Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms and Goat Cheese

Potato pasta, butter, cheese and mushrooms! What’s not to love about Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms and Goat Cheese https://bit.ly/2odxlJh. #gnocchi #Italian #brownbutter #goatscheese

 

Ingredients

1 cup of mashed sweet potato

1 cup puréed ricotta

2 large eggs

1tsp salt

¼ cup fresh Parmesan, grated

3-4 cups all-purpose flour

 

BROWN BUTTER BALSAMIC SAUCE AND MUSHROOMS

6tbsp butter

680g Portabellini mushrooms, sliced

½tsp pepper, or to taste

¼tsp salt, or to taste

2 cloves garlic, minced or grated

2tsp fresh thyme, chopped

2tsp fresh rosemary, chopped

1tsp crushed red pepper (chilli)

¼ cup Balsamic vinegar

115g goats’ cheese, crumbled

 

Method

1 Make the gnocchi. Mix the mashed sweet potato, puréed ricotta, eggs, salt and Parmesan together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky. Add another half cup of flour and mix in. You want the dough to still be pretty sticky, but sturdy enough to shape into a ball. If it’s not, keep adding a little flour at a time until you can get a soft dough you’re able to roll.

2 Spread some flour on a large work surface. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about 1,5cm thick, then cut it into pieces about the width of a fork. Dust the gnocchi with a little flour, then use one finger to push the gnocchi up onto the tines of a fork. Let the gnocchi drop back to the work surface. Doing this helps create ridges for the sauce to stick to, but you can skip it if you would like. Repeat this process with the other pieces of dough and place the gnocchi on a large plate, cover and set aside. Bring a large pot of salted water to a boil.

3 To make the mushroom and brown butter sauce. In a medium skillet over high heat, add 2tbsp butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the remaining butter and cook until it begins to brown. Once the butter is browned, reduce the heat and add the garlic, thyme, rosemary and red pepper and cook for about 10 seconds. Add the Balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Then stir, remove the pan from the heat and slide the mushrooms and sauce off to the side.

4 Now grab your gnocchi and add it to the salted boiling water. Boil the gnocchi until they float, then remove them with a slotted spoon and add them right into the mushroom skillet. Return the skillet back to medium heat. Let the gnocchi get crisp on one side for 2 minutes and then two minutes on the other, then stir gnocchi into the mushroom sauce. Remove from the heat and serve immediately with crumbled goat cheese on top.