RECIPE: Sweet Potato Gnocchi with Crispy Sage & Creamy Mushrooms
Cosy winter comfort food recipes can warm up even the coldest nights. There's nothing better than cosying up on a chilly winter night with a good, home-cooked meal. Just when you thought pasta bakes couldn't get any better, this easy recipe for mushroom and sage gnocchi comes along.
If you have never made gnocchi from scratch, then this recipe provides inspiration for you to get creative in the kitchen and have some fun. Let the whole family join in and open a bottle of Op Die Berg Chardonnay to help your creative juices to flow.
Ingredients for the sweet potato gnocchi:
- 2 medium orange-fleshed sweet potatoes (roasted and 1.5 cups or 350g used in the recipe)
- 125g / ½ cup ricotta
- 3 tbsp finely grated Parmesan cheese
- 1 large free-range egg
- 230g / 1.0 cups all-purpose flour
- Salt & pepper
- Olive oil to coat
- Extra freshly grated Parmesan to serve
Ingredients for the brown butter & crispy sage:
- 15g sage leaves
- 70g salted butter
Ingredients for the creamy mushrooms:
- 300-400g mixed exotic mushrooms, finely sliced
- 40g butter
- 2-3 cloves garlic minced
- ¼ cup De Grendel Chardonnay / dry white wine / mushroom stock
- 1 cup cream
Method to make the gnocchi:
- Make in advance: Roast the sweet potato on a tray in an oven that has been preheated to 200°C. Roast for +/- 1 hour depending on the size. The sweet potato is done when its knife-tender all the way through. Allow to cool, peel, and mash. You will be using 1.5 cups of mashed sweet potato for this recipe.
- In a medium-sized bowl add mashed sweet potato, ricotta, grated parmesan, and egg. Season well with salt and pepper. Mix to combine and break up any lumpy bits of cheese.
- Add the flour in 3 parts, lightly mixing to combine. Turn the mixture out onto a floured surface and knead briefly to get to a smooth dough. Add a little extra flour if it is too sticky. Do not overwork the dough.
- Divide the dough ball into 3 even pieces and then divide each of those into 2. You will have a total of 6 balls. Gently roll each ball into a long log shape approximately 25cm long. Cut off pieces about 2cm long and set aside on a tray lined with flour or non-stick baking paper.
- When you are ready to cook the gnocchi, bring a large pot of salty water to a boil. Cook the gnocchi in 3 parts with the lid off. Once all the gnocchi float to the surface (after 4 – 5 minutes), scoop them out and drain in a colander. Once drained tip them onto a rimmed tray and toss gently with a good splash of olive oil to prevent them sticking together. Repeat for the remaining 2 batches.
- Proceed to the next steps if the sage and mushrooms are already prepared.
- When you are ready to serve and the mushroom sauce and sage butter has been made, heat a large non-stock skillet and toss the gnocchi and olive oil from the tray into the pan. Cook until the gnocchi are golden on each side. Add a little extra olive oil if necessary.
- Add the cooked gnocchi to the hot creamy mushrooms, season with salt and pepper to taste. Divide the gnocchi between bowls. Drizzle over the brown butter (ensure you leave the brown bits at the bottom of the pan behind) and top with the crispy sage leaves and a generous sprinkle of grated Parmesan.
To make the brown butter & crispy sage:
- In a small pan, melt the butter until bubbling. Fry the sage leaves in 2 batches util crispy.
- Set aside on paper towel to drain (it will crisp up more after it has been fried). Reserve the brown butter.
To make the Creamy mushrooms:
- Melt the butter in a large non-stick skillet and fry the mushrooms until they are lightly golden. Add the garlic and cook for about 30 seconds. You do not want it to take on colour as it will become bitter. Add the wine to deglaze the pan and cook until it has evaporated.
- Add the cream and cook until it has thickened slightly for about 2 minutes. At this point you are ready to add the pan-fried gnocchi.
Enjoy with De Grendel Op Die Berg Chardonnay.