If you’ve ever thought gnocchi was just a fancy Italian treat only for special occasions, wait until you try this Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe. It’s a cozy, comforting dish that bursts with flavors—from the naturally sweet, pillowy gnocchi made from roasted sweet potatoes to the indulgent creaminess of mushrooms, all finished with the irresistible crunch of sage. This recipe perfectly balances textures and tastes, making it an absolute showstopper whether you’re cooking for friends or treating yourself to a little culinary magic. Trust me, once you make this, sweet potato gnocchi will become a kitchen favorite you’ll want on regular rotation.
Ingredients You’ll Need
To create the perfect Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe, you don’t need a long list of complicated ingredients. The essentials are straightforward but each plays a crucial role in delivering the dish’s stunning flavor, silky texture, and gorgeous color.
- Sweet potatoes: Roasting them brings out natural sweetness and helps create tender gnocchi.
- Ricotta cheese: Adds richness and lightness for a fluffy gnocchi dough.
- Parmesan cheese: Provides a sharp, nutty depth that enhances every bite.
- Egg: Binds the dough to keep your gnocchi soft but firm enough to shape.
- All-purpose flour: Gives structure to your dough without weighing it down.
- Sage leaves: For that irresistible crispy, fragrant finish.
- Butter and olive oil: Key for browning gnocchi and creating the luscious sauces.
- Mixed exotic mushrooms: Bring earthiness and variety with every mouthful.
- Garlic and white wine (or mushroom stock): Elevate the sauce with aromatic and savory notes.
- Cream: Adds smooth richness to the mushroom sauce.
- Salt and pepper: Simple seasonings that make all the flavors pop.
How to Make Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe
Step 1: Roast and Mash the Sweet Potatoes
Start by roasting your sweet potatoes in a hot oven until tender and easily pierced with a fork. Roasting intensifies their natural sweetness and makes the gnocchi delightfully soft. Once they’re cool enough, peel and mash them until smooth, which sets the foundation for that perfect pillow-like texture.
Step 2: Combine the Gnocchi Dough Ingredients
In a medium bowl, mix the mashed sweet potatoes with ricotta, Parmesan cheese, and a free-range egg. Season with salt and pepper for balance. Gradually add the flour while stirring until the dough comes together. This step is all about patience—add just enough flour to make the dough manageable without making it tough.
Step 3: Shape the Gnocchi
Lightly flour your work surface and knead the dough briefly. Divide it into six portions, then roll each into a long log about 2 cm thick. Cut these logs into bite-sized pieces. These little pillows are ready to cook, but you’ll want to give them a quick flour dusting to avoid stickiness.
Step 4: Cook the Gnocchi
Boil a large pot of salted water and gently drop the gnocchi in batches. They are done when they float to the top—usually around 4 to 5 minutes. Drain and toss them with a little olive oil. This prevents them from sticking together and keeps them silky smooth.
Step 5: Brown Butter and Crisp the Sage
While the gnocchi cooks, melt butter in a small pan over medium heat until it turns a lovely golden brown. Add the sage leaves and cook briefly until they become crisp and aromatic. Set these aside to drizzle over the dish later, adding a nutty, herbaceous crunch that’s simply irresistible.
Step 6: Prepare the Creamy Mushroom Sauce
In a large skillet, melt butter and sauté minced garlic for just 30 seconds until fragrant. Add an assortment of finely sliced exotic mushrooms and cook until they release their moisture and soften. Deglaze the pan with dry white wine or mushroom stock to lift those rich flavors. Finish by stirring in cream and letting the sauce gently thicken, creating a luxuriously smooth coating for the gnocchi.
Step 7: Pan-fry the Gnocchi
Heat olive oil in a large skillet and cook the drained gnocchi until they develop a golden crust on each side. This adds a delightful texture contrast to the creamy softness inside. Once browned, add the gnocchi to the mushroom sauce, tossing gently to ensure every piece is coated with flavor. Season with salt and pepper to taste.
Step 8: Assemble and Serve
Divide the sauced gnocchi between your serving plates. Drizzle with the brown butter and crispy sage leaves you prepared earlier, then sprinkle extra freshly grated Parmesan on top. This final flourish brings the entire Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe together in a harmony of flavors and textures that will impress every palate.
How to Serve Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe
Garnishes
For garnishes, a light sprinkle of freshly grated Parmesan goes a long way in enhancing the nutty notes. You can also add a few toasted pine nuts for a subtle crunch. A drizzle of high-quality extra virgin olive oil or a few whole sage leaves fried until crispy gives an elegant touch and an extra burst of flavor.
Side Dishes
This dish is quite rich, so pairing it with a light, refreshing side works beautifully. Consider a simple arugula salad dressed with lemon juice and a touch of olive oil to cut through the creaminess. Roasted or steamed green vegetables like broccolini or asparagus also bring a vibrant pop of color and freshness.
Creative Ways to Present
Serving your Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe in shallow bowls or rustic plates frames the saucy gnocchi beautifully. For a touch of elegance, top with microgreens or edible flowers to brighten the presentation. You might also serve individual portions in small cast-iron pans right from the stove to the table for that charming, cozy vibe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the gnocchi and creamy mushroom sauce together in an airtight container in the fridge for up to two days. The gnocchi may soften slightly but will still taste incredible.
Freezing
You can freeze uncooked gnocchi on a baking sheet lined with parchment paper; once frozen solid, transfer them to a freezer bag. They’ll keep well for up to three months. Avoid freezing the creamy mushroom sauce, as dairy doesn’t freeze perfectly well, but you can make a fresh batch easily when ready to reheat.
Reheating
To reheat, gently warm the gnocchi in a skillet with a splash of olive oil or butter until heated through and crisped slightly again. Warm the mushroom sauce separately on low heat, stirring often, then toss everything together just before serving for the best texture and flavor.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Regular potatoes work well too, offering a milder flavor. Just roast or boil them until soft, then proceed as usual. The dish will be less sweet but still delicious.
What if I don’t have ricotta cheese on hand?
You can substitute ricotta with cream cheese or mascarpone to maintain the dough’s moisture and richness, but ricotta lends the lightest, fluffiest texture so it’s worth picking up if you can.
Can I make this recipe vegan?
To make a vegan version, swap ricotta and Parmesan for plant-based cheeses, replace egg with a flaxseed or chia egg, and use vegan butter in place of regular butter. The result is still wonderful but note the texture may differ slightly.
How do I know when gnocchi are perfectly cooked?
The classic test is when gnocchi float to the surface of boiling, salted water. This means they’re cooked through and ready to drain. They should feel tender but hold shape.
Can I prepare the gnocchi dough in advance?
Yes, you can make the gnocchi dough ahead and keep it refrigerated for up to 24 hours. Just wrap it tightly in plastic wrap to prevent drying out. Shape and cook the gnocchi fresh when you’re ready.
Final Thoughts
This Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s perfect for weekend cooking sessions or impressing guests with minimal fuss but maximum flavor. Give it a try—I promise it’ll become a treasured favorite in your recipe collection and leave everyone asking for seconds.
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Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage recipe combines tender, fluffy gnocchi made from roasted sweet potatoes with a luscious creamy mushroom sauce and nutty brown butter sage. The gnocchi are first boiled then pan-fried to a golden crisp, creating a delightful contrast in textures. Finished with grated Parmesan and crispy sage, this dish offers a comforting yet elegant vegetarian meal perfect for dinner or special occasions.
Ingredients
Gnocchi
- 1 large or 2 medium/large orange-fleshed sweet potatoes, roasted and mashed (about 1.5 cups or 350g)
- 125g (½ cup) ricotta cheese
- 3 tablespoons finely grated Parmesan cheese
- 1 large free-range egg
- 230g (1.5 cups) all-purpose flour
- Salt and pepper, to taste
- Olive oil, to coat
Brown Butter and Crispy Sage
- 70g salted butter
- 15g sage leaves
Creamy Mushrooms
- 40g butter
- 300–400g mixed exotic mushrooms, finely sliced
- 2–3 cloves garlic, minced
- ¼ cup dry white wine (e.g., De Grendel Chardonnay) or mushroom stock
- 250ml (1 cup) cream (single or whipping cream)
To Serve
- Extra freshly grated Parmesan cheese
Instructions
- Make the Gnocchi: Preheat your oven to 200°C (400°F). Roast the sweet potatoes whole for 50-60 minutes or until very tender. Once cooled slightly, peel and mash them until smooth.
- Prepare the Dough: In a medium bowl, combine the mashed sweet potato, ricotta, grated Parmesan, egg, salt, and pepper. Mix thoroughly until well combined.
- Add the Flour: Gradually incorporate the flour into the mixture, stirring until a smooth dough forms. Turn the dough onto a floured surface and knead gently just until it comes together.
- Shape the Gnocchi: Divide the dough into six pieces. Roll each piece into a long log about 2 cm thick. Cut each log into 2 cm pieces and place them on a floured tray to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches and cook until they float to the surface (about 4-5 minutes). Remove with a slotted spoon and toss gently with olive oil to keep them from sticking.
- Make Brown Butter and Crispy Sage: In a small pan over medium heat, melt the butter. Continue cooking until it starts to brown and develop a nutty aroma. Add the sage leaves and cook until crispy but not burnt. Remove from heat and set aside.
- Prepare Creamy Mushrooms: Heat butter in a large skillet over medium heat. Add the minced garlic and sauté briefly for about 30 seconds until fragrant. Add sliced mushrooms and cook until softened and browned.
- Deglaze and Simmer: Pour in the white wine or mushroom stock to deglaze the pan, scraping up any browned bits. Add the cream and simmer gently until the sauce is heated through and has thickened slightly.
- Pan-Fry the Gnocchi: Heat a large skillet with olive oil over medium heat. Add the cooked gnocchi and fry them until golden brown on all sides, creating a crispy exterior.
- Combine and Season: Add the crispy gnocchi to the creamy mushroom sauce, stirring gently to coat. Season with salt and freshly ground pepper to taste.
- Serve: Divide the gnocchi and sauce evenly between serving bowls. Drizzle with the browned butter and crispy sage leaves. Finish with a generous sprinkle of freshly grated Parmesan cheese and enjoy immediately.
Notes
- Ensure sweet potatoes are fully roasted and soft to make smoother gnocchi dough.
- Do not overwork the dough when kneading to keep the gnocchi tender.
- Use a variety of mushrooms for a richer flavor profile.
- Brown the butter carefully and watch the sage closely to avoid burning.
- Gnocchi can be prepared ahead and refrigerated; boil and pan-fry just before serving.
