Sweet Potato Gnocchi with Shiitake Truffle Mushroom Sauce

sweet potato gnocchi

You can WOW your guests with this irresistibly delicious traditional Italian dumpling dish!

In Italy this is a “first” dish or “primo piatto” in a series of 5 dishes which are antipasto, pasta, meat/fish, vegetable side dish and dessert!  Of course, Italians don’t always eat this elaborately, except for Sundays which are sacred and a special time to spend with family.

Today is Sunday and I spent this special time with my family making these yummy gluten-free dumplings!  Mamma made the shiitake and truffle mushroom sauce which is light and delicate.  We couldn’t resist and had to have a second helping of this first dish, however no 5 courses for us but we are all for teamwork and got dad to set the table!

Serves 6

Ingredients:

5 medium potatoes

1/2 cup almond flour

1/2 cup gluten-free flour + 1/2 more for rolling

1/3 cup tapioca flour

2 eggs

1/4 tsp freshly grated nutmeg

rind of a small orange

salt and pepper to taste

Directions:

  1. Boil potatoes with skin on in a pot of water until they are tender.  Drain water and set aside to cool a bit.
  2. Fill half of a medium-sized pot with water and bring to a boil.  Add 2 tsp course sea salt and reduce heat to simmer.
  3. On a flat surface, squeeze peeled potatoes, creating a well in the centre.
  4. Add 2 eggs and flours with spices.
  5. Start mixing with a fork and then use hands to mix into a soft ball.  This will be very sticky and the ball will be soft, which is OK.  You will need to add a bit more of gluten-free flour until dough ball softly stays together.
  6. Flour flat surface, once more and take about 1 cup or less of dough and roll into a long 1″ log.
  7. Using a clean knife, slice 1/2″ small pieces and place on lightly floured plate.  About 20-25 pieces each person.
  8. Place each serving, one by one, in the boiling water.  When the gnocchi float to the top, they are ready.  Scoop them out, draining the water and place on serving dish.  Garnish with Shiitake and Truffle Sauce (recipe below) and parsley.

Shiitake and Truffle Sauce

Ingredients:

3 cups sliced shiitake mushrooms

1/3-1/2 cup vegetable or mushroom stock ( I buy organic mushroom bouillon cube)

1 medium-sized black truffle, shaved and set aside for garnish

1 clove garlic, minced

2 shallots, minced

3 tbsp olive oil

3 tbsp ghee (clarified butter)

1 tsp dried thyme

salt and pepper to taste

Directions:

  1. In a medium saucepan and on medium-high heat, sautee garlic and shallots in olive oil and ghee until glossy and transparent.
  2. Add the thinly sliced mushrooms and a bit of water or stock, about 1/3 cup and cook until soft.
  3. Turn off heat and add thyme, salt and pepper, truffle and drizzle with a bit more olive oil, if needed.
  4. Drizzle sauce over individual gnocchi dishes and sprinkle a bit of 2+ year aged Parmesan cheese  or if vegan, use nutritional yeast and vegan Parmesan which you can find in most grocery stores in Canada.