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.
