Description
Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage is a comforting Italian-inspired dish featuring tender homemade sweet potato gnocchi tossed in a luscious creamy mushroom sauce and topped with fragrant crispy sage leaves. Perfect for a cozy weeknight meal that feels indulgent yet wholesome.
Ingredients
Scale
For the gnocchi:
- 1 large sweet potato (about 1 pound)
- 1/2 cup ricotta cheese (drained)
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1 1/4 to 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the sauce and toppings:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 10 fresh sage leaves
- 8 oz mushrooms (sliced – cremini, button, or mixed)
- 2 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Make the gnocchi: Pierce the sweet potato and microwave until fork-tender (about 6–8 minutes) or roast at 400°F for 45–50 minutes. Let cool slightly, then peel and mash until smooth.
- Mix the gnocchi dough: In a large bowl, combine mashed sweet potato, ricotta, Parmesan, egg yolk, and salt. Gradually add flour, stirring until a soft dough forms, starting with 1 1/4 cups and adding more if needed.
- Shape the gnocchi: Turn dough onto a floured surface and knead briefly. Divide into 4 pieces, roll each into a long rope about 1/2 inch thick, and cut into 1-inch pieces. Optionally, roll each piece with a fork to create ridges.
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Working in batches, cook gnocchi until they float to the surface (about 2–3 minutes). Remove with a slotted spoon and transfer to a plate.
- Prepare the sauce: In a large skillet, heat olive oil and butter over medium heat. Add sage leaves and cook until crisp, about 1 minute. Remove sage and set aside on paper towel.
- Sauté mushrooms and garlic: Add mushrooms to the skillet and cook until browned and tender, about 5–6 minutes. Stir in minced garlic and cook for another minute.
- Finish the sauce and combine: Pour in heavy cream and let simmer for 2–3 minutes. Stir in Parmesan cheese. Add cooked gnocchi to the skillet and toss gently to coat well. Season with salt and black pepper to taste.
- Serve: Plate the gnocchi topped with crispy sage leaves and serve warm for the best flavor.
Notes
- To save time, use store-bought sweet potato gnocchi as a shortcut.
- For extra texture and flavor, pan-fry the boiled gnocchi in a bit of butter until golden before tossing with the sauce.
