Description
This cozy sweet potato gnocchi recipe celebrates fall flavors—and you can make it with store-bought or homemade gnocchi.
Ingredients
Units
Scale
- 1 bag frozen sweet potato gnocchi (or see the homemade gnocchi recipe, below)
- Extra-virgin olive oil
- 3 tablespoons butter, divided
- 2 cups sliced mushrooms—I like to use a mix of wild mushrooms, but any will do
- 12 fresh sage leaves
- Kosher salt and freshly ground black pepper
- Flaky salt for serving
Instructions
- Remove the sweet potato gnocchi from the freezer (or make fresh gnocchi using recipe below). Set aside.
- Heat a large sauté pan over medium heat, then add 1 tablespoon of butter and a drizzle of olive oil to coat the pan. Add the mushrooms and cook, stirring occasionally, until very tender (about 7 minutes). Season with salt and pepper, and transfer to a bowl.
- Wipe out the pan, then melt a tablespoon of butter and another drizzle of oil. Test the heat by adding a drop of water to the pan—if it sizzles, it’s ready. Add the fresh sage leaves in an even layer and fry for about a minute, then use a slotted spoon to transfer the sage to a paper-towel-lined plate.
- Wipe out the pan again, then add the remaining tablespoon of butter to the pan. When it’s melted, add the gnocchi in an even layer.
- Cook for about 3 minutes, then check to see if it’s golden brown on the first side. If so, use a fork or spoon to carefully flip each gnocchi, leaving as much of the crust intact as possible.
- Cook for about 3 minutes on the second side until the gnocchi is warmed through. Add the mushrooms back into the pan and toss together.
- Transfer the gnocchi to two bowls, then top each with fried sage leaves, a pinch of flaky salt, and a drizzle of olive oil if desired. Enjoy!
- Prep Time: 10
- Cook Time: 10
Keywords: Sweet potato gnocchi, pasta recipe