Search For:

Share This

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. 


Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.