Gnocchi Recipes

Sweet Potato Gnocchi with Chestnuts and Sage Leaves recipe

Sage leaves are a very distinctive ingredient, and the crunch of them in this recipe against the soft, pillowy sweetness of the gnocchi makes for a delicious meal. Serve with chicken or just as it is.


  • 500g sweet potato gnocchi, fresh or ready-made
  • Small handful fresh sage leaves
  • 2 tbsp. unsalted butter
  • 70ml olive oil
  • 70g chestnuts, tinned or bottled, drained
  • 100g grated parmesan cheese


  1. Working carefully, thinly slice the chestnuts.

  2. Cook gnocchi in boiling salted water until they float to the top of the pan, around 1-2 minutes, then drain and set to one side.

  3. Heat the oil in a frying pan. Add the sage leaves and cook in batches for 30 seconds. Drain with a slotted spoon and drain on kitchen paper and season with salt and pepper. Add the chestnuts to the oil and fry in batches for 30 seconds. Drain as with the sage leaves and season.

  4. Melt the butter in the pan with the oil until it turns a very light golden brown. Stir the cooked gnocchi into the butter and divide between 4 bowls. Sprinkle with sage leaves, chestnuts and parmesan.

If you find the sage leaves too strong, omit them and just let them flavour the oil, which will in turn flavour the butter. Recipe serves 4.

Author: Laura Young

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Published: May 24, 2012
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