Name: Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

Description

If you want to make your gnocchi from scratch, here’s the simple method. This is a really fun way to get in the kitchen with friends and family and cook together.

Ingredients

Units Scale

1 large sweet potato
1 cup whole milk ricotta
1/4 cup Parmesan cheese, grated
1 teaspoon salt
several grinds black pepper
1 1/4 cup flour (all-purpose or gluten-free)

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Instructions

Preheat the oven to 425. Wrap the sweet potato in foil and bake for about an hour, until very tender.
Scoop the sweet potato flesh into a large bowl (discard the skin), then add the ricotta, Parmesan, salt, and pepper. Use a fork to mix well until it’s all smooth. Add the flour 1/2 cup at a time, kneading gently after each addition.
When the dough is easy to handle, transfer to a floured work surface and form into a 9-inch loaf. Cut off a 1-inch slice from short end, then roll and stretch the slice into a rope. Cut the rope into 1-inch segments and transfer to a bowl.
Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rises to the top of the water. Drain and toss with a drizzle of olive oil. You’re done! Now you can either proceed with the rest of the recipe—or you can refrigerate or freeze the gnocchi to use later.

Prep Time: 30
Cook Time: 5
Category: Gnocchi, pasta