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Foodie Friday: Mushroom sweet potato gnocchi with burnt butter sauce

June 26, 2020 Leave a Comment

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Perfect for the cooler days to come, this mushroom number by Miguel Maestre is easy to make and delicious to eat! Created in collaboration with Australian Mushrooms.

Serves 2-3

Ingredients

  • 2 medium sweet potatoes
  • 2 cups all purpose flour 
  • 2 teaspoons salt flakes
  • Flour for dusting 
  • 250g Swiss brown and button mushrooms, chopped in quarters
  • 10 sage leaves
  • 2 tbsp toasted pinenuts (optional) 
  • 1/2 lemon 
  • 50g butter 
  • Grated Parmesan 

Method

  1. Preheat the oven to 200 degrees Celsius. Poke a few holes in the sweet potatoes with a fork, and then bake them for at least 1 hour on a bed of rock salt in the oven until they are tender and the skin starts to look wrinkly.
  2. While the potato is still warm, peel the skin away from the flesh and set aside to cool slightly.
  3. If you have a potato ricer, put the sweet potatoes through this. Otherwise you can use a fine sieve and push the potato through with a ladle or wooden spoon.
  4. Place the flour on a board, or your kitchen bench.  Make a well in the centre and add the riced / sieved sweet potatoes to the well.  Season with salt and pepper.
  5. Using your hands, work the sweet potato into the flour until it’s fully combined. You don’t want the dough to be sticky so keep adding flour gradually until you get a nice dry dough. This could take quite a bit of extra flour.
  6. Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long sausage, each about a finger in thickness.
  7. Cut the rolls of dough into 2cm little pillows of gnocchi, and gently toss each piece into some flour on your work bench to ensure that it’s dry. At this point you could also use a gnocchi board or fork to press grooves into each piece of gnocchi to make it more professional looking but this is optional and tastes just as good without!
  8. To cook the gnocchi, bring a large pot of water to the boil and add the salt. Blanch the sweet potato gnocchi in salted boiling water until they all float. Then drain, reserving a little of the cooking water.
  9. In a large frying pan, over a high heat, add a splash of olive oil and a teaspoon of butter, add the quartered mushrooms and cook for a few minutes until golden. Spoon out the mushrooms into a bowl. 
  10. Using the same frying pan, add the cooked gnocchi and sear until crispy. Add the remaining butter, pine nuts, sage leaves and mushrooms you just set aside. Cook until the butter starts to burn.
  11. Then add lemon juice and Parmesan and serve.

Tips

  • Putting the potatoes through a sieve or potato ricer is a vital step to making gnocchi, as this breaks down the starch!
  • If you make gnocchi often, a potato ricer is a fairly inexpensive kitchen tool that is handy to have.

Celebrity chef Miguel Maestre has released a Mushroom Meal Makeovers series in collaboration with Mushrooms Australia to spice up healthy home cooking with some simple and versatile meals featuring his favourite superfood, mushrooms.

More recipes.

Foodie Friday: Gnocchi with Mushrooms and Thyme
Using store-bought gnocchi, which typically take only a few minutes to cook, makes this dinner a quick and easy winter’s treat. Ingredients 6 tbsps (90 g) unsalted butter 315 g…
Foodie Friday: Steak & mushrooms in ginger miso broth
Doesn’t this look delicious? The team at Williams-Sonoma know that nothing beats a steaming bowl of savoury noodle soup, especially when it’s laden with mountains of fresh and delicious ingredients. …

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I haven't done one of these in YEARS so there's possibly thousands of you who don't know my back story. Here's a few things you may not know about me!

✔️ I'm English 🏴󠁧󠁢󠁥󠁮󠁧󠁿 and I moved here (just for one year) back in 2008😆 

✔️ I can't end the day without a bath, even if I get home really late or on a really hot day. It's a mental health thing and my happy place. 🛁 

✔️ Before becoming a blogger and running my own small business, I was a journalist from the age of 18. My favourite news gathering times were as a newspaper crime reporter (bit different to interiors!) 📓 

✔️ I once worked at New Scotland Yard in London 🚔 

✔️I had an interview at Oxford (didn't get in!) but chose not to go to uni at all after being offered a job on the local paper #universityoflife 😁

✔️ My mum died when I was 3, I have an excellent dad and one sister (younger) in the UK ❤️ 🇬🇧 

✔️ At school, my favourite subject was French 🇫🇷 and I was head girl 🤓🤓

✔️ I'm addicted to ☕️ , long hot baths and💄 (been wearing it since I was about 14!)

✔️ I'm not a phonecall person and will never ever pick up an unknown number. Ever. They can leave a message 😁

✔️ My favourite cuisine is Japanese 🍣 🍜 and Damian and I honeymooned in Tokyo and Venice 

✔️ I have zero design qualifications. I just started blogging about my passion, which is trying to persuade everyone to #heartyourhome That was 11 years ago...

✔️ My favourite tipple is a good GnT or🍷 

✔️ Cheesy as it sounds, 💁‍♀️being a mum is my absolute biggest joy in life 🧒👦

✔️ I will never give up my old school paper diary! Has to be A5 and week to view 📖 

✔️ My official surname isn't Bishop. I kept my maiden name for work after I got married but changed it for everything else. Often confuse myself!

✔️ I didn't get my Ps until I was 37 and I'm still a terrible parker 😯 🅿️

Hope you feel like you know me a bit better 😘

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Read our interview with Matt via link in bio now.

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None of us enjoy laundry (OK, there are a few of you out there who do. Weird!) but we have to do it. And often. So if your laundry bin can be as good looking, functional and space saving as this, then why wouldn't you?!

I've lost track of how many baskets I've thrown out because they've gone soggy or mouldy. They look pretty, sure, but they're not fit for purpose and they're often messy and overflowing.

Here's what I love about his @brabantia_australia one:

✔️ ventilation holes
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TOLD you this was going to be exciting!

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Read an extract, the chapter on elevating your living room, on the blog today via link in bio.

Published by @thamesandhudsonau Pix by @chriswarnes 

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Need a new blanket? Look no further than these gorgeous South African blankets from @baobabcollective, sustainably sourced, ethically crafted and imported by a Southern Highlands couple.

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About Christine Tang

Christine Tang is a third year student at the University of New South Wales, studying Media and Design. She is interning at Interiors Addict as part of her degree.

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