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How this works
Servings: 6 servings
Calories: 601kcal
Ingredients
Gnocchi
- 1 cup sweet potato cooked and mashed
- 1 cup ricotta
- 1 teaspoon kosher salt
- ½ cup freshly grated Parmesan divided
- 3 cups all-purpose flour
Sauce
- 6 tablespoons butter divided
- 1½ pounds cremini mushrooms sliced
- 2 cloves garlic minced or grated
- 2 teaspoons fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon crushed red pepper flakes
- ¼ cup balsamic vinegar
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- To make gnocchi: Mix sweet potato, ricotta, eggs, salt and ¼ cup Parmesan together in a large bowl. Add 2½ cups of the flour, and mix well with your hands. Dough will be sticky but should be sturdy enough to shape into a ball. Keep adding a little flour at a time until you get a soft dough.
- Spread some flour on a large work surface. Roll dough into a log, and cut into four equal pieces. Take one piece, and cut in half. Roll piece into a log shape about ½-inch thick; then cut into pieces about the width of a fork. Dust gnocchi with a little flour; then use one finger to push gnocchi up onto the tines of a fork. Let gnocchi drop back to the work surface. Repeat with all pieces.
- Bring a large pot of salted water to a boil.
- While waiting for water to boil, in a medium skillet over high heat, add 2 tablespoons butter. When butter is melted, sprinkle in mushrooms in a single layer. Let caramelize on the bottom, about 2 minutes. When caramelized, toss once and season with salt and pepper, to taste. Continue to cook without stirring, 5 minutes.
- Add remaining butter, and cook until it begins to brown. Once butter is browned, reduce heat and add garlic, thyme, rosemary and red pepper flakes. Sauté about 1 minute; then add balsamic vinegar. Simmer until mushrooms are glazed with sauce. Remove from heat.
- Add gnocchi to boiling water. Boil until they float; then remove with a slotted spoon, and add into skillet with sauce. When all gnocchi are placed in saucepan, return skillet to medium heat. Let gnocchi crisp on one side; then stir around to mix in mushroom sauce. Remove from heat, and serve immediately with remaining Parmesan and freshly ground black pepper.
Notes
Live Naturally is excited to partner with Johnson & Wales University. Vincent Armada, Dean of Culinary Education Jorge de la Torre, and Deanna Fontaine developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.
Nutrition
Calories: 601kcal | Carbohydrates: 80g | Protein: 23g | Fat: 20g | Sodium: 320mg | Fiber: 4g | Sugar: 5g
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