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Sweet Potato Gnocchi + Mushroom Goat Cheese Sauce

October 24, 2014

Preparation Time: approx. 30 minutes

Cooking Time: approximately 5 minutes

Serving Size: 1 cup gnocchi with ½ cup sauce - Serves about 8

2 Slices on The Slice Plan


2 lb butternut squash, diced large

1 cup parmesan cheese, grated

2 TB brown sugar

2 tsp kosher salt

½ tsp ground nutmeg

3 cups unbleached all-purpose flour

Goat Cheese Mushroom Sauce

2 TB olive oil

1 lb portobello mushrooms, sliced

1 TB garlic, minced

6 oz goat cheese, crumbled

¼ cup chicken stock

¼ cup light cream


Place diced butternut squash in large pot filled with water. Boil until tender. Set aside to cool.

Combine cooled butternut squash, parmesan, brown sugar, salt, nutmeg, and flour in food processor [or tabletop mixer with dough hook attachment]. Mix thoroughly until all ingredients are combined; the product should be a loose, dry dough - add additional flour if necessary. Divide into 6 equal smaller pieces. Roll out each piece on floured surface to form long rope about 3/4" in diameter. Cut 1" long pieces, tossing each piece in flour before setting on sheet tray.

Bring a large pot of water to boil; drop gnocchi in one-by-one. Continue to boil until gnocchi rises, then cook an additional 1 minute. Remove from water using slotted spoon.

To prepare sauce: Sauté garlic and mushrooms in olive oil until mushrooms are softened. Add goat cheese; stir until completely melted. Add stock and light cream; cook until thickened and reduced.

Turn-Out & Storage

Serve immediately with sauce. Great alongside a Rosemary Crusted Pork Loin. To prepare, coat 2 lb pork loin with 2 TB olive oil, 2 TB minced fresh rosemary, 2 tsp salt, and 1 tsp black pepper. Roast at 400 degrees for approximately 20-25 minutes or until internal temperature of 145 degrees. Rest for 5 minutes prior to slicing and serving.

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