Sweet potato gnocchi in brown butter sauce with caramelized mushrooms
When I make sweet potato gnocchi with brown butter sauce and mushrooms, I don't think too much about how to translate "brown butter." Generally, I say "brown butter," because neither "dark butter" nor "burnt butter" sounds natural in the kitchen to me. I make this recipe when I want something hearty and a bit different, without complicating the process too much. The hard sheep cheese really complements the flavor, and the sweet potatoes give the dough a beautiful color. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 40-50 minutes Cooking time: 40-45 minutes Servings: 4-6 people Difficulty: medium Recipe type: main course, vegetarian Ingredients For the gnocchi: 2 medium sweet potatoes 1 container of ricotta 1 handful of grated Parmesan 2 eggs salt flour as needed (for the dough and shaping) For the sauce: 1 kg of fresh mushrooms, sliced 6 tablespoons of butter 2 cloves of garlic, minced 2 sprigs of fresh rosemary (just the leaves) 2 tablespoons of balsamic vinegar salt and pepper 150 g of hard sheep cheese, grated or crumbled Instructions 1. Boil the sweet potatoes with their skins until a fork easily pierces them. Remove them, let them cool slightly, then peel and mash them while still warm, as for a puree. 2. Place the puree in a large bowl. Add the ricotta, grated Parmesan, the two eggs, and salt. Mix well. 3. Start incorporating the flour gradually until you obtain a firm but still slightly sticky dough. Don’t overdo the flour, or the gnocchi will turn out tough. 4. Sprinkle flour on the work surface. Break pieces from the dough and roll them into ropes about 1 cm thick. 5. Cut the ropes into suitable pieces (2-3 cm long). For better sauce adherence, gently press each piece with the back of a fork to create small grooves. 6. Boil the gnocchi in salted water in batches to avoid overcrowding the pot. They are done when they float to the surface. Remove them with a slotted spoon onto a tray lined with parchment paper or onto a plate. 7. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once melted, add the sliced mushrooms in a single layer. Don’t stir immediately; let them brown for 5-7 minutes. 8. After the first few minutes, stir, add salt and pepper, then continue cooking until the mushrooms have almost evaporated and become slightly crispy around the edges. 9. Add the remaining butter over the mushrooms and let it brown. The butter should take on a nutty aroma and a brown hue but should not burn. 10. Add the garlic and rosemary, let it cook for another 10 seconds, then add the balsamic vinegar. Cook for another 1-2 minutes, stirring, until the liquid reduces and the mushrooms are well coated. 11. Remove the mushrooms from the heat and add the cooked gnocchi to the skillet with the same sauce over medium heat. Sauté them gently for 2-3 minutes to develop a slight crust. 12. Toss the gnocchi with the mushrooms and transfer everything to plates. Sprinkle the sheep cheese on top while still hot. Why I make this recipe often I choose it because it’s easily adaptable, the ingredients are always available, and sweet potato gnocchi have a fluffy texture. They keep well for a day or two if there are any leftovers. It works for a weekend dinner or for a heartier meal during the week. Tips and Variations Tips Don’t add too much flour to the dough, even if it’s sticky at first; if you feel you can’t work with it, just sprinkle a little extra flour on your hands and the work surface. Mushrooms cook better if you don’t overcrowd the pan. Use a large skillet or cook in two batches. If you want to enhance the brown butter flavor, watch the color and aroma of the butter closely, ensuring it doesn’t go past the brown stage and become bitter. Substitutions Ricotta can be replaced with fresh cheese or, if necessary, well-drained cottage cheese. The hard sheep cheese can be substituted with pecorino or, if unavailable, with extra Parmesan. If you don’t have balsamic vinegar, you can use a little apple cider vinegar, but the taste will be different. Variations You can add a bit of chopped spinach to the gnocchi dough for color and texture. Instead of rosemary, thyme or sage would also work well. You can include other types of mushrooms if you have them on hand. Serving Ideas Serve the dish hot, with sheep cheese on top. It works well as a vegetarian main course, but it can also be a side dish for roasted meat. You can add a few fresh herb leaves at the end. Frequently Asked Questions How much flour is needed for the gnocchi? The amount varies greatly depending on the type of sweet potato and how watery the ricotta is. Generally, between 150 and 250 g, but add it gradually and stop when the dough is firm and slightly sticky. Can I use regular potatoes? Yes, but the taste and color will be different. Sweet potatoes provide a softer texture and a pleasant orange hue. Can I use clarified butter instead of regular butter? For this recipe, it’s not necessary, as the specific flavor comes from browning the solids in the butter. Clarified butter wouldn’t provide the same taste. What type of mushrooms is recommended? Any fresh mushrooms are good, but those with a stronger flavor (like cremini or darker button mushrooms) give a better flavor to the sauce. How salty should the water be for boiling the gnocchi? The boiling water should be well-salted, similar to pasta water, so the gnocchi don’t turn out bland. Nutritional Values Approximately, one serving (out of 6): about 420-500 kcal Protein: 15-18 g Carbohydrates: 55-65 g Fats: 18-22 g These values are approximate and depend greatly on the amount of flour, the type of cheese, and how much butter you actually use. Sweet potatoes and mushrooms provide carbohydrates and fiber, while cheese and butter contribute fats and proteins. Storage and Reheating Cooked gnocchi can be stored in the refrigerator in a covered container for up to 2 days. Reheat them in a skillet with a little butter to regain their texture. The mushrooms and sauce can be stored similarly, either separately or mixed with the gnocchi. I do not recommend keeping them for more than two days, as the texture becomes soft in the refrigerator. They do not freeze well after cooking. If you want to freeze them, it’s better to make the raw gnocchi, freeze them on a tray, and boil them directly from frozen when needed.
Preparation
Sweet potatoes are boiled in their skins, peeled, and mashed like for puree. Ricotta, parmesan, eggs, and salt are added. Enough flour is added to obtain a firm but slightly sticky dough. Pieces of dough are broken off and shaped into ropes with a diameter of 1 cm on a floured surface. They are cut into appropriately sized pieces, and small indentations are made on each with a fork to help the sauce adhere better. They are boiled in salted water until they float to the surface. In a pan, 2 tablespoons of butter are heated. The mushrooms are added and cooked without stirring for 5-7 minutes. They are stirred and seasoned with salt and pepper. They are cooked until all the water has evaporated and they become slightly crispy. The remaining butter is added and cooked until it turns brown. Garlic and rosemary are added, cooked for 10 seconds, then balsamic vinegar is added. It is cooked for 1-2 minutes, stirring, until the vinegar coats the mushrooms. The mushrooms are set aside and the boiled gnocchi are added. They are sautéed until slightly crispy, then mixed with the mushrooms. They are plated and topped with sheep cheese.
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