A healthy, satisfying meal that is quick to prepare. Double up on the gnocchi recipe and freeze half for a later date. These can also be served with different sauces, eg: pesto, Napoli etc.

This dish is as good on cold winter evenings as it is for al fresco meals in the hotter months.


for the gnocchi:

  • 250 ml sweet potato puree (mashed, boiled sweet potatoes, cooled in the fridge)
  • +/- 750 ml flour (spelt, rye, wholewheat, or a mixture)
  • pinch of ground nutmeg
  • salt & pepper to taste
  • a little cold pressed olive oil

for the mushrooms:

  • approx. 400 g mushrooms (button, brown, porcini, or a mixture), sliced
  • 1 finely chopped onion
  • approx. 2 T coconut oil, or more if needed
  • 3 cloves garlic, crushed
  • 250 ml coconut milk or cream
  • soy sauce, salt & pepper to taste
  • fresh or dried thyme
  • optional: a little chili
  • optional: 100 g crumbled blue cheese or grated parmiggiano to serve


  1. combine sweet potato puree, flour, nutmeg, salt & pepper
  2. knead until smooth, let dough rest for 20 minutes in fridge
  3. halve the mixture and make two long rolls, then cut into 1.5 cm pieces
  4. cook gnocchi in a big pot of salted, boiling water for 2 – 3 minutes, or until they float to the surface. Drain in colander and carefully stir in some olive oil
  5. Heat the coconut oil in a large frying pan or Wok, add onions and garlic and stir fry for a minute
  6. Add the mushrooms and Thyme, continue to stir fry for about 5 minutes. Season to taste with soy sauce, salt & pepper, and chili if using.
  7. Stir in the coconut milk or cream and cook for another few minutes.
  8. Mix the gnocchi to the mushroom sauce, stir gently to combine.
  9. Sprinkle over cheese
  10. Serve with a mixed leaf green salad
  11. Enjoy!

serves 4.

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