Food & Wine

Sweet potato gnocchi with sautéed wild mushrooms



For the sweet potato gnocchi: clean the sweet potatoes and wrap them in silver foil. Bake them in the oven at 200ºC, for 45 min.


Take them out of the oven, let them cool down, peel them and in a bowl mash them with a fork.


Season and add the egg, the cheese and the sieved flour. Mix them together.


Sprinkle the work surface with flour and knead the mixture, adding flour if it gets too sticky (but be careful not to add too much, or the gnocchi will come out too floury).


Roll the mixture into tubes and cut them into pieces of 2 to 3 cm; use a fork to give them their final shape, but always with flour on your hands to stop them sticking.


Boil them in plenty of water until they float on the surface. Drain them and put them to one side after pouring a little oil over them to stop them sticking together.

For the sautée:


Gently fry the sliced garlic in a pan with a little olive oil. Set it aside. In the same pan add the mushrooms, cleaned and cut up, with a little olive oil and a pinch of salt and pepper.


Cook them on a high heat with the pan covered, until all the water has evaporated.


After 10 min, uncover them, check all the water has gone. If not, reduce the heat and cook them until it has all gone, occasionally stirring them.


When they are almost cooked, add the sautéed garlic and the chopped parsley, and season if necessary. After about 10 min they should be cooked golden.

food recipes

Ingredients for 4 people

400 g of waxy cap mushrooms (llenegues)

3 garlic cloves

chopped parsley


black pepper

For the sweet potato gnocchi:

1 kg of sweet potatoes

300 g of flour

1 egg

50 g grated parmesan cheese

black pepper nutmeg,salt

Sweet potatoes

Sweet potatoes have a lot of fibre and potassium, and while they have more natural sugar than regular potatoes, they have more nutrients overall and fewer calories. Sweet potatoes can also help maintain healthy blood pressure and they have been found to protect against cancer. Sweet potatoes are also one of the most popular foods in Catalonia during the autumn months, and play a role in traditional recipes, such as when making panellets, the traditional dessert eaten on All Saints’ Day, on November 1.

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