1lb Sweet Potato
1/2 C Grated Manchego (aged sheep’s milk cheese)
1t Kosher Salt
1 1/2 C All purpose Flour
4oz Beech mushrooms or other delicate mushrooms
2-3 Fresh Sage Leaves
3-4 T Wild Mushroom and Sage Olive Oil
Himalayan Sea Salt and Fresh Cracked Pepper (to taste)
Wash and prick the sweet potato with a fork, wrap tightly with plastic wrap and microwave
until soft about 5 minutes. Remove the wrap, cut in half and scoop out the flesh. Puree the
sweet potato in a food processor with the salt and cheese until its smooth. Gradually add the
flour reserving 1/4 cup for dusting.
Chill the dough for at least one hour. Roll out the dough into 1/2 inch even logs and cut
each log into 1 inch pieces then prick each piece with a fork to create tiny indentations.
Cook the gnocchi in two batches in a large pot of lightly salted boiling water and remove
them when they float to the top. In a sauté pan on medium to high heat lightly brown the
gnocchi with the Wild Mushroom & Sage Olive Oil, add the mushrooms and sage and cook
briefly. Lightly drizzle Mushroom & Sage oil on finished dish. Enjoy!
To view the full recipe and other recipes by Thirteen Olives, Click Here!