Pan-Seared Sweet Potato Gnocchi with Sausage and Sage

Pan-seared sweet potato gnocchi with Italian sausage, sage, and parmesan. Slightly sweet, savory, and simple to make at home. Made with sweet potato gnocchi from scratch and finished in a light cream sauce.

Fall cooking always leans a little more toward comfort, and this is exactly that. Sweet potato gnocchi with sausage and sage, finished in a light cream sauce. Simple ingredients, but it feels like something you’d want at the end of a cold day. This recipe was made with homemade gnocchi but use whatever you have available.

Everything happens in the same pan, building flavor as you go. You get some color on the sausage and gnocchi, then bring it all together with butter, onion, garlic, and cream with sage. It’s the kind of cooking where you’re not really thinking about steps, just letting it come together naturally.

INGREDIENTS

  • Sweet potato gnocchi (homemade or store bought)
  • Italian sausage (mild or hot), casing removed
  • Butter
  • Onion, minced
  • Garlic, minced
  • Heavy cream
  • Fresh sage
  • Parmesan, finely chopped or grated
  • Salt
  • Pepper

INSTRUCTIONS

  1. Bring a pot of salted water to a boil. Add sweet potato gnocchi and cook until they float. Drain well.
  2. In a pan, brown Italian sausage over medium heat. Remove and set aside.
  3. In the same pan, melt butter and sauté minced onion until soft.
  4. Add minced garlic and cook briefly until fragrant.
  5. Pour in heavy cream and season with salt and pepper. Let it reduce slightly.
  6. Add finely chopped sage and stir to combine.
  7. Add gnocchi to the pan and toss gently to coat.
  8. Return sausage to the pan and mix together.
  9. Plate and finish with chopped parmesan and fresh sage.
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