Pan-Seared Okinawan Sweet Potato Gnocchi with Brown Butter and Shiso

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft gnocchi made from Okinawan sweet potatoes, pan-seared in nutty brown butter and finished with fresh fragrant shiso leaves. This japanese-inspired vegetarian ready in about 40 minutes pairs Okinawan purple sweet potato, all-purpose flour, egg yolk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pierce and microwave 1 lb Okinawan purple sweet potato for 8-10 minutes until very soft; let cool slightly, then peel and mash until smooth.
  2. Step 2: In a large bowl, combine the mashed sweet potato, 1 cup all-purpose flour, 1 egg yolk, and 1 tsp salt; mix gently until a soft dough forms, adding a little more flour if sticky.
  3. Step 3: Dust a clean surface with flour and roll the dough into 1/2-inch thick ropes; cut into 1-inch pieces and gently press each with a fork to create ridges.
  4. Step 4: Bring a large pot of salted water to a boil; cook the gnocchi in batches for 2-3 minutes until they float to the surface; remove with a slotted spoon.
  5. Step 5: In a large skillet over medium heat, melt 4 tbsp unsalted butter until it foams and turns golden brown with a nutty aroma, about 3-4 minutes.
  6. Step 6: Add the cooked gnocchi to the skillet and sauté for 2 minutes, turning to brown all sides.
  7. Step 7: Season with 1/4 tsp black pepper and stir in 6 julienned fresh shiso leaves.
  8. Step 8: Serve sprinkled with 1/4 cup grated Parmesan cheese while warm.

Frequently asked questions

How long does Pan-Seared Okinawan Sweet Potato Gnocchi with Brown Butter and Shiso take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Okinawan Sweet Potato Gnocchi with Brown Butter and Shiso?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okinawan purple sweet potato from drying out.

Can I substitute ingredients in Pan-Seared Okinawan Sweet Potato Gnocchi with Brown Butter and Shiso?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Okinawan Sweet Potato Gnocchi with Brown Butter and Shiso for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Okinawan Sweet Potato Gnocchi with Brown Butter and Shiso?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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