Purple Sweet Potato Gnocchi Recipe
Recipe information
Make Purple Sweet Potato Gnocchi in just 1h 30m. sweet potato gnocchi porcini mushroom sauce aged cheese fresh herbs
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Ingredients
Gnocchi
Porcini Mushroom Sauce
To Finish & Garnish
Gnocchi
1. Roast/steam and dry the sweet potatoes
Preheat oven to 200°C (400°F). Toss the peeled and chunked purple sweet potatoes on a rimmed baking sheet with a drizzle of oil, or place in a covered baking dish. Roast for 35–45 minutes until very tender and dry (a fork should slide in). Alternatively, steam until fork-tender about 25–30 minutes. Let cool slightly.
2. Rice or mash the potatoes
Pass the hot sweet potato flesh through a potato ricer or very fine sieve into a large bowl. If you don’t have a ricer, mash thoroughly and press through a fine mesh to remove lumps. Spread out to cool and let a little steam escape so excess moisture evaporates (15–20 minutes).
3. Make the gnocchi dough
Add the egg, grated cheese, salt, and nutmeg to the cooled riced sweet potato and mix gently until combined. Sprinkle 1 3/4 cups of the flour over the mixture and use a bench scraper or hands to fold until a soft, slightly sticky dough forms. Add more flour a tablespoon at a time only if the dough is too wet to handle—avoid overworking.
4. Shape the gnocchi
Lightly flour your work surface. Divide the dough into 6 pieces. Roll each piece into a long rope about 1.5–2 cm (3/4 inch) thick. Cut into 2 cm pieces. Optionally roll each piece over the tines of a fork or a gnocchi board to create ridges. Place formed gnocchi on a lightly floured tray, not touching, while you work.
5. Cook the gnocchi
Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into boiling water. They are done when they float, about 1–2 minutes after rising. Remove with a slotted spoon to a tray. Reserve at least 1/2 cup of the cooking water for the sauce (included in ingredients).
Porcini Mushroom Sauce
6. Rehydrate porcini
Place dried porcini in a bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until soft. Strain, reserving the soaking liquid. Chop the rehydrated porcini finely and set aside. Skim and decant any grit from the soaking liquid and use the clear liquid (about 3/4 cup) — top up with stock to reach 1 cup if needed.
7. Sauté mushroom base
In a large skillet, heat 1 tbs olive oil and 2 tbs butter over medium-high heat. Add the sliced cremini mushrooms and sauté until they release liquid and start to brown, about 6–8 minutes. Remove mushrooms to a plate if the pan gets crowded and do in batches to ensure good browning.
8. Sweat aromatics
Reduce heat to medium. Add remaining 1 tbs butter to the pan. Add minced shallot and cook until translucent, about 2–3 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.
9. Deglaze and build sauce
Pour in the white wine and scrape up browned bits, simmer until wine is mostly reduced (1–2 minutes). Add the chopped rehydrated porcini, reserved (skimmed) porcini soaking liquid and stock, and bring to a gentle simmer. Cook 4–6 minutes to concentrate flavors.
10. Finish sauce
Lower heat and stir in the cream and fresh thyme. Simmer gently 2–3 minutes until slightly thickened. Season with salt and pepper. If sauce seems too thin, simmer a little longer; if too thick, add a splash of reserved gnocchi cooking water to loosen.
To Finish & Serve
12. Toss gnocchi in sauce
Add cooked gnocchi to the warm mushroom sauce in the skillet in batches (do not overcrowd). Gently toss or swirl the pan to coat the gnocchi, adding reserved gnocchi cooking water 1–2 tbs at a time if needed to create a glossy sauce that clings to the gnocchi (use up to the reserved 1/2 cup).
13. Finish with butter and cheese
Stir in the remaining 1 tbs butter and 1/4–1/2 cup finely grated aged cheese into the sauce so it melts and enriches the texture. Taste and adjust seasoning with salt and pepper.
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