Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe

Rating 5.0
| 1
| Last Updated on May 7, 2024
This sweet potato gnocchi uses sweet potatoes instead of traditional potatoes for rich flavor. Earthy sautГ©ed mushroomed with white wine makes the culinary experience even more lavish.
Utensils Dinner
Globe Italian
19
ingredients
15
steps
60
minutes
Chef Maggie's knowledge of global cuisines and intimate knowledge of locally grown produce and ingredients is invaluable. Formerly a cook at a yoga and wellness retreat and sous chef at a vegan restaurant, this yoga instructor and current cooking school chef instructor is passionate about vegan food, which is evident in her curated plant-based creations. Chef Maggie is excited to share her culinary knowledge and expert techniques with you in a variety of cooking classes.

Ingredients

Servings:
2
For the Mushrooms
8 oz
medium-sized mushrooms, chopped into thin slices
olive oil, as needed
1 tsp
fresh thyme or oregano
salt and pepper, to taste
1/2 cup(s)
white wine
1 tbsp
vegan butter
For the Pesto Sauce
4 oz
fresh basil
2
garlic cloves, peeled
1/2 cup(s)
pine nuts
1/2 cup(s)
vegan Parmesan cheese
3/4 cup(s)
olive oil
1/2
lemon, juiced
salt, to taste
For the Sweet Potato Gnocchi
1
large sweet potato, see notes 1
1 cup(s)
all-purpose flour
1 tbsp
olive oil
1 tsp
umami mushroom seasoning blend
salt, to taste
drizzle of balsamic vinegar
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Directions 15 steps | 60 Minutes

Step 1

Measure and prep all ingredients. 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Measure and prep all ingredients.
Step 2

Prepare the mushrooms. Heat a frying pan over high heat. Lower to medium and swirl in olive oil. Add the mushrooms to the pan and cook until lightly browned. 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Prepare the mushrooms.
Step 3

Add the thyme or oregano. Season with salt and pepper.

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Add the thyme or oregano.
Step 4

Drizzle the pan with white wine and sauté allowing the wine to reduce. Turn off the heat and the pan set aside.

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Drizzle the pan with white wine and sauté allowing the wine to reduce.
Step 5

Prepare the pesto sauce. In a blender, combine the fresh basil, garlic cloves, pine nuts, vegan Parmesan cheese, olive oil and lemon juice. Blend until smooth. Season to taste with salt. (See notes 2.) 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Prepare the pesto sauce.
Step 6

Prepare the gnocchi. Bring a medium pot of water to a boil. Peel the sweet potato and cut it into smaller sizes for faster cooking. 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Prepare the gnocchi.
Step 7

Boil for about 20 minutes until soft. The sweet potatoes are done when there is no resistance when pierced with a fork. 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Boil for about 20 minutes until soft.
Step 8

On a cutting board, place the flour in a mound. Make a hole in the middle, similar to a well. Use a grater to grate the warm sweet potatoes into the hole. (See notes 3-4.) 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: On a cutting board, place the flour in a mound.
Step 9

Form a second hole inside the grated potatoes. Add the olive oil, salt and umami mushroom seasoning blend. 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Form a second hole inside the grated potatoes.
Step 10

Cover the potatoes with the flour to create a dough. Knead the sweet potatoes and flour together using the heel of your hand (not the fingers) until a homogenous, smooth ball of dough forms. Adding more flour, if necessary. Leave the dough for 5 minutes to rest.

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Cover the potatoes with the flour to create a dough.
Step 11

Using a pastry cutter or knife, cut the dough into a few smaller pieces.

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Using a pastry cutter or knife, cut the dough into a few smaller pieces.
Step 12

Roll each piece of the gnocchi dough into ¾-inch thick cylinders and cut 1-inch pieces. This is a perfect gnocchi size. Store the gnocchi on a sheet pan dusted lightly with flour.

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Roll each piece of the gnocchi dough into ¾-inch thick cylinders and cut 1-inch pieces.
Step 13

Cook the gnocchi. Bring of pot of water to a boil. Working in batches, add the sweet potato gnocchi into the boiling water. Wait 3-5 minutes until the gnocchi floats. Use a mesh strainer to skim off the cooked gnocchi. Repeat until all of the gnocchi are cooked. 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Cook the gnocchi.
Step 14

Place a batch of cooked gnocchi into the reserved frying pan with the mushrooms.  Add the tablespoon of vegan butter and fry for 3 minutes until the butter is melted, mixing gently from time to time. 

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Place a batch of cooked gnocchi into the reserved frying pan with the mushrooms.
Step 15

Serve on a plate with a drizzle of balsamic vinegar and basil pesto for taste and garnish. Bon appetite!

Sweet Potato Gnocchi with Mushroom and Pesto Sauce Recipe: Serve on a plate with a drizzle of balsamic vinegar and basil pesto for taste and garnish.

Notes:

  1. Two small sweet potatoes can also be used instead.
  2. Add more olive oil, if the pesto is too dry. It should be smooth and liquid.
  3. Grating the sweet potatoes makes them softer. 
  4. Make sure your potatoes are warm when grate the potatoes. If the sweet potatoes are too hot to handle, use a kitchen towel to hold the sweet potato.

Nutrition Per Serving
View All
CALORIES
1677
FAT
136.2 g
PROTEIN
31.7 g
CARBS
81 g
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1 Comments
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Carmela G.

Carmela

Cozymeal Team Member

15 Apr 2024

Sweet Potato Gnocchi with Mushroom and Pesto Sauce is a delightful dish that's worth trying out. It's a recipe that can impress guests and satisfy a range of palates with its unique combination of flavors and textures.

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