· recipe ·
Sweet Potato Gnocchi with Mushrooms and Kale
Sweet potato naturally leans sweet, so earthy mushrooms, bitter kale, and aromatic sage pull the finished dish back toward the savory side. A short oven finish concentrates those flavors and lightly dries the gnocchi surface.
Time and servings
- Prep
- 50 min
- Cook
- 100 min
- Total
- 150 min
- Servings
- 4
Nutrition per serving
- Calories
- about 490
- Protein
- 15 g
- Fat
- 17 g
- Carbs
- 70 g
Bake the sweet potatoes
Pierce the sweet potatoes and bake at 425°F220°C for 45 to 60 minutes, until completely tender. Baking keeps the flesh drier than boiling, which is useful for a sweet-potato dough.
Prepare the sweet potato
Split the 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 for a few minutes so surface steam can escape.
Mix the dough
Mix the smooth sweet-potato flesh with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold just until a soft dough forms, adding only enough remaining flour to make it workable.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
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.
Prepare the vegetables
Slice the mushrooms, strip the kale leaves from their tough stems and tear them into bite-size pieces, thinly slice the garlic, and cut the sage into ribbons.
Cook the mushrooms and kale
Heat the oven to 425°F220°C. Melt half of the butter over medium-high heat. Add the mushrooms and cook until their liquid evaporates and their edges brown. Add the kale and cook until tender, then stir in the garlic, sage, and black pepper for the final minute.
Heat the cooking water
Use 3 quarts3 liters of water. Once the mushrooms begin to brown, bring the cooking water to a gentle boil while the kale finishes cooking. Add 1 1/2 tsp9 g of the salt to the water.
Cook the gnocchi
Once the vegetables are ready, lower the gnocchi into the gently boiling water. As soon as they float, lift them out and let excess water drain away.
Bake the assembled dish
Fold the gnocchi into the mushrooms and kale with the remaining butter. Transfer to a baking dish, scatter with Parmesan, and bake until the edges of the gnocchi are lightly golden.
