How about some gnocchi with that brown butter? This crispy brown butter sweet potato gnocchi with balsamic caramelized mushrooms and goat cheese is the ticket.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Personally, I could be cool with some browned butter and bread for days and days.

Not sure what that would do for my health though.

WATCH HOW-TO VIDEO HERE:

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

So, to be kind to my body I added some sweet potatoes and mushrooms.

You know, to balance the carbs, butter and cheese!

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Not going to lie, I am out of words today.

Well, that and I just had a complete meltdown with my mom over the phone and it has left me a little drained.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Wow, I cannot believe I just told you I had a melt down.

But, it’s true. I did have a tiny little meltdown over the phone with my mom. And yes, there were tears and you know what, it kind of felt so good. Moms are the best at dealing with meltdowns.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Apparently I need more sleep.

Well, according to my mom at least. I just think my brain needs to hurry up and get its dang creativity back, but I promised her I would get more than five hours of sleep tonight, so I have to get my butt moving.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

But really, doesn’t she know that five hours is a lot?!?

I know people who get like three and function just fine….

She says I am most definitely NOT one of those people.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Oh, whatever.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Anyway, this gnocchi.

It’s rockin! Oh man, I do need more sleep. I cannot believe I just said that.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Really though, it is good.

Brown butter, caramelized mushrooms, goat cheese and crispy sweet potato gnocchi that I promise you can make! This meal screams cozy November comfort if you ask me.

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

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

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 543 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 cup of mashed sweet potato
  • 1 cup pureed burrata cheese or ricotta (use whole milk for best results I used burrata chese)
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1/4 cup fresh parmesan grated
  • 3-4 cups all-purpose flour use a gluten free blend if needed

Brown Butter Balsamic Sauce + Mushrooms

  • 1 1/2 pounds cremini mushrooms sliced
  • 6 tablespoons butter
  • 2 cloves garlic minced or grated
  • 2 teaspoons fresh thyme chopped
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon crushed red peper
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 ounces goat cheese crumbled

Instructions

  • Make the gnocchi. Mix the mashed sweet potato, pureed burrata or 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 that will be rollable.
  • 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 1/2 inch 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 piece of dough and place the gnocchi on a large plate, cover and set aside.
  • Bring a large pot of salted water to a boil.
  • To make the mushroom and brown butter sauce. In a medium skillet over high heat, add 2 tablespoons 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 and rosemary and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Then stir and remove the pan from the heat and slide the mushrooms and sauce off to the side.
  • 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 skillet with the mushrooms/sauce. Return the skillet (with the mushrooms and gnocchi in it) 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 mushrooms. Remove from the heat and serve immediately with crumbled goat cheese on top. EAT!

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese | halfbakedharvest.com

Ok, now let’s go make some Gnocchi and maybe sleep a little too!

Don’t forget about my Holiday Cheese Basket Giveaway going on now!

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Comments

  1. Hi Teighan, I am dying to make this recipe as I love gnocchi that has been fried so it is crisp on the outside and I really love browned butter. Your photos don’t appear to show any real sauce on the gnocchi though. Is there a way to make it so there is actual sauce to drizzle over the gnocchi? Would just doubling the ingredients for the sauce do it? Thanks for being a blogger who really responds to questions on your recipes, really appreciate that!

    1. Hey Jacqueline,
      I think it you double the sauce recipes then this would be more saucy for you! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

  2. 4 stars
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  3. 5 stars
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  4. 3 stars
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  5. Ihr habt hier eine ganz tolle website gemacht. Unsere gäste waren sehr zufrieden mit diesem rezept! Bleibt gesund und viele grüsse

  6. 1 star
    Have you ever considered writing an ebook or guest authoring
    on other blogs? I have a blog based upon on the
    same topics you discuss and would love to have you share some stories/information.
    I know my subscribers would appreciate your work. If you’re even remotely interested, feel free to send
    me an email.

  7. 5 stars
    Soooo delicious
    Bursting with flavor. Definitely a hime run, and fun to make:) even my husband helped:)

  8. For anyone who’s scrolled this far looking for comments from someone who actually made the recipe:
    1) I agree with a previous poster that the Balsamic became the dominant flavor (couldn’t really taste the sweet potato, garlic, herbs), although I don’t think it ‘ruined the dish’.
    2) I used a 14″ skillet and only 1 lb. of cremini and the pan was crowded, especially when the gnocchi were added.
    3) I would recommend boiling the gnocchi in batches. I used a large pasta pot but because of the amount of gnocchi, I’m not sure they were thoroughly cooked.
    4) I think I would do the mushrooms in one pan (slice them thick), and then brown the butter & sear the gnocchi in another – for better crisping of the gnocchi and hopefully reducing the Balsamic taste on everything.
    Your clear directions were easy to follow, for something that isn’t in my usual cooking repertoire (although you have crushed red pepper listed in the ingredients but not in the directions and I don’t think it’s necessary). Thanks for a recipe that killed some quarantine boredom on a snowy afternoon.

    1. Hi! I am glad this turned out well for you! And I am glad it killed some boredom haha. Please let me know if you have any questions! xTieghan

  9. Morning! This recipe video popped up under today‘a recipe. The video inspired me to try making gnocchi while being under our unfortunate shelter in place mandates. (especially since i have all the ingredients). It’s fun to see how you’re writing has changed over time. Ok recipe question: how many sweet potatoes or what size do you need to get one cup mashed and how long do you bake the potatoes? Also can you clarify the cutting of the dough? You say cut into 4, but video shows in half. . Thanks going to give it a try later!

    1. Hi!! I would say to roast 2 sweet potatoes at 425 for 1 hour or until fork tender. That should provide you with around 1 cup sweet potato. It’s easier to cut the dough into 4 pieces 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  10. 3 stars
    I like it BUT the video / recipe seems a bit misleading. 1.5 lbs of sliced mushrooms fills up a 3 qt casserole. There is no way to do it in a single layer w/out making several batches. Did you mean a lesser amount?

    1. Hi Lynn, I am using a very large 12 inch skillet, so I had plenty of room. If using a smaller skillet you can cook the mushrooms in batches, if needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. 5 stars
    This dish is amazing. My family raved! We make it occasionally as a “treat”!! Thank you for a great, easy, delicious recipe! Great with any vegetable or grilled meat and a salad.

  12. Conceptually a great recipe, nice and savory……then I added the balsamic. Doesn’t seem to go, it overpowered the brown butter and ruined the crunchy texture of the fried gnocchi. I should have skipped it, I was reluctant when I poured it in. Very disappointed, hubby wouldn’t eat it?.

    1. Hi Kim! I am so sorry these flavors did not work for you! I hope you love some other recipes on my blog!

  13. 5 stars
    I love the way you wrote about this, and man… the recipe! I hope you got the rest you needed. *munches on my own fresh gnocchi*

  14. 4 stars
    Recipe looks wonderful. After I finally got to it thru all the rambling and seventeen pics of the same plate of food from every direction.

    1. Hi Linda! Thanks I am so happy you like the recipe. I am really sorry you don’t enjoy the photos or stories, there is a “skip to recipe” button at the top of my page if you do not want to scroll through it.

  15. Long time reader/eater first time commenter. Some of your recipes are standards in our kitchen (I’m talking about you pumpkin laksa), so the chance to make a pillowy gnocchi coated in browned caramelized goodness spoke to me. I am so happy with how this turned out. Thank you for getting us through the winter with heart warming dishes.

  16. I made these after watching your video – you made it look so simple I was not daunted by gnocchi anymore 🙂 I used roasted butternut squash instead of the sweet potato and needed less flour because of that but the combination with the musrooms was still perfect!

    1. AH YAY! Thats exactly what I was hoping the video would do!!
      SO SO happy it went well for you Vera!! Thank you!!

  17. We made this last night. It was the perfect autumn meal! Served it with pork medallions and roasted brussels sprouts. Yum! Thanks Tieghan, you are amazing at your craft. 🙂

  18. This looks delish! Can’t wait to try it. Also, LOVE your plates. May I ask where they’re from? So cute.

  19. I love what you guys are usually up too. This type of clever work and
    reporting! Keep up the terrific works guys I’ve you guys to blogroll.

  20. Made this last night – AMAZING!! The flavours were so punchy yet subtle, the gnocchi soft and tasty, and the mushrooms super crispy. Easy to make with the goats cheese melty on top – droooool. Cannot wait to make this again!

  21. This combination of flavors is extraordinary – this is comfort food, but worthy of company (well, if I were willing to share). Truly stellar recipe!

    1. Hey Andrea,

      You can make the gnocchi ahead of time. Just follow the directions and then place the gnocchi in the fridge until you are ready to use. Hope you love this!

        1. Yes, that should work great. Just rewarm in the sauce in a skillet. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  22. Get more sleep than 5 hours girly girl!! I’ve read before that women need 7-8 hours a night, for their health if nothing else! 🙂 Also, this recipe looks AWESOME!!

  23. Meltdowns happen with life and blogging. The perfect antidote is definitely adequate sleep and…this recipe for sweet potato gnocchi! Sheer heaven with brown butter. Love all the flavors going on here. Hang in there, Tieghan, and I hope the end of your week is much better!

  24. Teighan, this looks unreal, and perfect for post-meltdown comfort food. Hope you cried it out and got some sleep! (p.s. Hearing my mom’s voice when I’m tired and melt-down-y always makes me cry. Sad, but true.)

    1. Thank you, Serena! And really, what is it about hearing your moms voice? It always make me cry if I am feeling bad! LOL!

  25. You have totally inspired me to make Gnocchi! Seriously, I can’t seem to pick up the bottle half of my mouth, your recipes are so jaw dropping!

  26. Oh this looks wonderful! I’ve never made gnocchi before but everyone always makes it look so easy – definitely think I’ll have to give it a go! And mushrooms and goat’s cheese are two of my favourite ingredients 🙂

  27. These gnocchi look like the best ever – seriously! And girl, I’ve had more meltdowns in the past week than I can count so it’s all good – we’ve all been there! 🙂

  28. This gnocchi looks unreal!! I want a plate right now. What a perfect blend of flavors! I hope you get some rest and have a plate of this for comfort!

  29. oh my goodness, you blow my mind – on a daily basis! you are so talented, these look amazing! But really, you should sleep. I’m an 8-10 hours a night kind of girl. Which really cuts into my baking time. But a girl’s gotta do what a girl’s gotta do to keep from having phone break downs with Mom. (I’ve had my fair share.) Rest up!

  30. Yummm!!! The gnocchi look divine.I personally can’t function on less than seven hours of sleep, so I don’t know how you are functioning on five or less!! Get some sleep girl!

  31. This is more proof that sweet potatoes are one of the best veggies ever…as if we needed proof! 😉

  32. I firmly believe that sleep and a good cry solve most things, or at least help with perspective. Chin up! Also, carbs…and cheese…this recipe looks perfect for that.

  33. Gnocchi is one of my all-time favorite comfort foods! I love their chewy texture. This recipe is just beautiful and looks delicious.

  34. I love making gnocchi, it’s such a satisfying process! Love this recipe, jam-packed with yummy flavors.

  35. This looks AMAZING Tieghan! What wonderful flavor combinations you have going on here, I will try this one! I just wish I had more time!!

  36. I feel ya on the sleep thing. Ever since the time change my sleep schedule is all messed up.

    Btw, how do you get those gnocchi so fluffy looking?!!

    1. Thanks Todd!

      I like to use russet potatoes and I make sure to never overmix the dough. This normally turns out super fluffy gnocchi! Hope that helps!

  37. Feeling you on the sleep thing! Could use a little bit more of that myself 😉

    On a positive note, these gnocchi look perfect!! Love that you combined my favorite fall ingredients and herbs: sweet potato, mushrooms, and thyme and rosemary. Obviously, the cheese is a must. A non-negotiable. Hope you get some more sleep tonight!!

  38. Great looking recipe but I think it’s missing the list of ingredients and quantities. That part must have slipped your mind after the day you had…….happens though. 🙂

  39. oh my…Ive only tried gnocchi once, but wasn’t in love with it..to soft..you’re making me want to give it another go though! This entire combo sounds mouthwatering!

  40. Daaang girl, you are the sweet potato queeeen! I’ve been meaning to make sweet potato gnocchi forever and now that I have an incredible recipe right in front of me, I have no excuse. LOVE the caramelized mushrooms and goat cheese!!

  41. The pillow-y goodness of this!! This is ultimate comfort food!! Looks marvelous for this cold weather!

  42. Heck yes, I want some gnocchi with my brown butter. This dish looks amazing, and totally creative. Mom’s are the best for meltdowns. Don’t worry, my dear, you will get your creativity back (although, it doesn’t look as if it ever left). We all go through rows of brain lapses. I hate when writer’s block strikes. I start to get paranoid that my words will dissapear forever, but they always come back. I’m currently writing a post about writer’s block.

  43. I only recently discovered browned butter and I now want to use it in absolutely everything! These look really yummy – hope to make them soon.

  44. This looks so good, Tieghan. Gnocchi isn’t top on my list of likes but your recipe makes me want to dive in!