Shop IngredientsHow this works
Servings: 6 servings
- 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
- 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
- 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.
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.
Calories: 601kcal | Carbohydrates: 80g | Protein: 23g | Fat: 20g | Sodium: 320mg | Fiber: 4g | Sugar: 5g
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