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Sweet Potato Gnocchi


  • 5

Submitted by Bottle & Bond Kitchen and Bar


  • 1 1⁄4 C Idaho potato, riced
  • 1 C sweet potato, riced
  • 1 egg 1⁄4 C Parmesan, grated
  • 2 Tbsp all-purpose flour
  • 1 Tbsp cornstarch
  • Salt and pepper to taste Semolina flour to dust 2 Tbsp butter
  • Salt and pepper to taste
  • Semolina flour to dust
  • 2 Tbsp butter
  • Bourbon Mushroom Cream -
  • 1⁄2 medium onion, chopped
  • 8 oz mushrooms, cremini, shiitake, oyster, chopped
  • 1⁄4 tsp fresh thyme
  • 1⁄4 C bourbon (can substitute water)
  • 1 Tbsp white wine
  • 2 1⁄2 C heavy cream
  • 2 Tbsp butter
  • 4 small pieces broccolini, added right before serving


Bake sweet potatoes. Peel, cut and cook Idaho potatoes in water on medium; finish in 350° oven to reduce moisture. Fold riced potatoes together; fold in egg. Cool.

Mix dry ingredients in a bowl. Season with salt and pepper. Add to potato mix. Incorporate just until uniform consistency, as if making pie dough. Knead until smooth.

Roll into long 1⁄2-inch thick cylinders. Cut into 1-inch pieces. Dust with flour to prevent sticking. Blanch in salted boiling water for 5 minutes; drain.

In a heated pan with butter, saute until browned on two sides.

Bourbon Mushroom Cream

Sweat mushrooms in butter over medium-low heat. Add thyme and bloom. Add onion and continue to sweat. Add bourbon and white wine. Add cream and simmer to reduce by half. Add broccolini; cook for 1 minute. Arrange gnocchi on plate, spoon mushroom sauce over and serve. Garnish with Parmesan and lemon wedge. 


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