Sweet Potato and Pumpkin Gnocchi with Roasted Mushrooms and Crispy Sage
Sweet Potato and Pumpkin Gnocchi with Roasted Mushrooms and Crispy Sage is the perfect Fall supper. Roasted sweet potato and pumpkin puree takes gnocchi to the next level!
Servings: 4 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 medium sweet potato
- 1 cup pure pumpkin puree
- 2 large eggs
- 1/2 cup grated parmesan cheese, plus more for serving
- 1 tsp salt
- 1/2 tsp freshly grounded pepper
- 1/4 cup olive oil, divided
- 10 fresh sage leaves
Instructions
- Preheat oven to 400 degrees.
- Poke the potato all over with fork. Bake for about 45 minutes, or until fork tender. Remove from oven and let cool for 5 minutes.
- As sweet potato is baking, prepare the roasted mushrooms. Add 2 teaspoons of olive oil to a large saute pan. Add mushrooms, seasoning lightly with salt and pepper (they only need a pinch, as you'll season more later). Continue sauteeing until the mushroom begin to wilt and their liquid starts to realease, about 10 minutes. Remove from heat and seat aside. You may rewarm the mushrooms right before you serve.
- One the sweet potato is cooled, make the gnocchi dough: halve the potato and spoon out flesh in to a large bowl, discarding the skin. Add pumpkin puree and mash together until mostly smooth. Add the eggs, flour, parmesan, salt, and pepper. Stir until just combined, being careful to not overmix (this will make the gnocchi gummy). If the dough seems wet, add a little more flour. The dough should be sticky. Form in to a ball.
- Scrape dough onto generous floured working surface. Cut the dough in to 4 equal pieces. One at a time, roll dough in to a 1 inch rope. Using a sharp knife, cut in to 1 inch pieces. If you have a gnocchi board, roll each side of your gnocchi on it to indent the sides. Place gnocchi on to prepared baking sheet. Repeat with remaining sections of dough.
- Bring large pot of water to boil over high heat. Add gnocchi and cook until they float to the top, 3-4 minutes. Remove with slotted spoon.
- In a large skillet, heat 2 tablespoons of olive oil over medium high. Add gnocchi in a single layer, working in batches if necessary, and cook, undisturbed, until golden and crisp, 3-4 minutes. Turn the gnocchi and cook 3 minutes more. Remove for skillet and set aside.
- In the same skillet, add remaning olive oil. Once oil is hot, place sage leaves in pan, allowing to lightly crisp in the oil. Remove to a paper towel. Rewarm mushrooms if needed at this time.
- Plate gnocchi, top with mushrooms and crispy sage. Serve with salt, pepper, and additional parmesan cheese.