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Sweet Potato Gnocchi with Roasted Mushrooms, Sundried Tomato Cream and Fried Sage

Recipe by Stephanie Cadavid, RD















Ready in: 90 minutes

Serves: 6


Ingredients:

Sweet Potato Gnocchi

  • 2.5 cups AP Flour

  • ½ tsp baking powder 

  • ¼ tsp ground ginger   

  • ¼ tsp salt 

  • ¼ tsp nutmeg 

  • 2 cups mashed, roasted sweet potato 

  • ½ cup sage leaves 


Roasted Mushrooms

  • 2 Tbsp. EVOO 

  • 16 oz assorted mushrooms 

  • ½ juiced lemon 

  • Salt and pepper to taste 


Sundried Tomato Cream

  • 1 small minced onion 

  • 3 cloves garlic, minced 

  • 1 Tbsp. EVOO

  • Juice of one lemon 

  • 1 cup sundried tomatoes, chopped 

  • 1 cup coconut milk 

  • ½ cup veggie stock or water  

  • Salt and pepper to taste


Instructions:

Preparation: Gnocchi

  • In a bowl, whisk together the  flour, baking powder, ground ginger, salt (¼ tsp), and nutmeg. Set aside.

  •  Place the sweet potato puree in a large bowl and mix in the flour. Knead the mixture until a smooth dough is formed. 

  • Allow the dough to rest for at least 15 minutes, covered in plastic wrap. 

  • Divide the dough into 4 pieces and roll into long ropes. Cut the ropes in roughly 1-inch segments. 

  • Once rolled, place on a baking tray with parchment and dust with additional flour to help prevent anything from sticking.

  • Cover with plastic wrap until ready to cook the gnocchi. (Gnocchi can be frozen at this stage if preparing in advance).

  • Once ready to cook, bring a large pot of salted water to a boil. Work in batches to cook the gnocchi until they begin to float and are tender. Remove them from the water and toss with oil onto a baking tray lined with parchment until all are cooked (the oil will help prevent them from sticking). 

  • In a large sauté pan, add 2 Tbsp. EVOO. Place the sage into the pan and once it begins to become aromatic, reduce the heat to low and add the gnocchi. Cook until the gnocchi browns slightly and warms through.  


Preparation: Roasted Mushrooms

  • Preheat the oven to 400° F.

  • Add mushrooms to a parchment lined sheet pan. Add EVOO and pepper.

  • Roast for 15-20 minutes or until brown 

  • Remove from the oven and place in a bowl. Add salt and lemon juice to taste. 


Preparation: Sundried Tomato Cream

  • Set a large sautee pan over medium low heat. Add olive oil. 

  • Add the minced shallot and garlic, saute until aromatic. Add tomatoes. 

  • Once soft, add remaining ingredients and let simmer for 10 minutes. 

  • Puree in blender and season to taste. 

  • Plate the dish by adding all ingredients together. Garnish with fresh herbs and balsamic drizzle to taste. 


Enjoy!



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