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My sisters and I have all taken genetic tests, and it turns out there’s almost no Italian in our background. Still, sometimes I imagine another life where I’m barefoot in a Tuscan kitchen, cooking dishes I can barely pronounce and gesturing wildly—Sophia Loren meets Julia Child. Sounds delicious, doesn’t it?
After two whirlwind weeks—celebrating my son’s wedding and visiting a Hallmark movie set based on one of my books—I’m finally back home and settled. I love being in my kitchen again; it’s restorative, grounding, and it recharges me.
With colder weather settling in, comfort food has been calling my name. Not necessarily light fare—though perhaps I should think about that—but for now I’m indulging. Future me can worry about diets; present me wants cozy, flavorful food.
Gnocchi, the afternoon-nap-by-the-fire of foods
Gnocchi are often described as pillowy or cloud-like, and for good reason—they’re one of my favorite comfort foods. If you haven’t tried homemade gnocchi, think of them as Italian potato dumplings that are boiled and then tossed with a sauce.
Homemade pasta can seem intimidating, but this version is surprisingly simple—about as easy as rolling play-dough ropes with kids. Make the dough, roll it into ropes, cut into small pieces, and you’re on your way. The process is straightforward and incredibly satisfying.
For this recipe I used a type of sweet potato with red skin and pale flesh; it tasted sweet and earthy as expected. Use whatever fresh herbs you have on hand—thyme, chives, and rosemary work beautifully. If you have leftover basil, toss the gnocchi in pesto. The key is bright, fresh flavors.
Fall Comfort Food: Sweet Potato Gnocchi with Kale, Brown Butter & Herbs
- Author: Mamma Marie
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Description
These light, cloud-like gnocchi combine the sweetness of roasted sweet potatoes with a nutty brown butter sauce, fresh herbs, and a splash of white wine. I add a handful of kale for color and nutrients. The result is comfort food that feels elegant and deeply satisfying.
Ingredients
Scale
For the gnocchi:
- 2 lbs sweet potatoes (about 2 cups after roasted and squeezed through a ricer)
- 1/2 cup fat-free ricotta
- 1 large egg
- 2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon kosher salt
For the sauce:
- 6 tablespoons unsalted butter
- 2 shallots, chopped
- 2 tablespoons fresh thyme
- 1/2 cup chopped kale
- 2 teaspoons chopped fresh rosemary
- 3/4 cupwhite wine
- tiny pinch cayenne pepper (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped chives
- sea salt and freshly cracked black pepper
Instructions
Preheat the oven to 375°F.
Rinse the sweet potatoes and prick them with a fork. Place on a baking sheet and roast for about 45 minutes, or until very tender.
When cool enough to handle, halve the potatoes and scoop the flesh into a potato ricer. Ricing yields the light, airy texture that makes great gnocchi.
Combine the riced sweet potato with the ricotta and egg, mixing gently—don’t overwork the dough. Gradually add the flour and salt. The dough will be slightly sticky.
Turn the dough onto a floured surface and form into a ball. Cut the ball into quarters.
Working one quarter at a time, roll each piece into a rope about 1/2 inch thick. Cut the ropes into pieces about 3/4 inch long.
Bring a large pot of salted water to a boil.
While the water heats, make the sauce. Melt the butter in a large skillet over medium-high heat and cook until it turns golden brown and develops nutty bits.
Add the chopped shallots and cook until soft and translucent, about 3 minutes.
Stir in the thyme, rosemary, and kale, cooking a couple more minutes until fragrant and the kale wilts slightly.
Deglaze the pan with the white wine, scraping up any browned bits. Allow the wine to reduce by about half so the sauce thickens slightly.
Season with a pinch of cayenne (if using), sea salt, and freshly cracked black pepper.
Once the water is boiling, add the gnocchi in batches if necessary. After 2–3 minutes they will float—this means they’re done.
Remove the cooked gnocchi with a slotted spoon or small sieve and transfer them directly to the skillet with the sauce.
Gently toss to coat the gnocchi in the sauce.
Finish with chopped chives and a generous grating of Parmesan.
Serve immediately while warm.
Notes
You can freeze uncooked gnocchi on a sheet tray until firm, then transfer to a freezer bag for several months. Cook from frozen—just drop them into boiling water and remove when they float.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Easy weeknight comfort food
- Method: Stovetop
- Cuisine: Italian