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Sweet potato pan with sage gnocchi

Updated: Apr 22

Crispy gnocchi with sweet potato and broccoli, refined with aromatic sage butter and parmesan. So delicious.

Delicious sweet potato pan with broccoli and garlic in a fragrant, browned sage butter
Sweet potato pan with sage gnocchi in brown butter


  • 2 medium-sized sweet potatoes from Sönke (check out our shop)

  • 500 g gnocchi

  • 1 bunch of sage (more if desired)

  • 1 small head of broccoli

  • 2 cloves of garlic

  • 50g butter

  • Salt, pepper, nutmeg

  • 50g Parmesan

  • Pine nuts


  1. Peel and dice the sweet potatoes, cut the broccoli into small florets. Chop half of the sage and put half aside. Chop the garlic

  2. Cook sweet potato and broccoli in a large pot of salted water for a few minutes until al dente and drain

  3. Carefully heat the butter in a large pan, fry large, uncut sage leaves until crispy, then remove from the pan. Keep the butter in the pan and let it brown slightly.

  4. Add chopped garlic and chopped sage leaves and fry for about 1 minute until fragrant. Then add gnocchi and fry until golden brown.

  5. Mix the sweet potatoes and broccoli in the pan with the gnocchi, garlic and sage. Season to taste with salt, pepper and fresh nutmeg. Grate about 50g of Parmesan into the pan.

  6. Arrange on a plate with the roasted sage leaves, pine nuts and shaved Parmesan and enjoy.

Bon appetit!


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