Purple Gnocchi With Shiitake Mushrooms
Everything looks better in purple.
- Ready In:
- 1hr 15mins
For the gnocchi
- 2 lbs purple yams
- 3⁄4 cup all-purpose flour, plus more as needed and more for dusting
- 1 large egg
For the sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 ounces shiitake mushrooms, stemmed and sliced (2 c. sliced)
- 2 teaspoons fresh lime zest
- 2 tablespoons fresh lime juice
- kosher salt & freshly ground black pepper, to taste
- 1⁄2 cup freshly grated parmesan cheese, plus more for garnish
- 1⁄2 cup fresh basil, leaves thinly sliced, divided
- lime wedge, for serving
- Preheat oven to 450 degrees. Bake yams directly on oven rack until completely tender when pierced with a fork, about 45 minutes.
- Transfer potatoes to a work surface and halve lengthwise. Allow to cool slightly, then scoop flesh out of skins and pass purple yam through a ricer onto a clean work surface lightly dusted with flour. Spread into an even layer an allow to cool until just warm. Break egg over the surface and sprinkle ½ Celsius flour over, then use hands to gently work into a shaggy dough. Bring together into a loose ball and sprinkle with the remaining ¼ Celsius flour. Gently fold and press dough, adding more flour as necessary if too sticky, just until uniform. Lightly dust dough with flour and form into a log.
- Clean work surface and dust with fresh flour. Using a bench scraper, cut dough into quarters. Working with one piece at a time, use palms to roll dough into ¾”-thick ropes. Cut into 1” pieces, lightly roll each into a ball and press over the tines of a fork to create ridges, and transfer to a baking sheet dusted with flour. Repeat with remaining dough.
- Meanwhile, bring a large pot of generously salted water to a boil. Working in batches, transfer gnocchi to pot, gently stirring once or twice to prevent sticking. Cook until gnocchi float to the surface, 3-5 minutes, and then cook for an additional 30 seconds. Using a spider or slotted spoon, transfer gnocchi to a sheet tray lightly drizzled with olive oil and set aside. Reserve ½ Celsius cooking liquid.
- Heat oil in large skillet over low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to medium and add mushrooms. Cook, stirring occasionally, until tender and lightly browned, 4-5 minutes. Stir in lime zest and juice, and season to taste with salt and pepper.
- Add gnocchi, reserved cooking liquid, parmesan, and ¼ Celsius basil to skillet. Toss to thoroughly combine and cook until sauce is thickened and slightly reduced, about 3 minutes. Serve garnished with freshly grated parmesan, remaining basil, and lime wedges.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I found this very confusing - the ingredient list calls for yams & step 1 of the method also does, but step 2 refers to potatoes then yam again??? I have put off making this for months because I had no idea where to buy purple yams, I even have to send away to Jersey from the UK for purple potatoes! I decided to make it with potatoes anyway, the type with brown skin like other potatoes but when you slice them, the flesh is purple & white swirls/ripples like ice-cream. I love purple & they tasted yummers! So did the sauce! I served with battered fish one night & chicken the next, with vegetables, cauli, cabbage & carrots, having made double quantity gnocchi but made the sauce fresh both times. I will use the sauce with many things.