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
- 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!)
- 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.
- 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.
- 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
- 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.
- Add the heavy whipping cream and gnocchi, simmer on low heat until the HWC creamifies, then add the parmesan and mix.
- Top with more parm and a lil extra freshly ground pepper for the aEsThEtIc and ENJOY!
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