Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe
If you’re craving something cozy, comforting, and just a little bit decadent, you have to try this Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe. It perfectly balances the delicate sweetness of tender sweet potato gnocchi with a luscious, dreamy mushroom cream sauce, all brightened up by the crispy, fragrant sage leaves that add that irresistible touch of earthiness. Every bite feels like a warm hug, making this dish an instant favorite for chilly nights or whenever you want a special Italian-inspired treat that’s wonderfully homemade yet surprisingly approachable.
Ingredients You’ll Need
The magic of this Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe lies in its simple, fresh ingredients that come together to create a dish full of flavor and texture. Each component plays a crucial role: sweet potatoes give the gnocchi their natural sweetness and softness, while the ricotta and Parmesan add a creamy richness. The mushrooms bring an earthy depth, and crispy sage leaves elevate the whole dish with a burst of herbal aroma.
- 1 large sweet potato (about 1 pound): The star ingredient providing natural sweetness and moisture to the gnocchi dough.
- 1/2 cup ricotta cheese (drained): Adds creaminess that keeps the gnocchi tender and light.
- 1/2 cup grated Parmesan cheese: Boosts umami flavor and helps bind the dough perfectly.
- 1 egg yolk: Acts as a gentle binder, enriching the dough without weighing it down.
- 1 1/4 to 1 1/2 cups all-purpose flour: Provides structure to hold the gnocchi together while keeping them tender.
- 1/2 teaspoon salt: Enhances all the flavors in the dough and sauce.
- 2 tablespoons olive oil: Used to infuse flavor into the sauce and crisp the sage.
- 2 tablespoons butter: Adds a silky richness to the sauce.
- 10 fresh sage leaves: The crispy, aromatic finish that transforms this dish into something extraordinary.
- 8 oz mushrooms (sliced – cremini, button, or mixed): Provides an earthy, hearty element that complements the gnocchi perfectly.
- 2 cloves garlic (minced): Adds a punch of savory depth to the sauce.
- 1/2 cup heavy cream: Creates that luscious, velvety sauce coating every bite.
- 1/4 cup grated Parmesan cheese: Melted into the sauce for extra silky richness and flavor.
- Salt and black pepper to taste: To season the sauce perfectly.
How to Make Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe
Step 1: Prepare the Sweet Potato
Start by piercing your sweet potato with a fork several times. You can microwave it for about 6 to 8 minutes until it’s fork-tender, or if you have the time, roast it at 400°F for around 45 to 50 minutes for a more caramelized sweetness. Once cooked and cool enough to handle, peel off the skin and mash it until perfectly smooth. This forms the luscious base of your gnocchi dough.
Step 2: Make the Gnocchi Dough
In a large mixing bowl, combine the mashed sweet potato with ricotta, grated Parmesan, egg yolk, and salt. Mix well to unify the flavors and textures. Gradually add the flour starting with 1 1/4 cups, stirring until you get a soft, slightly sticky dough. Add a little more flour if needed, but be careful not to overwork it, or the gnocchi may turn out dense.
Step 3: Shape the Gnocchi
Transfer the dough to a floured surface and knead it very gently just to bring it together. Divide into four equal parts, rolling each into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. For that classic look and to help the sauce cling better, gently roll each piece along the back of a fork to create ridges, but this step is optional.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches to avoid crowding. They’re done cooking when they float to the surface, usually within 2 to 3 minutes. Use a slotted spoon to remove and set them aside on a plate. This method ensures they cook through but still keep their tender, pillowy texture.
Step 5: Prepare the Sauce and Crispy Sage
In a large skillet over medium heat, melt together the olive oil and butter. Add the fresh sage leaves and fry until crisp, about 1 minute, then transfer them to a paper towel to drain and crisp up fully. Next, add your mushrooms to the skillet and sauté until they turn golden and tender, about 5 to 6 minutes. Toss in the minced garlic and cook for just one more minute for the flavors to bloom.
Step 6: Finish the Sauce and Combine
Pour in the heavy cream and let it simmer gently for 2 to 3 minutes to thicken slightly. Stir in the Parmesan cheese so it melts smoothly into the sauce. Add the cooked gnocchi and toss everything together, ensuring each piece is coated in that creamy, flavorful sauce. Season with salt and freshly ground black pepper to taste.
Step 7: Serve
Plate your gnocchi warm, topping generously with those crispy sage leaves you prepared earlier for that perfect herbaceous crunch. Now you’re ready to savor all the textures and flavors of this beautiful Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe.
How to Serve Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe
Garnishes
Adding a sprinkle of extra grated Parmesan on top before serving is always a winner—it melts slightly and adds a salty bite. For a fresh touch, you can also scatter some chopped flat-leaf parsley or a few more crisp sage leaves. A drizzle of good-quality olive oil right before serving enhances the richness even further.
Side Dishes
This gnocchi pairs beautifully with crisp, lightly dressed greens such as arugula or baby spinach salad, which cut through the richness with their peppery freshness. Roasted root vegetables or a simple garlic bread are also great companions, keeping the meal balanced and totally satisfying.
Creative Ways to Present
For a dinner party, consider serving your gnocchi in shallow bowls to showcase the creamy sauce beautifully, then top with the sage leaves arranged artfully. You can also place a sprig of fresh sage on the rim for a visual and aromatic delight. For a fun twist, pan-frying the boiled gnocchi until golden before tossing in the sauce adds a pleasing crispy texture that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe, store them in an airtight container in the refrigerator for up to 2 days. It’s best to keep the sauce and gnocchi together so the flavors meld even more overnight.
Freezing
You can freeze any uncooked gnocchi by placing them on a baking sheet lined with parchment paper, freezing until solid, then transferring to a sealed freezer bag. This way, you can have fresh gnocchi ready whenever you want. Frozen gnocchi can be cooked straight from frozen; just add a minute or two to the boiling time.
Reheating
To reheat leftovers, gently warm the gnocchi and sauce in a skillet over medium heat, stirring carefully, or microwave them on medium power until heated through. Avoid reheating for too long or at high temperature to keep the gnocchi tender and avoid drying out the creamy sauce.
FAQs
Can I use regular potato instead of sweet potato for the gnocchi?
Absolutely! Regular potatoes will give you a more traditional gnocchi flavor and texture, but sweet potatoes add a lovely natural sweetness and vibrant color that make this particular recipe special.
Is it okay to use store-bought gnocchi?
Yes, to save time, you can swap in store-bought sweet potato gnocchi. The sauce and crispy sage will still give you that homemade feel and delicious taste.
How do I know when the gnocchi are done cooking?
They are ready when they float up to the surface of boiling water, which usually happens within 2 to 3 minutes. This indicates that they are cooked through and tender.
Can I make this dish vegan?
For a vegan version, substitute the ricotta and Parmesan with vegan cheeses, use a plant-based cream alternative, and replace the egg yolk with a flaxseed egg or omit it altogether. The crispy sage and mushroom sauce will still deliver fantastic flavor.
What kinds of mushrooms work best for this recipe?
Cremini, button, or a mix of wild mushrooms all work wonderfully. Their earthy, meaty texture complements the sweet potato gnocchi and creamy sauce perfectly.
Final Thoughts
This Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe is such a joy to make and even more exciting to eat. It combines comforting textures and balanced flavors into a dish that feels both indulgent and approachable. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a cherished favorite that you come back to over and over. So grab your sweet potatoes and start making some homemade magic tonight!
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Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Sweet Potato Gnocchi with Creamy Mushrooms and Crispy Sage is a comforting Italian-inspired dish featuring tender homemade sweet potato gnocchi tossed in a luscious creamy mushroom sauce and topped with fragrant crispy sage leaves. Perfect for a cozy weeknight meal that feels indulgent yet wholesome.
Ingredients
For the gnocchi:
- 1 large sweet potato (about 1 pound)
- 1/2 cup ricotta cheese (drained)
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1 1/4 to 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the sauce and toppings:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 10 fresh sage leaves
- 8 oz mushrooms (sliced – cremini, button, or mixed)
- 2 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Make the gnocchi: Pierce the sweet potato and microwave until fork-tender (about 6–8 minutes) or roast at 400°F for 45–50 minutes. Let cool slightly, then peel and mash until smooth.
- Mix the gnocchi dough: In a large bowl, combine mashed sweet potato, ricotta, Parmesan, egg yolk, and salt. Gradually add flour, stirring until a soft dough forms, starting with 1 1/4 cups and adding more if needed.
- Shape the gnocchi: Turn dough onto a floured surface and knead briefly. Divide into 4 pieces, roll each into a long rope about 1/2 inch thick, and cut into 1-inch pieces. Optionally, roll each piece with a fork to create ridges.
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Working in batches, cook gnocchi until they float to the surface (about 2–3 minutes). Remove with a slotted spoon and transfer to a plate.
- Prepare the sauce: In a large skillet, heat olive oil and butter over medium heat. Add sage leaves and cook until crisp, about 1 minute. Remove sage and set aside on paper towel.
- Sauté mushrooms and garlic: Add mushrooms to the skillet and cook until browned and tender, about 5–6 minutes. Stir in minced garlic and cook for another minute.
- Finish the sauce and combine: Pour in heavy cream and let simmer for 2–3 minutes. Stir in Parmesan cheese. Add cooked gnocchi to the skillet and toss gently to coat well. Season with salt and black pepper to taste.
- Serve: Plate the gnocchi topped with crispy sage leaves and serve warm for the best flavor.
Notes
- To save time, use store-bought sweet potato gnocchi as a shortcut.
- For extra texture and flavor, pan-fry the boiled gnocchi in a bit of butter until golden before tossing with the sauce.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian-Inspired
