Sweet Potato Gnudi with Sage Butter

Sweet Potato Gnudi with Sage Butter

Cazuela 33

"'Gnudi' (or 'naked' ravioli without a pasta jacket) are tender dumplings simmered like gnocchi and, when made with sweet potatoes and finished in sage butter, present beautifully for a delicious autumn dish."
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3 h 10 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.
  3. Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.
  4. Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together.
  5. Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture.
  6. Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches.
  7. Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.


  • Cook's Note:
  • The gnudi really benefit from a long refrigeration time, especially if the dough didn't need a lot of flour. I use a generous amount of semolina flour to keep them from sticking to each other.



Entire family absolutely loved this, had them as a healthy Thanksgiving side dish. I used squash instead of the sweet potato because they are more carb & blood sugar friendly. Used 2 whole eggs ...

SO glad I tried these! Very tender, pillowy clouds of pasta. Everyone loved them. I made a large batch and froze the extra. Will be making these again!

I was so excited to try to make this recipe for thanksgiving and I totally failed at it. I was so nervous about adding too much flour and after putting in 1/2 cup (doubling what the recipe sugg...