Sweet Potato Gnocchi Recipe
Recipe information
Make Sweet Potato Gnocchi in just 45m. miso brown butter, mushroom duxelles, fried sage, togarashi
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Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Gnocchi
Boil sweet potatoes until tender, then mash until smooth. Allow to cool slightly, then mix in egg, salt, and flour until a dough forms. Roll into logs, cut into pieces, and shape into gnocchi.
2. Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface. Drain and set aside.
3. Make Miso Brown Butter
In a skillet, melt butter over medium heat until bubbling and golden brown. Stir in miso paste and cook for another minute. Remove from heat.
4. Prepare Mushroom Duxelles
In the same skillet, add chopped mushrooms and shallots. Cook until mushrooms release their moisture and are browned. Season with salt and set aside.
5. Fry Sage Leaves
In another small skillet, add a little butter or oil and fry sage leaves until crispy. Remove and drain on paper towels.
6. Combine and Serve
Toss the cooked gnocchi in the miso brown butter. Plate with mushroom duxelles and top with fried sage and a sprinkle of togarashi seasoning.
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