Sweet Potato Gnocchi with Mushrooms and Pickled Corn

If you think the title of this recipe is delicious and want to make it already, then we should be friends because you’re a smart person. But, if you’re like me and already skeptical of this because of the name, bear with me for a second. I went to an etiquette dinner offered by career services at my law school. Super fancy food, an etiquette teacher, wine, craft beer, caviar, the whole nine. They had 4 options for entrees; duck (which I like, but didn’t want to mess with), gado-gado (which I’m still not quite sure what it is), some sort of fish, and pumpkin gnocchi with pickled corn and grilled peaches. Now, I am not a huge fan of corn in general. I find that it tends to be overly sweet and kind of gummy. But I do love gnocchi, and figured I would give it a shot.

And, reader, I am glad I did. The pumpkin gnocchi was amazing; soft and tender and pumpkin-y in a way that October would taste if you could distill it. The corn was the opposite, bright and tangy and a cold wind on a sunny day.  Altogether, it was such a surprise that is was so delicious.

And like all the great food writers (looking at you Julia Child), I just had to make it at home. But different. For one thing, I have never cooked a whole pumpkin before. Also, they don’t sell them at Kroger in January. Same thing with corn on the cob. So, I settled with sweet potato and canned corn.

Don’t want to try pickled corn? You can still make the gnocchi and top it with something else, like this Easy Pasta Sauce.

gnocci zoomed in

Serves 2. Time 90 minutes total, less active time.


1 (15 ounces) can of corn (try to not get the super sweet kind)

1/2 cup white vinegar

1 sweet potato

2 eggs

2 1/2 cup flour (about)

3 tablespoons butter, divided

2-3 shiitake mushrooms, sliced

1 teaspoon marjoram

1/2 teaspoon each of salt and pepper

  1. Drain the corn. Place in a bowl and add the vinegar. Set aside. This is best done the night before for the best flavor but can be done first.
  2. Preheat oven to 350 degrees and wrap the potato in aluminum foil.  Bake for 45 minutes. Alternatively, you can boil the potato, which is faster but will likely result in more gummy gnocchi.
  3. Mash the potato, and mix in the egg. Place the flour on the counter in a mound, and make a well in the middle, then mix together to form a dough. Knead until just combined, but not more. You’ll make dense gnocchi, and we’re going for light and fluffy.
  4. When you have a dough, divide into 4 pieces, rolling each piece out into “snakes.” Each snake should be about 3/4 inch thick. Cut the snakes into bite-sized pieces and roll against the tines of a fork. Keep the finished gnocchi from drying out by placing a damp towel over them.
  5. Bring a large pot of water to boil and gently place them in. They should sink and should be ready about a minute after they float. Drain and set aside.
  6. Meanwhile, heat 1 tablespoon of butter in a pan, and saute the mushrooms. Add the marjoram and gnocchi.
  7. Brown the butter. Melt the remaining butter over medium heat until it foams. Watch carefully now, because it will burn fast. Cook until nutty brown, then toss with the gnocchi.
  8. Plate the gnocchi, and put the corn on top. Garnish with parsley. Enjoy!

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