Sweet Potato Gnocchi with Mushrooms and Sage – Gluten Free and AIP

Close up view of AIP sweet potato gnocchi with mushrooms and sage.

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4.50 from 2 votes

Sweet Potato Gnocchi with Mushrooms and Sage – Gluten Free and AIP

An elegant gnocchi dinner with simple ingredients, and a spectacular outcome. No special equipment needed!

Prep Time30

Cook Time1 20

Total Time1 50

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 498kcal

Author: admin

Ingredients

Gnocchi

2-3 Large Sweet Potatoes
1 tablespoon Olive Oil
1 ½ Cups Cassava Flour
1 ¼ teaspoon Salt Plus more for boiling water

Mushroom and Sage Sauce

1 tablespoon Olive oil
8 oz Baby Bella / Crimini Mushrooms Sliced
2 Shallots Thinly Sliced
2 Garlic Cloves Pressed or Minced
Salt
⅓ Cup Fat of Choice (Bacon Fat, Lard, etc)
¼ Cup Fresh Sage Leaves Packed and Chopped

Instructions

For the Gnocchi

Scrub and pat the sweet potatoes dry, use a fork to pierce each of them all over. Cook them in one of two ways:
1. Roast at 375 F for 45-60 minutes, or until soft all the way through.
2. Place in a microwave safe baking dish, nuke for 25 minutes or so, until soft.
Either way, place cooked sweet potatoes aside and allow to cool a bit before proceeding.
Once potatoes are cool enough to handle, peel skin off them and puree or put through a ricer – make sure there are no lumps. Measure out 2 cups of sweet potato, reserving the rest for a future use (can be frozen.). Allow to cool completely before adding the olive oil, mixing well.
In a separate bowl, whisk together flour and salt to combine well. Add flour mixture to cooled sweet potato, gently fold to combine.
Using clean hands - or gloves - gently knead the mixture together to form a dough – it shouldn’t be sticky at all. If sticky, add a small amount of cassava flour, until it’s workable.
Divide dough into 20 roughly equal pieces.
One at a time, roll each out into long “snakes”, each about the thickness of a thumb. Cut each roll into bite-sized pieces, about ¾″- 1″ long.
If you’re feeling lazy, you can cook these up as-is. Otherwise, you can roll them over a fork to produce the traditional ridged gnocchi shape. There are many possible ways to do this, and you may want to play with it a bit until you find your own groove. For me – when I’m feeling industrious – I gently (but firmly!) roll each gnocchi over the back of the fork, aiming towards the pointed ends of the tines. As I roll, the gnocchi will curl over itself into a slight “c” shape. Practice, experiment, and if necessary – Youtube has great tutorials for a variety of methods.
Start a fresh pot of boiling water, and salt it well. Bring it to a gentle, not rolling boil, and cook your gnocchi in batches.
As they float to the top, allow them to cook another minute or so before using a slotted spoon to remove them, transferring to a clean bowl or plate.

To Finish the Dish

Heat olive oil in a nonstick pan. Sauté mushrooms, shallots, and garlic until they start to soften, seasoning with a little salt. Add fat of choice, allow to melt before adding sage leaves.
Cook for a few minutes, until fat starts to brown and sage leaves crisp up. Add gnocchi to pan, toss to coat. Taste, season with a little more salt, if needed.
Serve hot.

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