Sweet Potato Gnocchi recipe served on a plate, by Pekin the Chef
Jul 17 2026
Restaurants›Mezzaluna & The Drawing Room›Sweet Potato Gnocchi Recipe

Sweet Potato Gnocchi Recipe

Inspired by Mezzaluna & The Drawing Room
Time45m
Serves4

miso brown butter, mushroom duxelles, fried sage, togarashi

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Ingredients

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Main Ingredients

Method

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.