Homemade Sweet Potato Gnocchi with Mushrooms

I recently found a fellow gnocchi lover in my friend Eric’s girlfriend, Dianna, and my inner comfort food lover lit up. She was so excited when I showed her this website that we decided we’d cook together again and try out hands at making gnocchi from scratch. She sent me this recipe, so I wanted to test it out with my own variation, and I’m happy to report my gnocchi turned out deliciously.

I altered the recipe a little and used King Arthur’s Gluten Free flour. I will say that I perhaps used a little too much flour, because I felt that after I boiled the gnocchi, it was a little harder than the store-bought gnocchi I usually use.

I also opted out of making it vegan-friendly, because I believe in heavy whipping cream and the unmatched flavor it brings to creamy dishes.

Enjoy this recipe and drop a comment if you make it yourself, I’d love to hear about it.

INGREDIENTS

For the gnocchi
(this will make enough to split the dough and freeze half for later recipes)

  • 2 sweet potatoes, boiled until soft, mashed
  • ~ 1 cup gluten-free flour
  • 1 tbsp olive oil
  • pinch of salt for taste

For the dish

~ 1.5 cups mushrooms, thinly sliced
3 medium shallots, sliced
3-5 cloves garlic, minced
~ 3/4 cup heavy whipping cream
1/4 cup grated parmesan, extra for topping
salt, pepper to taste
olive oil

DIRECTIONS

For the gnocchi

  1. Clean and chop the sweet potatoes, boil in a pot until they’re soft enough that a fork easily pierces through the chunks. Drain and smash (I used my new Kitchenaid immersion blender!)
  2. Allow to cool slightly, then add the flour, olive oil and salt. If you feel like your dough is too sticky, add more flour, just be careful not to over-flour or your gnocchi will became too dense like mine did.
  3. Cut your dough into pieces that you can roll into long 1 inch pieces, then chop your gnocchi into 1 inch pillows. This recipe will yield you double quantity, so save half in a freezer bag and pop in your freezer for a later recipe.
  4. In a pot, boil the gnocchi until they float to the top of your water and continue boiling for an additional 3-5 minutes. Drain and set aside.

For the dish

  1. In a large pan, heat the olive oil until it shimmer, then add your shallots and garlic, cook on medium-high until the shallots begin to look translucent. Add the mushrooms and cook until they’re just a couple minutes from being fully cooked. Make sure to season with salt and pepper along the way as needed.
  2. Add the heavy whipping cream and gnocchi, simmer on low heat until the HWC creamifies, then add the parmesan and mix.
  3. Top with more parm and a lil extra freshly ground pepper for the aEsThEtIc and ENJOY!

Don’t forget to follow me on Instagram @vivianapodinaphotography for more

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