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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
Servings: 6 servings
Calories Per Serving: 637 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
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!
Wow! am making this tonight!
I hope you loved it Alexandra! Thank you!
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.
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!
AH YAY! Thats exactly what I was hoping the video would do!!
SO SO happy it went well for you Vera!! Thank you!!
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. 🙂
Sounds so great Haley!! I’m glad you enjoyed this one, thank you!
This looks delish! Can’t wait to try it. Also, LOVE your plates. May I ask where they’re from? So cute.
Hi Tricia!! Thank you! I got the plates from anthropology!
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.
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!
Thanks Marie! So happy you loved it! 🙂
This combination of flavors is extraordinary – this is comfort food, but worthy of company (well, if I were willing to share). Truly stellar recipe!
Could I make the Gnocchi ahead of time, say a few hours, without cooking it till I need it?
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!
Do you think making them the day before would work?
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! 🙂
Your gnocchi looks absolutely amazing! The sweet potato/mushroom/goat cheese flavors sound so delicious together!
Thanks Maria!
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!!
I know, I know! I think I have read that too, but man oh man, there is so much to do! LOL!
Thanks Jocelyn!
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!
Thanks Stacy!! I am hoping that too!
Gnocchi with brown butter? Yes yes YES, please!
Thanks Stephanie!
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.)
Thank you, Serena! And really, what is it about hearing your moms voice? It always make me cry if I am feeling bad! LOL!
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!
Thanks Julianne!