If you’re hungry for something cozy, try this comfort food with a twist. Sweet potato gnocchi paired with earthy mushrooms, crispy sage, and a touch of Parmesan cheese! It’s indulgent and nutrient-rich. Every bite is pure bliss!

INGREDIENTS

  • Gnocchi:
    • Sweet potatoes (2 cups)
    • Light ricotta cheese (1 cup)
    • Parmesan cheese (1/4 cup)
    • Flour (1 1/2 cup)
    • Egg (1 large piece)
    • Salt and pepper
  • Creamy Sauce:
    • Olive oil (2 tablespoons)
    • Butter (4 tablespoons)
    • Broccoli or Brussels sprouts (5 cups, finely chopped)
    • Low-fat cream (1/3 cup)
    • Garlic (2 cloves, minced)
    • Sage leaves (8 pieces)
    • Parmesan cheese (1/4 cup, finely grated)
    • Mushrooms (1 1/2 cups)

STEP-BY-STEP INSTRUCTIONS

  1. Begin by preparing the gnocchi in advance. Preheat the oven to 400°F, arrange the sweet potatoes on a baking dish, and roast for one hour until it’s soft and knife-tender. Let it cool, peel the sweet potatoes, and mash them until smooth.
  2. In a bowl, mix the mashed sweet potato, ricotta, Parmesan, and egg. Season with salt and pepper, then mix until smooth.
  3. Gradually add the flour, mixing lightly each time until a dough forms. Knead briefly on a floured surface until smooth. Add flour if it’s sticky, but avoid over-kneading the dough.
  4. Divide the dough into six portions and roll each into a long log. Cut the dough into 3/4-inch pieces and place the gnocchi on a floured tray.
  5. Boil water and sprinkle it with salt. Cook the gnocchi for 5 minutes until they float. Cook them in batches to avoid overcrowding. Once cooked, drain, and toss it with olive oil.
  6. Heat olive oil in a skillet and sauté the mushrooms until browned. Remove and set aside.
  7. Add the butter to the skillet and fry sage leaves until crispy. Remove sage and sauté garlic, broccoli or Brussels sprouts, and a pinch of salt until the vegetables are tender. Stir in cream and Parmesan cheese. Cook until the sauce thickens slightly.
  8. Fry the gnocchi in olive oil until golden. Add gnocchi and mushrooms to the sauce, tossing gently to coat. Adjust seasoning with salt and pepper.
  9. Divide the gnocchi into bowls and drizzle with sage butter. Top with Parmesan cheese and enjoy it warm!

NUTRITIONAL INFORMATION (Per Serving)

  • Calories: 533
  • Protein: 17.6g
  • Carbohydrates: 58.1g
  • Fat: 27g

Serving Size: 4 servings