Gnocchi in sweet potato sauce with mushrooms: autumn-winter recipe

At least every week a pasta recipe falls at home, but when I get a little tired of it I turn to my dear gnocchi or gnocchi. I find them very comforting because they move me to childhood since it was one of the few dishes that my father prepared and liked to cook them on the coldest Sundays. Be it autumn or winter, this gnocchi in sweet potato sauce with mushrooms is the most comforting and you want a lot these days.

I admit that I abuse a little pumpkin in the kitchen and that makes me forget another vegetable from this time, sweet potato. In addition to being delicious simply roasted, we can incorporate it into many dishes so that it is integrated into a good sauce, as in this case. In your day I did not have good wild mushrooms on hand but you can use the seasonal mushrooms that you like, or pull dried or frozen mushrooms.


For 2 persons
  • Gnocchi400 g
  • Sweet potato1
  • Chive1
  • Garlic cloves1
  • Mushrooms150 g
  • 50 ml white wine
  • Natural canned tomatoes100 g
  • Fresh mozzarella60 g
  • Basil
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make gnocchi in sweet potato sauce with mushrooms

Difficulty: Easy
  • Total time50 m
  • Elaboration10 m
  • 40 cooking

Wash, peel and cut the sweet potato into small cubes. Steam or microwave for 7-10 minutes until lightly tender. Reserve. Meanwhile, cook the gnocchi in plenty of saltwater, following the instructions on the package. Drain, mix with a little olive oil and set aside.

Chop the scallion and the clove of garlic and put them to poach in a large pan or pan with a jet of oil. When the onion is transparent, add the mushrooms and saute over high heat. Water with the wine and let the alcohol evaporate. Add the tomato and salt and pepper.

Cook about 5 minutes until it reduces the water a little. Add the sweet potato and mix well with the sauce. Cook about 10 minutes over low heat, taking care not to dry too much. Sweet potato can be crushed if you prefer more integrated into the sauce, although I like to play with both textures.

When the sweet potato is very tender and the sauce to our liking, add the gnocchi and mix gently so that they are well impregnated with the sauce. Add mozzarella cheese to taste if desired, salt and pepper and serve with fresh basil leaves.

With what to accompany the gnocchi

A good dish of gnocchi in sweet potato sauce with mushrooms is a comforting, nutritious and satiating meal, to take from a single dish with some bread. We can accompany it with a light salad or just have some seasonal dessert fruit. You can save the leftovers although the sauce will thicken on cooling, it will still be great.

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