Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage

Introduction

Creating a comforting dish that warms the heart and pleases the palate is a culinary adventure worth undertaking. Recently, I ventured into the world of gnocchi-making and stumbled upon a recipe for Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage. Not only did the vibrant colors of sweet potatoes inspire me, but the aroma of sautéed mushrooms combined with the crispiness of sage transported me to a cozy kitchen filled with the promise of a delightful meal. My family eagerly gathered around the table, and with every bite, their delighted reactions confirmed that this dish was a hit. The sweet and savory blend of flavors was complemented perfectly by the creamy texture of the sauce, making it a new favorite in our household.

Ingredients

Sweet Potato 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
• Olive oil to coat
• Extra freshly grated Parmesan cheese for serving

Brown Butter and Crispy Sage:

• 15g sage leaves
• 70g salted butter

Creamy Mushrooms:

• 300-400g mixed exotic mushrooms, finely sliced
• 40g butter
• 2-3 cloves garlic, minced
• ¼ cup dry white wine (De Grendel Chardonnay or mushroom stock)
• 250ml (1 cup) cream (can be single or whipping cream)

Instructions

Make the Gnocchi:

1. Roast Sweet Potato: Preheat your oven to 200°C (400°F). Roast the sweet potato for 50-60 minutes or until tender. Once cooled, peel and mash the sweet potato until smooth.
2. Combine Ingredients: In a medium bowl, mix the mashed sweet potato, ricotta cheese, grated Parmesan, egg, salt, and pepper until well combined.
3. Add Flour: Gradually add the flour to the mixture, mixing until a smooth dough forms. Be careful not to overmix. Turn the dough onto a floured surface and knead it briefly.
4. Shape Gnocchi: Divide the dough into 6 pieces. Roll each piece into a long log about 2 cm thick. Cut the logs into 2 cm pieces and set them aside on a floured tray.
5. Cook Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 4-5 minutes. Drain and toss with a little olive oil to prevent sticking.

Make Brown Butter and Crispy Sage:

6. Melt Butter: In a small pan over medium heat, melt the butter.
7. Add Sage: Once the butter starts to brown, add the sage leaves and cook until they are crispy. Set aside.

Make Creamy Mushrooms:

8. Sauté Mushrooms: In a large skillet, melt 40g of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
9. Add Mushrooms: Add the sliced mushrooms and sauté until cooked through and browned.
10. Add Wine and Cream: Deglaze the pan with white wine or mushroom stock, scraping up any browned bits. Add the cream and simmer until heated through and slightly thickened.

Assemble:

11. Cook Gnocchi: In a large skillet, heat some olive oil over medium heat. Add the cooked gnocchi and fry until golden brown on each side.
12. Combine: Gently add the cooked gnocchi to the creamy mushroom sauce. Season with salt and pepper to taste.
13. Serve: Divide the gnocchi between bowls. Drizzle with brown butter, top with crispy sage leaves, and sprinkle with extra grated Parmesan cheese.

Enjoy your delicious Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage!

Nutrition Facts (per serving)

• Serving Size: 1 plate
• Calories: 520
• Sugar: 4g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 80mg

Preparation Time

• Total Time: 1 hour 30 minutes
• Prep Time: 30 minutes
• Cook Time: 60 minutes

How to Serve

• Serve the gnocchi warm in bowls.
• Drizzle with brown butter and top with crispy sage.
• Garnish with extra Parmesan cheese.
• Pair with a light salad or crusty bread.

Additional Tips

1. Sweet Potato: Choose sweet potatoes that are firm and heavy for their size to ensure the best texture.
2. Flour Adjustment: Depending on the moisture content of your sweet potatoes, you may need to adjust the amount of flour slightly.
3. Don’t Overwork Dough: Gnocchi should be tender and light, so avoid over-kneading the dough.
4. Experiment with Mushrooms: Use your favorite mushroom varieties for different flavors; shiitake, cremini, and oyster mushrooms work well.
5. Sage Alternatives: If you don’t have fresh sage, consider using thyme or parsley for a different herbal note.

Recipe Variations

• Add Protein: For a heartier meal, consider adding cooked chicken or pancetta to the creamy mushroom sauce.
• Vegan Option: Substitute ricotta with a vegan alternative and use plant-based butter and cream.
• Spicy Twist: Add a pinch of red pepper flakes to the mushroom sauce for a spicy kick.

Serving Suggestions

• Pair this dish with a simple green salad dressed in lemon vinaigrette.
• A glass of white wine, like Sauvignon Blanc, complements the flavors beautifully.
• Serve with garlic bread for a complete meal.

Freezing and Storage

• Freezing Gnocchi: Freeze uncooked gnocchi in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding an extra minute to the cooking time.
• Storing Leftovers: Store leftover cooked gnocchi in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat, adding a splash of cream if needed.

FAQ Section

1. Can I use regular potatoes instead of sweet potatoes?

• Yes, but the flavor and texture will be different.

1. How do I know when the gnocchi is done cooking?

• Gnocchi is done when it floats to the surface of the boiling water.

1. Can I use other cheeses instead of Parmesan?

• Absolutely! Pecorino Romano or Asiago can be great alternatives.

1. What if I can’t find ricotta cheese?

• Cottage cheese can be used as a substitute, though it will change the texture slightly.

1. Is there a gluten-free option for this recipe?

• Yes, you can use gluten-free flour blends to make the gnocchi.

1. How do I store leftover mushroom sauce?

• Store in an airtight container in the fridge for up to 3 days.

1. Can I make this dish ahead of time?

• Yes, you can prepare the gnocchi and mushroom sauce in advance and reheat before serving.

1. What can I use instead of white wine?

• Mushroom stock or vegetable broth works well as a substitute.

1. How do I prevent gnocchi from sticking together?

• Toss the cooked gnocchi in olive oil right after draining.

1. Can I make the gnocchi vegan?
   • Yes, use a vegan ricotta substitute and replace the butter and cream with plant-based alternatives.

Conclusion

Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage is not only a feast for the senses but also an enjoyable cooking experience. The combination of flavors and textures—from the soft, sweet gnocchi to the savory mushroom sauce—creates a dish that’s both satisfying and comforting. Whether you’re preparing a weeknight dinner or entertaining guests, this recipe is sure to impress. Enjoy every bite of this delicious creation, and don’t forget to share it with loved ones!

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