Soft and delicious sweet potato gnocchi is accompanied by a luxurious mushroom jus and dreamy coconut sauce. You'll want to have this amazing meal from CATCH NYC's menu again and again!

Sweet Potato Gnocchi With Mushroom Jus and Coconut Sauce [Vegan]






Sweet Gnocchi:

  • 4 cups cooked, peeled Sweet potato
  • 4 ounces Oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup Gluten Free Flour

Mushroom Jus:

  • 3 cups vegetable broth
  • 2 ounces dry morrell mushrooms
  • 1 teaspoon shallot
  • 1 teaspoon garlic
  • 1 teaspoon salt

Coconut Sauce:

  • 3 cups coconut milk
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • 1 teaspoon minced ginger
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon canola oil


For the gnocchi:

  1. Cook the sweet potatoes in oven at 350 F° approximately 30 to 40 mins until soft and tender.
  2. Once potatoes cooked, but still hot, remove the skin and put through a rice mill and put onto a metal cookie tray to cool.
  3. Mix oil together with salt & pepper, mix well. Add oil mixture to potatoes a little at a time, until you have a wet sand like texture.
  4. Add flour until dough mix comes together and does not stick to the table. Cut dough into 4 even size balls, cover and let rest for 15 minutes.
  5. Roll gnocchi into cylinders. Cut into 1 inch pieces.
  6. Bring a 4 quart sauce pot of water to a rolling boil, add 1 teaspoon of salt. Drop gnocchi in one hand full at a time. When they rise to the top of the water they are fully cooked.
  7. Remove from water and add directly into the saute pan with sauce and cook 1 to 2 minutes until sauce full coats the gnocchi.

For the mushroom jus:

  1. Heat 12 inch saute pan over medium heat. Add 1 teaspoon olive oil and sweat garlic, shallots and mushrooms.
  2. Once garlic and shallots become translucent, add mushroom stock. Remove mushrooms once soft, reduce liquid by half then season with salt and pepper.

For the coconut sauce:

  1. Add oil into a sauce pot and sweat ginger garlic shallots. Add coconut milk into the with remaining ingredients. Bring to a light simmer for 15 min.
  2. Add brown sugar and lemon juice, finish season with salt and pepper. Strain everything through a strainer and save liquid for plating.