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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.
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:
So, to be kind to my body I added some sweet potatoes and mushrooms.
You know, to balance the carbs, butter and cheese!
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.
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.
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.
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.
Oh, whatever.
Anyway, this gnocchi.
It’s rockin! Oh man, I do need more sleep. I cannot believe I just said that.
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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!
Making gnocchi has been on my to-do list for so long now. This looks perfect! I love goat cheese!
Thank you! Hope you give these a try!
What a delicious combination – how do you come up with such creative combos?
Thanks Sherry!!
I brainstorm….A lot! 🙂
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 🙂
Thank you, Becca! Hope you give it a go!
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! 🙂
Thanks Laura!
Giiiiiirl, why aren’t we best friends?!
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!
Thank you!
Shoot I feel like I have a meltdown at least twice a week.
Haha! I know! This is busy bloggers life is crazy!
Blogging causes meltdowns, true story. Hang in there 🙂
Thanks!! And yeah, it really does!
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!
Hah! Thank Katie!! Off to bed now!
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!
Haha! Thank you, Nicole!! I am off to bed now! 🙂
This is more proof that sweet potatoes are one of the best veggies ever…as if we needed proof! 😉
Haha! Agree! Thanks Hannah!
I’m in! recently I was ask at home why I haven’t made these. I will be now
Thanks Tracy!
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.
Oh I could not agree more! I always feel better after a good cry! LOL!
Thanks Cindy!
Homemade gnocchi is the shiznit!! This just puts me over the edge!
Thanks Megan! 🙂
I love making gnocchi, it’s such a satisfying process! Love this recipe, jam-packed with yummy flavors.
It really it!!
Thanks Ali! 🙂