Living in a place where mushroom hunting is popular, I try to incorporate these delicious fungi into many of my recipes. From a classic Carpathian Mushroom Soup, to a fancy rabbit risotto with confit oyster mushrooms, the uses are frankly endless. This recipe for sweet potato gnocchi in a wild oyster mushroom sauce is a great meal to really impress people.
Making homemade pasta always seems to impress people, but really it’s quite easy. I actually find it therapeutic, and often make some homemade pasta on a rainy day out of boredom. The most popular version of gnocchi is made with potato, however that’s not the only version. At its historical root, gnocchi is simply a dough dumpling.
How To Prep The Ingredients For Sweet Potato Gnocchi
Making sweet potato gnocchi is actually quite fun. And the best part is you can start the recipe in the microwave. Like most great Italian recipes you can eyeball the ingredients, so feel free to use my measurements as a basic guideline and not hard and fast rules. This isn’t just a great pasta recipe, but a great mushroom recipe as well!
I start with a 700 grams sweet potato and poke a bunch of holes through it with a fork. Next I wrap it in a couple layers of wet paper towel. Pop it in the microwave on high for about 10-11 minutes and begin work on prepping the other ingredients.
Slice up about 150 grams of oyster mushrooms. Also finely chop one red bell pepper. The pepper is optional, so if you don’t like bell pepper feel free to leave it out.
Wild Oyster Mushroom Sauce
In a small pan on medium heat add about 3 tbsp of butter along with the mushrooms. Once the butter starts to bubble turn the heat down to the lowest setting and stir. You are going to confit the mushrooms until the gnocchi are done (about 20 minutes). Once the mushrooms darken add in 3 cloves of minced garlic, the chopped red bell pepper, and a good pinch of salt.
When the mushrooms are dark and almost crispy whisk in a cup of heavy cream. Let heat up and thicken. Remember we are doing this sauce the same time as the gnocchi so you don’t need to focus just on the pan.
Making Sweet Potato Gnocchi
In a bowl add the peeled and mashed sweet potato, 200 grams of ricotta cheese, a half cup of grated Pecorino Romano (or Parmesan if you prefer), a teaspoon of salt, and roughly two cups of flour. I say roughly because you may need anywhere from 1.5 to 3 cups depending on how “wet” your sweet potato is. Just add the flour a quarter cup at a time until the dough is no longer sticky-tacky.
You may notice how my dough ball still has some chunks of sweet potato running through it. This is totally okay, but if you wanted to you could mash them more. Whatever you do, stop kneading the dough as soon as it is no longer sticky otherwise your gnocchi will not be pillowy-light.
Rip off a chunk of dough and roll it out into a rope. Cut into segments about 2cm or 1 inch in length and then use the tines of a fork to make grooves. You’ll sort of press down with the back of the fork, and then roll the sweet potato gnocchi backwards.
Place the gnocchi into a pot of salted boiling water and cook until they float to the top. This is the point where your sauce is probably just about about done. Make sure to stir the sauce so it doesn’t break before adding the boiled gnocchi.
When the sweet potato gnocchi float to the top, use a slotted spoon or ladle to move them directly to the sauce pan. You don’t need to worry about draining them, as a little bit of the starchy water will really richen the sauce.
Give the pan a good stir and taste for seasonings. If you need more salt, add it. I also add some freshly cracked black pepper, and a dash of paprika, but again, work it to suit your needs and flavor preferences!
Scoop the sweet potato gnocchi into a serving dish, grate over some more cheese, and garnish with some fresh herbs like parsley or oregano. Enjoy!
Sweet Potato Gnocchi With Wild Oyster Mushroom Sauce
- 700 grams Sweet Potato more or less, you can easily eyeball adjust this recipe
- 200 grams Ricotta
- 1/2 cup Pecorino Romano grated. Can also sub for Gran Padano or Parmigiano Reggiano
- 2 cups Flour more or less. Just enough flour so the dough isn't sticky-tacky
- 1 tsp Salt
Wild Oyster Mushroom Sauce
- 150 grams Oyster Mushrooms sliced
- 1 Red Bell Pepper finely chopped (optional)
- 3 tbsp Butter
- 3 cloves Garlic minced
- 1 cup Heavy Cream
- Salt to taste
- Black Pepper freshly cracked, to taste
- Paprika to taste (optional)
- Take a fork and poke a bunch of holes in the sweet potato. Wrap in a couple layers of wet paper towel and place in the microwave on high for 10-11 minutes. When done peel off skin and mash flesh in a bowl. (While the sweet potato is in the microwave you can get started on the sauce as it takes a while)
- In the bowl of mashed sweet potato add in the ricotta and grated cheese, along with the salt. Mix together, then add the flour a quarter cup at a time. Just keep adding while kneading until the dough is no longer sticky and it can form a smooth ball. Do not over-knead.
- Rip off a piece of dough and stretch/roll it out into a rope. Cut segments every 2cm/1inch or so. Use the back of a fork to make the traditional gnocchi indentations.
- Put the gnocchi into a pot of salted boiling water and boil until they float to the top. Use a slotted spoon/ladle to carry the sweet potato gnocchi over to the sauce. Mix and enjoy.
Wild Oyster Mushroom Cream Sauce
- In a small pan add the butter and sliced oyster mushrooms on low heat. Let the mushrooms cook confit style (low in fat) while you are working on the pasta.
- Once the mushrooms begin to darken add the garlic and bell pepper as well as a pinch of salt. Stir. This part should be around when you are shaping your gnocchi.
- When the mushrooms begin to get almost crispy, add in the heavy cream and stir everything up. Turn the heat to medium until the sauce is thickened.
- Combine sauce with gnocchi, mix, plate, and enjoy!