If sweet potato gnocchi was a song, a few years back it would’ve been my JAM! I actually blogged about this dish back in 2009 and the recipe dates back to 2005… so it’s been in my brain for a while now.
I realized a few weeks back that I hadn’t made sweet potato gnocchi in YEARS. It’s not one of those things that you just randomly whip up, it requires some planning and some time but is well worth the effort. I was craving gnocchi the other day and put it in my schedule and then went to town.
For the actual gnocchi I stay true to the recipe. The only thing I’ve done differently is use my homemade ricotta instead of the store-bought crap. Seriously, ever since I discovered making my own ricotta I haven’t bought it from a store. It is just so easy to make and so much more delicious. AND it’s cheaper. Plus you get to snack on spoonfuls of warm ricotta. Everyone wins.
This time around I wanted to do up my gnocchi a bit more substantial than just with browned butter and sage as directed in the recipe. Some online searching turned up that mushrooms and chestnuts are a good accompaniment for pumpkin gnocchi… which is totally like sweet potato gnocchi. And so inspiration was born.
You’re probably thinking “hold up, wait a minute, it isn’t chestnut season”. And you would be right. While I love eating seasonally and all that jazz, sometimes a girl wants chestnuts in the springtime. I recently discovered these ready-to-eat chestnuts by Aurora and find they work really well in many dishes. Sometimes they are even okay to snack on. I knew they’d be perfect here.
To make this dish I basically sauteed a variety of mushrooms in butter and threw in the chestnuts. Let everything get all cooked and delicious. Then I added a bit of fresh sage and the gnocchi and it was done. Easy. If you have some gnocchi in the freezer this can come together really fast. It was pretty awesome. I’ve begun experimenting with salads and served this with a pretty kick ass kale salad.
Sweet Potato Gnocchi with Mushroom and Chestnuts
For Sweet Potato Gnocchi recipe click here
Mushroom and chestnut sauce
Butter (enough to make things saucy)
A variety of mushrooms, sliced (I used portobello, cremini and shitake)
Cooked chestnuts, thinly sliced
Fresh sage, finely chopped
Melt butter in frying pan. Swirl around once melted to brown.
Add mushrooms and chestnuts and cook until mushrooms are softened.
Add in sage and cook stirring for about a minute to help crisp the sage.
Add in gnocchi, mix and serve.
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love the use of sweet potatoes and really like the lighting in your pic.
Thank you! This is evening balcony lighting
This looks amazing! I’ve been wanting to make sweet potato gnocchi for a while! Yum!
Go ahead and make them. I love that you can freeze them and use them later.
I love gnocchi! Congratulations on making the foodbuzz Top 9!
Thank you. It was a nice surprise
Delicious! That would be so great for a fall dinner party!
It totally would be!