Gnocchi may seem difficult to make if it is your first time. But believe me, it is not! Specially if you are not feeding a big crowd, around 45 min for this recipe for 6 – 8 portions.
If you are a vegetarian that’s the entrée for any occasion, if you are not, add some grilled chicken or fish and make the gnocchi as your good and healthy carb side, as I did.
For better results with the texture, bake the sweet potatoes and then mash it, instead of boiling them.
Pure comfort, this gnocchi has a firm but light texture, with a very subtle sweetness from the sweet potato. Best part is to know that is healthy, or healthier than the gnocchi made with regular potatoes.
Sweet potato gnocchi with mushroom sauce
1/4 cup butter
1 onion thinly sliced
8 oz (225 g) care mini mushrooms thinly sliced
4 cloves of garlic
1 tsp fresh chopped thyme or basil
3 tbs fresh chopped parsley
1/2 tsp salt
For the gnocchi
2 cups puréed cooked peeled sweet potato (about 2)
1 tsp salt
2 1/2 cup all purpose flour
Start with the gnocchi: in large bowl combine together sweet potato, egg, salt and nutmeg. Using wooden spoon, stir 2 cups of flour and slowly work your way on adding the remaining flour. The dough will be soft and sticky, pulling away from the sides of the bowl but still sticking to spoon and fingers. Resist to the temptation of adding extra flour.
On well floured surface and floured hands, roll dough into log, divide into quarters. Gently roll and shape each quarter into 3/4″ (2cm) diameter rope. Cut each rope with a sharp knife, into 1/4″ pieces. The dough is soft and the pieces will not have the same shape, but do the best you can. I really think I could have done a better job.
In a large pot boil lots of salted water. Start cooking the gnocchi ( in 2 batches or more if necessary) : gently get them in the water (do not throw them all at the same time like we do when cooking pasta), give it a stir and wait until they float. Using a slotted spoon, transfer to your pasta drainer. Wait for the water to be boiling again to cook the next batch.
In large skillet melt 2 tbs of the butter over medium heat, add onion, stirring and cooking until softened. Add the mushrooms, garlic and thyme and cook until mushrooms are tender, about 2 min. Set aside in large bowl.
In the same pan melt remaining butter over medium heat, stirring until nutty brown. Add gnocchi, cook, tossing, around 5 min and finally add the mushroom and onion mixture, combining well.
Serve with fresh chopped parsley and a few curls of Parmesan cheese.
Enjoy and thanks for stopping by!