Pan-Seared Sweet Potato Gnocchi with Wild Mushroom Gravy

Indulge in this creative, comforting twist on traditional sweet potato gnocchi, topped with a rich and earthy wild mushroom sauce, quintessentially American in its simplicity and elegance.

🛒 Ingredients

• 2 large Russet potatoes
• 1 1/2 cups All-purpose flour
• 2 tsp. tsp Granulated sugar
• 1 large Egg, lightly beaten
• 1/2 tsp. tsp Salt
• 4 tbsp. tbsp Unsalted butter
• 2 tbsp. tbsp Olive oil
• 1/4 cup cups Fresh parsley, chopped
• 8 oz oz Wild mushrooms, sliced
• 2 tbsp. tbsp Dry white wine
• 2 cups cups Chicken broth
• 2 tsp. tsp Fresh thyme, chopped

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 400°F (200°C). Peel and chop the sweet potatoes into large chunks, boil in salted water until tender, then mash.

2. 2

   Step 2: Mix the flour, sugar, and salt in a bowl, add the mashed sweet potatoes and egg, knead until a dough forms.

3. 3

   Step 3: Divide the dough into 4 equal parts, roll out each part into a long rope, cut into 1-inch pieces to form gnocchi.

4. 4

   Step 4: Bring a large pot of salted water to a boil, cook the gnocchi until they float to the surface, then remove with a slotted spoon.

5. 5

   Step 5: In a large skillet, melt the butter over medium heat, add the olive oil, and cook until lightly browned.

6. 6

   Step 6: Add the sliced wild mushrooms to the skillet, cook until they release their liquid and start to brown.

7. 7

   Step 7: Add the white wine to the skillet, cook until the liquid is almost completely reduced.

8. 8

   Step 8: Add the chicken broth to the skillet, cook until the sauce has thickened slightly.

9. 9

   Step 9: Stir in the chopped thyme, season the sauce with salt and pepper to taste.

10. 10

    Step 10: To serve, place the cooked gnocchi on a plate, top with the wild mushroom sauce.

💡 Pro Tips

To prevent the gnocchi from becoming too sticky, dust them lightly with flour before cooking. To make the wild mushroom sauce ahead of time, refrigerate or freeze until needed.

📊 Nutrition per Serving