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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!
Just made this and it was great! My sweet potato yielded only 1/2 cup so I cut the gnocchi recipe in half, but I think the proportions turned out perfectly this way. Added in a few handfuls of sauteed chopped kale, and had some leftover cooked bacon in the fridge so crumbled some of that on top. Great dinner!
Hey there,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
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!
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
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Thank you! xTieghan
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I am glad you like this! Thank you! xTieghan
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Thank you! xTieghan
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Ich danke dir sehr! xTieghan
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Soooo delicious
Bursting with flavor. Definitely a hime run, and fun to make:) even my husband helped:)
Thank you Victoria! xTieghan
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.
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
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!
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
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?
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
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.
I am so happy you and your family enjoyed this Summer! Thank you!!
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?.
Hi Kim! I am so sorry these flavors did not work for you! I hope you love some other recipes on my blog!
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*
Thank you!
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.
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.