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Sweet potato gnocchi with creamy mushrooms
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Sweet potato gnocchi with creamy mushrooms

Pan-fried sweet potato gnocchi with creamy exotic mushrooms and crispy fried sage leaves.

Prep Time
1 hr 30 mins
Cook Time
1 hr 30 mins
Servings: 3 - 4 servings
Cuisine: Italian, Vegetarian

Ingredients

Sweet potato gnocchi:
  • 1 sweet potato large or 2 medium/large orange-fleshed
  • roasted and 1 ½ cups or 350gms used in the recipe
  • 125 ricotta
  • 3 Tbs Parmesan Cheese finely grated
  • 1 egg large free-range
  • 230 flour cake or all-purpose
  • salt
  • black pepper
  • olive oil to coat
  • Parmesan Cheese extra freshly grated to serve
Brown butter & crispy sage:
  • 15 sage
  • 70 butter salted, gram amount not specified
Creamy mushrooms:
  • 300 mixed mushrooms finely sliced
  • 40 butter gms
  • 2-3 cloves garlic minced
  • ¼ cup white wine De Grendel Chardonnay or mushroom stock, dry
  • 250 cream can be single or whipping cream

Instructions

To make the gnocchi:
    Cup of Yum
  1. Make in advance: Roast the sweet potato on a tray in an oven that has been preheated to 200C/400F. Roast for 50 minutes – to 1 hour depending on the size. The sweet potato is done when its knife tender all the way through. Slice in half and allow to cool. Then peel off the skin and mash.
  2. In a medium-sized bowl add the cooked and cooled sweet potato, ricotta, grated Parmesan and egg. Season very well with salt and pepper. Mix to combine and break up any lumpy bits of cheese.
  3. Add the flour in 3 parts, lightly mixing to combine. Turn the mixture out onto a floured surface and knead briefly to get to a smooth dough. Add a little extra flour if it is too sticky. Do not overwork the dough.
  4. Divide the dough ball into 3 even pieces and then divide each of those into 2. You will have a total of 6 balls. Gently roll each ball into a long log shape approximately 25cm long. Cut off pieces about 2cm long and set them aside on a tray lined with flour or non-stick baking paper.
  5. When you are ready to cook the gnocchi, bring a large pot of salty water to a rolling boil. Cook the gnocchi in 3 parts with the lid off. Once all the gnocchi float to the surface (after 4 – 5 minutes), scoop them out and drain them in a colander. Once drained tip them onto a rimmed tray and toss gently with a good splash of olive oil to prevent them from sticking together. Repeat for the remaining 2 batches.
  6. You can do this in advance or proceed to the next step.
  7. When you are ready to serve and the mushroom sauce and sage butter have been made, heat a large non-stick skillet and toss the gnocchi and olive oil from the tray into the pan. Cook until the gnocchi are golden on each side. Add a little extra olive oil if necessary.
  8. Add the cooked gnocchi to the hot creamy mushrooms, and season with salt and pepper to taste. Divide the gnocchi between bowls. Drizzle over the brown butter (ensure you leave the brown bits at the bottom of the pan behind) and top with the crispy sage leaves and a generous sprinkle of grated Parmesan.
To make the brown butter & crispy sage:
  1. In a small pan, melt the butter until bubbling. Fry the sage leaves in 2 batches until crispy. Set aside on a paper towel to drain (it will crisp up more after it has been fried). Reserve the brown butter.
To make the Creamy mushrooms:
  1. Melt the butter in a large non-stick skillet and fry the mushrooms until they are lightly golden. Add the garlic and cook for about 30 seconds. You do not want it to take on colour as it will become bitter. Add the wine to deglaze the pan and cook until it has evapourated.
  2. Add the cream and cook until it has thickened slightly. About 2 minutes. At this point, you are ready to add the pan fried gnocchi.