Sweet Potato Gnocchi, Garlicky Greens, & Rosemary Balsamic Mushrooms
For the gnocchi:
1 large sweet potato
1/4 cup ricotta cheese
1/4 cup parmesan cheese
1 tsp salt
1 1/4 cup flour + extra
For the sauce and other:
1 tbsp olive oil
1 garlic clove, minced
1 tbsp butter
1 tbsp heavy cream
1 tbsp parmesan cheese
For the mushrooms:
1 tbsp butter
1 1/2-2 cups sliced brown mushrooms
1 tsp Worcestershire sauce
1/2 tbsp balsamic vinegar
2 tsp rosemary, dried
For the greens:
1 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
4 cups baby spinach and baby kale mix
1 tsp garlic powder
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1. Bring a medium pot of salted water to a boil. In the mean time, peel and slice sweet potato and place in water. cook until soft and a fork can easily poke through. Drain and mash. Set aside to cool.
2. Bring another pot of water to a boil in the same pot used previously. In a large bowl, add sweet potato, ricotta cheese, parmesan, salt. Add flour 1/2 cup at a time, kneading very gently. Form the dough into a ball and transfer to a floured surface. Cut into 5-6 slices and roll each slice in to a rope-like shape. Cut the rope in to one inch segments.
3. Place gnocchi in boiling water and cook until gnocchi rises to the top. Drain and drizzle with olive oil to prevent them from sticking. Set aside.
4. Sautee the greens- in the medium sized skillet, heat the olive oil on medium heat. Add shallot and garlic and cook until fragrant and soft, about 5 minutes. Add greens and garlic powder and pan fry for a few minutes. Place in bowl and set aside.
5. Begin the mushrooms- melt butter in the medium sized skillet over medium heat. Add mushrooms and Worcestershire sauce. Cook for 5 minutes before adding balsamic vinegar and rosemary. Let simmer until sauce has thickened and mushrooms are soft, approximately 10-12 more minutes. Place in bowl and set aside.
6. In the same skillet, heat 1 tbsp olive oil. Add gnocchi and pan fry until golden brown on both sides. This can take 10-15 minutes. Add 1 minced garlic clove halfway through. Once fully cooked, add greens back into the skillet with the gnocchi and toss. Remove from heat and add 1 tbsp butter, heavy cream, and remaining tbsp of parmesan cheese. Toss a few times to coat gnocchi.
7. Plate gnocchi and top with balsamic mushrooms.
