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Sweet Potatoes Gnocchi with Mushrooms and Spinach

Have you ever made gnocchi?

If not, today you will see how easy it is!

People generally think that making gnocchi is something difficult…it is not! For this sweet potatoes version you just need to be patient while waiting for the potatoes to roast. It will take about an hour but the wait is totally worth it.

This recipe is so simple, delicious, and filling. You might never go back to store bought gnocchi!

Since you are turning on the oven, you can bake some extra potatoes and keep them in the fridge to use them later in the week to make other preparations or why not, make the same gnocchi with a different condiment!




  • 2 medium sweet potatoes

  • 2 cups of flour

  • A pinch of salt


  • 4 cups of white mushrooms (sliced)

  • 2 cups of baby spinach leaves

  • 1 garlic clove (halved)

  • 2 tbsp of olive oil

  • Salt and pepper to taste

  • Grated cheese



  1. Preheat the oven to 400*. Rinse the potatoes and dry them with a cloth. Now poke them with a fork 5 to 6 times.

  2. Place the potatoes on a tray and bake them for about an hour. To check if they are ready, poke them with a fork: they should be fork-tender.

  3. Let them cool a bit. Scoop out the flesh and place it in a big mixing bowl. Add the flour and the pinch of salt and start to mix.

  4. When the dough is well mixed, transfer it to a flat floured surface.

  5. Cut a small piece of the dough and start to roll it to create a 1-inch thick “snake”. Cut the snake into ½ inch pieces. Those are your first gnocchi! Carry on with the rest of the dough and place the gnocchi on a floured tray or big plate.

  6. Fill a big pot with water and bring it to a boil. I suggest you keep the heat on low while you prepare the sauce so that the water starts to boil when you are almost done with the sauce and you can cook the gnocchi at that point.


  1. Heat 2 tbsp of olive oil in a large pan over medium-high heat. Add the garlic clove and fry for a minute. Now add the mushrooms and sauté for about 8 minutes, stirring constantly.

  2. Add salt and pepper, and stir again.

  3. Now add the spinach leaves and let them wilt.


  1. When the water is boiling in the big pot, drop the gnocchi one by one to avoid them getting stuck together. They cook very fast and you can cook them in a few batches: once they float, remove them with a slotted spoon and place them on a colander.

  2. Once all the gnocchi are cooked, add them to the pan with the sauce. Drizzle some olive oil and mix gently.

  3. Now add the spinach leaves and let them wilt.

  4. Now serve in bowls and add some grated cheese.

Buon Appetito!


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