· recipe ·
Crispy Sweet Potato Gnocchi with Parsley Pesto and Mushrooms
Sweet potato gnocchi are a modern variation rather than one fixed regional formula. Recipes differ because sweet potatoes vary widely in moisture and sweetness.
Time and servings
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 4
Nutrition per serving
- Calories
- about 630
- Protein
- 12 g
- Fat
- 31 g
- Carbs
- 79 g
Cook the sweet potatoes
Choose either boiling or baking. Boiled sweet potatoes make a softer, moister dough; baked sweet potatoes make a drier dough with a more concentrated flavor. To boil, put the whole sweet potatoes in a pot, cover with cold water, and simmer until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 400°F200°C, pierce the sweet potatoes, and bake for 45 to 60 minutes, until tender.
Make the parsley pesto
While the sweet potatoes cook, remove the tough lower parsley stems. Pulse the parsley, walnuts, garlic, and lemon juice until finely chopped. Add 1/4 cup60 ml olive oil and pulse to a spoonable pesto. Season with 1/4 tsp1.5 g of the salt and the pepper, then set aside.
Mash the sweet potatoes
Split the warm sweet potatoes and scoop out the flesh. Pass it through a potato ricer, or use a potato masher until no lumps remain. Spread it out briefly to let the steam escape.
Mix the dough
Fold 1/2 tsp3 g of the salt and 1 2/3 cups200 g of the flour into the warm sweet potato. If the dough is too sticky to roll, add flour a spoonful at a time until soft and slightly tacky.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into equal pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts2.8 liters of water and 1 tsp6 g of the salt to a boil. Brown the mushrooms while the water heats.
Brown the mushrooms
Slice the mushrooms about 1/4 inch6 mm thick. Heat 1 Tbsp15 ml olive oil over medium-high heat. Add the mushrooms and cook for 7 to 9 minutes, stirring occasionally, until their moisture has evaporated and the edges are browned. Season with 1/4 tsp1.5 g of the salt and transfer to a plate.
Cook the gnocchi
Lower the boiling water to a gentle simmer. Slide in the gnocchi and stir once. Lift them as they float and let them drain briefly. Keep a little cooking water for the pesto.
Brown the gnocchi
Heat 2 Tbsp30 ml olive oil over medium heat. Add the drained gnocchi and cook for 8 to 10 minutes, turning occasionally, until golden in spots. Return the mushrooms to the skillet for the final minute.
Finish with parsley pesto
Remove the skillet from the heat and fold in the parsley pesto. If it is too thick to coat, add reserved cooking water 1 Tbsp15 ml at a time. Serve immediately.
