Description
This delightful dish features tender sweet potato gnocchi paired with a rich, creamy mushroom sauce and topped with crispy sage. It’s a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Instructions
- Make the Gnocchi:
- Roast sweet potato in a preheated oven at 200°C (400°F) for 50-60 minutes, or until tender. Peel and mash.
- In a medium bowl, combine mashed sweet potato, ricotta, Parmesan, egg, salt, and pepper. Mix well.
- Gradually add flour, mixing until a smooth dough forms. Turn out onto a floured surface and knead briefly.
- Divide dough into 6 pieces and roll each into a long log. Cut into 2cm pieces and set aside on a floured tray.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface (about 4-5 minutes). Drain and toss with olive oil to prevent sticking.
- Make Brown Butter and Crispy Sage:
- Heat butter in a small pan over medium heat.
- Once butter starts to brown, add sage leaves and cook until crispy.
- Make Creamy Mushrooms:
- Heat butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds. Add sliced mushrooms and sauté until cooked.
- Deglaze the pan with white wine or mushroom stock. Add cream and simmer until heated through and slightly thickened.
- Assemble:
- Heat a large skillet with olive oil. Cook gnocchi until golden brown on each side.
- Add cooked gnocchi to the creamy mushroom sauce and season with salt and pepper.
- Divide gnocchi between bowls. Drizzle with brown butter and top with crispy sage leaves and grated Parmesan cheese.
Notes
Feel free to adjust the amount of mushrooms and cheeses according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Boiling, Sautéing, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg