Sweet Potato Gnocchi in a Mushroom Wine Sauce

I don’t know about you, but I personally have never tried Gnocchi, pronounced like donkey only with an N (nyawk-kee). Today I thought I’d give it a try. I am making sweet potato gnocchi in a savory mushroom wine sauce.

Prepare the Sweet Potato:

Much like pasta the ingredients are very basic: sweet potato, flour, and oil.


Start by peeling a large sweet potato and cutting it into 2” chunks. Transfer to a small saucepan and cover with water. Bring to a boil. Once it begins to boil, continue to cook for 6 to 8 minutes, or until soft when pierced with a fork. Pour into a colander and run under cold water. Drain well.


Return to pan and mash the potatoes. Add 1/2 cup flour, 2 tablespoons of truffle oil, and just a pinch of sea salt. The dough will be quite soft, but If it is too wet to work with add a little more flour, too dry drizzle with a little more oil.


Roll out the Gnocchi:

On a floured clean surface divide the dough into four equal balls. Working with one ball at a time roll the dough into a 3/4” diameter tube repeat with the remaining three balls.


Cut the tubes of dough into 1” pieces.


Bring a large pot of water to a boil and drop the gnocchi into the water. Once it begins to rise to the surface remove from water and drizzle lightly with truffle oil. You may have to work in batches as to not overcrowd the gnocchi.


Make the Sauce:

Heat 2 tablespoons of truffle oil in a large skillet over medium-high heat. Add 2 chopped shallots and sauté for one minute. Add 4-8 cloves of minced garlic, 1/2 cup of quartered baby Portabella mushrooms. Sauté for 2 to 4 minutes.


Add the gnocchi and 1/2 teaspoon of chili flakes.


Add 1 cup of dry red wine and 1 teaspoon of dry sage and cook until most of the wine has been cooked down to a nice golden glaze.


Pour in 1½ cups of vegetable stock and cook for another five minutes remove from heat. Add 1/2 cup of heavy cream, 2 tablespoons of butter, salt, and pepper to taste stir to blend.



Serve with some broccolini.


The taste of this dish was beyond impressive. I will admit, never having gnocchi before, I had to overcome the texture of the dish, but it offers such rich deep flavors I was able to move past that fairly quick. This is definitely on my “must have again” short list. – Ella💙

Sweet Potato in a Mushroom Wine Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Main Course
Cuisine: Farm-to-Table
Keyword: Meatless, Soups & Stews
Servings: 4
Author: Ella @ thewackyspoon.com
  • 1 large sweet potato
  • 1/2 cup flour
  • 2 teaspoons truffle oil
  • pinch of salt
  • 3 tablespoons minced truffles, in a light oil
  • 2 shallots, chopped
  • 4-8 cloves garlic, finely minced
  • 1/2 cup baby portabella, quartered
  • 1/2 teaspoon chili flakes
  • 1 cup dry red wine
  • 1 teaspoon dried sage
  • cups vegetable stock
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • Salt & pepper to taste
  1. Peel the sweet potato and cut into 2" chunks. Cover with water in a small saucepan and bring to a boil. Cook until soft, about 8 minutes. Drain. Mash potato.
  2. Add the flour, truffle oil and a pinch of salt.
  3. On a lightly floured board, or clean counter, separate dough into four equal parts and roll out into 3/4" tubes. Cut the tubes of dough into 1" pieces.
  4. In a large pot cover the gnocchi with water. Bring to a boil and drop gnocchi into it. When cooked the gnocchi will float to the surface. Remove to a rimmed baking sheet and drizzle lightly with truffle oil.

Recipe Notes

Olive oil can be substituted for the truffle oil. I like the truffle because it adds another layer of earthy flavor.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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