Sweet Potato Gnocchi in Mushroom Butter Sauce Sweet Potato Gnocchi in Mushroom Butter Sauce

Sweet Potato Gnocchi Butter Sauce Image Image by: Sweet Potato Gnocchi Butter Sauce Image Author: Canadian Living

Gnocchi may seem difficult to make, but they're not. Just a little mixing and kneading yields tender nuggets of dough. Bake the sweet potatoes and purée the flesh in a food processor for the best texture. Garnish with a few curls of Romano or Parmesan cheese if you like.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2013


  • 1/4 cup butter
  • 1 onion thinly sliced
  • 8 oz cremini mushrooms thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon pepper
  • 1 pinch salt
Sweet Potato Gnocchi:
  • 2 cups puréed cooked peeled sweet potatoes (about 2)
  • 1 egg
  • 1 teaspoon salt
  • 1 pinch nutmeg
  • 2 1/2 cups all-purpose flour (approx)


Sweet Potato Gnocchi: In large bowl, stir together sweet potatoes, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, to make soft sticky dough that pulls away from side of bowl but still sticks to spoon and fingers.

On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.

In large pot of boiling salted water, cook gnocchi in 2 batches, stirring gently, until floating, about 3 minutes. Using slotted spoon, transfer to serving platter.

In large skillet, melt 2 tbsp of the butter over medium heat; cook onion, stirring occasionally, until softened, about 6 minutes.

Stir in cremini mushrooms, garlic and thyme; cook until mushrooms are tender, about 2 minutes. Stir in parsley. Scrape into large bowl.

In same pan, melt remaining butter over medium heat; cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Add gnocchi; cook, tossing occasionally, until golden, about 5 minutes.

Add gnocchi, pepper and salt to mushroom mixture; toss to combine. Return to serving platter.

Nutritional facts Per each of 8 servings: about

  • Fibre 4 g
  • Sodium 602 mg
  • Sugars 6 g
  • Protein 7 g
  • Calories 280.0
  • Total fat 7 g
  • Potassium 403 mg
  • Cholesterol 38 mg
  • Saturated fat 4 g
  • Total carbohydrate 48 g


  • Iron 20.0
  • Fibre 0.0
  • Folate 43.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 136.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet Potato Gnocchi in Mushroom Butter Sauce