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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!
This post was originally published on November 12, 2013
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!!
Thank you so much, Sophia!! Your comments are always so nice!
I am with you on the time thing!! I need more too!
Thanks Sophia!
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?!!
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!
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!!
Thanks Laura!! Hope you get some sleep too!
and I see you added it, you can delete my posts lol.
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. 🙂
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!
Give it another!! Hoping you will love it!
Thanks Alaina!
Gnocchi is one of my all-time favorite comfort foods! I love their chewy texture. This recipe is just beautiful and looks delicious.
Thank you, Chelsea!
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!!
Thanks Julia! I am all over the sweet potatoes these days!
The pillow-y goodness of this!! This is ultimate comfort food!! Looks marvelous for this cold weather!
Thanks Julie! It is perfect cold weather food!
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.
Thanks Jennie! I will HAVE to read you post! 🙂
What a tasty meal!
Thanks Kevin!
I am with you on getting more sleep, though these gnocci look like the best way to cope. 😉
Thanks Aimee!
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.
Thanks Lucy! Hope you love these!
This looks so good, Tieghan. Gnocchi isn’t top on my list of likes but your recipe makes me want to dive in!
Amazing flavors and the texture