Categories Autumn recipes, Food, Italian food, Recipes, Vegetarian

Sweet potato gnocchi with mushroom and basil

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Sweet potato gnocchi with mushroom and basil

Gnocchi is one of the most comforting dishes one could have in this time of the year. Yesterday was so sunny and lovely but as soon as I stepped out of the house, oh boy it was crisp! So what better to have on a cold Sunday evening after a stroll in the city? It’s such a heartwarming dish to make you forget about the foolish amount of money you spent on Black Friday.

Sweet potato gnocchi | May's blossom

Original gnocchi is made with potato, egg and flour but I decided to give it a little twist. No egg, so if you are vegetarian just switch parmesan for either this cheese [vegetarian rennet] or this one [microbial rennet].

I may have gone a bit overboard with the garlic, but if you are afraid of killing someone just by breathing, take out the garlic after it’s golden and you’ll have yourself a beautiful flavoured oil.

Sweet potato gnocchi | May's blossom

Sweet potato gnocchi | May's blossom

Sweet potato gnocchi | May's blossom

At this point you are like ‘those are some ugly ass gnocchi’. I believe the word you were looking for was rustic my friend.

 

Serves 2 

Ingredients

  • 1 cup of mashed sweet potato
  • 6-8 tbsp plain flour
  • 1 heaped tbsp pine nuts
  • 4 cloves of garlic
  • fresh basil
  • 250 g chestnut mushrooms
  • pinch of salt and pepper
  • 2 tbsp olive oil

 

Method

Gnocchi

Cook an unpeeled sweet potato in boiling water until soft. After cooked and drained, peel and mash.

Season the mashed sweet potato with a pinch of salt and pepper, and put it on a clean and dry surface.

Start adding the flour until you reach the consistency of a dough [making gnocchi is not an objective science, you have to feel the dough and check if it’s kneadable].

Slightly knead the dough – it should feel airy and soft, not hard. Cut it into around four equal portions.

Roll each portion into a rope [like in the picture]. Cut the dough ropes into pieces about a finger thick. I used my thumb for scale, but I am a short woman so if you are a 6’5” bodybuilder adjust accordingly.

Gently press and roll each piece with a fork to acquire a gnocchi shape [there is a proper tool to make gnocchi if you fancy].

In a pot with simmering water, add around a cup of gnocchi at a time. The gnocchi will pop up to the surface once cooked, so take them out with a skimmer and set aside.

 

Mushroom sauce

In a large frying pan on medium heat, toast the pine nuts and set aside.

In the same pan add the oil, chopped garlic and about six big leaves of fresh basil. Let them fry until the garlic is soft and golden.

Add the sliced mushrooms and turn up the heat. When the mushrooms are cooked and there is barely any water in the pan, add the gnocchi and gently stir or toss [the latter if you are Jamie Oliver].

Season with salt and pepper and add two tablespoons of the gnocchi water [the starch will thicken the garlic and basil sauce].

Serve and top up with the toasted pine nuts and some fresh basil. It goes well with Pinot noir. Sweet potato gnocchi | May's blossom

This beautiful blue plate is from Habitat, you can get the set here. Portuguese ceramics ftw!

Hope you have enjoyed this heartwarming sweet potato gnocchi recipe. What is your favourite comfy food for a cold evening? Let know on the comments below.

 

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