice if we didn’t mention how incredible her desserts are.  Her savory dishes are wholesome and delicious but it’s obvious she also has a sweet tooth and a real skill for creating gorgeous plant-based sweets.  Head over to her site Bo’s Kitchen for the recipes for these delectable treats.


Grid of pictures of beautiful lavender sweet treats (donuts, berry smoothie, & berry cupcakes) by Bo' Kitchen


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